Elote Blanco with Verdolagas, Lime Juice and Chiles

July 6, 2009

Elote Blanco with Verdolagas, Lime Juice and Chiles

Philippe Waterinckx, Tucson CSA

2 ears of corn, kernels sliced off
1 (or more) tablespoon butter
1 chile (Serrano or Anaheim), seeded and chopped
1 cup coarsely chopped verdolagas
1/4 cup chipotle goat cheese, or crumbled queso fresco
1 tablespoon fresh lime juice
Hot chile powder to taste (no need for it is you use chipotle goat
cheese)
Salt

Combine corn, butter, chiles and 1/2 cup water in a sauce pan.
Simmer until tender, 10–15 minutes.

Stir in cheese, chile powder, lime juice, verdolagas, and salt to
taste.

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