<b>Elote</b><br><i>Serves 6</i>
6 ears of corn, husks intact<br>
1 cup mayonnaise<br>
1 tablespoon hot sauce<br>
2 tablespoons fresh lime juice<br>
1 teaspoon kosher salt<br>
1 teaspoon sugar<br>
¼ cup chicken stock<br>
¼ cup cotija cheese, ground or crumbled, for garnish<br>
2 tablespoons chopped cilantro, for garnish<br>
Chili powder to taste, for garnish<br>
Crispy corn tortilla chips for scooping
Over a medium-hot grill, roast the corn until the husks are well charred, about 5 minutes. Turn occasionally so as not to burn. Set the roasted ears aside until cool enough to handle, then shuck them. Cut the kernels off the cobs.
When ready to eat, mix the mayo, hot sauce, lime juice, salt, pepper, sugar, and chicken stock in a saute pan over medium heat. Add the corn kernels and heat until warmed through. Pour into a bowl and garnish with the cheese, cilantro and chili powder. Serve immediately with crispy tortillas.
<i>Recipe & photo courtesy “The Elote Cafe Cookbook,” by Chef Jeff Smedstad, Sedona, Arizona.</i>
<b>Jalapeño Corn Pudding</b><br><i>Serves 2</i>
5 fresh ears of corn, husked<br>
2 cups heavy cream<br>
2 jalapeño peppers<br>
Extra virgin olive oil<br>
Salt & pepper to taste<br>
4 tablespoons crème fraiche<br>
1 bunch of fresh cilantro leaves, cut into thin strips
Place the corn on the grill, and cook for 15 to 20 minutes, turning every 5 minutes, until kernels are tender when pierced with a sharp knife. Shave the kernels from the husks. In a small saucepan cook the heavy cream over low to medium heat until reduced. and add to the cream. Set aside and let cool.
In the meantime, drizzle the jalapeños with olive oil and season with salt and pepper. Place the peppers on a grill and let cook for 20 minutes. Set aside and cool. After the peppers have cooled, remove the seeds and set aside. In a food processor, place the cream, peppers and crème fraiche. Pulse a few times until combined. Place in a saucepan, add the corn, and heat through. Garnish with cilantro and serve.
<i>Recipe and photo courtesy of Chef Daniel Gamen, Kane Steakhouse, Miami.</i>
<b>Stuffed Poblano Chili Peppers With Quinoa and Mushrooms</b><br><i>Serves 4 </i>
4 poblano peppers, halved and seeded<br>
1/3 cup white quinoa<br>
1/3 cup red quinoa<br>
1/2 cup mushrooms, sliced<br>
1/2 red bell pepper, chopped<br>
1/2 green bell pepper, chopped<br>
1/2 yellow bell pepper, chopped<br>
1 medium zucchini, chopped<br>
1/2 cup red onion, chopped<br>
2 tablespoons nutritional yeast<br>
1 teaspoon Kosher salt<br>
<br>
Soak both quinoas in two liters of water for 24 hours. Mix all vegetables with yeast and season with salt. Stuff peppers with the quinoa mix and set aside while you prepare the mole sauce.
Mole Sauce<br>
1 red bell pepper, chopped<br>
1 roma tomato, chopped<br>
4 dates, chopped <br>
1 tablespoon raw cacao<br>
2 tablespoons lemon juice<br>
1/2 tablespoon Kosher salt<br>
1/4 teaspoon chili powder<br>
Dash of cayenne<br>
<br>
Place all ingredients in a blender and process until smooth and creamy. Pour over stuffed peppers and serve.<br>
<br><i>Recipe and photo courtesy of chef Eugenio Villafana, Villa La Estancia, Riviera Nayarit, Mexico.</i>