FAMOUS MEXICAN STREET CORN
I'm not sure where in Mexico this is eaten, but it doesn't matter, it's good! Adapted from Gourmet magazine (2006). I find the cotija cheese in super Walmart (or use feta). Cook time is estimated for cooking of corn.
Provided by Sharon123
Categories Cheese
Time 20m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Grill, roast or broil corn to your liking.
- Spread cooked corn with a thin layer of mayonnaise or sour cream, then roll in cheese to coat.
- Sprinkle with cayenne.
- Squeeze lime juice from wedges to taste. Enjoy!
Nutrition Facts : Calories 250.4, Fat 11.6, SaturatedFat 4.5, Cholesterol 23.7, Sodium 324.8, Carbohydrate 33.8, Fiber 3.5, Sugar 6.5, Protein 8.3
SKILLET MEXICAN STREET CORN
This fast to prepare side dish takes on the flavors of elote, a popular Mexican favorite!
Provided by thedailygourmet
Categories Side Dish Vegetables Corn
Time 20m
Yield 8
Number Of Ingredients 13
Steps:
- Heat a 14-inch skillet over medium-high heat. Add olive oil and swirl to coat the bottom of the skillet. Spread frozen corn evenly across the skillet; do not stir. Cook corn for approximately 8 minutes.
- Meanwhile, combine mayonnaise, sour cream, lime juice, cumin, paprika, chili powder, salt, and coriander in a large bowl. Set aside.
- Check the corn; it should be slightly charred. If not, allow to continue cooking for 4 more minutes (stirring is fine at this point.)
- Once corn is sufficiently browned/charred, transfer to the bowl with dressing and toss to coat. Add cotija cheese, red onion, and cilantro and mix until well combined. Serve immediately.
Nutrition Facts : Calories 193.4 calories, Carbohydrate 24.9 g, Cholesterol 7.9 mg, Fat 10.4 g, Fiber 2.9 g, Protein 4.6 g, SaturatedFat 2.5 g, Sodium 155.6 mg, Sugar 4.1 g
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
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- About 1 minute before the eggs are ready, fill a large bowl with ice and water. When the eggs are done, carefully transfer them to the ice bath using a slotted spoon. Let them sit in the ice bath until they’re cool enough to handle, about 10 minutes.
- While the eggs are cooling down, heat olive oil in a small skillet over medium-high heat. Add frozen corn and sauté for 3-4 minutes, stirring occasionally. Transfer 3 tablespoons of the sautéed corn to a small bowl and set aside to use for garnishing.
- When the eggs are cool enough to handle, peel and discard the shells. Slice each egg in half lengthwise and carefully scoop the cooked yolks into a bowl using a small spoon. Place the egg whites on a serving plate.
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- Bring a large pot of salted water to a boil. Add the corn to the pot and cook until tender, 4 to 5 minutes. Drain and cool completely.
- Place the eggs in another pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat. Turn off the heat, cover the pot and let the eggs sit in the hot water for 11 minutes.
- Drain the eggs from the hot water and then run cold water over them. Once the eggs have cooled completely, peel the eggs and cut them in half lengthwise.
- Remove the yolks and place them in a small bowl. Add the mayonnaise, mustard, Worcestershire and hot sauce (if using). Mash the mixture with a fork until smooth. Season with salt and pepper to taste.
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