Roasted Corn Mexican Style Maiz Asado Food

ROASTED CORN MEXICAN STYLE (MAIZ ASADO)

Steps:

• 1. 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.
• 2. 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).
• 3. 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.
• 4. 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.
• 5. Holding corn by the husks, dip into the mayonnaise mixture; then roll in the cheese mixture. It's so gooood. Enjoy
• 6. 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.
• 7. 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.

THE BEST MEXICAN ROASTED CORN

Steps:

• 1. Preheat oven to 400 degrees F. Brush corn lightly with butter and sprinkle with salt and pepper. Roast 20-25 minutes. 2. Working with one ear of corn at time brush with mayonnaise, sprinkle with cheese, cilantro and chile powder, pressing it onto the corn to help it stick. Sprinkle with salt and pepper. Serve with lime wedges. ENJOY!!

MEXICAN STYLE ROASTED CORN

Steps:

• Roast unshucked ears of corn on med-high grill for 30+ mins (depending on your grill).
• Shuck the hot ears and cut off kernels into a large bowl.
• While corn is hot, add chile powder, lemon juice, butter, lemon pepper, mayonnaise, and parmesan cheese.
• Mix well and salt to taste.
• 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.

MEXICAN-STYLE COUSCOUS WITH ROASTED CORN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Trim and partially shuck corn by cutting off any long silk from the top and removing and discarding the outer layer of husk.
• Place corn directly on the middle rack of the preheated oven and roast for 30 minutes. Remove from the oven and let sit for 5 minutes. Remove and discard husks and silk. Slice kernels off with a knife.
• While the corn is roasting, place couscous in a heat-proof bowl with green onion, bell pepper, jalapeno, and olive oil.
• Bring chicken stock to a boil in a small saucepan. Pour boiling stock over couscous mixture and cover tightly with foil. Let sit for 5 minutes.
• Uncover and stir in roasted corn kernels, cotija cheese, lime juice, and basil. Season with chili-lime seasoning.