Elote Con Crema (Fresh Corn With Cream, Chiles, and Cheese - The Cuisines of Mexico by Diana Kennedy

1/4 c Butter
4 c Corn (see note)
1/2 md Onion; finely chopped
1/4 lb Mild Cheddar cheese; in
1 Clove garlic; peeled and
1 ts Salt
5 Chilies Poblanos; roasted and
Thick sour cream see recipe

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 its 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, cheese, and salt to the chile mixture. Cover tightly with foil or a lid and cook for 10- 20 minutes, until corn is tender. Add the cheese after the first 10 minutes of cooking time.

Serve the vegetables hot, with the sour cream

 

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