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
CREAMED CORN
Traditional creamed corn gets its luscious richness not from cream or milk, but from the milky juice of the corn kernels and cob. Here, frozen corn steps in during the off-season and holiday months. It's simmered until tender, partially pureed and then thickened with a slurry of flour and water. You'll be surprised at the velvety soft texture and we'll be surprised if this isn't your new go-to creamed corn recipe.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Add the corn and 1 1/2 cups water to a large pot or Dutch oven and bring to a boil over high heat. Reduce to a simmer and cook over medium heat, stirring occasionally, until the corn is tender, about 15 minutes.
- Add 2 cups of the corn and liquid to a blender or food processor and puree until smooth, about 2 minutes. Stir the pureed corn back into the pot and return to a simmer.
- Meanwhile, whisk together the flour and 2/3 cup water in a small bowl. Stir the slurry into the contents of the pot and season with 1 teaspoon salt. Cook, stirring frequently, until thickened, about 5 minutes. Remove from the heat and stir in the butter and another 1 teaspoon salt.
CREAM CORN LIKE NO OTHER
This is NOTHING like canned creamed corn! My husband is not a fan of corn or creamed dishes, but he thinks this is great. Easy and quick to prepare and is an especially delicious side dish for chicken or pork. Everyone always asks for the recipe.
Provided by DIANA YOCKEY
Categories Side Dish Vegetables Corn
Time 15m
Yield 8
Number Of Ingredients 9
Steps:
- In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.
Nutrition Facts : Calories 253.2 calories, Carbohydrate 24.8 g, Cholesterol 53.6 mg, Fat 16.5 g, Fiber 2.1 g, Protein 5.1 g, SaturatedFat 9.8 g, Sodium 372.9 mg, Sugar 6.8 g
MEXICAN CORN
This recipe was given to me by my aunt in Texas, where they like everything hot! Now, my family wants it for holidays, barbeques, or just by itself.
Provided by KBALDRIDGE
Categories Side Dish Vegetables Corn
Time 20m
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 359.3 calories, Carbohydrate 38.2 g, Cholesterol 61.4 mg, Fat 22.7 g, Fiber 4.5 g, Protein 8 g, SaturatedFat 13.4 g, Sodium 491.4 mg, Sugar 6.6 g
MEXICAN CREAMED CORN
Jalapeno and cilantro make this south-of-the-border side perfect for backyard cookouts. Low-fat yogurt is a healthy way to add tang and creaminess.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Yield Serves 4
Number Of Ingredients 8
Steps:
- In a medium saucepan, heat oil over medium and cook jalapeno and shallot, stirring, until softened, 2 to 3 minutes. Add corn kernels and pulp and 1 cup water. Cook, stirring, until corn is tender, 5 to 7 minutes.
- Remove from heat, stir in yogurt, and season with salt and pepper. Top with feta and cilantro.
Nutrition Facts : Calories 184 g, Cholesterol 8 g, Fat 10 g, Fiber 3 g, Protein 6 g, Sodium 174 g
MEXICAN-STYLE CREAMED CORN
Mmmmm, this is so good made with fresh corn. I've not tried it with canned, but frozen would probably work. This recipe came from our daily paper. I was looking for something different as a side to Fahitas. We have a farmers market here and I'd just bought fresh ears of corn, so this recipe was perfect. I didn't use the jalenpenos, though. I also used bacon and not the melted butter. Dh really liked this, so I know it's a keeper for us. Hope you enjoy! Prep and cooking time are both combined to about 20 minutes total.
Provided by peppermintkitty
Categories Corn
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- If using bacon, gently cook in a heavy-bottomed 4qt.
- pot over medium heat until it just begins to turn crispy, about 8 minutes Remove the bacon with a slotted spoon and reserve.
- Remove some of the bacon fat so only about a T.
- remains.
- If your using butter, simply melt in the pot Stir in onion, garlic and chiles into the bacon fat or butter and cook over medium heat, stirring every couple of minutes until the onion is translucent but not browned, about 6 min.
- Add the tomatoes, cream, reserved bacon and the corn kernels.
- Simmer this mixture for about 10 minutes, until corn is heated through.
- Stir in cilantro and cook for 2 minutes more.
- Season to your taste with salt and pepper and serve immediately.
Nutrition Facts : Calories 299.6, Fat 14.3, SaturatedFat 7.7, Cholesterol 43.5, Sodium 55.8, Carbohydrate 42.8, Fiber 5.5, Sugar 4, Protein 7.5
MEXICAN-STYLE CREAMED CORN
A simple, tasty side dish for any Mexican entree. We like things a little spicier, so sometimes I add some salsa or minced jalapenos. ZWT Mid-West region (corn).
Provided by lazyme
Categories Corn
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 113.8, Fat 3.3, SaturatedFat 1.8, Cholesterol 8.5, Sodium 55.1, Carbohydrate 19.6, Fiber 2.5, Sugar 1.2, Protein 4.5
CROCK POT MEXICAN CREAMED CORN
Make and share this Crock Pot Mexican Creamed Corn recipe from Food.com.
Provided by Vicki in AZ
Categories Corn
Time 2h5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Whisk all, except corn and chilies, together. Add corn and chilies, cover and cook 2-3 hours on low. Stir occasionally.
Nutrition Facts : Calories 245.9, Fat 10.4, SaturatedFat 6.1, Cholesterol 28.7, Sodium 1294, Carbohydrate 33, Fiber 3.3, Sugar 2.3, Protein 9.8
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