Need a New Sustainable Recipe This Summer?

Try making Elote Corn! This savory and refreshing dish is perfect for a summer day!

Ingredients:

4 ears of corn

1/3 cup of sour cream / Mexican crema

1/3 cup of mayonnaise (you can substitute with vegan mayonnaise)

1 teaspoon of ancho chili powder

1 teaspoon of cumin

1 tablespoons of finely minced cilantro (optional)

1/2 cup of crumbled cotija cheese (optional)

1 teaspoon of Kosher salt

1 tablespoon of vegetable oil (if grilling)

1 pot of water (if boiling)

1 Lime

Instructions:

– In a small bowl combine mayonnaise, sour cream, most of the chili pepper, most of the cumin powder, and the 1 teaspoon of salt. The remaining chili powder and cumin will be used to garnish the corn at the end. Set aside.

– Prepare the crumbled cotija cheese and cilantro, these ingredients will be used to garnish the corn at the end.

Grilled Corn

– Brush grill grate with vegetable oil. Heat grill to high heat. Place corn directly on the grill. Grill corn, turning occasionally until cooked and lightly charred for about 10 minutes.

OR
Boiled Corn

– Boil your peeled corn for 10 minutes. After boiling, carefully remove and pat dry.

– Brush the corn with the mayonnaise and sour cream mixture.

– Sprinkle the cotija cheese crumbles (optional), chili powder mixture, and cilantro (optional) in that order.

– Squeeze lime over the corn and serve immediately.

Extra Tip!
You can cut the corn off the cobs and serve with spoonfuls of the mayonnaise /sour cream mixture and serve as a side-dish with other foods!

Vegan Chili (composed of Veracruz Sauce, Tomato sauce, and toppings together)

How to read this recipe:

– Look at all ingredients for Veracruz Sauce, Tomato Sauce, and prepare them all as dictated before starting.

– Ensure that you have 1 large stock pot, a blender or a hand-blender, and one sauce pan.

– Follow the order as written.

– If you need more salt, add more miso, soy sauce, or salt before serving.

Veracruz Sauce

Needs: Stovetop burner

8 Roma tomatoes (optional) sliced in half with cores removed

2 Red Bell peppers – Deseed and cut into large halves

2-3 Jalapenos – Deseed if you don’t want this too be too spicy

1 large yellow onion (or 2 small ones) – Cut in half

Instructions

– On your stove top burners, place the jalapenos, tomatoes (optional), onions, and red bell peppers over the flame.

– Place until relatively charred and blistered then rotate. Repeat until there is decent blistering over each ingredient.

– Reserve the veggies on the side

– Gentle note: Please open your windows and allow the air ventilation to prevent your home from becoming too smoky.

Tomato Sauce
Needs: One large stock pot for chili, one sautee pan for garlic

– 1 large can of crushed tomatoes/whole peeled tomatoes/diced tomatoes

– 1 spoonful of tomato puree

– 6 – 8 cloves of garlic crushed and minced

– 3 – 5 tablespoons of olive oil (enough to coat the bottom but not drown ingredients in 2 pots)

3 – 5 large spoonfuls of miso paste

2-3 Bay leaves

Instructions: Stockpot

– Pour some of the olive oil into a stockpot.

– Pour in the reserved ingredients from the Veracruz sauce into your stockpot.

– Add a spoonful of tomato puree

– Cook for 5 – 10 minutes on high heat. Mix the veggies

– Add the large can of tomatoes. Then place a lid on top of the stockpot.

– When it starts to bubble, mix and lower to medium heat

– Add your 3-5 spoonfuls of miso (Remember, if you want more salt, you can always add more miso later)

– Set aside your pot off the burner onto a stable platform. Place a mitten to prevent the hot pot from damaging your surface. Please be careful with your pot.

Instructions: Sautee pan (Do this while waiting for those 5 – 10 minutes)

– Add some olive oil into a pan and place on medium heat

– Add your garlic

– Wait until the garlic is browned (1-3 minutes

– Pour the olive oil and browned garlic into the stock pot

Blend the soup
Instructions:

Needs: hand blender or blender

– When the sauce is HOT, move the entire pot onto a stable surface.

– Use a hand blender to blend the ingredients in the pot (you can pour the ingredients into a blender too). Please hold onto the handle of the stock pot to prevent the pot from flying out

– Return the pot to the stovetop and heat on medium heat.

– Add your bay leaves.

Toppings:

– 1-2 small cans of black beans (washed with cold water until it runs clear)

– 1-2 small cans of pinto beans (washed and dried)

Optional: 4 Diced dried tofu (dou gan) blocks

Instructions:

– Add all ingredients into Pot One. Then place on medium high heat. When bubbly, reduce to low to medium-low.

– Stir and scrape the bottom to prevent burning.

– Cook and reduce for about 30 minutes to 1 ½ hours.

– Taste repeatedly to see if the salt levels are correct. If it needs more
– salt, add salt or miso. If it needs less salt, add a touch of water.

– Serve