MEXICAN CORN
Once you try this zesty corn recipe from south of the border, you may never go back to basic salt and butter. Just spread one tablespoon of mayonnaise over corn kernels, then sprinkle queso fresco over mayonnaise.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil over high heat. Add corn and cook until tender, about 5 minutes. Drain.
- Place a thick wooden skewer or dowel lengthwise up through base of each ear of corn. Working with one ear at a time, spread 1 tablespoon mayonnaise over kernels. Using a spoon, sprinkle 1/2 cup queso fresco over mayonnaise. Season with cayenne pepper and serve with lime wedges.
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 CORN
Make and share this Mexican Corn recipe from Food.com.
Provided by lazyme
Categories Corn
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in heavy large skillet over medium-high heat. Add corn, red bell pepper, zucchini, green onions and jalapeño and sautê until vegetables are tender, about 6 minutes.
- Mix in salsa and chopped cilantro. Stir until heated through, about 1 minute. Season to taste with salt and pepper.
Nutrition Facts : Calories 169.8, Fat 9.4, SaturatedFat 5.6, Cholesterol 22.9, Sodium 278.3, Carbohydrate 21.4, Fiber 3.2, Sugar 3.3, Protein 3.6
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 GRILLED CORN
Steps:
- Remove the husks of the corn but leave the core attached at the end so you have something to hold onto. Grill the corn on a hot grill or cast iron griddle pan until slightly charred. Turn it so it gets cooked evenly all over. Mix the mayonnaise, sour cream and cilantro together. Grate the Parmesan in another bowl. While the corn is still warm slather with mayonnaise mix. Squeeze lime juice over the corn and shower with Parmesan. Season with chili powder and serve with extra lime wedges.
MEXICAN-STYLE CORN SALAD
Throw together this simple, no-cook salad in 15 minutes flat for a colourful, speedy side dish
Provided by Chelsie Collins
Categories Side dish
Time 15m
Number Of Ingredients 7
Steps:
- Combine the sweetcorn, onion, tomatoes and coriander in a large bowl. Make the dressing by whisking the lime juice into the olive oil and add the honey. Season to taste and pour over the corn salad. Toss to coat everything before serving.
Nutrition Facts : Calories 165 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein
MEXICAN CORN SALAD
A refreshing side dish with just a bit of kick. You can adjust the jalapeno and chili powder to taste if you like it spicier! Makes a great base for corn salsa too. Just kick up the spices and add tomatoes and black beans.
Provided by Brookelynne26
Categories Corn
Time 10m
Yield 6 1/2 cup servings, 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients in a bowl and toss well.
- Cover and chill approximately 8 hours.
- Stir well before serving.
Nutrition Facts : Calories 97.6, Fat 2.9, SaturatedFat 0.4, Sodium 199.7, Carbohydrate 18.5, Fiber 2.3, Sugar 0.8, Protein 2.6
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