Mexican Sweet Corn Food

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

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.

MEXICAN SWEET CORN CAKE

Steps:

• 1. Preheat oven to 350*
• 2. In a blender or food processor give corn a whirl to chop it up a bit but still leave it somewhat chunky.
• 3. Beat butter in medium bowl until creamy. Add masa harina and water and beat until mixed well.
• 4. Stir the blended corn into the butter mixture.
• 5. In a seperate bowl combine corn meal,sugar,heavy cream,baking powder and salt.
• 6. Add that to the butter/corn mixture and stir until combined well.
• 7. Spread into 8x8 square pan and cover with foil. Put the 8x8 pan into a 9x13 pan and add water to about 1/3 of the way up the 8x8 pan. Bake for 50-60 minutes. Cool for about 10 minutes and serve by scooping it out either with a spoon or ice cream scoop.

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.

MEXICAN SWEET CORN

Steps:

• 1. Prepare a charcoal or gas grill for direct cooking over medium-high heat.
• 2. Meanwhile, combine cotija cheese, mayonnaise, sour cream, cilantro and chili powder; set aside.
• 3. Grill corn, rotating occasionally, until cooked through and corn is charred on all sides, about 8 minutes.
• 4. Remove corn from grill and spread with cheese mixture. Top with additional cotija and cilantro before serving.

MEXICAN STREET CORN

Steps:

• Preheat a grill pan. Rub corn with oil and place on the grill pan, turning corn so all sides are charred, about 6 to 10 minutes. Meanwhile, mix together mayonnaise, chili powder, garlic salt, and black pepper. Remove corn from grill and brush with the mayonnaise mixture. Serve with lime quarters to squeeze over corn.

MEXICAN SWEET CORN CAKE

Steps:

• Preheat oven to 350°F.
• Whip butter and shortening in a mixing bowl and beat until creamy.
• Add Masa harina slowly and mix thoroughly.
• Add water until cookie dough consistency and mix.
• Blend in corn kernels.
• Mix cornmeal, sugar, whipping cream, baking powder, and salt separately in a large bowl.
• Add masa harina mixture and mix until blended.
• Grease an 8x10 square pan and pour mixture into pan.
• Cover pan with foil and bake.
• Bake 40-50 minutes at 350 until it is consistency of custard.
• Allow to stand at room temperature for 15 minutes.
• May serve with an ice cream scoop or cut into squares.
• You may use a food processor and add ingredients as specified above.

MEXICAN STREET CORN RECIPE

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.

MEXICAN RISOTTO WITH SWEET CORN AND COTIJA CHEESE

Steps:

• Simmer chicken stock on low to warm up in a small pot on the stovetop.
• In a large pot or dutch oven, sauté the onion, red bell pepper, and jalapeño pepper in the olive oil over medium-high heat until browned and softened (about 5 minutes).
• Add the rice, salt and pepper, and cayenne pepper. Stir to coat.
• Add 1/2 cup of the stock, stir, and allow all of the liquid to be absorbed.
• Once the liquid is absorbed, add 1/2 cup more of the stock. Keep repeating this process until the rice is almost cooked through (You'll need to taste-test this a lot. Tough life, I know).
• When the rice is almost cooked, add the sweet corn kernels and continue as you were with adding the stock gradually.
• When the rice is completely cooked, turn off the heat and stir in the cilantro and cheese until completely melted.
• Serve with extra cilantro and cheese, if desired.

MEXICAN STREET CORN SOUP

Steps:

• Heat oil in a large pot over medium-high heat.
• Add onion along with a couple pinches of salt and pepper. Cook for 3-4 minutes, stirring frequently.
• Add garlic, chili powder, cumin, paprika, coriander, and a couple more pinches of salt and pepper. Cook for 1 minute, stirring frequently.
• Add corn and cook, stirring occasionally, for 5 minutes on medium-high heat.
• Add half the corn mixture to a blender along with the vegetable broth. Blend until smooth and creamy.
• Pour blended soup back into the pot and stir to combine. Simmer for 5 minutes.
• Stir in heavy cream and lime juice and season to taste with salt and pepper.
• Garnish with your favorites and enjoy!

MEXICAN STREET CORN

Steps:

• Cook the corn - Bring the corn (not drained) to a boil in a saucepan. Reduce heat and simmer for 7 minutes.
• Prep the ingredients - Juice the lime. Wash and dry the cilantro. Chop the cilantro (including stems is fine).
• Strain the corn and return back to the pan.
• Add butter, mayo, sour cream, cheese (save 3 tablespoons back), red pepper, lime juice and Tajin to pan with corn. Mix completely.
• Spoon into a serving dish. Top with remaining cheese and sprinkle the chopped cilantro on top.
• Serve hot and enjoy.

MEXICAN STREET CORN

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.

MEXICAN SWEET CORN PUDDING BAKE

Steps:

• Set oven to 350 degrees F.
• Prepare a 13 x 9-inch pan and grease an 8 x 8 -inch baking pan.
• In a bowl beat the butter until creamy.
• Add in the corn flour and water; beat until well combined.
• Using a food processor process the thawed frozen corn (do not process until smooth, leave bit chunky) then stir into the creamed mixture.
• In another bowl combine the cornmeal, sugar, whipping cream, salt and baking powder; add to the creamed mixture and stir with a wooden spoon to combine.
• Transfer the batter to the greased 8 x 8-inch baking pan, smooth out the batter, then cover with foil.
• Place the pan into the 13 x 9-inch pan, then fill one-third up of the pan full of water.
• Bake for about 50-60 minutes.
• Allow to cool for about 15 minutes.
• Scoop out with an ice cream scoop.

MEXICAN STREET CORN

Steps:

• Preheat oven to 350 degrees F. Place corn in husks directly on the oven rack. Bake for 35-40 minutes or until fork tender.
• While corn is cooking, in a small bowl combine garlic powder and mayonnaise.
• When corn is done brush with garlic mayo. Roll in cotija cheese.
• Sprinkle with cilantro and chili powder.
• Squeeze with fresh lime juice if desired.

GRILLED MEXICAN STREET CORN RECIPE

Steps:

• Preheat the broiler to high and place a rack at the top of the oven, 3 to 4 inches under the broiler.
• Shuck the ears of corn, removing any hairy fibers.
• Brush the corn on all sides with vegetable oil, then sprinkle with salt and pepper. Arrange on a foil-lined sheet pan.
• Broil for 12 to 16 minutes, rotating halfway through, until kernels are shiny and plump and tops are beginning to char on each side.
• In the meantime, mix together the crema, mayonnaise, lime juice, cheese, cilantro, and chili powder in a small bowl.
• Once the corn is cooked through and charred on top, remove it from the oven. Brush a generous amount of the crema mixture onto each cob, then sprinkle with cilantro and cotija. Sprinkle a pinch of Tajín on each cob and serve with lime wedges.