Elote Con Crema
Fresh Corn with Cream, Chiles, and Cheese This is a very rich dish, and is very good served as a separate course with hot tortillas.
Yield
6 servingsPrep
10 minCook
40 minReady
50 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
|
|
| ½ | medium |
onions
finely chopped |
|
| 1 | each |
garlic cloves
peeled and chopped |
|
| 5 | each |
poblano peppers
roasted |
*
|
| 4 | cups |
corn
fresh or frozen |
|
| ¼ | pound |
cheddar cheese, mild
in small cubes |
|
| 1 | teaspoon |
salt
|
|
| 1 | x |
sour cream
as needed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
|
|
| 0.5 | medium |
onions
finely chopped |
|
| 1 | each |
garlic cloves
peeled and chopped |
|
| 5 | each |
poblano peppers
roasted |
*
|
| 946 | ml |
corn
fresh or frozen |
|
| 113.4 | g |
cheddar cheese, mild
in small cubes |
|
| 5 | ml |
salt
|
|
| 1 | x |
sour cream
as needed |
*
|
Directions
Preheat oven to 350℉ (180℃).
Melt the butter and cook the onion and garlic, without browning, until they are soft.
Cut the poblano chiles into rajas (strips), add them to the pan, and cook them, covered, 8 minutes.
Add the corn, cheese, and salt to the chile mixture.
Cover tightly with foil or a lid and let it bake for 20 minutes for frozen corn.
If you use fresh corn, cook for 40 minutes, adding the cheese after the first 20 minutes of cooking time.
Serve the vegetables hot, with the sour cream.
For a change, the chiles could be left whole, stuffed with corn and cheese, and cooked in cream, but this combination is delicious any way.
It is best eaten right after it's cooked, as the cheese gets tough when reheated.
