MEXICAN CORN SOUP
Provided by Ingrid Hoffmann
Categories appetizer
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- If using fresh corn, scrape kernels from cobs using small sharp knife or spoon. Place half of the corn kernels in blender with tomatoes, 2 cups of broth, and oregano. Puree until smooth. Set aside.
- In a large saucepan over medium heat, cook bacon, turning once until brown and crisp, about 10 minutes. Remove bacon to a paper towel lined plate to drain. Set aside. Add onion to bacon fat in saucepan and cook, stirring frequently until onion is soft and translucent. Add garlic and stir for another minute.
- Add tomato-corn puree to saucepan with remaining 2 cups of broth. Bring to a low boil and add remaining whole corn kernels. Simmer over medium-low heat until thickened, about 20 minutes. Stir occasionally and remove any foam as it develops with a large flat metal spoon. Season with salt and pepper.
- Mix in half of the parsley and cream, if desired, and heat through.To serve, garnished with crumbled bacon, remaining parsley, crumbled cheese and tortilla chips or strips.
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
MEXICAN STREET CORN CHOWDER
Corn is one of my all-time favorite vegetables, so when it's in season, I always make this super easy soup in the slow cooker. -Rashanda Cobbins, Food Editor, Taste of Home
Provided by Taste of Home
Categories Lunch
Time 4h5m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- Cut corn off cobs. Rub the edge of a knife over each cob to milk it; add enough water to cob juice to equal 2 cups. Add corn and liquid to a 5-qt. slow cooker. , In a large skillet, cook bacon over medium heat until crisp, 5-7 minutes. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan. Add the onions, green peppers and jalapeno to skillet; cook and stir over medium-high heat until soft, 3-4 minutes. Add seasonings and cook 1 minute longer; transfer to slow cooker. Cook on low 3-1/2 to 4 hours or until corn is tender and mixture has thickened slightly., Stir in cream and lime zest and juice. If desired, puree mixture with an immersion blender to desired consistency. Garnish with reserved bacon. Sprinkle with optional toppings as desired.
Nutrition Facts : Calories 287 calories, Fat 18g fat (9g saturated fat), Cholesterol 43mg cholesterol, Sodium 743mg sodium, Carbohydrate 29g carbohydrate (10g sugars, Fiber 4g fiber), Protein 8g protein.
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 CORN SOUP
Make and share this Mexican Corn Soup recipe from Food.com.
Provided by La Gypsy
Categories Chowders
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the butter in the soup pot. Add the chopped onions, celery, & cilantro and cook in butter until the celery is soft. Add the frozen corn and immediately add a bit of the chicken broth to create some steam. Then add the rest of the broth, the chopped chipotle pepper and the can of creamed corn. Heat through.
- If you're using canned chipotle peppers like I do, just scoop up the tip of a tsp full. This should make it spicy enough. Here's a tip for the rest of the can of chipotle peppers. Just put the unused portion in a container and keep stored in the freezer. The peppers keep a good long time and are always soft enough to use immediately. No thawing.
Nutrition Facts : Calories 127.1, Fat 2.3, SaturatedFat 0.9, Cholesterol 2.5, Sodium 613.1, Carbohydrate 24.9, Fiber 2.2, Sugar 3.7, Protein 5.2
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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- Melt the butter in a large saucepan over medium high heat. Add in the onions and minced jalapeno and sauté for about 5 minutes, then stir in garlic and cook an additional 1 minute.
- Stir in the flour, cumin, and chili powder and cook 1-2 minutes. Whisk in the chicken stock until smooth and bring to a boil. Add in the corn, sugar, and salt. Once it returns to a boil, reduce the heat to low and simmer 10 minutes.
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- Preheat your grill to high. Brush four of the ears of corn with olive oil. Grill the ears of corn, turning occasionally for 8 to 10 minutes, until all sides have a light char on the kernels. Remove, and cool. When the ears can be handled, cut the kernels from all of the ears (including the 5th, uncooked ear).
- Using the edge of a knife, scrape down the ears of corn to remove the creamy corn. Add to the corn kernels. Slice one of the cobs into three pieces and set aside.
- Add the onions, celery, and poblano and saute until soft (about 5 minutes). Add the potatoes, stock, and sliced corn cob. Raise the heat to high to bring the soup to a boil, then reduce to maintain a gentle simmer. Cook until the potatoes can be easily pierced with a knife (about 15 minutes). Remove and discard the cobs.
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- Place a large soup pot on the stove-top over medium-high heat. Add the olive oil. When it's hot, add in the onion and cook, stirring, until translucent. Reduce the heat to medium and add the celery and a pinch of salt and stir to combine. Cover the pot and cook until the vegetables start to soften, stirring occasionally to prevent them from browning, about 3-4 minutes. Add the potatoes, marjoram, sat, black pepper and cayenne and stir. Add the chicken staock and bring to a boil over medium-high heat. Cover the pot and lower the heat to medium low. Simmer until the vegetables are tender, about 20 to 30 minutes. Add most of the corn kernels, reserving about 1 cup. Simmer the soup for another 10 minutes.
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- Meanwhile, heat a skillet with a little bit of oil over medium high heat. Cook the 1/2 cup corn kernels, stirring regularly, until lightly browned. Set aside.
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