Cornchorizotacos Recipes

MEXICAN STREET CORN

This is a nice flair for your traditional Mexican street corn.

Provided by Shejiladay

Categories Side Dish Vegetables Corn

Time 50m

Yield 6

Number Of Ingredients 6

Mexican Street Corn image

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Place corn, in husks, directly on the oven rack.
Roast in the preheated oven until tender and cooked through, 40 to 45 minutes.
Peel down husks and rub each ear of corn with 1 tablespoon butter. Sprinkle each with Cotija cheese, cilantro, chili powder, and lime juice. Serve.

Nutrition Facts : Calories 209.6 calories, Carbohydrate 20.3 g, Cholesterol 36.3 mg, Fat 14.4 g, Fiber 3.4 g, Protein 4.5 g, SaturatedFat 8.5 g, Sodium 87.5 mg, Sugar 3.4 g

Ingredients

6 ears corn, unhusked
6 tablespoons unsalted butter
¼ cup crumbled Cotija cheese
¼ cup chopped fresh cilantro
2 teaspoons chili powder
2 limes, juiced

CHILE AND CHORIZO CORNBREAD

Provided by Bruce Aidells

Categories Bread Side Bake Super Bowl Lunch Casserole/Gratin Sausage Cornmeal Corn Hot Pepper Jalapeño Sour Cream Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 6 to 8 servings

Number Of Ingredients 10

Chile and Chorizo Cornbread image

Steps:

Preheat the oven to 350°.
Crumble and fry the Chorizo in a heavy skillet over medium-high heat for 5 minutes to render some of the fat. Put the sausage meat and 3 tablespoons of the fat in a large bowl. Add the cornmeal, baking powder, salt, eggs, sour cream, corn, chiles, and 1 1/4 cps of the cheese. Mix all ingredients thoroughly.
Generously butter a 1 1/2 quart casserole, 9 by 9-inch baking dish, or 10-inch heavy skillet. Spoon in the cornbread batter. Sprinkle the top with the remaining 3/4 cup cheese. Bake for 45 to 55 minutes, until the cornbread turns golden and smells wonderful. Serve hot.

Ingredients

1/2 pound Chorizo, removed from casing
1 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup sour cream or yogurt
1 (8-ounce) can creamed corn
4 fresh Anaheim chiles, fire-roasted, peeled, and chopped
1 fresh jalapeno chile, seeded and finely chopped or 1 (4-ounce) can green chiles chopped
2 cups grated sharp Cheddar cheese

FIERY FISH TACOS WITH CRUNCHY CORN SALSA

Spicy grilled fish are cooled down with a fresh crunchy veggie salsa featuring fresh corn. Your guests will swim back for seconds!

Provided by LouiseCol

Categories World Cuisine Recipes Latin American Mexican

Time 40m

Yield 6

Number Of Ingredients 13

Fiery Fish Tacos with Crunchy Corn Salsa image

Steps:

Preheat grill for high heat.
In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest.
In a small bowl, combine cayenne pepper, ground black pepper, and salt.
Brush each fillet with olive oil, and sprinkle with spices to taste.
Arrange fillets on grill grate, and cook for 3 minutes per side. For each fiery fish taco, top two corn tortillas with fish, sour cream, and corn salsa.

Nutrition Facts : Calories 350.7 calories, Carbohydrate 40.3 g, Cholesterol 43.2 mg, Fat 9.6 g, Fiber 7.5 g, Protein 28.7 g, SaturatedFat 2 g, Sodium 2415.7 mg, Sugar 4.1 g

Ingredients

2 cups cooked corn kernels
½ cup diced red onion
1 cup peeled, diced jicama
½ cup diced red bell pepper
1 cup fresh cilantro leaves, chopped
1 lime, juiced and zested
2 tablespoons cayenne pepper, or to taste
1 tablespoon ground black pepper
2 tablespoons salt, or to taste
6 (4 ounce) fillets tilapia
2 tablespoons olive oil
12 corn tortillas, warmed
2 tablespoons sour cream, or to taste

CORN CHORIZO TACOS

Make and share this Corn Chorizo Tacos recipe from Food.com.

Provided by brandiebarker

Categories < 30 Mins

Time 30m

Yield 12 Tacos, 12 serving(s)

Number Of Ingredients 4

Corn Chorizo Tacos image

Steps:

In a large skillet cook chorizo until crispy; drain on a paper towel-lined plate. Pour off all but 1 tbsp of fat from skillet and add sliced red onion. Cook, stirring over medium-high heat until just soft, about 5 minutes. Add corn kernels and chorizo and cook briefly to heat through. Fill 12 heated corn tortillas with corn mixture and serve with lime wedges, sour cream and chopped cilantro.

Ingredients

1 cup chorizo sausage
1 small red onion
2 1/2 cups fresh corn kernels
12 corn tortillas

FAMOUS MEXICAN STREET CORN

I'm not sure where in Mexico this is eaten, but it doesn't matter, it's good! Adapted from Gourmet magazine (2006). I find the cotija cheese in super Walmart (or use feta). Cook time is estimated for cooking of corn.

Provided by Sharon123

Categories Cheese

Time 20m

Yield 12 serving(s)

Number Of Ingredients 5

Famous Mexican Street Corn image

Steps:

Grill, roast or broil corn to your liking.
Spread cooked corn with a thin layer of mayonnaise or sour cream, then roll in cheese to coat.
Sprinkle with cayenne.
Squeeze lime juice from wedges to taste. Enjoy!

Nutrition Facts : Calories 250.4, Fat 11.6, SaturatedFat 4.5, Cholesterol 23.7, Sodium 324.8, Carbohydrate 33.8, Fiber 3.5, Sugar 6.5, Protein 8.3

Ingredients

12 ears corn on the cob (grilled, roasted, or broiled)
3/4 cup mayonnaise (or sour cream)
1/2 lb queso Cotija cheese, shredded (or feta cheese-crumbled)
cayenne
lime wedge

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