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Published on Friday, April 19,
2024
By Melissa Pette
We love Costa Rican cuisine, which has pleasantly surprised some new expats' taste buds. A new friend Monika Krause, from Austria, loves to fix all kinds of 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 Central Valley, surrounded by bright colored flowers and enjoying plentiful sunlight all year round," says Monika. We got you, girl! Monika loves baking. And one of her new faves is cornbread, known in Costa Rica as "Pan Elote." This cornbread recipe allows for individual variations of ingredients: adding onion or cilantro for instance, or choosing a hotter, spicier type of pepper. So, let's go to the kitchen. The ingredients to serve 8 portions are:
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 9x13-inch baking dish. Grind
in a blender the corn, eggs, sour
cream, baking powder, salt and
pepper to make a puree. Preheat
the oven to 350° F, and place half
of the puree at the bottom of the
baking dish. Add
the filling to the cheese and chili
peppers. Then top with the remaining
puree. Bake
for approximately 50 minutes or
until golden brown. Wait
for it to cool somewhat before
serving. Believe me, you'll love it! Have
a pura vida weekend!
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