Mexican Corn With Little Smokies Food

MEXICAN STREET CORN RECIPE

Steps:

• To prep the corn: Fold the husk of each corn back leaf by leaf and tie them with kitchen twine. Lightly brush corn on the cub with oil.
• Heat a grill pan or an outdoor grill. Grill corn, turning occasionally until it is browned in spots. Keep an eye on it as this happens rather quickly.
• To make the sauce: Mix together mayonnaise, sour cream, chile powder, and lime juice in a bowl.
• Brush each grilled corn the mayo mixture and sprinkle with cotija cheese. Garnish with cilantro and serve.
• To prep the corn: Cut the corn off the cob. I used 6 ears to get about 4 1/2 cups. Alternatively, you can also use canned corn or frozen corn. If using frozen, you do not need to thaw it out.
• Sauté corn: Heat oil in a skillet over medium-high heat. Stir in the corn, and stirring frequently, sauté for 5-7 minutes until it starts to char. If you are using frozen corn, you might need to cook a few minutes longer. Transfer to a bowl and set aside.
• Make the sauce: Mix together mayonnaise, sour cream, chile powder, and lime juice in a bowl.
• Assemble: Add in the mayo mixture into the sauteed corn. Give it a mix. Stir in the cotija cheese and sprinkle with cilantro. Serve in small bowls with wedges of lime on the side.

EASY MEXICAN COLESLAW WITH CORN

Steps:

• Char the corn and jalapenos: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the kernels of corn and the jalapenos. Cook, stirring occasionally, until the corn is slightly charred, about 7 minutes. Remove from heat and let cool completely.
• Make the dressing: In a small bowl, combine the remaining 5 tablespoons of oil with the orange juice, lime juice, vinegar, cumin, paprika, chili powder, Mexican oregano (if using) and 1 tablespoon of honey. Season with ½ teaspoon of kosher salt and ¼ teaspoon of pepper. Whisk together. Taste and adjust with more citrus juice, honey, salt and pepper if desired. Set aside.
• Assemble the slaw: In a large bowl, combine the cooled corn and jalapenos, cabbage, carrots, bell peppers, red onions and half of the green onions (and jicama if using). Pour half of the dressing over the slaw. Toss well to combine. Taste and adjust with more dressing if desired.
• Let stand: Let coleslaw stand for at least 20 minutes, tossing once, to allow flavors to develop and meld. Toss again before garnishing and serving.
• Serve: Garnish the top of the slaw with the remaining green onions and cilantro. Top with cheese, avocado and any optional add-ins if using. Serve and enjoy!

CHEDDAR PIGS IN A BLANKET

Steps:

• Preheat the oven to 375F and line a baking sheet with parchment paper*** (See Notes), set aside.
• Unroll the cans of crescent roll dough* and slice along the perforated lines of the triangles.
• Then slice each triangle into 3 skinnier triangles. Alternatively, you can just slight them in half if you prefer a bigger roll on your pigs in a blanket, but you'll only be able to make 36 instead of 40.
• Pat the little beef franks or little smokies dry with a paper towel; set aside.
• Slice each cheese slices into 8 pieces (1x2-inches approximately).
• Pace a piece of cheese on the larger end of each of the crescent triangle pieces.
• Place a little beef frank on top of the larger end with the cheese and dough and then roll up, and place on the prepared baking sheet spaced at least 1 inch apart.
• Repeat the process with the other remaining ingredients.
• Optionally sprinkle with flaked salt and bake for 12 to 15 minutes, or until the rolls are as golden brown as desired; rotate baking sheet once midway through to ensure even browning. Start checking at 10 minutes and keep an eye on them in the final minutes of baking because crescent roll dough can cook fast as it's approaching the end of cooking.
• While the pigs in a blanket bake, make the dipping sauce.
• To a small bowl, combine all the ingredients, whisk to combine, taste to check for flavor balance, and make any tweaks if desired.
• Serve the freshly baked pigs in a blanket warm with the dipping sauce.
• Extra dipping sauce will keep airtight for 1 week in the fridge. Pigs in a blanket are best served fresh however they will reheat well in the oven or an air fryer but terribly in the microwave.

MEXICAN CORN WITH LITTLE SMOKIES

Steps:

• Mix first 5 ingredients. Layer corn, cheese, smokies and tomatoes and then Doritos last in a casserole dish.
• Top with cheese.
• Bake 425 degrees for 45 minutes (some ovens may take less time.

HOMEMADE CORN DOGS OR LITTLE SMOKIES

Steps:

• 1. In a large bowl. combine dry ingredients. Add the buttermilk, eggs and 2 Tablespoons oil and stir well to combine. Fold in onions, bacon and cheese. When batter is well mixed pour into a quart canning jar to within 1 inch of top. Or use a tall glass. In an electric fryer or large pot, heat enough oil to come halfway up the fryer or pot and heat to 360^. Pat dry and roll hot dogs in cornstarch shake off any excess. One at a time, while holding the skewers, dip the skewed hot dogs into the batter, turning to completely and thickly coat on all sides. Slip the coated dogs in batches into the hot oil and cook turning, until golden brown on all sides, 3 to 5 minutes. Drain on paper towels and place on wire rack and sprinkle with seasoned salt. Pass the dipping sauces.
• 2. Makes great appetizers using little smokies instead of the hot dogs..

LITTLE SMOKIES RECIPE

Steps:

• In a slow cooker, combine the barbecue sauce, grape jelly, Worcestershire sauce, sriracha, garlic powder, and onion powder; whisk until smooth and combined.
• Add in the little sausage links and toss the smokies until coated.
• Place the lid back on the crock pot and cook on low for 2-3 hours, stirring occasionally toward the end.
• Turn the slow cooker to warm and enjoy.

MEXICAN CORN

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.

3-INGREDIENT CROCKPOT LITTLE SMOKIES RECIPE

Steps:

• Place Lil'Smokies in Crockpot.
• Add one cup of bbq sauce.
• Add 3/4 cup grape jelly.
• Mix and cover.
• Cook on low for 2-3hrs.
• Serve & enjoy

LITTLE SMOKIES

Steps:

• Stir together barbecue sauce, brown sugar, ketchup, Worcestershire sauce, onion, and wieners in the bowl of a slow cooker. Cook on LOW for 2 hours, or until ready to serve.