Mexican Grilled Corn Food

MEXICAN GRILLED CORN

Steps:

• Heat grill to high. Place cheese on a plate or in a shallow bowl; set aside.
• Brush corn with butter, and season with salt and pepper. Grill, turning every 2 to 3 minutes, until tender and slightly charred, 10 to 12 minutes; let cool 2 to 3 minutes.
• Brush corn with mayonnaise, and roll in cheese to coat. Sprinkle with chili powder; serve with lime wedges.

GRILLED MEXICAN STREET CORN (ELOTE)

Steps:

• Heat a gas or charcoal grill to 400F: Clean the grates once it has heated.

GRILLED MEXICAN STREET CORN SALAD

Steps:

• Heat a grill pan to medium-high heat.
• Combine the mayonnaise, chili powder, garlic powder, salt and cumin in a large bowl. Brush the corn with the mayonnaise mixture. Place the corn on the hot grill pan and grill, turning occasionally, until all sides are softened and slightly charred, 10 to 12 minutes. Remove to a plate and let cool slightly.
• Use a sharp knife to cut the corn off the cobs; transfer the kernels to the bowl with the remaining spiced mayonnaise. Add the cheese, cilantro, green onions, lime juice and hot sauce to the bowl. Toss until everything is coated and combined. Serve warm or at room temperature.

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 GRILLED CORN

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Combine mayonnaise, lime juice, ancho chile powder, and smoked paprika in a bowl; whisk until smooth. Refrigerate until needed.
• Bring a large pot of salted water to a boil. Boil corn in the salted water for 5 minutes. Drain the corn.
• Place ears of corn on hot grill and cook until the kernels begin to brown and caramelize, 2 to 3 minutes. Turn the corn and continue to cook, turning ears after 1 to 2 minutes, until they are browned with slightly charred, caramelized spots.
• Generously brush corn with melted butter and ancho-lime mayonnaise until kernels are coated. Sprinkle ears with Cotija cheese and salt. Garnish with slices of lime.

GRILLED CORN, MEXICAN STYLE

Steps:

• Prepare a grill, with heat medium-high and rack about 4 inches from the fire. Put corn on grill and cook until kernels begin to char, about 5 minutes, then turn. Continue cooking and turning until all sides are slightly blackened.
• Mix together mayonnaise, lime juice, chili powder and some salt and pepper in a small bowl. Taste and adjust seasoning, adding more lime juice or chili powder if you like. Serve corn with chili-lime mayo.

MEXICAN GRILLED CORN APPETIZERS

Steps:

• 1. Corn Filling: In a medium sauté pan cook chorizo and corn for 10 minutes, crumbling the chorizo with a wooden spoon while coking. Set aside and keep warm.
• 2. Sopes: (Be sure to pick with a fork before frying) photo 2 with small rim) photo 3 and 4 finger pinched to form rim- pick all with fork. Place the masa corn flour in a bowl and add about 1/2 c. of water and mix with your hands for about 2 minutes. Make 3-inch rounds of the masa using the palm of your hands, pinching the edges of the rounds to create a little wall. (I flatten the circles with a floured glass that is just a little smaller than the circle and push the dough up to make a ridge). The cooking process is divided into 2 parts: 1) pre-cook on pan without oil 2) fry crispy. After completing all the sopes, heat a wide thick bottom sauté pan or comal(tortilla cooker) over medium heat for 5 minutes. Once hot, place the sope on pan or comal and cook for about 4 to 5 minutes. Begin to preheat another pan with 1 quart of canola oil to 375^. (Fry the pre-cooked sopes a couple at a time in 350^ hot oil) until golden brown. Once browned, carefully remove to paper towels.
• 3. For nopales pico de gallo: Fire up the grill or BBQ. While the BBQ is heating, bring a medium pot of water to a boil. Once water is boiling, add 1 teaspoon of salt and 1/2 teaspoon of baking soda to the water and boil the nopales for 10 minutes. Remove from the water and set aside. Once the grill is hot, lightly oil the nopales and scallions, season with salt and pepper and grill until a bit charred. Remove and set aside until at room temperature, then dice them into small pieces.
• 4. Place mopales,scallions, tomatoes, pickled jalapenos, cilantro and lime juice in a bowl and season with salt and pepper. Set aside. --- To serve: Place the hot corn and chorizo mix inside the sope round, top with a spoonful of nopales pico de gallio , then crumbled cheese on top. Serve immediaately. For vegetarian dish use the soy chorizo.

MEXICAN CORN ON THE COB (ELOTE)

Steps:

• Preheat an outdoor grill for medium-high heat.
• Grill corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill. Roll the ears in melted butter, then spread evenly with mayonnaise. Sprinkle with cotija cheese and serve with a lime wedge.

LINDA'S 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 frying pan, until slightly charred, turning 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, add the mayonnaise mix, and mix well.
• Squeeze lime juice over the corn, and top with Parmesan.
• Season with chili powder, to taste. Mix well.
• Serve with extra lime wedges.
• Note: You can cut the corn in half to make more if you like.

MEXICAN CORN ON THE COB

Steps:

• Soak corn in cold water for 15 mins. Heat a griddle pan or barbecue and, when hot, place the corn directly on the bars. Cook for 30-40 mins, turning regularly, until the corn is tender and charred in spots.
• Meanwhile, mash the butter with the lime zest and chili. When the cobs are done, top each with a knob of flavoured butter and serve with lime wedges.