Crumble homemade pie stuffed with corn puree and chili and sprinkled with chips.
Inspired by elote (mexican corn fast food cob on a stick flavored with mayonnaise, chili powder, cheese and lime juice), this crumble will be delicious in the summer and great Suitable for grilled chicken.
Time: 1 hour. 15 minutes. Complexity: easy Servings: 6 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 6 to 8 ears of corn
- 3 tbsp. l (45 gr.) Butter, melted, plus more to lubricate the mold
- 1.5 tbsp. fat cream
- 1/4 Art. chopped pickled jalapenos
- 1 tbsp. l sauce sauce with pepper chipotle
- 1/2 tbsp. cilantro leaves
- 70 gr. crushed tortilla chips (crushed to size with peas)
- 1/3 Art. premium flour
- 1/2 tsp Sahara
- 100 gr. Kotikha cheese
- Lime slices for serving
Recipes with similar ingredients: corn, kotikha cheese, pepper jalapeno, chipotle pepper in adobo sauce, premium flour, cream, lime, cilantro, chips
Recipe preparation:
- Preheat the oven to 180 degrees. Oil mold for baking. Mix corn grains with fat cream in a large bowl. Transfer 1 tbsp. corn mixture in a food processor and mashed until until it becomes homogeneous, then add back to a bowl. Add jalapenos, chipotle sauce, 1/4 tbsp. cilantro and 1.5 hours l salt. Evenly distribute the corn mixture in the prepared baking dish.
- Combine the crushed tortilla chips, flour, sugar and 1/2 hour. l salt in a medium bowl. Add the mixture to the melted creamy oil and stir with a fork until lumps begin to form. Spread evenly on corn.
- Bake until top is golden brown, and corn filling bubbles on the sides, from 35 to 40 minutes Leave on for 10 minutes. Sprinkle with cheese and the remaining 1/4 Art. cilantro. Serve with lime slices around the edges.
