Skip to Content

Have a good photo of one of these recipes? Contact us to submit it!

Elote Blanco with Verdolagas, Lime Juice and Chiles


  • 2 ears of corn, kernels sliced off
  • 1 (or more) tablespoon butter
  • 1 chile (Serrano or Anaheim), seeded and chopped
  • 1 cup coarsely chopped verdolagas
  • 1/4 cup chipotle goat cheese, or crumbled queso fresco
  • 1 tablespoon fresh lime juice
  • Hot chile powder to taste (no need for it is you use chipotle goat
  • cheese)
  • Salt


Combine corn, butter, chiles and 1/2 cup water in a sauce pan. Simmer until tender, 10–15 minutes.

Stir in cheese, chile powder, lime juice, verdolagas, and salt to taste.

Submitted by Philippe Waterinckx, Tucson CSA