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Mexican Corn Recipes
MAKING 1. In a pot boil water and add a teaspoon of salt place the corn and cook for 10 minutes. 2. After 10 minutes drain and set the corn aside. 3. In a bowl combine the softened butter red chili lime zest Himalayan sea salt and fresh chives. 4. Mash
Mexican Style Corn on the Cob
With my grilled corn on the cob recipe Im serving it with an easy chipotle maple orange sauce. If you like a smokey sweet flavor with a little or a lot of heat this ones for you METHOD 1 GETTING READY 1. Preheat your BBQ to medium high or prepare coals. 2.
Mexican Grilled Corn on the Cob with Chipotle, Maple, Orange Sauce - 3 Ways to Cook It.
GETTING READY 1. Preheat the oven to 350 degrees F. MAKING 2. Wrap the corn cobs with aluminum foil and place over the baking sheet. Bake in the oven for 30 minutes. 3. Take out the corn cobs and unwrap the foil. Using a torch caramalize the cob. 4. Top with
Elote / Mexican Style Grilled Corn
Classic summertime meals are incomplete with corn relish. Betty shares her all time favorite corn relish recipe that goes for a great accompaniment with any meal. The bold flavors of jalapeno peppers tucked away makes for an added surprise A great way to fire
Summer Favorite Corn Relish
MAKING 1 In a large bowl add taco seasoning mix and water. 2 Pour salad oil and vinegar. 3 Stir in corn diced tomatoes olives and green pepper toss lightly. 4 Chill the mixture for several hours or overnight. 5 Stir in between. SERVING 6 Serve immediately.
Zesty Fiesta Corn
MAKING 1 In a large skillet heat vinegar and water over medium heat and cook green onions peppers and tomato in it for 5 minutes. 2 Cook the mixture for a short time after adding in chili powder and cayenne. 3 Mix in corn and sweeten with honey if desired. 4
Fiesta Corn Bake packs in the richness of cream style corn carrots pepper sauce and butter. This is the best bet to serve n weekend get togethers and is pretty easy to bake too Give this Fiesta Corn Bake a try. Preheat oven to 350 . Combine corn carrots onion
Fiesta Corn Bake
In a large frying pan saute in the butter for 2 minutes the corn green pepper pimientos green olives and parsley cover and cook for 10 minutes. Blend in flour salt and pepper gradually add milk and cook stirring until thickened. Gradually stir the hot
Husk and remove the silk from the corn then cut the kernels from cobs but do not scrape. Combine small amounts of the onion green pepper and celery at a time in blender container. Cover and run at high speed until finely chopped. Combine the vinegar sugar
Mexican Corn Relish
MAKING 1 In a heavy skillet combine together the butter or margarine corn green pepper red pepper and salt. 2 Cover the skillet and cook mixture over medium flame for about 7 minutes occasionally stirring. 3 Stir in the tomatoes French fried onions and oregano
Mexican Corn With French-Fried Onions
GETTING READY 1 Chop the peppers onion and celery. MAKING 1 In a large saucepan put peppers celery and onion with little water. 3 Cover the pan and steam them stirring ocassionaly. 4 Add corn and steam stir or few minutes until corn is tender. 5 Sprinkle
MAKING 1 In large bowl add the taco seasoning and water mix well. 2 Stir in the salad oil and vinegar. 3 Gently toss the corn olives diced tomatoes and green pepper. FINALIZING 4 Chill the mixture in the refigerator for a few hours or leave it through the
Zesty Fiesta Corn
Combine first 7 ingredients in a large bowl make a well in center of mixture. Combine corn buttermilk egg substitute chiles and margarine add to cornmeal mixture stirring just until dry ingredients are moistened. Heavily coat a cast iron corn stick pan with
Mexican Corn Sticks
Mix corn eggs crumbs butter evaporated milk carrot green pepper celery onion and Tabasco in a bowl. Stir in a mixture of sugar and salt. Turn into a greased 8x8x2 inch baking dish. Top with cheese and sprinkle with paprika. Bake at 350 F 30 minutes or until
Corn Scallop Fiesta
MAKING 1 In a large skillet combine together the corn butter or margarine green pepper red pepper onion and salt. Cook for about 7 minutes over medium flame. 2 Cook for another 2 minutes or till the tomato has heated thoroughly uncovered after adding tomato
Place frozen corn in 1 quart Saucepan add water and green pepper. Covey and place over high heat until value begins to click 3 to 5 minutes . Reduce heat to low and cook tender about 5 minutes. Add pimiento butter and pepper. Blend well. If corn is completely
Cut corn from cobs about 1 1 2 cups . Cook and stir onion and garlic in bacon fat in 10 inch skillet until onion is tender. Stir in corn and remaining ingredients. Heat to boiling reduce heat. Cover and simmer until vegetables are tender 10 to 15 minutes.
Mexican Corn And Zucchini
Combine first 6 ingredients in a medium bowl. Combine lemon juice oil salt and ground red pepper in a small bowl stir well with a whisk. Pour over spinach mixture tossing gently to coat. Sprinkle with goat cheese.
Mexican Corn Off The Cob
Mexican Style Creamed Corn has a delicious taste. Mexican Style Creamed Corn gets its taste from from corn mixed with skim milk and flavored with red pepper. Mexican Style Creamed Corn is inspired by many chefs around the world. In a medium saucepan combine
Mexican Style Creamed Corn
This mexican corn recipe is a hot and spicy corn recipe made with whole kernal corn and tomatoes. Cooked along with a medley of peppers with added hot peppers the mexican corn can be served along with a tossed salad or in a bowl with fresh parsley for garnish.
Mexican Corn And Pepper
1. Combine all ingredients in a bowl toss well. 2.Cover and chill 8 to 24 hours. Stir well before serving.
Mexican Corn Salad
Beat the eggs lightly in a medium bowl. Stir in corn bread mix add corn milk and margarine. Grease a 6 cup casserole with oil. Place 1 2 of the corn mixture in the casserole. Add cheese and chilies. Add remaining corn. Bake for 45 minutes at 350 .
Fiesta Corn Pudding
Coat a medium nonstick skillet with cooking spray add margarine. Place over medium high heat until hot. Add corn and remaining 6 ingredients cook over medium heat 5 minutes or until tender stirring occasionally.
Conventional method In saucepan bring small amount of water to boil add corn. Reduce heat to simmer and cook for 5 to 7 minutes or until tender drain. Meanwhile in saucepan melt butter over medium heat cook onion and green pepper for 2 to 3 minutes or until
1 To prepare the dressing In a small bowl whisk together the vinegar water chili powder and red pepper if desired. Whisk in the oil until well blended. Or put all the ingredients in a small jar cover tightly and shake until well blended. 2 To prepare the salad
Mexican Corn Salad
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