CREMA MEXICANA RECIPE RECIPES

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CORN IN A CUP (ELOTE EN VASO) RECIPE | ALLRECIPES



Corn in a Cup (Elote en Vaso) Recipe | Allrecipes image

This is Mexican street food at its finest. Anytime I visit El Paso or Mexico the craving of elote en vaso steps into high gear. Now anytime I crave this I whip it up at home, except I make it fancy by serving it in a pretty glass instead of the traditional Styrofoam® cup. No matter how you serve it the taste is sweet, crunchy, fiery, and juicy. This is a very loose recipe. Feel free to adjust the proportions of lime juice, crema, cheese, and spices to taste!

Provided by Muy Bueno

Categories     Appetizers and Snacks    Cheese

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 10 servings

Number Of Ingredients 9

10 ears corn, shucked and kernels removed
1?¼ cups butter
2?½ cups lime juice
2?½ cups crema Mexicana (Mexican cream)
1 teaspoon chili powder, or to taste
salt to taste
1?¼ cups crumbled cotija cheese
1 dash hot pepper sauce (such as Valentina®), or to taste
10 wedges fresh lime

Steps:

  • Place corn in a saucepan and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 2 to 3 minutes. Drain and return corn to saucepan.
  • Spoon 3/4 cup corn into 10 serving bowls; add 2 tablespoons butter to each and stir until butter is melted. Mix 1/4 cup lime juice and 1/4 cup crema Mexicana into each bowl; sprinkle a generous amount of chili powder over each. Season with salt.
  • Top each serving with 2 tablespoons cotija cheese and hot sauce; garnish with a lime wedge.

Nutrition Facts : Calories 563.7 calories, CarbohydrateContent 25.8 g, CholesterolContent 159.8 mg, FatContent 51.5 g, FiberContent 2.9 g, ProteinContent 9 g, SaturatedFatContent 32.1 g, SodiumContent 406.1 mg, SugarContent 6.1 g

RAJAS CON QUESO RECIPE - MEXICAN FOOD JOURNAL



Rajas con Queso Recipe - Mexican Food Journal image

Recipe to prepare Rajas con Queso taco filling. The dish is prepared with fresh Poblano chiles, onion, garlic, corn, asadero cheese, and Mexican cream. 

Provided by Douglas Cullen

Categories     Taco Filling

Total Time 52 minutes

Prep Time 40 minutes

Cook Time 12 minutes

Yield 16

Number Of Ingredients 8

The meat from 10 roasted and peeled Poblano chiles
1 large white onion
1 cup corn kernels
3 cloves garlic
3/4 cup crema (Mexican cream)
3/4 cup Oaxaca or asadero cheese (shredded )
16 corn tortillas
Salt to taste

Steps:

  • Cut the Poblano chile into 2" by 1/4" strips.
  • Cut the onion into 2" by 1/4" strips.
  • Finely chop the garlic.
  • In a medium-hot pan, cook the onion and garlic until the onion starts to soften, about 4 minutes. Do not brown.
  • Add the chiles and cook for another 4 minutes.
  • Add the corn and cook for 2 minutes.
  • Turn off the heat and add the cream. Stir to incorporate.
  • Add the cheese and stir continually until the cheese is just melted.
  • Check the salt and add salt if needed.
  • Serve immediately on hot tortillas.

Nutrition Facts : Calories 104 kcal, CarbohydrateContent 15 g, ProteinContent 3 g, FatContent 4 g, SaturatedFatContent 1 g, CholesterolContent 10 mg, SodiumContent 110 mg, FiberContent 2 g, SugarContent 1 g, ServingSize 1 serving

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