{"id":1526,"date":"2012-02-06T12:19:44","date_gmt":"2012-02-06T17:19:44","guid":{"rendered":"http:\/\/mimbly.com\/wordpress\/?p=1526"},"modified":"2012-02-06T12:19:44","modified_gmt":"2012-02-06T17:19:44","slug":"elote-con-crema-fresh-corn-with-cream-chiles-and-cheese-the-cuisines-of-mexico-by-diana-kennedy","status":"publish","type":"post","link":"https:\/\/mimbly.com\/wordpress\/2012\/02\/06\/elote-con-crema-fresh-corn-with-cream-chiles-and-cheese-the-cuisines-of-mexico-by-diana-kennedy\/","title":{"rendered":"Elote Con Crema (Fresh Corn With Cream, Chiles, and Cheese – The Cuisines of Mexico by Diana Kennedy"},"content":{"rendered":"

1\/4 c Butter<\/span>
\n4 c Corn\u00a0<\/span>
\n1\/2 md Onion; finely chopped
\n1\/4 lb Mild Cheddar cheese; in
\n1 Clove garlic; peeled and
\n1 ts Salt
\n5 Chilies Poblanos; roasted and
\nThick sour cream see recipe<\/span><\/p>\n

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.<\/span><\/p>\n

Preheat the oven to 350 degrees F.<\/span><\/p>\n

Melt the butter and cook the onion and garlic, without browning, until they are soft.<\/span><\/p>\n

Cut the chiles into rajas (strips), add them to the pan, and cook them, covered, 8 minutes.<\/span><\/p>\n

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.<\/span><\/p>\n

Serve the vegetables hot, with the sour cream<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

1\/4 c Butter 4 c Corn\u00a0 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 … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[80,126,20,17,83],"tags":[4,524],"class_list":["post-1526","post","type-post","status-publish","format-standard","hentry","category-entree","category-mexican","category-sides","category-vegetarian","category-veggies","tag-main","tag-sides"],"_links":{"self":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/1526","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/comments?post=1526"}],"version-history":[{"count":1,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/1526\/revisions"}],"predecessor-version":[{"id":1527,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/1526\/revisions\/1527"}],"wp:attachment":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/media?parent=1526"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/categories?post=1526"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/tags?post=1526"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}