Roasted Corn With Chile Elotes Asados Con Chile Recipes

Steps:

• Carefully roast the chile peppers over the flame of your stovetop, on a grill or under the broiler. Using tongs, flip and move them around until their skins are completely charred. Transfer the chiles to a resealable plastic bag, seal the bag and let them steam for 10 minutes. Peel, seed and dice the chiles; set aside.
• Preheat the oven to 375 degrees F.
• Put the corn on a baking sheet, brush with vegetable oil and season with salt and pepper. Roast, turning halfway through, until cooked, 10 to 12 minutes.
• Meanwhile, melt the butter in a small saucepan. Add the diced chiles, chili powder, lime zest and juice, 1 teaspoon salt and 1 teaspoon black pepper and stir. Cook on low for 2 to 3 minutes to allow the flavors to meld.
• Transfer the corn to a serving platter (or a foil pan with a cover if transporting) and pour the chili butter over the corn. To serve, garnish with the chopped cilantro.

Steps:

• Heat your grill to medium-high. Grill corn, turning occasionally, until cooked through and lightly charred, 7 to 10 minutes.
• Meanwhile, in a small bowl, mix together mayonnaise, zest of 1 lime, chile powder, salt and pepper.
• Slather hot corn with mayonnaise mixture and sprinkle with cheese and cilantro. Cut limes into wedges and serve alongside corn.

Steps:

• Chop the onion and garlic and fry gentle for a few minutes.
• Chop the bell pepper, add to the pan and fry for 2-3 minutes longer.
• Add the stock and tomato paste and bring to the boil. Add the corn and lower the heat to a simmer.
• Mash half of the beans and add both the mashed and the whole beans to the pan.
• Stir and simmer for 15 minutes.
• Serve.

Steps:

• Place the corn husks in a large bowl, cover with boiling water, and let soak while you prepare the filling.
• Heat the oil in a large skillet over high heat until rippling. Add the white onion and garlic and cook, stirring often, until golden, 2-3 minutes. Reduce the heat to medium; add the poblanos, stirring well to combine, and cook 2 minutes longer. Stir in the corn kernels and season with cilantro and cook until the moisture has evaporated, about another 3 minutes. Season with salt. Cool thoroughly.
• Fold or beat the corn mixture into the prepared tamal dough, being sure it is evenly distributed. Fill, fold, and steam the tamales, using about ¼ cup of the masa-corn mixture for each husk.
• Serve with a picante sauce such as Pico de Gallo Norteño or Salsa de Tomatillo con Chipotle.

Steps:

• Preheat an outdoor grill for medium-high heat.
• Grill corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill. Roll the ears in melted butter, then spread evenly with mayonnaise. Sprinkle with cotija cheese and serve with a lime wedge.

Steps:

• Start a charcoal fire or preheat a gas grill; the fire should be moderately hot, and the rack no more than 4 inches from the heat source. Peel back the husks of the corn without removing them and remove the silks. Smooth the husks back into place, but don't worry if they don't completely cover the kernels.
• When the grill is ready, grill the corn, turning occasionally, for 10 to 15 minutes. As the ears start to brown, carefully peel back the husks. Coat the corn with the butter and return to the grill with the husks peeled back. Grill, turning occasionally, until nicely browned-some of the kernels will blacken, and that's fine-another 5 to 10 minutes.
• Squeeze lime juice on the corn, sprinkle with chile powder, and serve immediately.
• Omit the lime juice. After sprinkling with chile powder, coat with Mexican crema, or thinned sour cream, about 1 tablespoon per person, and sprinkle with grated cotija cheese, about 2 tablespoons per person.

Steps:

• Heat a heavy dutch oven over med-high heat.
• Cook the bacon until done but not crisp.
• Remove the bacon and drain on a paper towel.
• Pour off and save all but 3 TBS of the grease.
• Place the flour and the first of the salt and pepper in a bag, add the beef, 1/3 at a time, shake to coat.
• Brown the beef, 1/3 at a time (don't crowd the pan).
• Drain on a paper towel.
• Wipe the pan and regrease between each batch.
• Wipe the pan, place on the heat; add 3 TBS bacon grease.
• Saute (stir fry) the onions until almost translucent.
• Add the garlic and chilies.
• Saute until the onions are golden but not yet brown.
• Add all of the ingredients except the Masa Harina and the corn; mix well.
• Return the bacon and beef to the pot.
• Cover and bring to a boil, reduce heat and simmer 2 hours.
• Mix the Masa Harina with 1/2 cup of cold water, add to the pot, stir well.
• Cook another 1/2 hour to thicken.
• Place 1 cup of corn in each bowl and top with chili. (That's all the cooking the corn gets, it's just lightly steamed). Serve with a loose leaf lettuce salad, dressed with lime juice and hot, buttered, corn tortillas.