Sues Mexican Corn Recipes

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.

CORN SOUFFLé

Steps:

• Heat oven to 350ºF.
• Mix butter and cream cheese in large bowl until blended. Add next 5 ingredients; mix well.
• Pour into 2-qt. casserole sprayed with cooking spray; top with cheddar.
• Bake 50 to 55 min. or until knife inserted in center comes out clean. Let stand 10 min. before serving.

MEXICAN STREET CORN SOUP

Steps:

• Heat oil in a large pot over medium-high heat.
• Add onion along with a couple pinches of salt and pepper. Cook for 3-4 minutes, stirring frequently.
• Add garlic, chili powder, cumin, paprika, coriander, and a couple more pinches of salt and pepper. Cook for 1 minute, stirring frequently.
• Add corn and cook, stirring occasionally, for 5 minutes on medium-high heat.
• Add half the corn mixture to a blender along with the vegetable broth. Blend until smooth and creamy.
• Pour blended soup back into the pot and stir to combine. Simmer for 5 minutes.
• Stir in heavy cream and lime juice and season to taste with salt and pepper.
• Garnish with your favorites and enjoy!

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.

MEXICAN CORN ON THE COB

Steps:

• Fill a large saucepan or pot with water and add the 2 teaspoons of salt. Mix and turn heat to medium-high. Just make sure it is big enough for all your corn to fit properly. My pot only fits 3.
• Cut the ends of the corn and remove some of the outer husks, leave the rest of the husk on the corn, the husk gives them some extra flavor, and this is the way they are cooked in Mexico.
• Once the water is boiling, place the corn in the pot to cook.
• Lower the heat to medium and cover the pot with the lid. After 5 minutes (see notes above) check the corn for doneness. If they are tender remove from pot and pull out the husks the hot corn, carefully.
• To serve, spread cream and mayo, or mix them before spreading, add a few drops of lime juice, sprinkle with cheese, chili powder and salt to taste. Enjoy!

SUE'S MEXICAN CORN

Steps:

• Combine all ingredients and cook in crock pot all day. That's it!

SUE'S TACO SALAD

Steps:

• Place ground beef in a large, deep skillet. Cook over medium-high heat, stirring to crumble until well done; drain. Stir in taco seasoning mix. Set aside to cool.
• Place chips into a large bowl, and crush into bite-size pieces. Combine with seasoned meat, cheese, beans, tomatoes, lettuce, and green onions. Pour dressing over all, and toss to coat.