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.
DECONSTRUCTED MEXICAN STYLE CORN
Yield 1/2 cup chipotle salt
Number Of Ingredients 0
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.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Nutrition Facts : Calories per serving 225
MEXICAN STREET VENDOR STYLE CORN SALAD
I lived in southern California for many years. Around Cinco de Mayo, there would be fiestas in our neighborhood. Vendors sold grilled corn on the cob prepared with butter, mayonnaise, cotija cheese, chile powder and a lime wedge. They were so delicious! After moving, we'd crave this corn, so I altered the recipe using canned corn and mixed in the same ingredients for a similar treat that doesn't require an outdoor grill.
Provided by Parizienne
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- Pour the corn into a saucepan, and boil over high heat until hot. Drain well, and return to the saucepan. Stir in the butter, mayonnaise, and cotija cheese. Season to taste with ground red pepper and lime juice. Spoon into a serving dish, and garnish with a sprig of cilantro to serve.
Nutrition Facts : Calories 140.5 calories, Carbohydrate 20.7 g, Cholesterol 9.5 mg, Fat 6.4 g, Fiber 2.1 g, Protein 3.8 g, SaturatedFat 2.3 g, Sodium 394.8 mg, Sugar 3.4 g
COPYCAT SWEETGREEN CORN ELOTE BOWL
Make and share this Copycat Sweetgreen Corn Elote Bowl recipe from Food.com.
Provided by norasingley
Categories Corn
Time 33m
Yield 2 serving(s)
Number Of Ingredients 19
Steps:
- For the Salad:.
- In a medium pot, combine quinoa, a large pinch of salt and 1 cup water. Bring to a boil over high heat. Top with a lid and reduce heat to low. Cook 12 minutes. Remove lid and continue to cook, stirring occasionally and adjusting heat if necessary, until water is evaporated and quinoa is tender but still al dente, about 4 minutes more.
- Preheat a large cast iron skillet over high heat. When smoking, add olive oil, swirl to coat and add corn. Season with salt and pepper, toss to coat and place a lid or overturned skillet on top to prevent corn popping. Cook, carefully lifting lid to stir occasionally, until corn is darkly charred, about 3 minutes. Transfer to a plate.
- Divide romaine, cabbage, tomatoes, goat cheese and radishes among two serving bowls. Top with tortilla chips, lime wedges and cilantro, and serve with romesco dressing.
- For the Romesco Dressing:.
- Preheat a cast iron skillet over high heat. Add 2 tablespoons olive oil and swirl to coat. Add red bell peppers, season with salt and pepper and cook until charred and softened, about 6 minutes. Transfer to a blender and let cool. Add remaining 2 tablespoons olive oil, mayonnaise, nuts, sherry vinegar, garlic and 1 1/2 tablespoons water. Blend until smooth and season to taste with salt and pepper.
- Dressing can be kept in the refrigerator for up to two weeks.
Nutrition Facts : Calories 1013.3, Fat 66.1, SaturatedFat 16.1, Cholesterol 33.6, Sodium 380.4, Carbohydrate 88, Fiber 23.1, Sugar 21.5, Protein 31
BOBBY FLAY MEXICALI CORN WITH LIME BUTTER
Make and share this Bobby Flay Mexicali Corn With Lime Butter recipe from Food.com.
Provided by ctbolton
Categories Vegetable
Time 40m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 13
Steps:
- whisk together butter, lime zest, lime juice,honey, 1tsp salt in a small bowl. place in fridge until firm, approx 15 minutes or for up to 1 day.
- heat oil in large saute pan over high heat until it begins to shimmer. add onion, jalapeno, and bell pepper, cook until soft, 4-5 minutes. add garlic and cook for 30 seconds. stir in corn and cook until just heated thru, 2-3minutes.
- add butter and stir until it just begins to melt and coats the mixture/. remove from heat, season with salt and pepper and add cilantro.
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