Mexican Spiced Corn Packets Recipes

MOLLY'S MEXICORN

I jazzed up a corn recipe with some spicy seasoning to create this offering for a Mexican potluck. Everyone liked it so much that now it's all I'm ever asked to bring. The bright mix of colors makes it attractive for most any occasion. -Molly Mason Denver, Colorado

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 8

Molly's Mexicorn image

Steps:

In a large saucepan, combine all the ingredients. Cover and cook over medium heat for 10 minutes or until vegetables are tender.

Nutrition Facts : Calories 138 calories, Fat 5g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 208mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 4g fiber), Protein 4g protein.

Ingredients

6 cups fresh or frozen corn
2 jars (4 ounces each) sliced pimientos, drained
1/3 cup sliced green onions
1 small green pepper, diced
2 tablespoons butter
1 tablespoon chili powder
1 tablespoon ground cumin
1/2 teaspoon salt

MEXICAN STYLE (SPICY) CORN ON THE COB

This came from one of my Mexican co-workers who had brought it for a carry in. It is very simple to make. I was a little skeptical about the mayonnaise but when I ate it, I devoured it.

Provided by B-B-Q Man

Categories Corn

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

Mexican Style (Spicy) Corn on the Cob image

Steps:

Roast the corn on a charcoal grill just until tender and you have nice grill marks.
Liberally spread mayo on piece of bread.
Roll hot ears on the bread.
Sprinkle parmesan cheese on.
Sprinkle cayenne pepper on (to taste).

Ingredients

4 ears corn on the cob, husked
mayonnaise
shredded parmesan cheese
cayenne pepper, depends on how hot you like it (to taste)
1 piece bread (this is for ease of putting mayo on corn)

MEXICAN CORN SPREAD

From Chile Pepper magazine. Using half the recipe, I mixed this with a cooked 16 oz bag of frozen corn for a different twist. I did reduce the lemon juice by half.

Provided by iris5555

Categories Mexican

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

Mexican Corn Spread image

Steps:

Stir all ingredients together in a small bowl.
Let sit at room temperature while cooking corn.
Use a flexible spatula to spread topping on ears of corn.

Nutrition Facts : Calories 83.7, Fat 8.3, SaturatedFat 4, Cholesterol 17.2, Sodium 390.5, Carbohydrate 2.7, Fiber 0.3, Sugar 0.7, Protein 0.3

Ingredients

2 tablespoons mayonnaise
1 tablespoon lemon juice
2 tablespoons butter, softened
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon garlic powder

MEXICAN SEASONING MIX

This season mix adds authentic flavor to Mexican dishes .Use for tacos, ground beef, potatoes or BBQ chicken. You can add it to salad dressing too!

Provided by Artandkitchen

Categories Mexican

Time 10m

Yield 1 small box

Number Of Ingredients 11

Mexican Seasoning Mix image

Steps:

Mix together ingredients thoroughly in a bowl and store in a cool place in an airtight container.

Ingredients

1 teaspoon chili powder (add more if you like)
1 teaspoon garlic powder
1 teaspoon onion powder (or 2 teaspoons crushed dried fried onions)
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried oregano
2 teaspoons paprika
1 1/2 teaspoons ground cumin
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1 pinch ground cinnamon
1 pinch ground cloves

MEXICAN STYLE CORN

On the streets of Santa Maria, California, street vendors (think an ice cream man with a 'trash can' full of hot corn on the cob instead of ice cream) roam the sidewalks selling corn on the cob for a dollar an ear! They slide a wooden skewer in one end for you to hold the corn. We crave it often and it's become a regular on our Saturday grill nights! Give it a try. You'll be surprised!

Provided by rOckabLe

Categories Side Dish Vegetables Corn

Time 35m

Yield 4

Number Of Ingredients 5

Mexican Style Corn image

Steps:

Bring a large pot of water to a boil and gently place ears of corn into the boiling water. Reduce heat to low and simmer until corn is very tender, 20 to 25 minutes.
Remove an ear of corn with tongs and spread about 1 tablespoon of mayonnaise all over the kernels. Squeeze about 1 tablespoon of margarine over the ear of corn in a zig-zag line, turning the ear as you squeeze. Generously sprinkle Parmesan cheese over the ear and dust with chili powder. Repeat with remaining ears of corn.

Nutrition Facts : Calories 300 calories, Carbohydrate 18.2 g, Cholesterol 9.6 mg, Fat 24.7 g, Fiber 2.7 g, Protein 5.2 g, SaturatedFat 4.6 g, Sodium 306.2 mg, Sugar 3.3 g

Ingredients

4 ears corn on the cob, husks and silk removed
¼ cup mayonnaise (such as Hellmann's®/Best Foods®), or to taste - divided
¼ cup margarine in a squeezable container, or to taste - divided
¼ cup grated Parmesan cheese, or to taste - divided
1 teaspoon chili powder, or to taste - divided

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If you are going to bake the corn, leave the husks on. Preheat the oven to 350ºF. Place the corn covered in husks directly on the oven rack and bake for 35-40 minutes or until the corn is tender and juicy. If you are going to grill the corn, you can leave the corn husks on or take them off for some pretty grill marks.
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Mexican Spiced Corn Packets Recipes

MOLLY'S MEXICORN

I jazzed up a corn recipe with some spicy seasoning to create this offering for a Mexican potluck. Everyone liked it so much that now it's all I'm ever asked to bring. The bright mix of colors makes it attractive for most any occasion. -Molly Mason Denver, Colorado

MEXICAN STYLE (SPICY) CORN ON THE COB

This came from one of my Mexican co-workers who had brought it for a carry in. It is very simple to make. I was a little skeptical about the mayonnaise but when I ate it, I devoured it.

MEXICAN CORN SPREAD

From Chile Pepper magazine. Using half the recipe, I mixed this with a cooked 16 oz bag of frozen corn for a different twist. I did reduce the lemon juice by half.

MEXICAN SEASONING MIX

This season mix adds authentic flavor to Mexican dishes .Use for tacos, ground beef, potatoes or BBQ chicken. You can add it to salad dressing too!

MEXICAN STYLE CORN

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