Subj : BH&G 2294
To   : ALL
From : DAVE DRUM
Date : Sat Apr 03 2021 11:55:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Corn Cups (Esquites)
 Categories: Vegetables, Herbs, Chilies, Dairy, Cheese
      Yield: 6 Servings
 
      6    Ears of corn; husked, silks
           - removed
      2 tb Mexican crema
      2 tb Butter; softened
      2 tb Crumbled queso fresco
           Ground ancho chile pepper
           Coarse salt
           Lime wedges
 
  In a large saucepan cook corn in enough boiling salted
  water to cover for 5 to 7 minutes or until tender. Remove
  ears from water; cool slightly.
  
  Using a serrated knife carefully cut kernels from cobs,
  leaving kernels in slabs. Divide slabs among six
  individual serving dishes. Place 1 teaspoon crema, 1
  teaspoon butter, and 1 teaspoon queso fresco on corn in
  each dish. Sprinkle each serving lightly with ancho chile
  pepper and salt.
  
  Serve with lime wedges.
  
  Better Homes & Gardens | September 2014
  
  MM Format by Dave Drum - 11 September 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

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