Smoked Corn Cream with Chipotle and Tortilla Ash

Smoked Corn Cream Recipe with Chipotle and Tortilla Chip Ash

This smoky corn cream with chipotle is an exceptionally comforting dish that combines the natural sweetness of corn with the spicy and smoky touch of chipotle, enriched with the crunchy texture and unmistakable aroma of tortilla chip ash. Ideal for those who enjoy the authentic flavors of Mexican gastronomy at home, this cream is perfect for enhancing any food or enjoying on its own as a delicious appetizer.

Preparation time

Making this cream doesn't take much time and is ideal for those who want delicious results without prolonged complications.

• Preparation: 20 minutes
• Cooking: 15 minutes
• Total: 35 minutes
• Servings: 6
• Difficulty: Easy

Ingredients

For the smoked cream

• 4 large ears of corn, kernels removed
• 2 chipotle chiles in adobo sauce
• 1 cup of half-and-half cream
• 1 tablespoon of chicken bouillon powder
• 2 cups of water
• Salt to taste

For the tortilla chip ash

• 10 corn tortilla chips

If you don't have chipotle chiles in adobo sauce, you can substitute them with dried chipotles soaked in hot water or with chipotle adobo, but keep in mind that it will be necessary to adjust the quantity to avoid exceeding the spice level. The half-and-half cream can be replaced with homemade sour cream for a slightly more acidic flavor.

Utensils we will use

• Medium pot
• Blender or hand mixer
• Knife and cutting board
• Fine sieve
• Pan for toasting the tortilla chips
• Bowl or mixing container

Preparation

1. Cook the corn

• Prepare the corn: Wash the corn kernels under running water to remove any residue.
• Cook the corn: In a pot with 2 cups of water, boil the kernels until tender, approximately 10 to 15 minutes. Cooking in water helps release the natural sweetness of the corn in the final preparation.

2. Toast and prepare the tortilla chip ash

• Toast tortilla chips: In a pan over medium heat, toast the tortilla chips until lightly golden and fragrant. They should be dry and firm to burn them correctly.
• Make the ash: Remove the tortilla chips from the heat and, carefully, grind or crush them until a fine ash is obtained. This ash will provide the characteristic smoked flavor and special texture.

3. Blend the smoked cream

• Mix ingredients: In the blender cup, place the cooked corn kernels, the half cream, the chipotle peppers in sauce, and the tablespoon of chicken bouillon powder.
• Blend until smooth: Process the mixture until a velvety cream is achieved. Add water if necessary to adjust the consistency. Avoid blending for too long to maintain the structure and fresh flavor of the corn.
• Strain the mixture: Pass the cream through a fine sieve to remove skin remnants and obtain a more delicate texture.

4. Adjust flavor and heat

• Heat the cream: Pour the cream into a pot and cook over medium-low heat, stirring constantly to prevent sticking. Heat it until it is warm or about to boil.
• Season: Add salt to taste, being careful not to overdo it to respect the balance of the smoked flavor and spicy.

To finish and serve

Serve the cream in deep plates and sprinkle the tortilla ash on top to give it that special and crunchy touch. This detail not only adds flavor but also a distinctive visual aspect. This cream is perfect to enjoy as a Mexican snack or as an accompaniment to dishes such as tacos al pastor or enchiladas.

Nutritional Information

• Calories: 160 kcal
• Proteins: 4.3 g
• Fats: 8.8 g
• Carbohydrates: 20.6 g
• Fiber: 2 g

These figures are approximate per serving and may vary depending on the specific ingredients used.

7 practical tips for a perfect smoky flavor

The use of the tortilla chip ash is key to achieving that distinctive flavor of the smoked corn cream. Here are some tips to make the most of it:

• Select quality tortilla chips: Preferably made from nixtamalized corn to maintain the authenticity of the Mexican flavor.
• Do not overheat the tortilla chips: Heat them just until they release aroma without burning completely; the burnt taste can ruin the cream.
• Grind the ash properly: If it's too coarse, it can be unpleasant in the mouth; fineness ensures good integration.
• Incorporate the ash just before serving: This preserves the texture and prevents it from losing its crunchy effect.
• Combine with the right level of chipotle: Both too little and too much chipotle can affect the balance of the smoky flavor. Taste the mixture and adjust.
• Use fresh ingredients: Fresh corn provides natural sweetness that enhances the final profile.
• Try complementary combinations: This cream works great with recipes where corn is the star, such as corn and chipotle salads.

When is it ideal to enjoy Smoked Corn Cream with Chipotle and Tortilla Chip Ash?

This cream is ideal for accompanying informal and family meals, especially in warm seasons where its freshness and spicy flavor stand out. It is an excellent complement for classic Mexican dishes or as part of an appetizer menu to share. Its smooth texture and smoky touch make it perfect for starters during celebrations or casual gatherings where you're looking for something different and full of authentic flavor.

Comparative table of Smoked Corn Cream with Chipotle and Tortilla Chip Ash with similar recipes

Share your experience

Have you tried preparing this smoked corn cream with chipotle and tortilla ash? Sharing your experience can be very helpful for those starting out in home cooking. Tell us how it turned out, what variations you made, or what dishes you paired it with. Cooking is for experimenting and creating delicious moments at home.

Culinary glossary of ingredients and techniques

• Tortilla chip ash: Fine powder made from toasted tortilla chips, which adds smoky flavor and crispy texture to dishes.
• 11. Chipotle: Dried and smoked jalapeño chili, used to impart a spicy and deeply smoky flavor.
• Table cream: Mexican cream with a consistency and flavor intermediate between sour cream and sweet cream, providing smoothness without excessive acidity.
• Chicken bouillon powder: Concentrated seasoning that adds umami flavor and depth to soups and sauces.
• Nixtamalized: Traditional process of treating corn with lime to make it more digestible and improve its flavor and texture.