Cup Aelotes Recipes

Steps:

• Heat a grill pan over medium-high heat. Lightly brush the corn with canola oil. Grill the corn until slightly charred, turning occasionally, 8 to 10 minutes total. Set aside to cool.
• Cut the kernels off of the cob and place into a bowl. Add the cotija cheese, Poblano Crema and cilantro and mix. Season with salt and pepper. Put into 6 individual cups and garnish with additional chopped cilantro.
• Peel, stem and seed the poblanos. Place in food processor and pulse until smooth. Add the Mexican crema, agave and lime juice, and season with salt and pepper. Pulse until just combined. Scoop into a bowl and spread on everything.

Steps:

• Heat corn in a skillet over medium heat until steaming, about 5 minutes. Remove from heat and drain water.
• Fill several cups or mugs halfway with the corn. Add 1 tablespoon mayonnaise, 1 tablespoon Parmesan cheese, and 1 to 2 teaspoons chile-lime seasoning to each cup. Squeeze lime juice on top.

Steps:

• Brush corn with oil.
• Grill husked corn until 50% black.
• 1 cup crumbled cotija cheese (I used feta).
• Slice the corn off the cobs- don't forget to season them with salt and pepper.
• Put into a bowl.
• 1 cup Poblano Crema, recipe follows.
• Grill the poblanos until blackened.
• Take the stems off the peppers.
• Put them into a glass bowl and cover with saran wrap.
• Let them sit 10 minutes.
• Peel off skin and put the flesh of the peppers into food processor.
• Add salt and pepper.
• Add honey.
• Add juice of one lime.
• Add cliantro if desired.
• Process until smooth. You will get a green looking sour cream. This is the poblano crema to fnish the dish.
• Add this to the corn and serve in bowls.

Steps:

• Place corn in a saucepan and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 2 to 3 minutes. Drain and return corn to saucepan.
• Spoon 3/4 cup corn into 10 serving bowls; add 2 tablespoons butter to each and stir until butter is melted. Mix 1/4 cup lime juice and 1/4 cup crema Mexicana into each bowl; sprinkle a generous amount of chili powder over each. Season with salt.
• Top each serving with 2 tablespoons cotija cheese and hot sauce; garnish with a lime wedge.

Steps:

• Thaw potato nuggets according to individual package instructions.
• Preheat the oven to 425 degrees F (220 degrees C). Grease a 12-cup muffin tin very well.
• Push 3 potato nuggets into each of the prepared muffin cups to act as a crust.
• Bake in the preheated oven for 10 minutes. Remove from the oven. Reduce oven temperature to 350 degrees F (175 degrees C).
• Place even amounts of sausage, Cheddar cheese, and bell pepper into the omelet cups. Do not overfill. Whisk eggs, milk, salt, and pepper together in a bowl and pour egg mixture into each muffin tin, filling each to the top.
• Bake in the preheated oven until eggs are set, 30 to 35 minutes.