Elote Con Crema (Fresh Corn With Cream, Chiles, & Cheese)
Description
This Mexican side-dish features Butter, Onion; finely chopped, Garlic; peeled and choppe, Poblanos; roasted and, Corn; *. It delivers rich, cheesy flavor, aromatic, well-seasoned taste. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Thick sour cream; see recipe
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Again, there are so many variations of corn-chile-cream dishes that is is hard to know just which recipe to choose. 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. This is a very rich dish, and is very good served as a separate course with hot tortillas. It is best eaten right after it's cooked, as the cheese gets tough when reheated. Preheat the oven to 350 degrees F (177&# 194;°C). Melt the butter and cook the onion and garlic, without browning, until they are soft. Cut the chiles into rajas (strips), add them to the pan, and cook them, covered, 8 minutes. Add the corn, heese, 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 Serve the vegetables hot, with the sour cream
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 658.1kcal
- % Daily Value *
- Total Fat 47.5g74%
- Saturated Fat 27.9g140%
- Cholesterol 118.5mg40%
- Sodium 5214.7mg218%
- Total Carbohydrate 58.9g20%
- Dietary Fiber 6.5g26%
- Sugars 12.1g
- Protein 19.0g38%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
ampamp, baking, butter, cheddar, cheese, chiles, choppe, chopped, con, corn, cream, crema, elote, finely, fresh, garlic, mexican, mild, onion, peeled
