Crema De Elote Recipes

ELOTE (MEXICAN STREET CORN)

Steps:

• While you're grilling your corn, prepare the chili-mayo sauce and Cotija-cilantro blend. In a small bowl, combine the mayonnaise, lime juice, chili powder, optional cayenne, and salt. Stir until combined. In a separate bowl, mix together the cheese and cilantro. Set both bowls aside.
• When your corn is ready to go, brush the mayonnaise mixture all over one ear of corn. Over a plate, sprinkle the Cotjia mixture liberally all over, turning the corn as necessary (it's going to be a little messy, no way around it!). Place the finished cob on a separate serving plate. Repeat for the remaining corn, using the cheese in the bowl and the excess on the plate as needed.
• Sprinkle a pinch or two of additional chili powder lightly over the corn. Serve warm.

ELOTE

Steps:

• Add the corn to a pot of boiling water.
• Boil for 8-10 minutes then remove from the water and dry well with paper towels.
• Mix mayonnaise with sour cream and spread all over the corn.
• Mix together the chili powder, cayenne pepper and salt then sprinkle it all over the corn.
• Top with the cotija cheese then squeeze a wedge of lime over each ear of corn before serving.

CORN CHOWDER (SOPA DE ELOTE) - SAN ANGEL INN RESTAURANTE - MEXICO PAVILION - EPCOT

Steps:

• Using a medium sauce pan over medium heat, heat the butter. Saute the onions until translucent.
• Add the garlic and saute until fragrant, about 1 minute.
• Sprinkle the flour over the pan and cook, stirring with a wooden spoon.
• Cook the roux without coloring, about 2-3 minutes.
• Gradually whisk in the half and half.
• Add corn and peppers and simmer to thicken, about 10 minutes.
• Season with salt, to taste.
• Working in batches, puree soup in a food processor or blender.
• If desired, for an extra smooth texture, after pureeing pass through a mesh strainer.
• To serve, divide garnishes, if using, between serving bowls, ladle hot soup on top and serve immediately.

CREMA DE ELOTE (CORN CHOWDER WITH ROASTED PEPPERS)

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.

CREMA DE ELOTE

Steps:

• 1. En un recipiente, caliente la mantequilla y fría la cebolla y el apio hasta que acitronen. 2. Añada la harina y deje que se dore ligeramente. Mueva constantemente para que no se requeme. 3. Incorpore los granos de elote licuados con su jugo, el agua y la leche, moviendo constantemente. 4. Añada el sazonador en polvo de caldo de Pollo Maggi y deje hervir 5 minutos. Retire del fuego 5. En una sopera, coloque la Media Crema Nestlé, vacíe la sopa ya colada y sirva adornando con el pan frito y los granos de elote.