Squat Corn Aka Skillet Fritos Food

SKILLET MEXICAN STREET CORN

Steps:

• Heat a 14-inch skillet over medium-high heat. Add olive oil and swirl to coat the bottom of the skillet. Spread frozen corn evenly across the skillet; do not stir. Cook corn for approximately 8 minutes.
• Meanwhile, combine mayonnaise, sour cream, lime juice, cumin, paprika, chili powder, salt, and coriander in a large bowl. Set aside.
• Check the corn; it should be slightly charred. If not, allow to continue cooking for 4 more minutes (stirring is fine at this point.)
• Once corn is sufficiently browned/charred, transfer to the bowl with dressing and toss to coat. Add cotija cheese, red onion, and cilantro and mix until well combined. Serve immediately.

BEEF TACO FRITO SKILLET

Steps:

• Cook beef in a large skillet with onion till done.
• Drain well.
• Return meat to skillet and add everything except the cheese and fritos and heat till hot.
• When meat mixture is hot again add the fritos.
• When serving top each portion with cheese and your favorite taco toppings.
• Variation #1 Creamy Mexican Style.
• Stir in 1/2 cup sour cream with the soup, omit the fritos and add torn flour tortillas.
• Variation #2 Ranchero Style.
• Omit the fritos and add torn corn tortillas or broken taco shells.
• If you bake this; heat oven to 350.
• Bake for 20 minutes or till hot, shut oven off.
• Top with cheese and and place back in oven long enough for cheese to melt.

MAMA'S SKILLET CORN

Steps:

• Combine corn, salt, pepper, sugar, butter and water in a 10-inch skillet.
• Cover and simmer 15 minutes on medium heat, stirring occasionally.
• Combine flour with milk, blending until smooth.
• Stir into corn.
• Cook five more minutes, stirring constantly.