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Corn


WHITE RICE AND POBLANO RAJAS CASSEROLE
Cazuela de Arroz con Rajas de Chile Poblano
Serves 10

INGREDIENTS
4 cups cooked white rice
2 tbsp butter and a bit more to butter the baking dish
1 cup white onion, slivered
3 poblano chiles, about 3/4 lb, charred, skinned, stemmed, seeded, and sliced. Click here for more information on how to prepare them
1 1/2 cup Roma tomatoes, chopped
1 cup corn kernels, fresh, thawed from frozen or canned and drained
1 tsp kosher salt or to taste
1/2 cup Mexican style cream, or Latin, Salvadorean, creme fraiche or heavy cream
1/2 cup queso fresco, can substitute with farmers, basket or ricotta cheese
1 1/2 cup Monterey jack, light cheddar or mozzarella, shredded

TO PREPARE
Place the butter in a saute pan set over medium heat. Once it melts, add the slivered onion and allow it to sweat for about 12 minutes, until translucent and soft. Increase the heat to medium-high, add the tomatoes and cook for about 2 minutes. Stir in the chile poblano rajas or strips, corn, salt and black pepper and cook for about 3 more minutes. Add the cream and queso fresco and continue cooking, stirring from time to time, until the sauce thickens a bit and seasons, for 2 to 3 minutes.

Preheat the oven to 375 degrees. Butter a 8 x 11 or 9 x 9 baking dish. Layer the white rice in the baking dish and press it down gently with a spatula. Pour the poblano mixture on top. For the last layer, sprinkle the shredded cheese on top.

Bake the casserole in the oven for about 20 minutes or until the cheese has completely melted. Serve hot.


AVOCADO & HEARTS OF PALM CHOP CHOP SALAD
Ensalada de Aguacate y Palmitos
Serves 4 to 6

TO PREPARE
3 ripe Mexican avocados, or about 2 pounds, pulp cut into large chunks
14 oz hearts of palm, or about 1 1/3 cups, drained, rinsed and thickly sliced
1 cup corn kernels, from 2 large freshly cooked ears of corn or thawed and cooked from frozen
1 tbsp red onion, chopped
6 oz cherry tomatoes, or about 1 cup, whole or halved according to your preference
Vinaigrette dressing (see below)
3 tbsp pumpkin seeds, toasted

Vinaigrette dressing:
2 tsp apple cider vinegar
1 tbsp lime juice
1/4 tsp dried oregano
3/4 tsp sea salt
1/4 tsp black pepper
1/4 tsp brown sugar
2 tbsp olive oil
2 tbsp safflower oil

TO PREPARE
To make the vinaigrette, pour the vinegar and lime juice in a small bowl. Add the oregano, salt, sugar, and black pepper. Pour the oil in a slow stream, whisking with a whisk or fork to emulsify. The vinaigrette can be made a day ahead of time and refrigerated, just emulsify before using.

To toast the pumpkin seeds, place them in an already hot, small saute pan set over medium heat. Stir often, being careful that they don’t burn; until you start to hear popping sounds (similar to popcorn) and they being to acquire a nice tan, about 4 to 5 minutes. Remove from the heat and place in a bowl.

In a bowl, gently mix the avocado chunks, hearts of palm, corn kernels, cherry tomatoes and red onion with the vinaigrette. Sprinkle with the toasted pumpkin seeds and serve.

The dish can be served as a main salad with a side of toast or pita bread. Or serve it as a side salad to grilled chicken, fish or meat.


Quesadillas–the perfect marriage of heaven and earth, where the basic, simple tortilla meets the ecstasy of cheese. If you can find the right cheese, that is… So, where do you find great Mexican cheeses in the US? If you can’t find Oaxaca Cheese or Manchego, what can you use instead? What about Monterey Jack or Cheddar as a substitute?

In this episode I interview the fabulous Joe Yonan (who just came out with an equally fabulous cookbook!), who gives us a lot of cheesy advise.

Would it shock you to know that you don’t technically need to stuff cheese inside for it to qualify as an authentic Mexican quesadilla?


September 17, 2010
Corn Ice Cream 15-thumb-510x342-1466

Right after savagely taking a bite into a fresh ear of corn, right in front of the cashier at the Farmers Market, I felt compelled to explain that its raw, sweet, flavor reminds me of the Corn and Cream ice cream from the Chiandoni heladerí­a in Mexico City. A staple from my childhood days.

With a bit of nostalgia washing over me and in the mood of snapping that last piece of summer from this year, I brought back a full basket of corn. I would make one last batch of summer flavored ice cream, just as the stores begin to sell Halloween decorations, shockingly early, if you ask me.

Continue reading Outrageous But Necessary: Corn and Cream Ice Cream


February 17, 2010
open2-thumb-510x342-495

If you are into the habit, like me, of making your own home made corn tortillas, a tortilla press comes in really handy.

It’s true that tortillas can be made in many different ways such as simply flattening round corn masa or dough balls with your hands or rolling out the masa with a rolling pin. However, the tortilla press makes the process be a speedy, consistent, fun and even therapeutic one (it is!).

Moreover, look at what a pretty tool it is.

Continue reading Tortilla Press

Continue reading
Tortilla Press

COMMENTS (15)


June 20, 2009

20 JUNE 2009
11:00 AM to 1:00 PM

Drop off your kids ages 6 to 12 for a corn workshop. Kids will learn about the history, legends, properties and uses of corn, make their own puppets out of corn husks and make their own corn masa. They will then assemble and eat dishes made with the corn masa, such as tostadas and quesadillas. They will leave with their puppet, a packet of kid friendly recipes and Mexican handcrafted toys.


May 15, 2009

Tostadas and chips are very versatile ingredients to have in the kitchen. If you don’t want to make them at home, you can buy good quality already made tostadas and chips in the stores these days.

You can make your own tostadas and chips with home made corn tortillas or store bought corn tortillas. In either case, spread the tortillas outside of the refrigerator, in your counter, baking sheet or tray for a half hour and up to a couple hours, so they will dry out a bit before baking, toasting or frying. This helps achieve a nicer crispness as they bake, toast or fry.

If you are going to make chips, cut them into 6 triangles before letting them dry.

Continue reading Making Tostadas and Chips


May 5, 2009
Homemade Corn Tortillas

Yes, you can buy them already made at the store… but there are few things that can compare to the nurturing and filling sensation of homemade corn tortillas.

And the great thing is: We can buy the premade corn tortilla flour of extraordinary quality in the US these days. So you don’t have to nixtamalize the corn kernels (dry in the sun, cook and soak in hot water with lime, peel and grind to a paste) through a process of more than 36 hours to make your own fresh corn tortilla dough. Here is how you make them:

Continue reading Making Corn Tortillas


April 29, 2009
corn-in-a-bowl-or-on-a-stick

In Mexican cooking, corn is eaten and drank, in just about every possible way… Esquites, freshly shaved corn usually cooked in a buttery broth with epazote leaves and Serrano chile, is one of the most popular takes. So much so, that my boys counted eight Esquite street carts in the small down town square of Chihuahua, when we were there last month.

It is very common to walk through the streets in a Mexican city or village, no matter how tiny it may be, and find a wide array of street food stands boasting the dishes that Mexicans abroad hanker for the most: Antojitos, or little cravings. Each one being a Universe compounded with layers of flavors, in its own right.

Continue reading Corn: In a bowl or on a stick

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