Corn Custard Mexicana Recipes

CHEF JOHN'S CREAMY CORN CUSTARD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Butter six 6-ounce glass or ceramic ramekins. Set ramekins into a 2-inch deep baking dish.
• Place corn into a large saucepan and stir in cream, salt, and cayenne pepper. Bring to a simmer and remove from heat; stir in milk.
• Transfer corn mixture to a blender and pulse several times to get the mixture moving. Blend on high speed until smooth and creamy.
• Whisk egg yolks with eggs until smooth in a mixing bowl. Slowly whisk about 1/4 cup hot corn mixture into eggs until the corn mixture is incorporated. Repeat several times more until all the corn mixture is combined with eggs.
• Divide corn mixture equally into the 6 ramekins. Pour hot tap water into the baking dish to come about halfway up the sides of the ramekins.
• Bake in the preheated oven until custards are just set, 30 to 35 minutes. Let custards cool for about 10 minutes before serving in ramekins or unmolding onto serving plates. To unmold, insert a knife between the custard and the ramekin, go around the edge with knife to loosen, and turn over onto a plate to unmold.

MEXICAN STREET CORN CHOWDER

Steps:

• Cut corn off cobs. Rub the edge of a knife over each cob to milk it; add enough water to cob juice to equal 2 cups. Add corn and liquid to a 5-qt. slow cooker. , In a large skillet, cook bacon over medium heat until crisp, 5-7 minutes. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan. Add the onions, green peppers and jalapeno to skillet; cook and stir over medium-high heat until soft, 3-4 minutes. Add seasonings and cook 1 minute longer; transfer to slow cooker. Cook on low 3-1/2 to 4 hours or until corn is tender and mixture has thickened slightly., Stir in cream and lime zest and juice. If desired, puree mixture with an immersion blender to desired consistency. Garnish with reserved bacon. Sprinkle with optional toppings as desired.

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.

FAMOUS MEXICAN STREET CORN

Steps:

• Grill, roast or broil corn to your liking.
• Spread cooked corn with a thin layer of mayonnaise or sour cream, then roll in cheese to coat.
• Sprinkle with cayenne.
• Squeeze lime juice from wedges to taste. Enjoy!

AUTHENTIC MEXICAN CORN BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease and flour a 2-quart baking dish.
• Whisk sweetened condensed milk, sugar, eggs, and vanilla extract in a large bowl. Stir in whole kernel corn, cream-style corn, and butter.
• Whisk cornmeal, flour, baking soda, and salt in a separate bowl; stir cornmeal mixture into the corn mixture.
• Pour batter into the prepared baking dish.
• Bake until a toothpick inserted into the center of the cornbread comes out clean, about 45 minutes. Serve warm.

CORN CUSTARD

Steps:

• Sprinkle corn and red pepper in greased 6 cup shallow casserole dish.
• Whisk together eggs, sour cream, cheese, salt and pepper; pour over corn mixture.
• Bake in 350f degrees oven for 1 hour or until top is golden brown and slightly puffed.

CREAMY CORN CUSTARD

Steps:

• Place cream, sugar and brown sugar in a small saucepan. Cook and stir over medium heat until sugars are dissolved. Cut corn from cobs; add corn to saucepan. Cook and stir over low heat for 5 minutes, stirring occasionally. Remove from heat; cover and let stand 10 minutes. Transfer corn mixture to a blender; cover and process until pureed. Strain through a fine-mesh strainer into a small bowl; set aside., In a large saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved. Stir in milk and strained corn mixture. Pour into eight 4-oz. ramekins or custard cups. Refrigerate, covered, until set, 5 hours or overnight., In a small bowl, combine berries, lemon zest and juice. Sprinkle custards with raw sugar; top with berries and mint.

CHILE-CORN CUSTARD SQUARES

Steps:

• Heat 1 1/2 tablespoons vegetable oil in heavy large skillet over medium-high heat. Add finely chopped onion and sauté until soft and beginning to brown, stirring often, about 12 minutes. Cool.
• Preheat oven to 350°F. Spray 8x8x2- inch metal baking pan with nonstick spray. Whisk flour, cornmeal, baking powder, and salt in small bowl. Whisk egg, 1/3 cup cheese blend, 1/2 cup sour cream, creamed corn, and remaining 2 tablespoons oil in large bowl. Add flour mixture; stir to blend. Stir in jalapeño and caramelized onions. Transfer batter to prepared pan. Sprinkle remaining 1/3 cup cheese blend over.
• Bake until puffed and tester inserted into center comes out clean, about 35 minutes. Cool completely. do ahead Custard squares can be made 2 hours ahead. Let stand at room temperature.
• Cut into 1-inch squares. Place on platter. Top each square with dollop of sour cream, then small spoonful of salsa.

SWEET MEXICAN CORN CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 10x15-inch baking pan. Sift the flour, baking powder, cinnamon, and salt together into a bowl. Set aside.
• Beat the butter and sugar together with an electric mixer in a large bowl until light and fluffy. Blend the eggs into the mixture one at a time. Stir the condensed milk and evaporated milk into the mixture. Add the flour mixture and mix until just incorporated. Fold the corn kernels into the batter, mixing just enough to evenly combine. Pour the batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

MEXICAN-STYLE STREET CORN RECIPE BY TASTY

Steps:

• Boil the corn for about 5 minutes.
• Push a skewer through the middle of each ear of corn.
• Drain, then brush them evenly with the melted butter.
• Spread a bit of mayo all over each ear of corn.
• Scoop the cotija cheese generously on the corn, making sure it covers all sides.
• Sprinkle a little bit of the chili powder evenly across the corn.
• Serve!

SAVORY CORN CUSTARD

Steps:

• Heat oven to 350^F.
• Spray four 5oz.
• custard cups with cooking spray.
• Place cups in a 9 x 9 inch baking pan.
• In a medium skillet, combine oil, ham, jalapeno, tomatoes, and green onions.
• Saute over medium heat until vegetables are tender but not brown.
• Stir in the corn and divide among the custarad cups.
• Top each with some of the cheese.
• In a medium bowl, whisk the eggs and blend in the cream, milk, and salt.
• Pour over the vegetables in the cups.
• Place the baking pan on the oven rack in the middle of the oven.
• Pour enough hot water into the pan to come halfway up the sides of the cups.
• Bake about 40 minutes or until a knife inserted in the center comes out clean.
• Serve.

MEXICAN FRIED CORN

Steps:

• In a skillet, cook corn and onion in butter until tender. Add chilies, salt and pepper; cook and stir over medium heat for about 5-7 minutes. Serve immediately.

CUSTARD CORNBREAD

Steps:

• Preheat oven to 400 degrees.
• Put butter in a 9-inch square baking pan, and heat in the oven until butter melts.
• Sift cornmeal with flour, sugar, baking soda and salt.
• Beat in 1 cup milk, eggs and buttermilk.
• Pour batter over melted butter in baking pan.
• Pour 1 cup of milk carefully over the top of the batter- DO NOT STIR.
• Bake for 35 minutes, or until bread is golden brown.

MEXICAN STREET CORN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place corn, in husks, directly on the oven rack.
• Roast in the preheated oven until tender and cooked through, 40 to 45 minutes.
• Peel down husks and rub each ear of corn with 1 tablespoon butter. Sprinkle each with Cotija cheese, cilantro, chili powder, and lime juice. Serve.

CAROLINA CORN CUSTARD

Steps:

• Preheat oven to 350 degrees.
• In a food processor or blender, combine corn, cheese, eggs, cream, sugar, baking powder, salt, pepper, and nutmeg.
• Process briefly until corn is just broken down.
• Pour into a buttered 4-cup baking dish. Bake for 35 to 40 minutes, until lightly browned.

MEXICAN SCALLOPED CORN

Steps:

• Mix all of the ingredients together except for the margarine. Place in small casserole; dot with margarine and bake at 375 degrees for about 30-40 minutes until bubbly around the edges and no longer wiggles in the middle!
• P.S. I initially substituted the sour cream with 2 of those "topping" packets you get with Hamburger Helper Enchilada dinners (which is part of our snack night served with tortilla chips and Mex. condiments. (We don't like it as a topping), but it worked fine in this recipe.