Mexican Street Corn Paleta Corn Sour Cream And Lime Popsicle Recipes

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MEXICAN STREET-CORN PALETA (CORN, SOUR CREAM AND LIME POPSICLE)



Mexican Street-Corn Paleta (Corn, Sour Cream and Lime Popsicle) image

Fany Gerson makes her paletas, Mexican fruit ice-pops, the traditional way: with real fruit for intense flavors. Although this flavor isn't traditional, it was inspired by esquites, a favorite Mexican street food of corn dressed with sour cream, lime and chile. To make it, infuse milk with fresh sweet corn and chile, and then blend it into a smooth base. Fold in some lime and sautéed corn for texture, and freeze for a rich, sweet-savory treat.

Provided by Francis Lam

Categories     snack, ice creams and sorbets, dessert

Time 9h45m

Yield About 20 3-ounce pops

Number Of Ingredients 10

4 cups whole milk
4 cups corn kernels (from 4 medium ears of corn; reserve the cobs)
1 serrano chile, halved
Kosher salt
1/2 cup plus 3 tablespoons sugar
1 cup sour cream
1/2 lime, zested and juiced
2 teaspoons butter
Chile powder (optional)
Popsicle molds or small glasses and Popsicle sticks

Steps:

  • Place the milk, 2 1/2 cups corn kernels, cobs, serrano chile, 1 teaspoon kosher salt and sugar in a stockpot. (If your corn is very sweet, reduce the sugar slightly.) Place over medium heat, stirring the bottom with a spatula. Bring to a simmer, and reduce the heat to maintain it; do not boil. Cook, stirring occasionally, until the corn is mostly tender, about 15 minutes from when it comes to a simmer.
  • Let cool for 10 minutes, and remove the corn cobs and serrano chile and reserve. Working in batches if necessary, blend the milk mixture in a blender until smooth. Blend in sour cream, lime zest, lime juice and more salt or sugar to taste. Transfer milk mixture to a bowl, add the corn cobs (and serrano, if you like) and chill at least four hours, preferably overnight.
  • Heat butter in a large sauté pan over medium-high heat until foamy. Add the remaining corn and a few pinches of salt. Sauté until the corn is nicely browned, 3 to 5 minutes. If the bottom of the pan is browning, stir in some water until it fully evaporates. Transfer to a bowl, chill and reserve.
  • Remove the cobs and serrano again and discard. Divide the sautéed corn among your Popsicle molds (about 1 tablespoon each if using 3-ounce molds). Divide the milk mixture into the molds. Give each a gentle stir to distribute the corn. Freeze for 50 minutes, or until just hard enough to stand the Popsicle sticks up, insert sticks and freeze until firm, at least 4 hours more. To unmold, dip the molds for a moment in hot water, and remove the paletas. Sprinkle with chile powder, if desired.

QUESO



Queso image

Queso, a popular Tex-Mex dip made with processed American cheese and canned tomatoes, was inspired by chile con queso, a Mexican dip of melted cheese and chiles that made its way to the United States in the 1930s and '40s. As the two-ingredient Americanized adaptation gained popularity, supermarkets began placing Ro-tel canned tomatoes near shelf-stable Velveeta cheese, and queso became mainstream. Purists will argue that any ingredient beyond American cheese and spicy diced tomatoes is unnecessary, but you can customize this recipe by adding any combination of black beans, scallions, cilantro, garlic, cumin, red-pepper flakes, oregano, lime zest or juice.

Provided by Alexa Weibel

Categories     snack, dips and spreads, appetizer

Time 20m

Yield 6 cups

Number Of Ingredients 13

1 (2-pound) block processed American cheese, such as Velveeta
1 (10-ounce) can diced tomatoes with chiles, preferably Ro-tel brand
Tortilla chips, for serving
1 cup rinsed canned black beans
3/4 cup thinly sliced scallions (about 7 scallions)
1/2 cup chopped cilantro
2 garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon red-pepper flakes, plus more to taste
1/4 teaspoon dried oregano, preferably Mexican oregano
1/4 packed teaspoon fresh lime zest, plus 2 teaspoons juice (from about 1 lime)
Minced canned chipotle chiles en adobo, to taste
Kosher salt

Steps:

  • Roughly chop the processed cheese into 1-inch cubes, then add to a medium saucepan. Stir in the tomatoes and their juices, plus 2/3 cup water, then heat over medium-low, stirring frequently, until cheese is melted and mixture is creamy, 5 to 7 minutes. You can stop here, and serve immediately with chips, or proceed to Step 2, if you're feeling extra.
  • Stir in any combination of desired additions: black beans, scallions, cilantro, garlic, cumin, red-pepper flakes, oregano, and lime zest and juice. Heat over low, stirring occasionally, until warmed and flavors meld, about 5 minutes. If you like some extra heat, stir in chipotle chiles en adobo. Season to taste with salt, and additional red-pepper flakes, if desired, and serve immediately. (You could also keep your queso in a slow-cooker on a low setting, stirring occasionally, to keep it molten.) Mixture will keep refrigerated for up to 1 week.

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