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Elote con Crema - Corn and Cream

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Member since 2009
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Serves 6 | Prep Time 5 | Cook Time 10

Why I Love This Recipe

I can't remember what cookbook this came from, I think something of the Texas variety but I could be wrong. Anyway, its super easy and always a croud pleaser. I have TERRIBLE knife skills so I tend to cheat and use the canned green chilis. Make sure to add prep time for the poblanos if you go that route.

Ingredients You'll Need

3 tablespoons butter
1/2 an onion chopped
1 clove of garlic crushed
3 poblano chilis: roasted, peeled seeded and cut into strips (rajas) or 1 4 oz can of diced green chilis
1 tomato chopped
1.5 cups fresh corn kernels cut from the cob ot 1 package of (10 oz) frozen corn
1 package (8 oz) light cream cheese cubed
1/2 cup of light half and half
salt to taste


In a skillet, melt butter and saute the onion and garlic until the onion is soft.

Add chili rajas and tomato, cook until soft. Add corn and saute briefly.

Reduse heat to low and add cream cheese, stirring until the cheese has softened and begins to melt.

Slowly stir in the half and half and simmer for 5 minutes.

Add salt to taste, serve immediately

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