Mexican Style Corn Food

MEXICAN STYLE CORN

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.

DECONSTRUCTED MEXICAN STYLE CORN

Steps:

• For the chipotle salt: Combine the chipotle powder and salt and store in an airtight container.
• For the corn: Heat a grill or grill pan over high heat until hot, and then add the corn and char on all sides, turning occasionally, until blackened in parts, 12 to 15 minutes. When cool enough to handle, cut the kernels off the cobs. Heat the oil in a saucepan over medium heat and saute the onions until translucent, about 5 minutes. Add the charred corn kernels and cook until warmed. Stir in 1/2 cup of the cheese, the mayonnaise, cilantro and lime zest. Season with 1/4 to 1/2 teaspoon of the chipotle salt. Sprinkle with the remaining 1/4 cup cotija cheese and more chipotle salt.

MEXICAN-STYLE CORN WITH PEPPERS

Steps:

• Gather the ingredients.
• In a skillet or saute pan over medium-low heat, melt butter.
• When butter is hot, add corn, green bell pepper, salt, and pepper.
• Cook, stirring occasionally, for about 20 minutes.
• Add chopped pimiento and heat through.
• Garnish corn with chopped fresh cilantro, if desired.

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 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.

MEXICAN-STYLE STREET CORN RECIPE BY TASTY

Steps:

• Boil the corn for about 5 minutes.
• Push a skewer through the middle of each ear of corn.
• Drain, then brush them evenly with the melted butter.
• Spread a bit of mayo all over each ear of corn.
• Scoop the cotija cheese generously on the corn, making sure it covers all sides.
• Sprinkle a little bit of the chili powder evenly across the corn.
• Serve!

MEXICAN CORNBREAD

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Lightly grease a 9x13 inch baking dish.
• In a large bowl, beat together butter and sugar.
• Beat in eggs one at a time.
• Blend in cream corn, chiles, Monterey Jack and Cheddar cheese.
• In a separate bowl, stir together flour, cornmeal, baking powder and salt.
• Add flour mixture to corn mixture; stir until smooth.
• Pour batter into prepared pan.
• Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.

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.

MEXICAN-STYLE CORN ON THE COB

Steps:

• Sprinkle cheese onto large plate.
• Spread corn with mayo; roll in cheese until evenly coated.
• Sprinkle with chili powder.

MEXICAN CORNBREAD

Steps:

• Heat oven to 375°F. Generously spray 1 1/2-quart casserole with cooking spray. In large bowl, mix cheese, buttermilk, oil, eggs, corn and chiles; blend well.
• In small bowl, mix cornmeal, flour, baking powder, baking soda and salt. Add to cheese mixture; stir just until dry ingredients are moistened. Pour into casserole.
• Bake 40 to 50 minutes or until cornbread is deep golden brown and toothpick inserted in center comes out clean. Cool 10 minutes; remove from casserole. Serve warm.

MEXICAN-STYLE CREAMED CORN

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.

MEXICAN-STYLE CORN SALAD

Steps:

• Combine the sweetcorn, onion, tomatoes and coriander in a large bowl. Make the dressing by whisking the lime juice into the olive oil and add the honey. Season to taste and pour over the corn salad. Toss to coat everything before serving.