89976 elotes con crema queso corn sour Recipes

egg, creamed corn, sour cream, butter, whole kernel corn, sugar, cornbread mix

whole kernal corn, undrained, creamed corn, sour cream, eggs, slightly beaten, butter melted, jiffy corn bread mix

eggs, cornstarch, sugar, salt, pepper, nutmeg, creamed corn (14-16 oz size), sour cream, milk

olive oil or 2 tbsp butter, poblano chiles, peeled and deveined and sliced in 1/4 inch strips, white onion, sliced in 1/4 inch rounds, chicken bouillon, corn kernel (optional), sour cream

whole corn, creamed corn, sour cream, butter, cornbread mix (preferable jiffy), grated sharp cheddar cheese (optional)

whole corn, creamed corn, sour cream, sugar, oil, eggs beaten slightly, cornbread mix

butter melted, whole kernel corn including liquid, creamed corn, sour cream, eggs, corn muffin mix, sugar, dried minced onion

whole kernel corn drained, creamy style corn, jif corn bread mix, sour cream, butter, sharp shredded cheddar

shoe peg corn, sour cream, cream of celery soup, ritz crackers, crushed, margarine, chopped pecans (optional)

eggs beaten, creamed corn, sour cream, butter melted, club crackers chushed, salt & pepper

self-rising buttermilk cornmeal mix, creamed corn, sour cream, vegetable oil, eggs

self-rising cornmeal, eggs, cream style corn (about 1 cup), sour cream, vegetable oil .

butter or safflower oil, white onion, finely chopped, garlic, peeled and minced, fresh corn kernels, sea salt , or to taste, chopped epazote, poblano chiles , roasted and peeled, queso fresco , cut into 6 thick slices, mexican crema , recipe follows, manchego cheese, grated, heavy cream, buttermilk, longgrain unconverted white rice, vegetable oil, white onion, finely chopped, garlic, peeled and minced 3 1/2 cups water

fresh poblano chiles (about 3/4 lb), unsalted butter, vegetable oil, white onion , strips, salt, fresh serrano chili, minced , including seeds (seeds can be optional, if you prefer), garlic cloves, minced, minced fresh oregano or 1/2 tsp dried mexican oregano, cavatappi pasta or 6 oz penne pasta, mexican crema or 2/3 cup creme fraiche, queso fresco or 4 oz mild feta, crumbled

salsa, fresh tomatillos, fresh serrano chiles, garlic cloves, unpeeled, onion, coarsely chopped, olive oil , as needed, salt and freshly ground black pepper, fresh cilantro leaves, chicken broth or more as needed, chilaquiles, vegetable oil, corn tortillas , cut into eighths, preferably stale (spread out to dry overnight), roasted tomatillo salsa, kosher salt and fresh ground black pepper, crumbled queso fresco, onion, separated into rings, mexican crema , creme fraiche or sour cream, chopped fresh cilantro leaves, for garnish

baking potatoes (peeled and roughly chopped ), boneless chicken breasts (sliced in thin strips), onion (slices sliced 1/4 inch thick ), garlic cloves (minced ), sour cream, water, chicken bouillon powder or 2 large bouillon cubes, roma tomatoes (chopped into thirds ), poblano pepper (roasted and roughly chopped), butter