An addictive spring/summer recipe from chef Akhtar Nawab of La Esquina in New York City. If you’re unable to find cotija (a tangy, crumbly cheese), then try using feta instead.
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From whats4eats.com: "Atoles are very popular beverages in El Salvador with roots in Mayan cuisine. They are a sort of thick drink often eaten with a spoon. Atol de elote is based on fresh corn (elote) and has a wonderfully fresh flavor. For ultimate effect, serve it in a bowl made out of a dried calabash gourd."
Sopa De Elote recipe. Ready In: 40 min. Makes 8 servings 195 per serving Ingredients: corn kernels, water, butter, milk, hot peppers, sweet red bell pepper, salt and black pepper, cheese, flour tortillas
from USMakes 4 to 6 servings6 to 7 ears yellow corn on the cob4 cups water1/3 cup sugar1/2 tsp salt34 tsp cornstarch optionalground cinnamonUsing a sharp knife, carefully cut enough kernels off the corn cobs to make 3 to 3 1/2 cups. Then ...