One of my favorite things in the world is a dish known as elote con mayonesa. It's Mexican street food at its best: boiled corn brushed with mayo, then sprinkled with cotija cheese, chili salt, and a squeeze of lime. I developed this chowder recipe with the same flavor combination. We really, really enjoyed it. This is something I will make again and again.
8 ears of corn (boiled, cooled, and kernels removed)
1 onion (diced)
4 cups vegetable broth
1 chipotle pepper (minced
3 cloves garlic (smashed)
chili salt (equal parts ancho chili powder and salt)
Over medium high heat, sweat the onion in a few tablespoons of olive oil. Once the onion starts to brown, add the broth, pepper, and 3/4 of the corn kernels. Heat through and then blend smooth with an immersion blender. Strain the solid parts out of the soup using a mesh sieve. Return soup to the pot and add the remaining corn. Ladle some into a bowl and top with a sprinkle if chili salt, a touch of cotija cheese, a few cilantro leaves, and a squeeze of lime.
Sweet Potato + Black Bean Quesadillas:
1 large sweet potato (baked until tender)
1/2 onion (diced and rinsed in cold water)
1 cup prepared black beans
1 small chipotle chili (minced)
1 cup loosely packed cilantro leaves (chopped)
1/2 lime (juiced)
2 large wheat tortillas
chili salt (mix equal parts ancho chili powder and salt)
Mash sweet potato with a fork and divide between two tortillas. Toss onion, beans, chili, cilantro, and lime juice together in a large bowl. Sprinkle mixture over sweet potato spread. Add chili salt to taste. Fold tortilla in half and brush with a tiny bit of olive oil. Grill in a frying pan over medium heat until lightly browned. Cut in half and serve with corn chowder.
One of my favorite things about this blog is all the colour in your food.
I love Mexican food and I can't wait to try this recipe out. And I agree with the above comment, the colour in your food is great.
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