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Corn


Street Corn or Esquites

Esquites

Serves: 8

Esquites

Ingredients

2 tablespoons unsalted butter

1 tablespoon safflower or corn oil

1 serrano or jalapeño chile, or more to taste, chopped, seeding optional

8 cups fresh corn kernels, from about 12 ears of corn

2 cups water

2 tablespoons chopped fresh epazote leaves, or 1 teaspoon dried (may substitute cilantro, which gives a different flavor, but it also works!)

1 teaspoon kosher or coarse sea salt, or more to taste

2 limes, quartered (optional for garnish)

1/2 cup mayonnaise or Mexican crema (optional for garnish)

1/2 cup crumbled queso fresco, cotija, or mild feta cheese (optional for garnish)

Dried ground chile piquín (optional for garnish)

To Prepare

Heat the butter together with the oil in a large saucepan or casserole over medium-high heat. Once the butter has melted and is bubbling, add the chopped chile and cook for a minute, stirring frequently, until softened.

Incorporate the corn and cook for a couple more minutes. Pour the water over the corn mix, add the chopped fresh or dried epazote (or cilantro) and salt. Stir and bring to a simmer, cover, reduce heat to medium-low and cook for 12 to 14 minutes, until the corn is completely cooked. Turn off the heat. You may leave the corn in the pot for a couple hours.

Serve the corn in cups or small bowls. Let your guests add fresh lime juice, mayonnaise or Mexican crema, crumbled cheese, powdered chile piquín, and salt to their liking.

© 2010-2015 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://www.patismexicantable.com/2015/04/street-corn/


Poblano Corn Zucchini Pizza

Poblano, Corn and Zucchini Pizza
Pizza de Chile Poblano, Elote y Calabacitas

Serves: makes one 10 to 12-inch pizza

Pizza de Chile Poblano, Elote y Calabacitas" alt="Poblano, Corn and Zucchini Pizza
Pizza de Chile Poblano, Elote y Calabacitas" />

Ingredients

1 poblano chile, roasted, sweated, peeled and cut into 1 inch strips

1 small zucchini, shaved into zucchini ribbons with a peeler or mandoline (about 1 1/4 cups)

1/3 cup corn kernels, fresh or thawed from frozen

1/4 cup slivered red onion

2 tablespoons extra-virgin olive oil

2 teaspoons freshly squeezed lime juice

1/4 teaspoon chipotle or ancho chile powder

1/4 teaspoon kosher or coarse sea salt, or to taste

All-purpose flour for dusting work surface

1/2 pound pizza dough (recipe follows)

1/2 cup tomato pizza sauce (recipe follows)

1 1/2 cups shredded mozzarella cheese, divided

1/4 cup fresh ricotta cheese or requesón

2 tablespoons roughly chopped Italian flat-leaf parsley, for garnish

To Prepare

Preheat oven to 425 degrees.

In a medium bowl, toss to combine the poblano chile strips, zucchini ribbons, corn, red onion, olive oil, lime juice, chile powder and salt.

On a lightly floured surface, stretch the dough into a 10 to 12-inch circle and place on a pizza stone or in a cast-iron pan. Bake for 10 minutes. Remove from the oven and spread on 1/2 cup pizza sauce, leaving a 1/2-inch border all the way around. Top with 3/4 cup mozzarella cheese, then using a slotted spoon to leave the juices in the bowl, spoon on the poblano, zucchini and corn mixture. Add the remaining mozzarella cheese, and then place about 8 mounds, about a heaping teaspoon each, of ricotta cheese on top. Transfer back to the oven and bake until the cheese is melted and the crust is crisp, about 12 to 14 more minutes.

Transfer to a cutting board, sprinkle with chopped parsley if desired, and serve.

© 2010-2015 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://www.patismexicantable.com/2015/04/poblano-corn-and-zucchini-pizza/

Foolproof Pizza Dough
Masa para Pizza Fácil

Serves: makes enough for two 10 to 12-inch pizzas

Ingredients

1 teaspoon active dry yeast

1 tablespoon extra virgin olive oil

1 cup lukewarm water (110-115 degrees)

1/2 teaspoon sugar

2 2/3 cups all-purpose flour, plus more for work surface

2 teaspoons kosher or coarse sea salt

To Prepare

In a medium bowl, combine the yeast with the olive oil and the lukewarm water. Once it is well mixed, add the sugar and stir well.

In a large mixing bowl, combine the flour with the salt. Make a well in the middle and add the yeast mix. Use your hands to incorporate it all together until it is fully combined, about 2 minutes. Let the dough rest for 15 to 20 minutes.

Flour your counter and your hands generously, remove the dough from the bowl and knead until the dough goes from being sticky and gooey to very elastic, smooth and malleable. It will take anywhere from 3 to 5 minutes. Add more flour to your counter and hands as need be.

Divide the dough in half, form into two balls and wrap them each in plastic wrap. Place the dough in the refrigerator for at least 2 hours before using, or up to 3 days.

Bring the dough back to room temperature, without removing the plastic wrap, before using.

© 2010-2015 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://www.patismexicantable.com/2015/04/poblano-corn-and-zucchini-pizza/

Basic Pizza Sauce
Salsa de Pizza Básica

Serves: makes over 2 cups

Ingredients

3 tablespoons olive oil

1/3 cup chopped white onion

2 garlic cloves, finely chopped or pressed

1 28-ounce can crushed tomatoes, or 2 pounds of fresh tomatoes (quartered and pureed)

1 teaspoon dried oregano

1 1/4 teaspoon kosher or coarse sea salt, or to taste

To Prepare

Heat oil in a medium saucepan over medium heat. Once hot, add the onions and cook, stirring occasionally, until they have completely softened and begun to brown around the edges. Add the garlic, stir and cook for a minute until fragrant and tanned. Pour in the tomatoes, sprinkle with salt and oregano, stir, cover the pot partially (sauce will want to splatter all over your counters) and simmer for 5 to 6 minutes. Turn off the heat.

Use what you need and store the rest tightly covered in the refrigerator for further use.

© 2010-2015 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://www.patismexicantable.com/2015/04/poblano-corn-and-zucchini-pizza/


Sweet Corn Tamales

Uchepos

Serves: makes 10 to 12

Uchepos

Ingredients

10 large tender ears of corn, with fresh corn husks attached

3/4 cup sweetened condensed milk

1/4 cup corn meal or rice flour, more as needed

1 teaspoon ground canela or cinnamon

1/4 teaspoon kosher or coarse sea salt

Fresh corn husks from the ears of corn to make the tamales, or dried corn husks

Mexican crema (optional topping)

Queso fresco (optional topping)

To Prepare

To make the corn dough or masa: Carefully peel the husks from the ears of corn. It helps if you slice 1/4-inch or so from the bottom part of the corn. Place the husks in a large bowl and cover with hot water. (If using dried corn husks, soak in hot water.)

Rinse the peeled corn thoroughly. Shave the corn kernels off and place in a food processor or blender along with the sweetened condensed milk. Process until you get as smooth consistency as you can. Incorporate the corn meal or rice flour until you get a moist, but not wet, dough consistency. Season with the cinnamon and salt and mix well.

To prepare the tamalera or steamer: Place water in the bottom pan of a steamer (so that water is under the steamer) and bring it to a simmer. Line the steamer with one or two layers of soaked corn husks.

To assemble the tamales: Lay out a corn husk with the tapering end towards you. If the fresh corn husks are too thin, use 2 or 3 fanned together. Spread about 3 tablespoons of dough or masa into about a 2 to 3-inch square, the layer should be about 1/4-inch thick, leaving a border of at least 1/2-inch on the sides.

Pick up the two long sides of the corn husk and bring them together and fold the folded sides to one side, rolling them in the same direction around tamal. Fold up the empty section of the husk, with the tapering end, from the bottom up. This will form a closed bottom and the top will be left open.

Prepare all the tamales and place them as vertically as you can in a container.

To cook tamales: When you have all tamales ready place them, again as vertically as you can, into the prepared steamer, with the open end on top. If there is space left in the steamer, tuck in some cornhusks, so the tamales won’t dance around. Cover with more cornhusks, and steam covered with a lid anywhere from 55 minutes to an hour. You know the tamales are ready when they come easily free from the husks.

Serve hot, along with fresh Mexican cream and crumbled queso fresco on the side.

© 2010-2015 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://www.patismexicantable.com/2015/04/sweet-corn-tamales/


Homemade Corn Tortillas

Corn Tortillas
Tortillas de Maiz

Serves: makes 12 tortillas

Tortillas de Maiz" alt="Corn Tortillas
Tortillas de Maiz" />

Ingredients

2 cups corn tortilla flour

Pinch kosher or coarse sea salt

1 3/4 cups water (or enough for a Play Doh consistency, may vary with climate)

To Prepare

Set a comal, griddle or ungreased dry skillet over medium heat for at least 8 to 10 minutes, until very hot.

Meanwhile, cut 2 circles about the size of the tortilla press plates out of thin plastic bags, such as produce bags from the grocery store.

In a large mixing bowl, mix together the corn tortilla flour, salt and the water and knead in a circular motion. It should feel smooth and without lumps, like Play Doh. Though, it shouldn’t be too wet or sticky. If it doesn’t feel smooth and feels coarse when you attempt to make the masa balls, add a bit more water. Masa dries out fast, so if you leave it unattended, cover it with a clean moist kitchen towel or cloth.

To make the tortillas, one by one, make dough balls of about 1 1/2-inch in diameter. Place one plastic circle on the bottom of the tortilla press and place the masa ball on top. Place the other plastic circle on top of the ball and clamp down the press to make a flat disk. As you clamp down the press, jiggle it a little as you are getting to the bottom, this makes for a rounder tortilla. It should be about 5-inches in diameter and about 1/8-inch in height.

If the edges of the tortilla seem cracked and jagged, the dough needs a bit more water. Once you have a tortilla with smoother edges, you are set. (Alternatively, you can place a ball of dough between two plastic pieces and roll the tortillas out with a rolling pin).

Open the press, take the top plastic off, lift the bottom plastic with the tortilla in one hand and peel the tortilla from the plastic with the other hand. I peel it with my right hand, as I am right handed. Lay it on the griddle, skillet or comal softly, but swiftly.

Once the tortilla is on the hot surface, don’t touch it for the next 30 seconds! Even if it didn’t lay completely straight, resist the temptation to fiddle with it. Let it cook until it can be flipped without sticking to the comal, just like pancakes, or until a spatula can easily lift it. Another sign that it is ready to be flipped, is it becomes opaque on the side that it was cooking on.

Turn over, and cook for a minute, until opaque and starting to get brown freckles on the side that is now on the hot surface. If it is opaque but it has white-ish areas, you need to leave it a bit longer until it becomes freckled with brown spots.

Turn over once more, and now after 10 to 15 seconds, the tortilla should puff up like pita bread, if not all over tortilla, at least in an area of it. If it is not puffing, gently tease it by poking with your finger softly in an area of the tortilla around the center. Once it puffs, let the tortilla cook for another 15 to 20 seconds, so that it cooks internally in the puffed up area. That is the difference between ok tortillas, and to die for, malleable, fully cooked, soft tortillas.

Transfer each cooked tortilla to a clean kitchen towel or a cloth-lined tortillero.

If eaten that same day, tortillas may be kept wrapped in a clean kitchen towel or cloth. If not, wrap in a kitchen towel, place inside a closed plastic bag, and store in the refrigerator. They will keep for up to 3 days, afterwards they will turn too hard. Reheat on hot comal for 30 seconds or so on each side before eating. They can also be frozen and kept for months.

© 2010-2015 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://www.patismexicantable.com/2015/04/homemade-corn-tortillas/


Warm Nopalitos with Sauteed Corn and Guajillo

Warm Nopalitos with Sauteed Corn and Guajillo
Nopales con Elote y Guajillo Salteado

Serves: 8

Nopales con Elote y Guajillo Salteado" alt="Warm Nopalitos with Sauteed Corn and Guajillo
Nopales con Elote y Guajillo Salteado" />

Ingredients

3 tablespoons safflower or corn oil, seperated

3 pounds fresh nopales, rinsed, cleaned and diced

1 teaspoon kosher or coarse sea salt, or to taste

2 garlic cloves, peeled and finely chopped

½ cup chopped white onion

2 ounces guajillo chiles (about 7 or 8 chiles) cleaned, seeded and chopped

2 cups fresh corn kernels, from about 3 cobs, or thawed from frozen

1 tablespoon fresh-squeezed lime juice

To Prepare

Heat two tablespoons of the oil in a large heavy skillet (that has a lid) over medium-high heat. Add the diced nopales, sprinkle the salt and stir for a minute or two. Place the lid on, reduce the heat to medium and let the nopales cook and sweat for about 20 minutes, stirring once or twice. They will have exuded a gelatinous liquid that will begin to dry out. Take off the lid, stir and make sure most of the liquid has dried up; if it hasn’t, let them cook for a couple more minutes until it does.

Pour in the third tablespoon of oil, mix with the nopales and incorporate the garlic, chopped onion, guajillo chiles and corn. Mix well and let it cook for about 3 to 4 minutes. Squeeze in a tablespoon of fresh lime juice, mix and place the lid back on. Let the nopales cook for another 3 to 4 minutes and turn off the heat. Taste for salt and add more if need be.

If you have any leftovers, they make a wonderful filling for quesadillas.

© 2010-2015 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://www.patismexicantable.com/2015/02/warm-nopalitos-with-sauteed-corn-and-guajillo/


August 29, 2014
mole de olla

I don’t think twice about eating a hot stew in the summertime. And, as far as I know, millions of Mexicans feel the same way.

You will see Pozole served in fondas in the middle of June, hot Caldo de Camarón as one of the most popular items on beach restaurant menus, and the famed Mole de Olla being ladled, sizzling hot from the pot, in markets all over the country at peak midday heat.

I’ve read that having something hot in the summer will actually cool you off. It turns out chiles are thought to have the same effect.  All these Mexican stews, quoted above, have rich broths that are usually flavored with one or more kinds of chiles.

Continue reading Mole de Olla

Continue reading
Mole de Olla

COMMENTS (22)


poblano, bacon and cheddar skillet cornbread

Poblano, Bacon and Cheddar Skillet Cornbread
Pan de Elote de Cazuela con Poblanos, Tocino y Queso Cheddar

Serves: 10

Pan de Elote de Cazuela con Poblanos, Tocino y Queso Cheddar" alt="Poblano, Bacon and Cheddar Skillet Cornbread
Pan de Elote de Cazuela con Poblanos, Tocino y Queso Cheddar" />

Ingredients

3 poblano chiles, charred, sweated, peeled, seeded and diced

6 to 8 center cut bacon slices

1/2 cup yellow cornmeal

1 1/4 cup all-purpose flour

1/3 cup brown sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon kosher or coarse sea salt

1/2 teaspoon freshly ground black pepper

1 cup whole milk

1/2 cup heavy cream

4 eggs, well beaten

2 cups grated cheddar cheese

2 cups corn kernels, preferably fresh, or thawed from frozen

To Prepare

Preheat the oven to 375°F.

In a large cast-iron pan, over medium-high heat, add the bacon. Cook until crispy, about 3 minutes per side. Remove the bacon from the pan and turn off the heat.

In a large bowl, combine the cornmeal, flour, brown sugar, baking powder, baking soda, salt and pepper. In a small bowl, combine the milk, cream and eggs. Whisk the wet ingredients into the dry. Add the cheddar cheese, corn and poblano chiles. Crumble the bacon and toss it in. Pour in most of the bacon fat from the cast-iron pan into the batter, leaving about 1 tablespoon in the pan. Mix well.

Place the cast-iron pan with the remaining bacon drippings again over medium heat, pour the batter into the pan. Transfer to the oven and bake for 30 minutes or until golden brown. Cut into wedges and serve.

© 2010-2014 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://www.patismexicantable.com/2013/12/poblano-bacon-and-cheddar-skillet-cornbread/


June 13, 2013
Hearty Bean and Corn Salad with Cilantro Vinaigrette

One of the things that I’m most enthusiastic about in what I do, is breaking down myths about Mexican food and also about Mexicans. One of the biggest misconceptions is that Mexican food is greasy, fatty, cheesy and overloaded in heavy amounts of condiments. Some of the dishes that crossed the Mexican border and have become popular in the US, have been re-interpreted and promoted by the US fast food industry. Yet, mega burrito bombs, nachos smothered in cheese, and sizzling fajitas with scoops of sour cream on top are things you will have a really hard time finding in Mexico.

One thing that surprises people who delve a bit more into the Mexican culinary world is how crazy we are about salads. Not taco salads, no, no, no… Wholesome salads that use vegetables and beans and grains and flowers and all kinds of dried chiles and herbs…

It may be that the Mexican use of the word salad “ensalada” doesn’t help much to spread this good information because we usually call “ensalada” when there is lettuce or leafy greens in it. This leaves out chayote en vinagre, calabacitas en escacheche (pickled zucchini salad), nopalitos, and a gazillion other salads named simply by their main ingredient.

Continue reading Hearty Bean & Corn Salad with Cilantro Vinaigrette


LIME-RUBBED CHICKEN TACOS WITH CORN GUACAMOLE
Tacos de pollo con guacamole con elote
Serves 6 to 8

INGREDIENTS
Chicken Ingredients:
1 1/2 pounds boneless chicken breasts
2 tablespoons fresh-squeezed lime juice
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper, or to taste
1 tablespoon chopped fresh rosemary, or 1/4 teaspoon dried

Corn Guacamole Ingredients:
2 large ripe Mexican avocados, halved, pitted and diced
1 jalapeño chile, roasted, chopped, or to taste
2 garlic cloves, roasted with the skin on, peeled and minced
3/4 cup corn kernels, shaved from corn, or cooked from thawed
3/4 cup cherry or grape tomatoes, halved or chopped
1 tablespoon fresh-squeezed lime juice
3/4 teaspoon kosher or sea salt, or to taste

To assemble Tacos:
10-12 corn tortillas, homemade or store-bought

TO PREPARE
To make the Chicken:
Mix the lime juice with the olive oil, 1/2 teaspoon salt, 1/4 teaspoon ground pepper and rosemary in a bowl. Pour on top of the chicken, in a container. Cover and refrigerate anywhere from 1/2 hour up to 12 hours.

Heat a medium-sized sauté or grill pan over medium-high heat. Add corn or safflower oil; once it is hot but not smoking, add the chicken. Sauté until golden brown and cooked through, about 5 minutes per side. Remove from the pan, place on chopping board to cool. When cool enough to handle, slice into diagonal strips about a 1/2-inch wide.

To make the Guacamole:
Place the jalapeño and garlic cloves in a small baking dish under the broiler, for 6 to 9 minutes, until completely cooked through, soft and skin is charred. Once cool enough to handle, peel garlic and mince along with chiles.

Place diced avocado in a mixing bowl. Add the charred and minced garlic and jalapeños, gently tossing everything together well. Incorporate the corn and tomatoes. Squeeze the lime juice on top and sprinkle the salt. Mix it all together.

To assemble Tacos:
In an already hot skillet or comal set over medium-low heat, heat the tortillas. It will take about 1 minute per side.

Place the tortillas in a tortilla warmer or wrap them in a clean kitchen towel or cloth napkin. Serve them together with the guacamole and the chicken at the table and assemble your tacos!


This episode explores three very different, very authentic and very simple twists on Mexican tacos, one of Mexico’s most iconic foods.

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