Roasted Corn Mexican Style Maiz Asado Food

ROASTED MEXICAN STREET CORN

Steps:

• Preheat oven to 400 degrees F. In a small bowl, combine mayonnaise, sour cream, garlic powder and lime juice; set aside. Place corn husks directly on the oven rack and roast until corn is soft, about 35-40 minutes. Peel down husks and spread with mayonnaise mixture. Serve immediately, garnished with chili powder, cotija and cilantro, if desired.

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.

CIMA MEXICANA MAIZ

Steps:

• Preheat oven to 350 degrees.
• Lightly grease a 13-by-9-inch baking dish and set it aside.
• In a food processor fitted with a steel blade, puree the corn with only enough milk to make a smooth puree,.
• With the machine running, add egg yolks, one at a time, and process 30 seconds after each addition.
• With the machine running, add the sugar a little at a time and continue processing until mixture is lighter in color and sugar is dissolved, about 3 minutes.
• Add butter and process until smooth. Transfer to a large bowl.
• In a separate bowl, combine flour, salt, and baking powder; fold into corn mixture.
• Beat egg whites until soft peaks form and fold into corn mixture, alternating with the shredded cheese.
• Stir in can of Green Chilis.
• Pour into the prepared baking dish and bake in preheated oven for 45 minutes, or until golden brown. Serve warm or at room temperature.

MEXICAN CORN

Steps:

• Melt butter in heavy large skillet over medium-high heat. Add corn, red bell pepper, zucchini, green onions and jalapeño and sautê until vegetables are tender, about 6 minutes.
• Mix in salsa and chopped cilantro. Stir until heated through, about 1 minute. Season to taste with salt and pepper.

MEXICAN ROASTED CORN ON THE COB (GOOD FOR A BBQ)

Steps:

• Roast corn on the bbq or in the oven.
• mix together chili powder, salt and pepper.
• (You can boil it too but it's not as good).
• coat in mayonnaise. (roll the corn in it to get an even layer).
• Coat in cheese. (It'll stick to the Mayo).
• sprinkle all over with chili powder mixture.
• sprinkle with lime juice, to taste.

ROASTED CORN MEXICAN STYLE (MAIZ ASADO)

Steps:

• Peel corn husks down to the base of each cob. Leaving the husks attached. Remove the silk. Remove 1 long piece of corn husk from each cob to use as a tie. Pull husks from corn; tie with the piece of husk or a string to provide a handle.
• Soak in a large pot or sink filled with water for twenty minutes. Drain (corn should be wet but not dripping when placed on the grill).
• Meanwhile, combine mayonnaise, sour cream, lime juice, and lime zest in a small bowl. Spoon into a very tall wide glass. Combine on a plate the grated cheese and the chile powders spreading on the plate.
• heat the grill. Grill the corn, covered over medium heat or coals 8 to 10 minutesor until tender and beginning to char, turning every two minutes. Cool corn for two minutes after taken off the grill.
• Holding corn by the husks, dip into the mayonnaise mixture; then roll in the cheese mixture. It's so gooood. Enjoy
• A tall wide glass is the perfect container for the mayonnaise dipping sauce. Just make sure it is wide and deep enough to accomodate an ear of corn.
• Above picture is not mine; but I have used to show you what the corn should look like. Will post mine in a few days.

AUTHENTIC MEXICAN ROASTED CORN ON THE COB

Steps:

• Set oven to 350°F.
• Take the corn and pull the husks back being careful not to remove them.
• Under cold running water take off the fibers from the corn and rinse the husks and cob well.
• If you would like you can butter the corn at this time, but it just adds calories, and i think it tastes great without it.
• Pull the husks back over the cleaned corn so they look as they did before you cleaned them.
• Wrap each corn in foil and place in the middle of your oven, directly on the rack.
• After 30 minutes the corn should be roasted and done. let cool.
• Then all you need to do is slather on enough mayo, chili powder, and lemon pepper to your taste and enjoy.

SOPA DE MAIZ (MEXICAN CORN SOUP)

Steps:

• Combine corn and chicken stock in blender or food processor and puree.
• In a 3 quart saucepan combine butter and corn mixture and simmer slowly 5 minutes, stirring to keep corn from sticking to bottom of pan.
• Add milk, garlic, oregano,salt and pepper and bring to a boil.
• Reduce heat, add chilies and simmer 5 minutes.
• *May be frozen or refrigerated at this point.
• To serve:.
• If refrigerated, reheat soup slowly.
• Divide chicken and tomatoes among 6 bowls.
• Remove soup from heat, add cheese and stir until cheese is melted.
• Ladle into bowls,top with tortilla squares, and serve.
• Tortilla Squares:.
• Preheat oil to 375 degrees in electric skillet, deep fryer or large pan.
• Stack tortillas on cutting board and slice into 1/2 inch squares.
• Drop a handful at a time into oil and stir with wooden spoon until crisp and golden, about 3 minutes.
• Drain well on paper towels.
• These are good with soups and salads and may be stored in a covered container in a dry place for up to 6 weeks.

SOPA DE MAIZ (MEXICAN CORN SOUP)

Steps:

• Combine the corn, onion, garlic, and 1 cup of the stock; process in batches in a food processor until smooth.
• In a big soup pot over med heat; melt the butter.
• Add in corn mixture, cumin, salt, and white pepper.
• Simmer, covered, for 5 minutes.
• Add in buttermilk and 1 1/2 cups more stock; bring to a boil.
• Add in chiles, Tabasco, chicken, tomato, and cilantro.
• Lower heat to med-low; simmer, uncovered, for 30 minutes.
• Add in remaining 1/2 cup stock if soup is too thick.
• Serve in individual bowls topped with a few broken tortilla pieces; pass around the additional toppings.
• Note: to crisp corn tortillas: preheat oven to 400°; brush or lightly spray both sides of tortillas with vegetable oil; stack 4 tortillas together; with a sharp knife, cut into 1/2-inch strips; place strips in a single layer on a baking sheet and bake for 3-4 minutes; sprinkle with salt or other seasonings; tortillas can also be fried in oil or grilled on a grill or griddle until crisp.