Mexicali Corn Relish Recipes

BOBBY FLAY MEXICALI CORN WITH LIME BUTTER

Steps:

• whisk together butter, lime zest, lime juice,honey, 1tsp salt in a small bowl. place in fridge until firm, approx 15 minutes or for up to 1 day.
• heat oil in large saute pan over high heat until it begins to shimmer. add onion, jalapeno, and bell pepper, cook until soft, 4-5 minutes. add garlic and cook for 30 seconds. stir in corn and cook until just heated thru, 2-3minutes.
• add butter and stir until it just begins to melt and coats the mixture/. remove from heat, season with salt and pepper and add cilantro.

MEXICALLI CORN / " MEXICORN " SUBSTITUTE-COPYCAT-CLONE

Steps:

• Melt butter in a medium sauce pan over medium heat Add onions an suatee for 3 minutes.
• Add chopped peppers.Lawery's and Garlic power to pan and suatee for 3 more minutes.
• Drain 1 can of corn and half drain the second can Add corn to pan and reduce heat to simmer Heat until corn is heated through stirring frequently.

CREAMY MEXICALI CORN

Steps:

• In large skillet, melt 2 teaspoons butter over medium heat. Add onions; cook and stir 1 minute or until tender. Add corn and chiles; cook 2-4 minutes or until thoroughly heated. stirring occasionally.
• Stir in honey. Add sour cream and cream cheese; mix well. Cook 2 minutes or until cream cheese is melted and sauce is bubbly, stirring occasionally. Remove from heat; keep warm.
• Meanwhile, in small skillet, melt 2 tablespoons butter over medium heat. Add bread crumbs; cook and stir until light golden brown.
• Spoon corn mixture into serving dish. Sprinkle with bread crumbs and Monterey Jack Cheese.

MEXICAN CORN RELISH

Steps:

• Mix all ingredients and chill overnight. Good with tortilla or blue corn chips.

MEXICAN CORN RELISH

Steps:

• Cook ears of corn in boiling salted water for 4 minutes.
• Remove and plunge in ice water to cool, strain and cut corn from the cob.
• You want 10 cups.
• Combine corn with remaining ingredients in a large pot and simmer for 20 minutes.
• Immediately pack into clean hot pint jars, leaving 1/2 inch head space; seal.
• Process for 15 minutes in a boiling water bath.

MEXICAN CORN RELISH

Steps:

• 1. Clean and sterlize pint jars.place lids in hot water bath.
• 2. Cook ears of corn in salted boiling water for 4 mins.Remove and plunge into ice water to cool, drain and cut corn from cob.You'll need 10 cups.
• 3. Combine corn with remaining ingredients in a large kettle pot and simmer for 20 mins.
• 4. Immediately pack into clean hot pint jars,leave 1/2 inch head space;seal. Process for water bath for 15 mins.