Farm Fresh Mexicorn Recipes

MEXICORN

Mexicorn image

This is a nice way to use up corn from your freezer, I had 6 frozen ears from last years crop that I used for this dish. I used hot banana peppers, as i had then in my garden but any kind of hot pepper would do. You could also add some heavy cream at the end but i chose not to this time.Best cooked in a cast iron skillet.

Provided by ChefDebs

Categories Corn

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

6 corn on the cob, corn removed
1 onion, chopped
2 hot banana peppers, seeded & chopped
1 green bell pepper, seeded & chopped
1 garlic clove, minced
2 tablespoons butter
salt and pepper

Steps:

Melt butter in skillet.
Saute onion, bell pepper, banana peppers and garlic until soft.
Add corn to skillet and cook over medium heat for 10 mins, scraping up any brown caramelised corn as it cooks.
season with salt and pepper.

MEXICALLI CORN / " MEXICORN " SUBSTITUTE-COPYCAT-CLONE

Mexicalli Corn /

This is quick, easy and a very colorful corn dish. Years ago a major canning company use to have what they called Mexicalli Corn. Several months ago my wife said she would like some. The stores no longer stocked it, so I set out to duplicate it. This is the results.

Provided by RogerOH

Categories Corn

Time 25m

Yield 7 serving(s)

Number Of Ingredients 8

Ingredients

2 (15 1/4 ounce) cans whole corn
2/3 cup finely chopped green pepper
2/3 cup finely chopped sweet red pepper
2 tablespoons butter
3 tablespoons diced onions
salt & pepper
1/2 teaspoon Lawry's Seasoned Salt
1/8 teaspoon garlic powder

Steps:

Melt butter in a medium sauce pan over medium heat Add onions an suatee for 3 minutes.
Add chopped peppers.Lawery's and Garlic power to pan and suatee for 3 more minutes.
Drain 1 can of corn and half drain the second can Add corn to pan and reduce heat to simmer Heat until corn is heated through stirring frequently.

Nutrition Facts : Calories 142.1, Fat 4.8, SaturatedFat 2.3, Cholesterol 8.7, Sodium 42.6, Carbohydrate 25.1, Fiber 3.9, Sugar 4.9, Protein 4.3

MEXICAN FRIED CORN

Mexican Fried Corn image

When I was growing up, my mother used to serve fried corn for breakfast with scrambled eggs and tortillas. Here in Arizona, corn is widely used in many dishes. This is a great way to use it- my husband and I both enjoy it. -Sylvia Kessick, Dewey, Arizona

Provided by Taste of Home

Categories Side Dishes

Time 15m

Yield 4-6 servings.

Number Of Ingredients 5

Ingredients

3 cups fresh corn
1/2 cup diced onion
1/4 cup butter, cubed
1 can (4 ounces) chopped green chilies
Salt and pepper to taste

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.

Nutrition Facts : Calories 142 calories, Fat 9g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 164mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein.

MEXICAN STREET CORN

Mexican Street Corn image

This is a nice flair for your traditional Mexican street corn.

Provided by Shejiladay

Categories Side Dish Vegetables Corn

Time 50m

Yield 6

Number Of Ingredients 6

Ingredients

6 ears corn, unhusked
6 tablespoons unsalted butter
¼ cup crumbled Cotija cheese
¼ cup chopped fresh cilantro
2 teaspoons chili powder
2 limes, juiced

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.

Nutrition Facts : Calories 209.6 calories, Carbohydrate 20.3 g, Cholesterol 36.3 mg, Fat 14.4 g, Fiber 3.4 g, Protein 4.5 g, SaturatedFat 8.5 g, Sodium 87.5 mg, Sugar 3.4 g

MEXICAN CORN

Mexican Corn image

This recipe was given to me by my aunt in Texas, where they like everything hot! Now, my family wants it for holidays, barbeques, or just by itself.

Provided by KBALDRIDGE

Categories Side Dish Vegetables Corn

Time 20m

Yield 6

Number Of Ingredients 5

Ingredients

2 (15.25 ounce) cans whole kernel corn, drained
1 (8 ounce) package cream cheese
¼ cup butter
10 jalapeno peppers, chopped
1 teaspoon garlic salt

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.

Nutrition Facts : Calories 359.3 calories, Carbohydrate 38.2 g, Cholesterol 61.4 mg, Fat 22.7 g, Fiber 4.5 g, Protein 8 g, SaturatedFat 13.4 g, Sodium 491.4 mg, Sugar 6.6 g

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