MEXICAN LIME-CREAM CORN
Here's a zesty Mexican take on traditional cream corn, with added zip provided by fresh lime juice and queso fresco cheese.
Provided by Cheri Liefeld
Categories Side Dish
Yield 6
Number Of Ingredients 10
Steps:
- In small bowl, stir together butter and flour until paste forms.
- In 2-quart saucepan, place corn, cumin, cream, milk, lime juice and peel. Heat to boiling. Add flour-butter paste; cook and stir until mixture thickens. Sprinkle with cheese.
Nutrition Facts : ServingSize 1 Serving
CREAMY CHILI-LIME CORN
This irresistible side is inspired by Mexican esquites-the popular street food of roasted corn tossed with lime, chiles and cheese. We seasoned the corn with chili powder and garlic, and then tossed with yogurt in place of Mexican crema.
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Whisk together the cilantro, yogurt, lime zest and juice, 1 teaspoon water and 1/2 teaspoon salt. Set aside.
- Pat the corn dry with paper towels and toss with the chili powder and garlic in a medium bowl. Melt the butter in a large nonstick skillet over medium-high heat. Once the foam subsides, add the corn and cook undisturbed until it starts to brown slightly in some spots, about 2 minutes. Continue to cook, stirring, until warmed through, about 3 minutes.
- Remove the skillet from the heat and stir in the lime-yogurt mixture, 3 tablespoons of the Parmesan and 1/2 teaspoon salt. Transfer to a serving dish and top with cilantro, the remaining 1 tablespoon Parmesan and a sprinkle of chili powder.
Nutrition Facts : Calories 200 calorie, Fat 9 grams, SaturatedFat 5 grams, Cholesterol 20 milligrams, Sodium 550 milligrams, Carbohydrate 26 grams, Fiber 3 grams, Protein 8 grams, Sugar 6 grams
CREAMED CORN WITH LIME
Provided by Michael Symon : Food Network
Categories side-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the corn stock: Put the corn cobs, garlic, bay leaf, onion, coriander, salt and 2 quarts water in a large pot and bring to a boil. Reduce the heat to a simmer and cook to reduce the liquid to 2 cups, about 45 minutes. Strain and reserve, keeping the stock warm.
- For the creamed corn with lime: Heat a large saucepan over medium heat and drizzle with olive oil. Add the bacon and cook, stirring as needed, until crisp and the fat is rendered, about 10 minutes. Add the onions, garlic and a pinch of salt and cook until the onions have softened, another few minutes. Add the reserved corn kernels, lime zest and corn stock, bring to a simmer and cook until the mixture thickens and reduces, 12 to 15 minutes. Remove the pan from the heat and stir in the butter, sour cream and cilantro. Taste and season with salt and pepper.
MEXICAN CORN
This recipe was given to me by my aunt in Texas, where they like everything hot! Now, my family wants it for holidays, barbeques, or just by itself.
Provided by KBALDRIDGE
Categories Side Dish Vegetables Corn
Time 20m
Yield 6
Number Of Ingredients 5
Steps:
- In a medium saucepan combine corn, cream cheese, butter, jalapeno peppers and garlic salt. Cook over medium heat for about 10 minutes or until heated through, stirring constantly after cream cheese begins to melt.
Nutrition Facts : Calories 359.3 calories, Carbohydrate 38.2 g, Cholesterol 61.4 mg, Fat 22.7 g, Fiber 4.5 g, Protein 8 g, SaturatedFat 13.4 g, Sodium 491.4 mg, Sugar 6.6 g
MEXICAN STREET-CORN PALETA (CORN, SOUR CREAM AND LIME POPSICLE)
Fany Gerson makes her paletas, Mexican fruit ice-pops, the traditional way: with real fruit for intense flavors. Although this flavor isn't traditional, it was inspired by esquites, a favorite Mexican street food of corn dressed with sour cream, lime and chile. To make it, infuse milk with fresh sweet corn and chile, and then blend it into a smooth base. Fold in some lime and sautéed corn for texture, and freeze for a rich, sweet-savory treat.
Provided by Francis Lam
Categories snack, ice creams and sorbets, dessert
Time 9h45m
Yield About 20 3-ounce pops
Number Of Ingredients 10
Steps:
- Place the milk, 2 1/2 cups corn kernels, cobs, serrano chile, 1 teaspoon kosher salt and sugar in a stockpot. (If your corn is very sweet, reduce the sugar slightly.) Place over medium heat, stirring the bottom with a spatula. Bring to a simmer, and reduce the heat to maintain it; do not boil. Cook, stirring occasionally, until the corn is mostly tender, about 15 minutes from when it comes to a simmer.
- Let cool for 10 minutes, and remove the corn cobs and serrano chile and reserve. Working in batches if necessary, blend the milk mixture in a blender until smooth. Blend in sour cream, lime zest, lime juice and more salt or sugar to taste. Transfer milk mixture to a bowl, add the corn cobs (and serrano, if you like) and chill at least four hours, preferably overnight.
- Heat butter in a large sauté pan over medium-high heat until foamy. Add the remaining corn and a few pinches of salt. Sauté until the corn is nicely browned, 3 to 5 minutes. If the bottom of the pan is browning, stir in some water until it fully evaporates. Transfer to a bowl, chill and reserve.
- Remove the cobs and serrano again and discard. Divide the sautéed corn among your Popsicle molds (about 1 tablespoon each if using 3-ounce molds). Divide the milk mixture into the molds. Give each a gentle stir to distribute the corn. Freeze for 50 minutes, or until just hard enough to stand the Popsicle sticks up, insert sticks and freeze until firm, at least 4 hours more. To unmold, dip the molds for a moment in hot water, and remove the paletas. Sprinkle with chile powder, if desired.
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