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Kitchen Counter: Chef's Recipes | Great Performances


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Kitchen Counter: Chef’s Recipes
CPS Events at The Plaza
by Chef Geoff Rudaw

Summer is not over yet! Right now is the time of the year when corn and tomatoes are reaching their prime flavor. Here are some quick and easy recipes full of deep, familiar flavors that can help you enjoy the rest of your summer.  Try the elote corn filling with either corn or flour tortillas, warmed on the griddle for a tasty vegetarian taco, or as a side for your favorite grilled steak. Enjoy with a side of golden jalapeno cornbread. Yum!

Elote Corn Filling


3 Large White Onions

5 Poblano Chilies

1 tsp Garlic Confit (Paste)

3.5 tsp Sea Salt

3 tsp Whole Thyme

2.5 tbsp Corn Oil

½ tsp Espellette

6 husks Corn on Cob (Steamed)

1 tsp Mexican Oregano


1.  Roast poblanos and peel, stem and seed them. Let cool

2.  Cut in ½ inch strips and reserve

3.  In large braising sweat the onions in the corn oil with the thyme until they are slightly cooked

4.  Add the poblanos, garlic paste, and oregano and sauté mixture until onions are soft.

5.  Add corn and season with salt

6.  Cook for 5 minutes, stirring well

7.  Fill in either a soft tortilla or add as a side to your favorite dish!

Golden Jalapeno Cornbread


1.5 cups Corn Meal

1.5 cups All-Purpose Flour

¼ cup Sugar

1 tbsp Baking Powder

1 tbsp Salt

1¼ cups Milk

1/3 cup Heavy Cream

2 Eggs

1/3 cup Melted Butter

1/3 cup Shredded Pepper Jack Cheese

¼ cup Cotija Cheese


1.  Preheat oven to 400 degrees

2.  Combine all ingredients in a large mixing bowl and mix thoroughly

3.  Using parchment paper, transfer batter into baking pan

4.  Bake for 12 minutes

5.  Insert toothpick in center to check if done

6.  Serve warm with your favorite bowl of chili

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