You can serve Mexican corn in a cup as a snack at your parties and it ... Assembled elote en vaso can be stored for 1-2 days.

Corn Chowder Ingredients: 2 carrots, diced 2 stalks celery, diced 1 onion, diced 1 bell pepper, diced 2 cloves fresh garlic, minced ½ pound butter 1 cup flour 1 pint of heavy cream 1 Tablespoon ...

Add the corn, onion and bell pepper and cook over high heat until crisp-tender, 4 minutes. Scrape 1 cup of the mixture into a food processor and pulse to a coarse puree. In a bowl, squeeze the ...

Remove the corn from the pot and set aside to cool for 5 minutes. Reserve 1 cup of the corn broth. Step 3: Take a wooden skewer and insert it into the middle of what was the stem end of the cooked ...

In a blender, combine 1 cup of the corn with the milk and puree until smooth. Add the heavy cream, eggs and egg yolks and blend. Transfer the mixture to a bowl and whisk in the flour, baking ...

Stir 5 cups of the corn, reserving the remaining cup of corn, and the remaining oregano and cook for 1 minute. Raise the heat to high and add the stock or water and bring to a boil. Reduce the ...

Remove from the heat and add 1 cup of the corn kernels; stir well to incorporate. Preheat the oven to 400 degrees. Place the bean-corn mixture on the chips and top with the salsa.