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Elote Con Crema (fresh Corn With Cream, Chiles, And Chees

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CATEGORY CUISINE TAG YIELD
Vegetables, Dairy Vegetable 6 Servings

INGREDIENTS

1/4 c Butter
1/2 Onion, finely chopped
1 Clove garlic, peeled and
chopped
5 Chiles Poblanos, roasted and
peeled
4 c Corn, see note
1/4 lb Mild Cheddar cheese, in
small cubes
1 t Salt
Thick sour cream, see recipe

INSTRUCTIONS

Elote Con Crema (Fresh Corn With Cream, Chiles, & Cheese)  Recipe By:
The Cuisines of Mexico by Diana Kennedy ISBN 0-06-012344-3  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.  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 cooking time.  Serve
the vegetables hot, with the sour cream.  garhow@hpubmaa.esr.hp.com
CHILE-HEADS ARCHIVES  From the Chile-Heads recipe list.  Downloaded
from Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1321
Calories From Fat: 1265
Total Fat: 143.4g
Cholesterol: 78mg
Sodium: 1613.7mg
Potassium: 303.9mg
Carbohydrates: 6.4g
Fiber: 1.9g
Sugar: 2.5g
Protein: 7.9g


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