Roasted Corn Mexican Style Maiz Asado Recipes
ROASTED MEXICAN STREET CORN
You can easily make the classic Mexican street food right at home now. BAKED OR GRILLED! And this cream sauce is TO DIE FOR!!
Provided by Chungah Rhee
Categories summer
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F. In a small bowl, combine mayonnaise, sour cream, garlic powder and lime juice; set aside. Place corn husks directly on the oven rack and roast until corn is soft, about 35-40 minutes. Peel down husks and spread with mayonnaise mixture. Serve immediately, garnished with chili powder, cotija and cilantro, if desired.
ROASTED CORN MEXICAN STYLE (MAIZ ASADO)
In Mexico you can find this delicious grilled corn on the cob at street fairs and carnivals. The corn is dipped in a Mayonaise mixture and sprinkled with cotija cheese. It is messy but so much fun to eat. Just have plenty of napkins on hand.
Provided by Juliann Esquivel
Categories Vegetables
Time 35m
Number Of Ingredients 8
Steps:
- 1. Peel corn husks down to the base of each cob. Leaving the husks attached. Remove the silk. Remove 1 long piece of corn husk from each cob to use as a tie. Pull husks from corn; tie with the piece of husk or a string to provide a handle.
- 2. Soak in a large pot or sink filled with water for twenty minutes. Drain (corn should be wet but not dripping when placed on the grill).
- 3. Meanwhile, combine mayonnaise, sour cream, lime juice, and lime zest in a small bowl. Spoon into a very tall wide glass. Combine on a plate the grated cheese and the chile powders spreading on the plate.
- 4. heat the grill. Grill the corn, covered over medium heat or coals 8 to 10 minutesor until tender and beginning to char, turning every two minutes. Cool corn for two minutes after taken off the grill.
- 5. Holding corn by the husks, dip into the mayonnaise mixture; then roll in the cheese mixture. It's so gooood. Enjoy
- 6. A tall wide glass is the perfect container for the mayonnaise dipping sauce. Just make sure it is wide and deep enough to accomodate an ear of corn.
- 7. Above picture is not mine; but I have used to show you what the corn should look like. Will post mine in a few days.
THE BEST MEXICAN ROASTED CORN
This recipe gets its inspiration from Mexican street corn. Piping hot corn on the cob is smeared with mayonnaise and dredged with Queso or Cotija cheese, fresh cilantro, chile powder, lime and plenty of salt and pepper. The mayonnaise melts right into the corn to take on a whole new flavor and acts as the 'glue' to hold...
Provided by s s
Categories Roasts
Time 25m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 400 degrees F. Brush corn lightly with butter and sprinkle with salt and pepper. Roast 20-25 minutes. 2. Working with one ear of corn at time brush with mayonnaise, sprinkle with cheese, cilantro and chile powder, pressing it onto the corn to help it stick. Sprinkle with salt and pepper. Serve with lime wedges. ENJOY!!
MEXICAN CORN SALAD RECIPE
This Mexican Corn Salad will totally be the star of your next BBQ. Full of roasted corn, creamy avocado, fresh cilantro, lime, and tons of spices, it's SO full of texture and flavor.
Provided by Jennifer Debth
Categories Side Dish
Time 40m
Number Of Ingredients 14
Steps:
- Preheat oven to 450 degrees and wrap each piece of corn in a sheet of foil.
- Make sure the foil is completely sealed.
- Bake corn for 20-30 minutes, or until the corn is tender.
- Let sit for about 5 minutes to cool slightly.
- Remove foil and cut the corn using a knife into a large bowl.
- To the bowl, add the rest of the ingredients.
- Toss to combine, and taste and re-season, if necessary.
- Top with crumbled cotija or feta, serve, and enjoy!
Nutrition Facts : Calories 106 kcal, Carbohydrate 14 g, Protein 3 g, Fat 6 g, SaturatedFat 1 g, Sodium 208 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
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