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Hi hello hi.
Iโm currently flying in the air, bouncing above the clouds headed to Nashville from New York. I was in New York for like a minute for some book meetings!! (The release is only 2 weeks away!!).
Flying while being on the internet has alway felt like magic to me. I canโt be the only one. When I think about it really hard Iโm like, WHO MAKES THE INTERNET WORK?! What does it look like in physical form. How does it even work. Maybe this sounds dumb (probably does) but as a non-engineer it all feels like it just exists in the ether and happens on its own. (Iโm not stoned, I swear.)
Creamed Elote with Spaghetti Squash
Now, about this bowl of creamed elote with spaghetti squash. This is proof that seasons can play wonderfully together to create something warm and cozy. Corn is still around, itโs at the stores and at the farmerโs markets, but not for long. And squash seems to be popping up (!!!) and out of all the squash varieties, spaghetti squash is one of the first to appear.
This recipe was inspired by something I had years ago at Baco Mercat. It was a bowl of creamed corn and summer squash (I think). I put the Mexican street corn twist on it because thatโs maybe my favorite way to enjoy corn out of all the preparations in this entire world.
Creamed elote with spaghetti squash is pretty easy to throw together and I think itโs something I would definitely serve with like a roast chicken and a salad or a piece of fish. Or maybe even this and just a salad could work?
Itโs simple and easy and the perfect thing to make while we take a big deep breath until the next couple of months begin. Theyโre gonna be busy.
Creamed Elotรฉ with Spaghetti Squash
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 chef knife
- 1 Medium sized bowl
Ingredients
- 1/2 spaghetti squash
- 3 ears of corn, husks and silk removed
- 2 tablespoons butter
- 1 shallot, minced
- 1/2 cup heavy cream
- Salt
- Ancho chile pepper, divided
- 1 ounce crumbled cotija cheese or queso fresco, divided
- Handful of cilantro, for garnish
- 1 radish, thinly sliced, for garnish
Instructions
- Preheat oven to 350 degrees F. On a parchment-lined baking sheet, place the spaghetti squash half flesh side down. Transfer to the oven to bake until tender, about 35 minutes. Set aside until itโs cool enough to handle. Using a spoon, scoop out and discard the seeds and pulp. Using a fork, scrape the squash–it’ll resemble spaghetti! Set aside.
- To remove the kernels off the cob, I like to flip over a small bowl and set it inside a medium sized bowl. I rest the kernels on the small bowl and slice downward to remove the kernels. They usually fall right into the medium bowl, making it a less messy situation than using a cutting board.
- In a medium saucepan, set over medium heat, add the olive oil. Add the shallot and 1/4 teaspoon of salt; cook for about 2 to 3 minutes, until softened. Mix in the minced garlic, corn kernels, 1/2 cup of water. Bring to a simmer and then reduce the heat to medium low. Cover the pan and cook until the corn is tender, about 10 minutes.
- Pour in the cream and simmer, uncovered, for about 5 minutes. It should thicken up. Give it a taste and add a bit of salt to taste. (I ended up adding about 1/4 teaspoon more.) Fold in the reserved spaghetti squash, small handful of cotija or queso fresco and pinch of ground ancho chile pepper. Transfer to a serving bowl. Garnish with a sprinkling of ancho chile pepper, a handful of crumbled cotija or queso fresco, a few cilantro leaves and sliced radishes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
yeah, I still don’t even know how we can be on the internet and flying but I don’t hate it! also, this dish makes me instantly warm! love it!
Dude, I literally have the same thoughts about internet magic every time I fly (although I now feel cheated on flights that don’t offer it…). Happy travels and can’t wait to get my hands on a copy of this book of yours!
I’m the same way! Such an internet in-flight snob now. Also, I loooove Jet Blue because it’s free and they have super fast internet.
What a great summer-to-fall transition dish! I love corn and spaghetti squash. The flavors in this dish sound like they pair perfectly together. A recipe I want to try! Thanks for sharing. xo
This dish looks delicious. I have never had something like this, such an interesting combination, I would never think about it. I have to add this to my repertoire, it is a nice new way to prepare corn.
looks absolutely delish ๐
https://aspoonfulofnature.wordpress.com/
yum! I have a thing for fresh corn lately. Safe travels!
xoxoBella | http://xoxobella.com
Thanks, Bella!
What a brilliant idea! Corn and squash are such a natural pairing, love the use of spaghetti squash as a base to show off the elote.
Omygoodness. Thanks so much, Elise. Such a huge fan of yours, by the way.
Yay on the book! And I”m with you on the internet. It’s all sorts of magic.
Chrissy, Thank you! xo
This looks so delicious, love the mix of unexpected things! Technology is so amazing, isn’t it? We live in a very exciting time!
It may be the most exciting time ever.
This is a really neat idea! Love the spaghetti squash and corn mixture. Best of luck over the next two weeks!! Things are about to get exciting!
Hahah. Yeah they are! It’s a little nerve wrecking but I’m going to try and enjoy it. Thank you!