Welcome to another blog post about my favorite topic, food! I’m always thinking about recipes that we can share with you, especially Ecuadorian recipes, since it’s part of who I am and also a very unknown cuisine that I intend to make more popular through my teachings.  There are so many options, so many flavors from which to choose, but as a general rule Ecuadorian cuisine can be a little labor intensive so my  biggest challenge is to develop a recipe which is easy to follow and quick to make. I’ve been working on simplifying Ecuadorian recipes and adapting them to the ingredients I have on hand since I moved to this country, and I get so excited every time I get to share a little piece of my home with you!

If you love corn and you love cheese….then this recipe is for you! It is both cheesy and corny, but in a good way! It is also ridiculously easy to make, and it’s the perfect side to bring to a potluck or a bbq! Us Ecuadorians enjoy this served with coffee and generous amounts of gossip, usually late afternoon, but it is also a popular breakfast food, I can eat this any time of the day! 


  • 5 cups of fresh corn kernels (ok to use frozen or canned when corn is out of season)
  • 2 bunches of  green onions (about 10), cleaned and roughly chopped
  • 1 cup of grated monterrey jack cheese
  • 1 cup of grated mozzarella cheese
  • ¼ cup of grated parmesan cheese
  • 4 eggs-
  • 1 cup of milk
  • 1 tbsp of salt
  • 8 oz of butter melted

image from yummy.com

Cheesy and Corny


Preheat oven to 350 F.

Butter a 9×13 baker dish and set aside.

In a food processor combine all ingredients except for the parmesan cheese, depending on the size of your food processor you might have to do this in batches. Process to a chunky batter, the batter should look like a lumpy corn pancake batter, if it looks too thick add a little more milk. Add batter to baker and sprinkle the parmesan cheese over the top.

Bake for 40 to 50 minutes until the top is golden brown, and the custard is set when lightly shaken.

Let casserole cool at room temperature for about 15 minutes before slicing and serving. Top with your favorite spicy salsa!


That is it!. Easy, right? So how about you sharing with us your results? Post it on any of our social media and tag #alexacuisine #cheesycorny and we will make sure to share it with our followers.

‘Till next time!

Chef Alexa and Team AlexaCuisine

happy eating

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On January 30th we had a very special event. It was a perfect prequel for February – the month of love.

Jay wanted to surprise (and sure he did) his girlfriend Casey with a romantic dinner by the sea. He called us to help him make a special fabulous, gluten free romantic dinner for her birthday at The Retreat, Laguna Beach California. We love being part of special surprises, and this one was so memorable. As usual, we worked one on one with Jay to ensure that the menu and the timing of everything was perfectly planned so that the whole dinner was prepared while they took a romantic stroll through the beach.  Here is what we put together for them.

A Romantic Dinner Menu

For the beginnings, we made a Crostini Trio of spicy Sriracha with Asian slaw and sesame seeds, cabernet bacon onion jam with stilton blue cheese
and g
oat cheese, figs, honey, baby greens.  Sounds good, doesn’t it? And that was just the beginning.

Following, they had Charcuterie and Cheese platterCitrus Salad with arugula and creamy feta. The entree was Argentinian Parrilla for two, spicy rubbed Filet Mignon with Spicy Chimichurri Sauce, and Roasted Brussel Sprouts. Also, we made Charred Corn and Parmesan Cheese Custard topped with Charred Corn and Poblano Relish.

Last but certainly not least, the dessert was a Comfort  Mini Trio: key lime pie, bananas foster cream pie and lemon blueberry cheesecake.

Everything came out just fabulous and the whole evening ended up being entrancing. I know, we’re complimenting ourselves, but it did :). And we can’t wait for the next one!

Happy Eatings!


Comfort Mini Trio Dessert

romantic dinner spread

Surprise Welcome Spread

PS: You. Yes, you. Why not surprise your loved one with a romantic dinner? It is an experience that they will surely remember and cherish.

Hello all! so I’m catching a little break in between gigs, and as always what do I do in my free time? well more cooking! this time I am bringing to you another favorite of mine, and I am sure a favorite of yours! who doesn’t love empanadas!? they are both fun to make and delicious, you can make a big batch of them and have them and keep them uncooked in your fridge for up to a week,  and just fry as many as you need.

Empanadas can be served as a main course with a salad, this makes for a great lunch! or they are great appetizers too! They are a popular item among my clients, we make them miniature size, and pass them around with guacamole, your guests will love them!


  • ½  cup of softened butter
  • ½ cup of softened cream cheese
  • 1 ½  cups of All-purpose flour
  • ½  tsp of baking powder
  • ½ tsp of salt
  • 2 Tbsp of cold water
  • a dash of cider vinegar

Combine the butter and cream cheese with a wooden spoon. Sift flour, salt and baking powder together. Combine cream cheese mixture, flour, water and vinegar. With generously floured hands, work the dough until very smooth (about 3-4 minutes). Place in a bowl and cover with plastic and set aside.



  • 2 Tbsp of vegetable oil
  • ½ of a red onion roughly chopped
  • 1 small green bell pepper seeded and roughly chopped
  • 1 tomato seeded and roughly chopped
  • 2 cloves of garlic
  • 1 pound of ground beef
  • 2 Tbsp of tomato paste
  • 1 Tsp of sugar
  • 1/2 Tbsp of cumin
  • 1 tsp of pimenton
  • ¼ cup of minced green onions
  • ¼ cup of raisins
  • ¼ cup of chopped green olives
  • salt and pepper to taste

In a food processor place the onion, bell pepper, tomato and garlic and process to a paste, this is called “latin sofrito”. Heat the oil over medium heat and add the sofrito, cook until fragrant, about 2 minutes, add the tomato paste, season with salt and pepper, add the ground beef and break it up with a wooden spoon and fold it all with the sofrito. Season the meat with salt and pepper, the cumin, pimenton and sugar. Saute this mix for about 10 minutes, until most of the liquid reduces and the meat is completely cooked. Add the raisins, green onions and olives ,mix well. Cool the beef picadillo then refrigerate for about 2 hours (can be done ahead of time and store overnight). It is very important that the filling is set and cold before assembling empanadas.


Roll out the dough to ⅛ inch thickness and cut out 3 inch circles. Place a heaping tablespoon of filling in the center and fold over, seal the edges of the empanadas using a fork. Keep empanadas covered with plastic so they won’t dry out. Empanadas can be kept in the refrigerator until ready to fry.

Heat enough oil to fry in a skillet (350 F) and fry empanadas until golden brown.

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