RAJAS CON CREMA, ELOTE, Y QUESO (CREAMY POBLANO PEPPERS AND SWEET CORN)
Roasted poblano peppers and sweet corn kernels simmered in a sauce made with cream and Mexican cheese. A deliciously easy Mexican staple.
Provided by Ainé
Categories Side Dish Vegetables Corn
Time 1h33m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil and add poblano peppers. Brush peppers with 1 tablespoon vegetable oil.
- Roast poblano peppers in the preheated oven for 20 minutes; flip and continue roasting until skin is charred and flesh is soft, about 20 minutes more.
- Place roasted peppers in a bowl and cover with plastic wrap; let steam for 10 to 15 minutes. Carefully remove plastic wrap and peel the skins from the peppers and remove seeds and stems. Cut peppers into strips.
- Bring a pot of water to a boil; cook corn kernels until soft, about 10 minutes. Drain.
- Heat 1 tablespoon vegetable oil and butter in a saucepan over medium heat; cook and stir onion until soft, 5 to 10 minutes. Add poblano pepper strips and corn; season with chicken bouillon granules and cook for 3 minutes. Reduce heat to medium-low and stir in cream and manchego cheese; simmer until cheese melts, about 5 minutes.
Nutrition Facts : Calories 346.8 calories, Carbohydrate 13 g, Cholesterol 71.3 mg, Fat 29.1 g, Fiber 3.8 g, Protein 9.2 g, SaturatedFat 14.4 g, Sodium 674 mg, Sugar 4.9 g
CREMA DE ELOTE (CORN CHOWDER WITH ROASTED PEPPERS)
Provided by Molly O'Neill
Categories dinner, weekday, soups and stews, appetizer, main course
Time 50m
Yield Four servings
Number Of Ingredients 11
Steps:
- If using fresh corn, husk and remove all of the corn silk, then cut the kernels from each cob with a sharp knife; transfer to a food processor. Scrape all the remaining corn from the cobs, using the end of a spoon, and add to the rest. There should be between 2 1/2 and 3 cups of corn. Place in the food processor.
- Heat half of the butter in a small skillet over medium heat. Add the onion and cook until soft, 6 or 7 minutes, then stir in the garlic and cook a minute longer. Scrape the mixture into the corn along with the cornstarch and 1/4 cup water. Process until smooth. Melt the remaining butter in a medium-large saucepan set over medium heat. Add the corn puree and stir constantly for several minutes until quite thick.
- Whisk in the milk, turn the heat to medium-low, partly cover and simmer 15 minutes, stirring often. Strain through a medium-mesh sieve. Rinse out the pan, return the strained soup to it and stir in the diced chiles poblanos and the cream. Season with salt and simmer over medium-low heat for 10 minutes longer, stirring frequently.
- To serve, thin the soup with additional milk if it is thicker than heavy cream. Ladle into small, warm soup bowls. Garnish with the fresh cheese and chopped parsley, and serve immediately.
Nutrition Facts : @context http, Calories 495, UnsaturatedFat 12 grams, Carbohydrate 35 grams, Fat 37 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 22 grams, Sodium 835 milligrams, Sugar 17 grams, TransFat 0 grams
MOOSEWOOD'S CREMA DE ELOTE (CREAMY CORN SOUP)
This is from the famous Moosewood Restaurant in Ithaca, NY. It is a wonderful combination of veggies with a Mexican flair and is especially nice in the summer when you can add the corn right off of the cob.
Provided by Acerast
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a soup pot, saute the onions and garlic in the butter or oil on low heat for about 10 minutes, until the onions are very soft.
- Add the coriander, cumin, and chiles; saute for 2 minutes.
- Add the chopped tomatoes and cook until they are juicy.
- Add the potatoes, bell peppers and vegetable stock; cover and simmer until the potatoes are tender, about 10 minutes.
- Add the corn and heat thoroughly.
- In a blender, puree about half of the soup with the milk and cheese.
- Stir the puree back into the soup pot.
- Add salt and pepper to taste.
- Heat slowly until the soup is hot but not boiling.
Nutrition Facts : Calories 236.4, Fat 11.4, SaturatedFat 6.5, Cholesterol 29.3, Sodium 129.5, Carbohydrate 29.5, Fiber 4.1, Sugar 6.1, Protein 7.8
More about "crema de elote corn chowder with roasted peppers recipes"
CREMA DE ELOTE - THE OTHER SIDE OF THE TORTILLA
From theothersideofthetortilla.com
INSTANT POT ELOTE CHOWDER - PRESSURE LUCK COOKING
From pressureluckcooking.com
SOPA DE ELOTE | AUTHENTIC MEXICAN CORN SOUP
From maricruzavalos.com
ROASTED PEPPER AND CORN CHOWDER RECIPE | MYRECIPES
From myrecipes.com
ELOTE CORN CHOWDER - THECHOWDOWN
From thechowdownblog.com
Cuisine American, MexicanTotal Time 1 hr 15 minsCategory Appetizer, Dinner, Entree, Soup
ELOTE CORN CHOWDER | MEIKO AND THE DISH
From meikoandthedish.com
Ratings 1Category Main Course, SoupCuisine Fusion, MexicanTotal Time 50 mins
ELOTE RECIPE (MEXICAN STREET CORN) - COOKIE AND KATE
From cookieandkate.com
CREMA DE ELOTE (CORN SOUP) - ELRESTAURANTE.COM
From elrestaurante.com
THIS ELOTE-INSPIRED SOUP IS SUMMER CORN AT ITS BEST | SAVEUR
From saveur.com
MEXICAN STREET CORN (ELOTE RECIPE) - NATASHASKITCHEN.COM
From natashaskitchen.com
CREMA DE ELOTE CON CAMARONES (FRESH CORN CHOWDER WITH ROASTED …
From vikingrange.com
FRESH CORN CHOWDER WITH ROASTED PEPPERS - CREMA DE …
From myworldwideculinaryadventure.blogspot.com
CREMA DE ELOTE CORN CHOWDER WITH ROASTED PEPPERS RECIPES RECIPE
From alicerecipes.com
GRILLED MEXICAN STREET CORN (ELOTE) RECIPE - SIMPLY RECIPES
From simplyrecipes.com
BEST ELOTE RECIPE - HOW TO MAKE MEXICAN STREET CORN - DELISH
From delish.com
FRESH CORN CHOWDER WITH ROASTED PEPPERS (CREMA DE ELOTE) RECIPE
From eatyourbooks.com
CREMA DE ELOTE CON CAMARONES (FRESH CORN CHOWDER WITH …
From vikingrange.com
MEXICAN ELOTE RECIPE STREET CORN • BAKE ME SOME SUGAR
From bakemesomesugar.com
CREMA DE ELOTE (CORN CHOWDER WITH ROASTED PEPPERS)
From diningandcooking.com
CORN RECIPES TO ENJOY ALL SUMMER LONG - REAL SIMPLE
From realsimple.com
BEST CREMA DE ELOTE CORN CHOWDER WITH ROASTED PEPPERS RECIPES
From recipert.com
You'll also love