DECONSTRUCTED MEXICAN STYLE CORN
Provided by Chris Santos
Categories side-dish
Time 30m
Yield 6 servings; 1/2 cup chipotle salt
Number Of Ingredients 9
Steps:
- For the chipotle salt: Combine the chipotle powder and salt and store in an airtight container.
- For the corn: Heat a grill or grill pan over high heat until hot, and then add the corn and char on all sides, turning occasionally, until blackened in parts, 12 to 15 minutes. When cool enough to handle, cut the kernels off the cobs. Heat the oil in a saucepan over medium heat and saute the onions until translucent, about 5 minutes. Add the charred corn kernels and cook until warmed. Stir in 1/2 cup of the cheese, the mayonnaise, cilantro and lime zest. Season with 1/4 to 1/2 teaspoon of the chipotle salt. Sprinkle with the remaining 1/4 cup cotija cheese and more chipotle salt.
MEXICAN STREET CORN
Provided by Sunny Anderson
Categories side-dish
Time 17m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat a grill pan. Rub corn with oil and place on the grill pan, turning corn so all sides are charred, about 6 to 10 minutes. Meanwhile, mix together mayonnaise, chili powder, garlic salt, and black pepper. Remove corn from grill and brush with the mayonnaise mixture. Serve with lime quarters to squeeze over corn.
MEXICAN STREET CORN (ELOTE)
Corn on the cob is slathered in crema or mayonnaise, topped with cotija cheese, and dusted with cayenne in this classic Mexican street food.
Categories Cheese
Backyard BBQ
Corn
Summer
Gourmet
Yield Makes enough for 12 ears of corn
Number Of Ingredients 4
Steps:
- Spread grilled corn with a thin layer of crema, then roll in cheese to coat. Sprinkle with cayenne. Squeeze lime juice from wedges to taste.
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
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
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
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
MEXICAN STREET CORN OFF THE COB
Make and share this Mexican Street Corn off the Cob recipe from Food.com.
Provided by agileangus
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a cast iron skillet, melt butter over medium - high heat, then add the corn kernels. Spread in an even layer and cook for 10 to 15 minutes, or until exterior is charred/browned, stirring frequently.
- Meanwhile, in a large bowl, mix mayo, Cotija, paprika, green onion, parsley, salt, and pepper.
- Add corn to mayo mixture. Mix to combine.
Nutrition Facts : Calories 147.3, Fat 7.4, SaturatedFat 4.1, Cholesterol 20, Sodium 356.3, Carbohydrate 17.6, Fiber 2.1, Sugar 4.3, Protein 5.8
MEXICAN-STYLE STREET CORN RECIPE BY TASTY
Here's what you need: corn, wooden skewers, melted butter, mayonnaise, cotija cheese, chili powder
Provided by Dhruv Vohra
Categories Sides
Yield 3 servings
Number Of Ingredients 6
Steps:
- Boil the corn for about 5 minutes.
- Push a skewer through the middle of each ear of corn.
- Drain, then brush them evenly with the melted butter.
- Spread a bit of mayo all over each ear of corn.
- Scoop the cotija cheese generously on the corn, making sure it covers all sides.
- Sprinkle a little bit of the chili powder evenly across the corn.
- Serve!
Nutrition Facts : Calories 837 calories, Carbohydrate 35 grams, Fat 70 grams, Fiber 4 grams, Protein 21 grams, Sugar 7 grams
SKILLET MEXICAN STREET CORN
This fast to prepare side dish takes on the flavors of elote, a popular Mexican favorite!
Provided by thedailygourmet
Categories Side Dish
Vegetables
Corn
Time 20m
Yield 8
Number Of Ingredients 13
Steps:
- Heat a 14-inch skillet over medium-high heat. Add olive oil and swirl to coat the bottom of the skillet. Spread frozen corn evenly across the skillet; do not stir. Cook corn for approximately 8 minutes.
- Meanwhile, combine mayonnaise, sour cream, lime juice, cumin, paprika, chili powder, salt, and coriander in a large bowl. Set aside.
- Check the corn; it should be slightly charred. If not, allow to continue cooking for 4 more minutes (stirring is fine at this point.)
- Once corn is sufficiently browned/charred, transfer to the bowl with dressing and toss to coat. Add cotija cheese, red onion, and cilantro and mix until well combined. Serve immediately.
Nutrition Facts : Calories 193.4 calories, Carbohydrate 24.9 g, Cholesterol 7.9 mg, Fat 10.4 g, Fiber 2.9 g, Protein 4.6 g, SaturatedFat 2.5 g, Sodium 155.6 mg, Sugar 4.1 g
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