The Midtown Global Market's Soup Cook Off is underway this weekend. Learn how to make chile atole, a perfect warm dish for a cold winter day.
Midtown Global Market event information: http://www.midtownglobalmarket.org/events
8 CUPS OF WATER
8 TENDER EARS OF CORN CUT INTO KERNELS
1 CUP OF MASECA DILUTED IN 2 CUPS OF WATER
2 SPRINGS OF EPAZOTE
2 CERRANO PEPPERS… TO TASTE
SUGAR TO TASTE
SALT TO TASTE
In a blender add 2 cups of water, 2 cups of corn kernels, and 2 serrano peppers. Blend. In a 6 qts. pot, heat water, when boiling add the blended mixture, let it boil and stir in the diluted maseca, this will make it thick, keep stirring to prevent burning on the bottom. When boiling again add the rest of the corn, the springs of Epazote, salt and sugar, Taste and adjust the flavors, let it simmer for 5 more minutes, serve it in bowls.