Published Friday, May 14, 2021
By Melissa Pette
Let's continue enjoying the so-good Costa Rican traditional food, which for some new expats, has been a pleasant surprise to their taste buds.
Last week, Barry and Susie Harrison invited us to try their delicious Calypso sweet cold banana dessert. But some of the quantities of ingredients (nuts, sesame seeds, and unsalted peanuts) can be portioned as you see fit for your liking.
That is the funny part of cooking, you can change the ingredients and try something new. The Harrison’s so-amazing-dessert recipe can be found on the AM Costa Rica Food page.
Speaking of Tico traditional food, today I would like to introduce a new friend Monika Krause, an expat from Austria who loves to make Costa Rican meals.
Monika is originally from Bludenz, in the state of Vorarlberg, and like many expats, she jumped the pond from Europe to the Pura Vida land, running away from the freezing winter.
"Now, I’m living in a beautiful friendly neighborhood in Escazu, surrounded by bright colored flowers and enjoying plentiful sunlight all year round," says Monika.
We got you girl!
Monika loves making cakes. And one of her new faves is cornbread, known in Costa Rica as "Pan de Elote."
Let's go to the kitchen.
Tasty Easy Tico Cornbread
By Monika Krause
From Bludenz, Vorarlberg, Austria
Living in Escazu
This cornbread recipe allows for individual variations with respect to ingredients: adding onion or cilantro for instance, or choosing a hotter, spicier type of pepper.
The ingredients to serve 8 portions are:
» 9 fresh ears of corn, husked.
» 3 eggs.
» 1 cup of sour cream.
» 1 spoonful of baking powder.
» 1 teaspoon of salt.
» 1 cup of grated cheese (cheddar works perfectly).
» 1 large fresh green sweet pepper.
» 1 red sweet pepper.
First, cut the corn from the cob with a knife. To remove corn from the cob, place the cob in a vertical position inside a container. Use a downward movement with a sharp knife to separate the corn from the cob. To remove the remaining sweet and milky juice, repeat this action using the other side of the knife. Set aside.
This is optional. Roast the chili peppers. Rub off the blackened skin, then cut out the stem and seed pod. Roughly chop. For easy peeling of freshly roasted peppers, place them into a plastic bag for approximately 5 minutes. Set aside.
Grease and flour a 9-by-13 inch baking dish.
Grind in a blender the corn, eggs, sour cream, baking powder, salt and pepper to make a paste.
Preheat the oven to 350° F, and place half of the paste at the bottom of the baking dish.
Add the filling to the cheese and chili peppers. Then top with the remaining paste.
Bake for approximately 50 minutes or until golden brown.
Serve warm or wait for it to get a bit cold. Try it! Believe me, you'll love it!
I would like to finish today's column by thanking all the people who have written and those brave ones who made the recipes at home. I'm glad to hear that you customized the recipes. Remember to share your recipes with a horizontal photo of the dish to firstname.lastname@example.org. More delightfully recipes can be found on the AM Costa Rica Food page.
Pura Vida and Salud!