Mexican Fried Corn Food
MEXICAN STYLE CORN
On the streets of Santa Maria, California, street vendors (think an ice cream man with a 'trash can' full of hot corn on the cob instead of ice cream) roam the sidewalks selling corn on the cob for a dollar an ear! They slide a wooden skewer in one end for you to hold the corn. We crave it often and it's become a regular on our Saturday grill nights! Give it a try. You'll be surprised!
Provided by rOckabLe
Categories Side Dish Vegetables Corn
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Bring a large pot of water to a boil and gently place ears of corn into the boiling water. Reduce heat to low and simmer until corn is very tender, 20 to 25 minutes.
- Remove an ear of corn with tongs and spread about 1 tablespoon of mayonnaise all over the kernels. Squeeze about 1 tablespoon of margarine over the ear of corn in a zig-zag line, turning the ear as you squeeze. Generously sprinkle Parmesan cheese over the ear and dust with chili powder. Repeat with remaining ears of corn.
Nutrition Facts : Calories 300 calories, Carbohydrate 18.2 g, Cholesterol 9.6 mg, Fat 24.7 g, Fiber 2.7 g, Protein 5.2 g, SaturatedFat 4.6 g, Sodium 306.2 mg, Sugar 3.3 g
MEXICAN STREET CORN RECIPE
This Mexican Street Corn recipe is a common Mexican street food that is made by grilling corn on the cob and then coating it with a mixture made up of mayonnaise, sour cream, cotija cheese, chile powder, and lime. Also called elotes, this easy to make Mexican Corn On The Cob Recipe is a perfect appetizer or side dish for any outdoor gathering. In my version here, I made it two ways - (1) on the cob and (2) off the cob or in a skillet. They are both delicious and ready in less than half an hour.
Provided by Aysegul Sanford
Categories Side Dish
Time 30m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 172 kcal, Sugar 7 g, Sodium 233 mg, Fat 10 g, SaturatedFat 5 g, Carbohydrate 19 g, Fiber 2 g, Protein 5 g, Cholesterol 18 mg, ServingSize 1 serving
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
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 FRIED CORN
Make and share this Mexican Fried Corn recipe from Food.com.
Provided by Chicagopm
Categories Corn
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a heavy skillet over medium heat.
- Add onion, bell peppers, chopped cilantro and chile.
- Cook 5 minutes, stirring occasionally or until soft.
- Stir in corn, mushrooms, salt and pepper.
- Cook 5 minutes, stirring occasionally.
- Transfer to a warmed serving dish and garnish with cilantro.
OLE! MEXICAN FRIED CHICKEN
My recipe for a delicious fried chicken breaded in savory Mexican seasonings. PLEASE NOTE: The Nutritional Information listing here is inaccurate -- since only a fraction of flour and salt actually end up in the finished product. So be aware -- the suggested sodium, sugar, carbohydrate and calorie levels are ridiculously exaggerated!
Provided by The Spice Guru
Categories Chicken Breast
Time 5h30m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- NOTE: INSTANT MASA CORN FLOUR (TAMALE FLOUR) IS AVAILABLE IN MOST MAJOR SUPERMARKETS. IF SPICIER CHICKEN IS DESIRED, USE PICKLED HOT PEPPER JUICE TO BRINE (OR) REDUCE PAPRIKA TO 1 TEASPOON, AND INCREASE CHIPOTLE CHILE POWDER TO 1 TEASPOON (DO NOT ADD ANY MORE CHIPOTLE OR CAYENNE PEPPER THAN GIVEN HERE, AS IT WILL IMPART A BITTER FLAVOR TO THE BREADING). FOR ADDED FLAVORS: YOU CAN BOIL BRINE FIRST WITH FRESH CILANTRO, PEPPERS, ONION AND GARLIC; COOL COMPLETELY; ADD FRESH LIME SLICES THEN CHICKEN. (STEP ONE): RINSE and blot chicken.
- COMBINE 8 cups cold water and 2 tablespoons fine sea salt for the BRINE in a large wide saucepan (with an accompanying lid) until dissolved; ADD lime slices then chicken pieces; COVER and transfer to refrigerator; MARINATE chicken between 4-36 hours in refrigerator, turning chicken as needed (marinate 36 hours for the most tender, flavorful chicken). NOTE: FOR A QUICKER STOVETOP MARINATION METHOD, PIERCE CHICKEN PIECES WELL WITH A FORK, THEN HEAT THE BRINE WITH CHICKEN, COVERED, OVER LOW HEAT FOR 20-30 MINUTES (TURN CHICKEN ONCE MIDWAY THROUGH).
- MEASURE the SEASONING ingredients into a large sealable container (such as a GLAD food storage container or a Ziploc bag); SEAL the container; SHAKE mixture well until thoroughly blended; OPEN container and add the BREADING ingredients; RESEAL container and shake well.
- BEAT 4 large eggs in a medium bowl (for the eggwash); REMOVE chicken from the brine; RINSE chicken; BLOT chicken dry; DIP chicken in the EGGWASH (or batter) until evenly coated.
- PLACE one piece battered chicken at a time into the breading mixture container; SEAL container firmly; SHAKE chicken gently in all motions to thoroughly coat chicken until evenly and generously breaded; PRESS breading firmly onto chicken; PLACE breaded chicken piece onto a rack to rest; REPEAT with remaining pieces chicken; ALLOW breaded chicken to absorb the breading for a few minutes before frying.
- ADD the manufacturer's recommended amount oil for deep-frying (use canola oil); PLACE deep-fryer basket into place in deep-fryer; PREHEAT fryer to 315°F (or preheat enough fat to immerse chicken completely in deep heavy stovetop pot between 315°F to 325°F, using a standard deep-fryer thermometer to gauge).
- CAREFULLY drop each piece breaded chicken one at a time, gently into the deep-fryer basket without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time); (if stovetop frying, gently place breaded chicken pieces into hot oil using tongs, turning once halfway through frying duration).
- FRY chicken between 16-18 minutes until golden brown and fully cooked, depending on chicken portions/sizes (juices should run clear when chicken is done); PLACE chicken on wire rack over baking sheet; TRANSFER into a preheated 170°F oven until all chicken has been fried.
- MAINTAIN frying oil temperature for remaining chicken; REPEAT the same cooking/steaming or warming procedures for the remaining chicken; SERVE.
- SNAP your fingers and shout, "OLE!".
Nutrition Facts : Calories 1523.1, Fat 95.1, SaturatedFat 27.2, Cholesterol 577.7, Sodium 3886.6, Carbohydrate 38.4, Fiber 2.1, Sugar 1.4, Protein 120.6
MEXICAN FRIED CORN
When I was growing up, my mother used to serve fried corn for breakfast with scrambled eggs and tortillas. Here in Arizona, corn is widely used in many dishes. This is a great way to use it- my husband and I both enjoy it. -Sylvia Kessick, Dewey, Arizona
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4-6 servings.
Number Of Ingredients 5
Steps:
- In a skillet, cook corn and onion in butter until tender. Add chilies, salt and pepper; cook and stir over medium heat for about 5-7 minutes. Serve immediately.
Nutrition Facts : Calories 142 calories, Fat 9g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 164mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein.
AUTHENTIC MEXICAN FRIED TACOS
Crisp up your next taco night. Great Mexican recipe with a unique seasoning for the ground beef mixture. This is a recipe for fried tacos where seasoned and cooked ground beef are placed in tortillas, then pan fried and shaped.
Provided by Lea Ann Brown
Categories Main Course Beef
Time 40m
Number Of Ingredients 14
Steps:
- Cook the ground beef in a skillet until brown and crumbly, stirring occasionally and breaking up with a wooden spoon. Add the onion, bell pepper and garlic and cook, stirring occasionally until softened. Stir in the herbs and spices and season with salt and pepper to taste. Add the tomato paste and stir well. Stir in the water as needed for consistency. Cover and cook on low for 10 minutes.
- Place a little of the beef mixture on each corn tortilla and roll up. Secure with a wooden toothpick and fry quickly in a little oil until golden. For the flour tortillas, place beef mixture on half of the tortilla and fold over. Fry on each side until browned.
- Serve with sour cream and salsa.
Nutrition Facts : Calories 168 kcal, Carbohydrate 15 g, Protein 9 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 27 mg, Sodium 125 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
MEXICAN FRIED CORN
Another recipe found in Taste of Home. I haven't tried it yet and am posting for ZWT5. The author of the recipe states: When I was growing up, my mother used to serve fried corn for breakfast with scrambled eggs and tortillas. Here in Arizona, corn is widely used in many dishes. This is a great way to use it- my husband and I both enjoy it.
Provided by diner524
Categories Corn
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In a skillet, cook corn and onion in butter until tender. Add chilies, salt and pepper; cook and stir over medium heat for about 5-7 minutes. Serve immediately.
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MEXICAN CORN FRITTERS - 15 MINUTES AND READY! - MY FOOD STORY
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4.7/5 (3)Total Time 25 minsCategory Snacks & AppetizersCalories 313 per serving
- In a bowl add both the flours, salt, chilli powder and sugar. Give it a stir to mix together. Add the lemon juice, lemon zest, cheese, chopped jalapeno and eggs and mix everything together to get the consistency of a thick batter. Finally add cream, spring onions, corn kernels and coriander and give everything a good stir to get a batter of dropping consistency.
- Heat oil in a frying pan and use an ice cream scoop to drop scoops of batter on to the pan to make fritters. Flatten the batter with the back of a spatula. Cook on one side till golden and once the edges start to brown, flip the fritters over to cook till golden on the other side. Transfer to a paper towel lined platter.
- To make the dipping sauce, whisk together the mayonnaise, sour cream, cheese, salt and the coriander. Serve the fritters topped with the sauce.
MEXICAN FRIED CORN - 12 TOMATOES
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4.7/5 (7)Estimated Reading Time 2 minsServings 6-8Total Time 25 mins
- Cook bacon in a large skillet over medium heat until crisp. Remove bacon and set on a paper towel to drain.
- Pour out the bacon grease, saving about 1 tablespoon. Add in the onions and cook in bacon grease until translucent, about 2-3 minutes.
- Add corn, sugar, chili powder, garlic powder, ground cumin, paprika, and salt and pepper. Cook for 8-10 minutes, until corn starts to caramelize.
MEXICAN INSPIRED FRIED CORN - MEXICAN INSPIRED FRIED CORN
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Cuisine MexicanCategory Side DishServings 4Total Time 25 mins
- Saute' corn onions for 8-10 minutes until softened, stirring every few minutes. Add paprika, and cumin. Add desired amount of salt and pepper. Stir to combine and cook 5 more minutes.
MEXICAN STREET CORN RECIPE | RECIPE - RACHAEL RAY SHOW
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- In a large bowl, mix together the mayonnaise, cheese, lime juice, peppers, cilantro, red onion, garlic, and chili powder
BEST FOOD IN MEXICO: 21 POPULAR MEXICAN FOOD DISHES
From offthetouristtreadmill.com
Estimated Reading Time 6 mins
- Burritos. Burritos are large flour tortillas which are generously filled with various ingredients. These could include beans, fish, meat, cheese, cooked rice, guacamole and salsas.
- Ceviche. Ceviche is a really fresh seafood dish which is refreshing to eat in the heat. Fresh raw fish is cured in citrus juices (lemon or lime). Spice is then added.
- Chilaquiles. Chilaquiles are a popular breakfast dish. On the bottom, you will find quarters of lightly fried corn tortillas. Green or red salsa is then poured over them (red salsa is spicier).
- Churros. Churros are a Mexican food most popular as a dessert. They can also be a delicious snack often sold by Mexican street food vendors. Churros are made of a fried pastry dough.
- Elote. Elote is another popular food in Mexico. This Mexican dish is corn on the cob which is boiled, then served on a stick. Different ingredients are then added like salt, butter, chilli powder, lime, cheese, mayonnaise or soured cream.
- Enchiladas. Enchiladas date back to Mayan times. This Mexican food name literally means ‘in chilli’. Corn or flour tortillas are filled with a combination of different ingredients.
- Guacamole. Of course, guacamole is a very famous Mexican food. This verdant green mixture actually dates back to the Aztecs. Guacamole is made from mashing together a combination of avocados, tomatoes, onions, chilli peppers, lemon juice and coriander.
- Huevas Divorciados. Huevas Divorciados means ‘divorced eggs’ in Spanish. We first ate this traditional Mexican dish whilst backpacking around the Yucatan peninsula.
- Huevas Rancheros. Huevas Rancheros is a more simple version of Huevas Motulenas. Two crispy tortillas are topped with fried eggs and a mildly spicy tomato based sauce.
MEXICAN CORN ON THE COB (ELOTE) - SPACESHIPS AND LASER BEAMS
From spaceshipsandlaserbeams.com
Ratings 2Calories 145 per servingCategory Side Dish
- Place each ear of corn on a piece of foil. Brush olive oil on each ear of corn and lightly sprinkle all sides of corn with sea salt. Wrap foil tightly around corn.
- Preheat the grill to medium heat and place all 6 ears of corn on the grill grates. Close lid and cook for 15 to 20 minutes or until the corn on the cob can easily be pierced with a fork. Turn often while the corn is cooking to prevent burning the corn cob.
TOP 30 MOST POPULAR MEXICAN FOODS- BEST MEXICAN DISHES ...
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- Chilaquiles. Chilaquiles is definitely the most popular breakfast in the country. Made of triangular pieces of fried or toasted corn tortilla, called totopos, soaked in a red or green hot sauce, topped with shredded chicken, chorizo, shredded beef, and scrambled or sunny side up egg.
- Huevos Rancheros (Ranch Eggs) These represent the hats of two ranchmen. It´s made with two fried corn tortillas, topped with fried beans, and two sunny side up eggs all bathed in red hot sauce and decorated with coriander and freshly ground black pepper.
- Machaca (Shredded Dried Beef) This is one of the most popular dishes on the northern side of México. Machaca is very versatile; you can either eat it in a taco, a stuffed burrito, flautas, or just as a stew with some tortillas, beans, or rice on the side.
- Discada (Plow disc BBQ) A northern meaty dish, yes… it´s full of meat: sausage, chorizo, ground meat, ham, bacon, lard, jalapeño pepper, onion. And it is all seasoned with thyme, celery, cumin, oregano, bay leaf, black pepper, black sauces, salt, rosemary, a bit of dark beer, etc.
- Tacos. Recognized as the most popular Mexican dish worldwide, the taco has become an art. Some say is the “art of eating with tortilla” and, of course, Mexicans would never deny a taco to anybody.
- Burritos. This is very popular on the northern side of México, especially the states bordering the United States. A burrito is a cylindrically rolled flour tortilla stuffed with different ingredients of choice, often a stew.
- Pozole de Pollo o Guajolote (Chicken or Wild Turkey Stew) There is a myth in Mexican culture that before the conquest, Pozole was made out of human flesh.
- Menudo (Pork Stew) History tells us this came from Spain decades before the conquest. They used pieces of tripe, according to The Art Book of Cozine, by Diego Granado.
- Cochinita Pibil (Pibil Pork Stew) A southern delight, Cochinita Pibil is a slow cooked shredded pork stew, typical of the Yucatan Peninsula. The meat is marinated in achiote, orange juice, onion, and vinegar, then cooked wrapped in banana leaves.
- Tamales. Tamales are an icon of Mexican food. You can eat these all day every day, especially on the Day of The Candelaria. It comes from pre-Hispanic America, and is náhuatl in the indigenous language, meaning wrapped.
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THE 25 BEST MEXICAN FOODS - AMIGOFOODS
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- Quesadillas. Quesadillas are among the foods that have gone global. Queso is the Spanish word for cheese. Therefore, when translated, quesadilla means cheese tortilla.
- Tacos. This wouldn’t be a best Mexican foods list without tacos. Tacos have also become global foods, and it’s not hard to see why. This food drips with deliciousness, and most people can agree that the moment you have your first taco, you never look back.
- Chilaquiles. Another Mexican favorite you don’t want to leave the country without trying is Chilaquiles. This food is perfect for breakfast. In Mexico, fried tortilla chips are accompanied by salsa roja (red salsa) or salsa verde (green salsa), onion, cream and cheese.
- Tamales. Tamales are a staple food in Mexico. They’re also among the foods that have made it global. Interestingly, tamales have a corn base, but they’re so different from quesadillas and tacos.
- Dorilocos. Dorilocos are an iconic Mexican snack. Most people who’ve visited the country say it’s a must-try. So, what are dorilocos? These are Doritos that have been cut open and filled with other types of chips, hot sauce, Cheetos, peanuts, cream, veggies, lettuce, corn, and anything else the person preparing the snack believes will add even more flavor.
- Machetes. If you’re starving and you’re looking for a filling meal that won’t leave a dent in your wallet while in Mexico, machetes are an excellent choice.
- Tlayudas. Tlayudas are commonly known as Mexican pizza because they’re mostly served flat and topped up with different ingredients like a pizza. However, there’s also the option of wrapping the ingredients as you would a taco.
- Elotes. In Mexico, corn in its pure form is referred to as maiz, but when it’s cooked, they call it elote. Sometimes they serve it with chili, mayonnaise, and cheese.
- Gorditas. Another pocket-friendly you must-try during your stay in Mexico is gorditas. They are pocket shaped patties that are made with the same ingredients used to make tacos and sopes but come with different fillings.
- Enfrijoladas. If you’re the kind of person who prefers a heavy breakfast, enfrijoladas won’t disappoint. These are folded corn tortillas that are topped with mashed black bean paste or dipped in a simple blended black bean sauce.
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