Tex Mex Corn On The Cob Food

TEX-MEX CORN ON THE COB

Steps:

• Place corn in a Dutch oven or kettle; cover with water. Bring to a boil. Reduce heat; cover and cook for 3-5 minutes or until tender., Meanwhile, in a small bowl, combine the cilantro, chili powder, lime zest, salt, cumin and garlic powder. Drain the corn. Spritz with butter-flavored spray; brush or pat seasoning over corn.

TEX-MEX CORN

Steps:

• Pull back the husks from 4 ears of corn and remove the silk; sprinkle with 1 teaspoon chili powder. Cover with the husks and grill, turning, about 20 minutes. Fold back the husks and spread with a mixture of 1/2 cup mayonnaise and 1 teaspoon chili powder. Sprinkle with grated cheddar and crumbled bacon.

REALLY DIFFERENT GRILLED CORN ON THE COB- TEX MEX STYLE

Steps:

• Remove frozen corn from package and grill until corn is hot and you have nice grill marks.
• Mix melted butter with remaining ingredients and spread all over hot corn. You can also roll corn in it, dip them or whatever method you choose to get them thoroughly coated with the yummy mixture.
• Sprinkle corn with added salt if you like.
• Serve immediately.
• Tip- If you like your corn REALLY sweet- soak the ears in warm sugar water for 15 minutes or more before grilling. I usually just put the corn in a container and add 1 cup sugar and then cover with water. REALLY sweetens the corn nicely- This method can be used on fresh or frozen.

MEXICAN GRILLED CORN

Steps:

• Remove the husks of the corn but leave the core attached at the end so you have something to hold onto. Grill the corn on a hot grill or cast iron griddle pan until slightly charred. Turn it so it gets cooked evenly all over. Mix the mayonnaise, sour cream and cilantro together. Grate the Parmesan in another bowl. While the corn is still warm slather with mayonnaise mix. Squeeze lime juice over the corn and shower with Parmesan. Season with chili powder and serve with extra lime wedges.

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.

TEX-MEX BLACK BEAN AND CORN SALAD

Steps:

• Combine drained corn niblets, drained and rinsed frijoles negras, Rotel and olive oil in bowl. Chill 2 hours.
• While corn/bean/Rotel mixture chills finely chop 3 cups Romaine into large bowl, cover and place in refrigerator.
• At end of 2 hours combines chilled mixture with Romaine. Garnish with chopped green onion and fresh Cilantro if desired.
• Tip: You can skip the 2 hour chill time if you place the cans of corn, frijoles negras and Rotel in refrigerator earlier in the day.
• Other serving method is to use baby Romaine leaves or other leaf lettuce leaves as little scoops to hold appetizer bites of this salad.

TEX-MEX CORN ON THE COB

Steps:

• Place corn in a Dutch oven or kettle; cover with water. Bring to a boil. Reduce heat; cover and cook for 3-5 minutes or until tender.
• Meanwhile, in a small bowl, combine the cilantro, chili powder, lime peel, salt, cumin and garlic powder. Drain the corn. Spritz with butter-flavored spray; brush or pat seasoning over corn.

TEX MEX CHICKEN CORN MELT

Steps:

• Preheat oven to 400.
• Toast the corn (I use an iron skillet) in the cooking oil for 3 minutes on one side, then turn and add the onion. Cook 3 more minutes and set aside.
• Mix the shredded chicken with sour cream, mayo, banana peppers, pimento, cumin, garlic powder, oregano and chili powder. Set aside.
• Mix the Bisquick, Corn Meal, milk and egg until combined, and press into a greased 9" pie pan or square 9" x 9" pan.
• Layer with ricotta cheese, and sprinkle evenly 1/4 t cumin, 1/4 t garlic, 1 t salt.
• Next layer with toasted corn and onions.
• Next layer with chicken mixture.
• Top evenly with Rotel tomatoes.
• Bake at 400 for 20 minutes and then add cheese on top evenly. Bake for 5 more minutes.

TEX-MEX CORN ON THE COB

Steps:

• Place corn in a Dutch oven or kettle; cover with water. Bring to a boil. Reduce heat; cover and cook for 3-5 minutes or until tender.
• Meanwhile, in a small bowl, combine the cilantro, chili powder, lime peel, salt, cumin and garlic powder. Drain the corn. Spritz with butter-flavored spray; brush or pat seasoning over corn.

TEX-MEX CORN CHOWDER

Steps:

• In a large soup pot saute the onions in oil until almost translucent.
• Add the broth and remaining vegetables except corn.
• Simmer for 45 minutes.
• Add the corn and simmer for 10 minutes more.
• Add the cream and milk.
• Turn heat up to medium but do not boil-you want a hearty simmer.
• Remove from heat and pour into a soup tureen.
• Offer pepper, cilantro and cheese at the table.

TEX-MEX CORN ON THE COB

Steps:

• Place corn in a Dutch oven or kettle; cover with water. Bring to a boil. Reduce heat; cover and cook for 3-5 minutes or until tender.
• Meanwhile, in a small bowl, combine the cilantro, chili powder, lime peel, salt, cumin and garlic powder. Drain the corn. Spritz with butter-flavored spray; brush or pat seasoning over corn.

TEX MEX CORN CHOWDER

Steps:

• Throw this all together in a pot and heat through. Serve with cheese on top.