Corn Mexicana Recipes

MEXICAN CORN SALAD

Steps:

• Cut off kernels: Cut the corn off the cob (see photo in post or video for how I do this without getting corn everywhere!) If using frozen, do not thaw.
• Brown corn: Melt butter in a large skillet over high heat. Add garlic and stir for 10 seconds. Add corn and cook for 5 minutes, stirring every now and then, until you get lovely golden brown bits and the corn is cooked and sweet (don't stir constantly, harder to brown).
• Season corn: Add salt and pepper halfway through cooking corn.
• Toss with dressing: Transfer corn into large bowl. Add mayonnaise, sour cream, lime juice and parmesan. Toss well to combine - heat will "melt" dressing. Add coriander/cilantro, red onion, green onion and jalaepno. Toss again.
• Serve: Transfer to serving bowl. Crumble over cotija/feta and garnishes of choice. Serve warm or at room temperature.

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 CORN

Steps:

• Bring a large pot of salted water to a boil over high heat. Add corn and cook until tender, about 5 minutes. Drain.
• Place a thick wooden skewer or dowel lengthwise up through base of each ear of corn. Working with one ear at a time, spread 1 tablespoon mayonnaise over kernels. Using a spoon, sprinkle 1/2 cup queso fresco over mayonnaise. Season with cayenne pepper and serve with lime wedges.

MEXICAN CORN SALAD

Steps:

• Combine all ingredients in a bowl and toss well.
• Cover and chill approximately 8 hours.
• Stir well before serving.

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.

SKILLET ELOTE (MEXICAN STREET CORN)

Steps:

• Whisk mayonnaise, lime juice, and chili powder together in a bowl until evenly combined. Set aside.
• Heat a large cast iron skillet over medium-high heat. Add corn and cook for 5 minutes without stirring. Toss around with a spatula and cook until corn has started to brown, about 3 minutes more. Remove from heat.
• Add reserved mayonnaise mixture and stir until evenly combined. Add cilantro and stir again. Transfer to serving plates and sprinkle cotija cheese over the top.

RICH MEXICAN CORN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a saucepan over medium-low heat, melt the cream cheese and butter, and mix with the milk until smooth and bubbly.
• In a medium casserole dish, mix the frozen corn, red bell pepper, and jalapeno peppers. Pour in the cream cheese mixture, and toss to coat.
• Bake 35 to 45 minutes in the preheated oven, until bubbly and lightly brown.

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 CORN SALSA RECIPE

Steps:

• To begin making Mexican Corn Salsa Recipe, steam the corn either using a steamer or in a pressure cooker for one whistle. Let the corn kernels cool.
• Once the corn kernels are steamed and cooled, put them in a large mixing bowl.
• Add chopped onion, green capsicum, yellow bell pepper, red bell pepper, carrot and toss the ingredients together. Add the chopped green chili. Adjust the green chili suiting to your palate.
• Season the ingredients in the bowl with lemon juice, extra virgin olive oil, tabasco sauce, salt. Add freshly chopped coriander leaves.
• Toss all the ingredients in the mixing bowl well, check the salt and spices and adjust to suit your taste.
• Serve the Mexican Corn Salsa in a serving bowl along with Homemade Nachos

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 STREET CORN OFF THE COB

Steps:

• In a cast iron skillet, melt butter over medium-high heat then add the corn kernels. Spread in an even layer and cook for 10-15 minutes, or until exterior is charred/browned, stirring frequently. Be careful of the popping action of the heated kernels!
• Once charred/browned, place into a large bowl then mix in mayo, cotija, paprika, green onion, parsley, salt, and pepper.
• Mix to combine then divide evenly and serve!

MEXICAN CORN

Steps:

• In a medium saucepan combine corn, cream cheese, butter, jalapeno peppers and garlic salt. Cook over medium heat for about 10 minutes or until heated through, stirring constantly after cream cheese begins to melt.