MEXICALLI CORN / " MEXICORN " SUBSTITUTE-COPYCAT-CLONE
This is quick, easy and a very colorful corn dish. Years ago a major canning company use to have what they called Mexicalli Corn. Several months ago my wife said she would like some. The stores no longer stocked it, so I set out to duplicate it. This is the results.
Provided by RogerOH
Categories Corn
Time 25m
Yield 7 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in a medium sauce pan over medium heat Add onions an suatee for 3 minutes.
- Add chopped peppers.Lawery's and Garlic power to pan and suatee for 3 more minutes.
- Drain 1 can of corn and half drain the second can Add corn to pan and reduce heat to simmer Heat until corn is heated through stirring frequently.
Nutrition Facts : Calories 142.1, Fat 4.8, SaturatedFat 2.3, Cholesterol 8.7, Sodium 42.6, Carbohydrate 25.1, Fiber 3.9, Sugar 4.9, Protein 4.3
MEXICAN-STYLE CREAMED CORN
A simple, tasty side dish for any Mexican entree. We like things a little spicier, so sometimes I add some salsa or minced jalapenos. ZWT Mid-West region (corn).
Provided by lazyme
Categories Corn
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a medium saucepan combine corn, green pepper, red pepper, celery, and 1/2 cup water.
- Cook about 5 minutes or until corn is tender. Drain.
- Stir in cream cheese, chili peppers, milk, 1/4 teaspoon salt, and dash pepper.
- Heat through.
Nutrition Facts : Calories 113.8, Fat 3.3, SaturatedFat 1.8, Cholesterol 8.5, Sodium 55.1, Carbohydrate 19.6, Fiber 2.5, Sugar 1.2, Protein 4.5
MEXICAN CORN RELISH
Our family ate at a Ruby Tuesday restaurant on vacation and liked the mexican-flavored corn relish on their salad bar. I tried to remember the flavor and when I found recipe #10711 for corn relish that sounded good, I modified it to taste like what I remembered. Might not be exactly the same, but my family loves the way this recipe turned out. Thanks to Diana Neal for the original recipe.
Provided by Jenny Webb
Categories Corn
Time 54m
Yield 6 pints
Number Of Ingredients 13
Steps:
- Cook ears of corn in boiling salted water for 4 minutes.
- Remove and plunge in ice water to cool, strain and cut corn from the cob.
- You want 10 cups.
- Combine corn with remaining ingredients in a large pot and simmer for 20 minutes.
- Immediately pack into clean hot pint jars, leaving 1/2 inch head space; seal.
- Process for 15 minutes in a boiling water bath.
MEXICAN CORN RELISH
Make and share this Mexican Corn Relish recipe from Food.com.
Provided by Julie Tremmel
Categories Corn
Time 15m
Yield 4 cups
Number Of Ingredients 9
Steps:
- Mix all ingredients and chill overnight. Good with tortilla or blue corn chips.
CORN RELISH
Steps:
- Cut corn from cobs. Measure out 8 cups of corn in a 10 quart Dutch oven pot. Combine corn and water. Bring to boil and reduce heat. Simmer, covered for 5 minutes. Drain corn. In same Dutch oven combine with corn, red and green peppers and onions. Stir in vinegar, sugar, mustard, salt and black pepper. Bring to a boil. Boil gently, uncovered for 5 minutes, stirring occasionally. Stir together cornstarch and 2 tablespoons water. Add this mixture to corn mixture. Cook and stir until slightly thickened and bubbly. Cook for 2 minutes more. Ladle relish into hot sterilized jars leaving 1/2-inch headspace. Remove any air bubbles. Wipe jar rims and adjust lids and rings. Process in hot boiling water canner for 15 minutes.
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
CREAMY MEXICALI CORN
A simple and tasty side dish for a Mexican meal. From Pillsbury Quick & Easy Bake-Off. ZWT Mid-West region (corn).
Provided by lazyme
Categories Corn
Time 20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In large skillet, melt 2 teaspoons butter over medium heat. Add onions; cook and stir 1 minute or until tender. Add corn and chiles; cook 2-4 minutes or until thoroughly heated. stirring occasionally.
- Stir in honey. Add sour cream and cream cheese; mix well. Cook 2 minutes or until cream cheese is melted and sauce is bubbly, stirring occasionally. Remove from heat; keep warm.
- Meanwhile, in small skillet, melt 2 tablespoons butter over medium heat. Add bread crumbs; cook and stir until light golden brown.
- Spoon corn mixture into serving dish. Sprinkle with bread crumbs and Monterey Jack Cheese.
Nutrition Facts : Calories 206.4, Fat 12.2, SaturatedFat 7, Cholesterol 32.5, Sodium 419.9, Carbohydrate 22.4, Fiber 0.6, Sugar 2.9, Protein 4.9
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.
MEXICALI CORN RELISH
This "relish" is really a tart salad that is excellent warm, at room temp or even slightly chilled. I makes a wonderful accompaniment to grilled chicken and meats.
Provided by luvcookn
Categories Corn
Time 23m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a large nonstick skillet.
- Add the onion and cook, stirring occasionally until soft, about 3 minutes.
- Add the corn and continue cooking until the onion is lightly coloured and the corn is just tender, 3 - 5 minutes.
- Scrape into a medium bowl.
- Add the red pepper, poblano chile, cilantro, lime juice and salt.
- Toss to mix.
- Serve at room temp or cover and refrigerate for up to 2 days.
- For best flavour -- serve at room temperature.
Nutrition Facts : Calories 63.2, Fat 0.7, SaturatedFat 0.1, Sodium 203.5, Carbohydrate 14.3, Fiber 2.2, Sugar 3.8, Protein 2.3
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