Creamed Corn

By -

From "Dos Caminos Mexican Street Food." I did leave out chiles as I was serving it to kids, and didn't add cilantro. I used frozen corn kernels. Loved it! Tasted very sweet actually. No picture available.

  • 2 pounds corn kernels, divided
  • ½ cup chicken stock
  • 1 cup heavy cream, divided
  • 2 tablespoons unsalted butter
  • 2 white onions, diced
  • 2 tablespoons minced garlic
  • ½ pound roasted poblano chiles, seeded and diced
  • Salt and freshly ground black pepper
  • ¼ cup chopped cilantro, plus julienned cilantro to garnish

  1. In a medium saucepan, combine 1 pound of corn, the chicken stock, and ⅓ cup of the cream and heat over medium-high heat for 1 minute; scrape the mixture into the container of a food processor, add the remaining ⅔cup cream, and purée until smooth.
  2. Melt the butter in a large saucepan over medium heat. Stir in the onions and sauté until soft; add the garlic and cook 1 minute more. Add the remaining pound of corn, the poblanos, and any leftover ancho chiles, and heat gently.
  3. Stir the puréed mixture into corn-poblano mixture, lower the heat, and simmer for about 10 minutes, stirring occasionally to avoid sticking and burning. Season to taste with salt and pepper; add the cilantro and keep warm.
 

Comments

Post a Comment

Popular posts from this blog

Pizza Dough

By -
2 (1/4-ounce) packages active dry yeast 4 1/2 to 5 1/2 cups unbleached all-purpose flour, divided, plus additional for dusting 2 cups warm water (105–115°F), divided 2 teaspoons salt MAKE DOUGH: Whisk together yeast, 2 Tbsp flour, and 1/2 cup warm water in a measuring cup and let stand until mixture develops a creamy foam, about 10 minutes. (If mixture doesn’t foam, discard and start over with new yeast.) Stir together salt and 3 cups flour in a large bowl. Add yeast mixture and remaining 1 1/2 cups warm water and stir until smooth, then stir in 1 cup more flour. If dough sticks to your fingers, stir in just enough flour (up to 3/4 cup), a little at a time, to make dough just come away from side of bowl. (This dough may be wetter than other pizza doughs you have made.) Knead dough on a lightly floured surface with floured hands, lightly reflouring work surface and your hands when dough becomes too sticky, until dough is smooth, soft, and elastic, about 10 minutes. Divide dough i...
Read more

"Light" Caesar Salad

By -
I'm not sure where the "light" comes from. But this was a really good classic Caesar dressing. We even had to resort to (haha) using powdered parmesan from the store and it was still classically good. 1/4   cup   (60 mL)  grated  Parmesan cheese 1/4   cup   (60 mL)  light mayonnaise 2   tbsp   (30 mL)  white wine vinegar 1   tbsp   (15 mL)  extra virgin olive oil 1   tbsp   (15 mL)  water 1   tbsp   (15 mL)  Dijon mustard 1   tsp   (5 mL)  Worcestershire sauce 1   clove garlic , minced 1   pinch   salt 1   pinch   pepper 8   cups   (2 L)  romaine lettuce , torn, 1 small head 1   cup   (250 mL)  prepared croutons 2   tbsp   (30 mL)  cooked  bacon , crumbled In jar, shake together Parmesan cheese, mayonnaise, vinegar, oil, water, mustard, Worcestershire sauce...
Read more