Easy Deliciously Cheesy Sauteed Corn Mexican Style Recipes

EASY, DELICIOUSLY CHEESY SAUTEED CORN, MEXICAN STYLE

Steps:

• Dump the first 5 ingredients (corn to oregano) in a medium saucepan, stir well, and saute on a high flame for about 5 minutes or until most of the liquid has been absorbed or evaporated.
• Now reduce the flame to low and add the cheese spread, and swirl it around with the sauteed corn with a wooden spoon until melted and well mixed.
• Serve hot, on bread, or over mashed potatoes, or with just about anything else!
• It's so yummy, you eat it straight.

MEXICAN STREET CORN RECIPE

Steps:

• Heat a cast iron skillet on high heat and add the corn. Cook for 8-10 minutes, stirring occasionally.
• Remove from heat and add in butter and salt. Stir until mixed.
• Place corn in a bowl and stir in mayo and lime juice. Add 1 teaspoon chili powder and mix well.
• Sprinkle with cojita cheese, chili powder and chopped cilantro. Serve immediately and enjoy

MEXICAN-STYLE CORN SALAD

Steps:

• Combine the sweetcorn, onion, tomatoes and coriander in a large bowl. Make the dressing by whisking the lime juice into the olive oil and add the honey. Season to taste and pour over the corn salad. Toss to coat everything before serving.

CHEESY MEXICAN CORN BAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook corn as directed on bag.
• Meanwhile, in 12-inch skillet, melt butter over medium-high heat. Stir in poblano chile, bell pepper and onion; cook 3 to 5 minutes, stirring frequently, until crisp-tender. Stir in corn. Remove from heat.
• In large bowl, beat eggs, sour cream, cornmeal, sugar and salt with wire whisk until well blended. Stir in corn mixture and cheese. Pour into baking dish.
• Bake 20 minutes. Sprinkle with French-fried onions. Bake about 10 minutes longer or until knife inserted in center comes out clean. Cool 5 minutes.