2 onions, large, sliced into rings (for the strips)
6 Poblano chiles, medium, roasted, deveined, and seedless. Cut into strips
1 1/2 cups sour cream, for the strips
Preparation
1h 20 mins
0 mins
Medium
Preheat the oven to 180 degrees Celsius.
Grease a bundt pan of approximately 22 cm in diameter with 2 tablespoons of butter. Sprinkle with bread crumbs.
Beat the 2 tablespoons of butter at room temperature with a mixer. Gradually add the sugar until creamy, incorporate the vanilla extract, and set aside.
In a food processor, grind the corn kernels, adding the milk gradually until it forms a slightly thick paste. Add the sweetened butter and the yolks. Sift the flour with the baking powder and incorporate it into the mixture.
Beat the egg whites until stiff peaks form with the mixer and fold them into the corn mixture using a spatula. Add the grated cheese and mix.
Pour the mixture into the bundt pan.
Bake for approximately 50 minutes and let cool on a rack.
Meanwhile, heat a skillet and add the oil. Sauté the onion over medium heat.
Add the chili strips and fry. Add the cream and season with salt and pepper. Mix well and set aside.
Unmold the corn cake and place the hot strips in the center of the bundt for decoration.
Serve hot.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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