Okonomilotes Recipes

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SKILLET ELOTE (MEXICAN STREET CORN)



Skillet Elote (Mexican Street Corn) image

All the flavors you love in Mexican street corn made in a skillet for times when grilling isn't an option.

Provided by Soup Loving Nicole

Categories     Side Dish     Vegetables     Corn

Time 20m

Yield 4

Number Of Ingredients 6

2 tablespoons mayonnaise
1 tablespoon lime juice
1 ½ teaspoons chili powder
4 ears sweet corn, shucked and kernels cut off
¼ cup chopped cilantro
3 tablespoons cotija cheese

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.

Nutrition Facts : Calories 171.3 calories, Carbohydrate 18.8 g, Cholesterol 13.8 mg, Fat 9.9 g, Fiber 2.9 g, Protein 5.4 g, SaturatedFat 3 g, Sodium 184.4 mg, Sugar 3.1 g

OKONOMIYAKI



Okonomiyaki image

'Okonomi' means 'whatever you like' and 'yaki' means 'cook or fry.' Serve with your favorite sauce: sweet and sour, Tonkatsu, sweet chili, etc.

Provided by Sherbg

Categories     Appetizers and Snacks     Vegetable     Zucchini Appetizer Recipes

Time 27m

Yield 6

Number Of Ingredients 13

1 cup chopped cooked chicken
1 ½ cups thinly sliced napa cabbage
¼ cup shredded carrots
3 green onions, chopped
12 fresh green beans, cut into 1/2 inch pieces
1 small green bell pepper, cut into thin strips
1 small zucchini, cut into thin strips
3 eggs, lightly beaten
¾ cup all-purpose flour
¾ cup chicken stock
2 teaspoons soy sauce
1 teaspoon vegetable oil
¼ teaspoon toasted sesame oil

Steps:

  • In a large bowl, mix chicken, cabbage, carrots, green onions, green beans, green bell pepper and zucchini. In a separate bowl, beat together eggs, flour, chicken stock and soy sauce. Pour batter over chicken mixture and toss to thoroughly coat.
  • Mix vegetable oil and sesame oil in a skillet over medium heat. Scoop about 1/4 cup batter into skillet, enough to make a 2 1/2 inch circle. Cover and cook 4 minutes, or until bottom is golden brown. Flip and continue cooking 4 minutes, or until cooked through. Drain on paper towels.

Nutrition Facts : Calories 155.9 calories, Carbohydrate 16.1 g, Cholesterol 111.6 mg, Fat 4.5 g, Fiber 1.8 g, Protein 12.7 g, SaturatedFat 1.2 g, Sodium 279.4 mg, Sugar 1.9 g

SKILLET MEXICAN STREET CORN



Skillet Mexican Street Corn image

This fast to prepare side dish takes on the flavors of elote, a popular Mexican favorite!

Provided by thedailygourmet

Categories     Side Dish     Vegetables     Corn

Time 20m

Yield 8

Number Of Ingredients 13

2 tablespoons olive oil
2 (16 ounce) packages frozen corn
¼ cup crumbled cotija cheese
¼ cup minced red onion
2 tablespoons finely chopped cilantro
3 tablespoons mayonnaise
2 tablespoons sour cream
2 tablespoons lime juice
½ teaspoon ground cumin
½ teaspoon smoked sweet paprika
¼ teaspoon chili powder
¼ teaspoon salt
1 pinch ground coriander

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.

Nutrition Facts : Calories 193.4 calories, Carbohydrate 24.9 g, Cholesterol 7.9 mg, Fat 10.4 g, Fiber 2.9 g, Protein 4.6 g, SaturatedFat 2.5 g, Sodium 155.6 mg, Sugar 4.1 g

CORN CASSEROLE WITH CAULIFLOWER



Corn Casserole with Cauliflower image

This corn casserole with cauliflower is a delicious cross between corn and cornbread.

Provided by Emily M Bare

Categories     Side Dish     Casseroles     Cauliflower

Time 55m

Yield 12

Number Of Ingredients 7

1 (15.25 ounce) can whole kernel corn, with liquid
1 (14 ounce) can cream-style corn
1 (8 ounce) package cream cheese, softened
1 stick butter, softened
1 (8.5 ounce) package cornbread mix (such as Jiffy®)
½ cup chopped cauliflower
1 tablespoon white sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine whole kernel corn plus liquid with cream-style corn in a large bowl; gently mix until combined. Stir in cream cheese and butter. Add cornbread mix, stir until incorporated. Mix in cauliflower until just blended. Transfer mixture to a 9x13-inch casserole and sprinkle with sugar.
  • Bake in the preheated oven until lightly browned, about 30 minutes. Let cool for 10 minutes before serving.

Nutrition Facts : Calories 274.6 calories, Carbohydrate 28.4 g, Cholesterol 41.3 mg, Fat 17.1 g, Fiber 2.5 g, Protein 4.5 g, SaturatedFat 9.7 g, Sodium 534.4 mg, Sugar 3.3 g

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