Name: Elote Con Crema (Fresh Corn With Cream, Chiles, and Cheese
Ingredients: 1/4 c Butter; 1/2 md 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 ts Salt; Thick sour cream; see recipe

How does God do it? How does God open blind eyes and regenerate dead hearts and bring spiritual light? Answer: with the same Spirit-driven power He used in creation to bring physical light. “The earth was formless and void, and darkness was over the surface of the deep, and the Spirit of God was moving over the surface of the waters. Then God said, ';Let there be light'; and there was light” (Gen. 1:2-3). Likewise, hearts are spiritually darkened and dead. Yet when the Gospel is proclaimed, the Spirit regenerates by shining light to make one now see and thus desire the glory of Jesus Christ more than anything else they ever desired in the past. So at some point for all those truly in Christ, God said, “Let there be light!” and with that they immediately and freely received Christ as their treasure. This is what Paul says in 2 Corinthians 4, verse 6: “For God, who said, ';Light shall shine out of darkness,' is the One who has shone in our hearts to give the Light of the knowledge of the glory of God in the face of Christ.” The same power once used in creation is now unleashed in recreating the new creation of God.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy		Vegetable	6	Servings

INGREDIENTS

1/4	c	Butter
1/2	md	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	ts	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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