Mexicalli Corn Recipes

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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

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

BOBBY FLAY MEXICALI CORN WITH LIME BUTTER



Bobby Flay Mexicali Corn With Lime Butter image

Make and share this Bobby Flay Mexicali Corn With Lime Butter recipe from Food.com.

Provided by ctbolton

Categories     Vegetable

Time 40m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 13

4 tablespoons unsalted butter
1 lime, juice of
1 lime zest
1 teaspoon honey
kosher salt
2 tablespoons canola oil
1 small red onion
1 jalapeno
1 red bell pepper
2 garlic cloves
3 ears of grilled corn
fresh ground pepper
1/4 cup coarse chopped cilantro

Steps:

  • whisk together butter, lime zest, lime juice,honey, 1tsp salt in a small bowl. place in fridge until firm, approx 15 minutes or for up to 1 day.
  • heat oil in large saute pan over high heat until it begins to shimmer. add onion, jalapeno, and bell pepper, cook until soft, 4-5 minutes. add garlic and cook for 30 seconds. stir in corn and cook until just heated thru, 2-3minutes.
  • add butter and stir until it just begins to melt and coats the mixture/. remove from heat, season with salt and pepper and add cilantro.

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

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

MEXICAN STREET CORN



Mexican Street Corn image

Provided by Sunny Anderson

Categories     side-dish

Time 17m

Yield 4 servings

Number Of Ingredients 7

4 ears sweet corn, husks removed
2 tablespoons corn oil
1/2 cup mayonnaise
1 teaspoon chili powder
1 teaspoon garlic salt
Freshly ground black pepper
1 lime, quartered

Steps:

  • Preheat a grill pan. Rub corn with oil and place on the grill pan, turning corn so all sides are charred, about 6 to 10 minutes. Meanwhile, mix together mayonnaise, chili powder, garlic salt, and black pepper. Remove corn from grill and brush with the mayonnaise mixture. Serve with lime quarters to squeeze over corn.

MEXICAN CORN



Mexican Corn image

Once you try this zesty corn recipe from south of the border, you may never go back to basic salt and butter. Just spread one tablespoon of mayonnaise over corn kernels, then sprinkle queso fresco over mayonnaise.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Mexican-Inspired Recipes

Number Of Ingredients 6

Coarse salt
4 ears corn, husks removed
1/4 cup mayonnaise
2 cups freshly grated queso fresco
Cayenne pepper
Lime wedges, for serving

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add corn and cook until tender, about 5 minutes. Drain.
  • Place a thick wooden skewer or dowel lengthwise up through base of each ear of corn. Working with one ear at a time, spread 1 tablespoon mayonnaise over kernels. Using a spoon, sprinkle 1/2 cup queso fresco over mayonnaise. Season with cayenne pepper and serve with lime wedges.

CREAMY MEXICALI CORN



Creamy Mexicali Corn image

A simple and tasty side dish for a Mexican meal. From Pillsbury Quick & Easy Bake-Off. ZWT Mid-West region (corn).

Provided by lazyme

Categories     Corn

Time 20m

Yield 8 serving(s)

Number Of Ingredients 10

2 teaspoons butter
1/4 cup green onion, chopped
22 ounces Mexican-style corn, drained
4 1/2 ounces green chilies, chopped and drained
1 teaspoon honey
1/2 cup sour cream
3 ounces cream cheese, 1-inch cubes
2 tablespoons butter
1/2 cup breadcrumbs
1/4 cup monterey jack cheese, shredded

Steps:

  • In large skillet, melt 2 teaspoons butter over medium heat. Add onions; cook and stir 1 minute or until tender. Add corn and chiles; cook 2-4 minutes or until thoroughly heated. stirring occasionally.
  • Stir in honey. Add sour cream and cream cheese; mix well. Cook 2 minutes or until cream cheese is melted and sauce is bubbly, stirring occasionally. Remove from heat; keep warm.
  • Meanwhile, in small skillet, melt 2 tablespoons butter over medium heat. Add bread crumbs; cook and stir until light golden brown.
  • Spoon corn mixture into serving dish. Sprinkle with bread crumbs and Monterey Jack Cheese.

Nutrition Facts : Calories 206.4, Fat 12.2, SaturatedFat 7, Cholesterol 32.5, Sodium 419.9, Carbohydrate 22.4, Fiber 0.6, Sugar 2.9, Protein 4.9

MEXICAN GRILLED CORN



Mexican Grilled Corn image

I consider this to be the greatest corn-on-the-cob recipe of all time. The way the mild, subtly salted cheese works with an ancho-lime mayonnaise, along with that buttery, smoky corn, is a magnificent combination of flavors. Perfecto!

Provided by Chef John

Categories     Side Dish     Vegetables     Corn

Time 25m

Yield 8

Number Of Ingredients 9

½ cup mayonnaise
1 lime, juiced
1 tablespoon ground ancho chile pepper
1 teaspoon smoked paprika
8 ears corn on the cob, husked
¼ cup butter, melted, or as needed
½ cup freshly grated Cotija cheese
1 pinch salt to taste
1 lime, sliced

Steps:

  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Combine mayonnaise, lime juice, ancho chile powder, and smoked paprika in a bowl; whisk until smooth. Refrigerate until needed.
  • Bring a large pot of salted water to a boil. Boil corn in the salted water for 5 minutes. Drain the corn.
  • Place ears of corn on hot grill and cook until the kernels begin to brown and caramelize, 2 to 3 minutes. Turn the corn and continue to cook, turning ears after 1 to 2 minutes, until they are browned with slightly charred, caramelized spots.
  • Generously brush corn with melted butter and ancho-lime mayonnaise until kernels are coated. Sprinkle ears with Cotija cheese and salt. Garnish with slices of lime.

Nutrition Facts : Calories 265 calories, Carbohydrate 19.9 g, Cholesterol 29.1 mg, Fat 20.3 g, Fiber 3 g, Protein 5.1 g, SaturatedFat 7 g, Sodium 245.9 mg, Sugar 3.3 g

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

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 STYLE CORN



Mexican Style Corn image

On the streets of Santa Maria, California, street vendors (think an ice cream man with a 'trash can' full of hot corn on the cob instead of ice cream) roam the sidewalks selling corn on the cob for a dollar an ear! They slide a wooden skewer in one end for you to hold the corn. We crave it often and it's become a regular on our Saturday grill nights! Give it a try. You'll be surprised!

Provided by rOckabLe

Categories     Side Dish     Vegetables     Corn

Time 35m

Yield 4

Number Of Ingredients 5

4 ears corn on the cob, husks and silk removed
¼ cup mayonnaise (such as Hellmann's®/Best Foods®), or to taste - divided
¼ cup margarine in a squeezable container, or to taste - divided
¼ cup grated Parmesan cheese, or to taste - divided
1 teaspoon chili powder, or to taste - divided

Steps:

  • Bring a large pot of water to a boil and gently place ears of corn into the boiling water. Reduce heat to low and simmer until corn is very tender, 20 to 25 minutes.
  • Remove an ear of corn with tongs and spread about 1 tablespoon of mayonnaise all over the kernels. Squeeze about 1 tablespoon of margarine over the ear of corn in a zig-zag line, turning the ear as you squeeze. Generously sprinkle Parmesan cheese over the ear and dust with chili powder. Repeat with remaining ears of corn.

Nutrition Facts : Calories 300 calories, Carbohydrate 18.2 g, Cholesterol 9.6 mg, Fat 24.7 g, Fiber 2.7 g, Protein 5.2 g, SaturatedFat 4.6 g, Sodium 306.2 mg, Sugar 3.3 g

FAMOUS MEXICAN STREET CORN



Famous Mexican Street Corn image

I'm not sure where in Mexico this is eaten, but it doesn't matter, it's good! Adapted from Gourmet magazine (2006). I find the cotija cheese in super Walmart (or use feta). Cook time is estimated for cooking of corn.

Provided by Sharon123

Categories     Cheese

Time 20m

Yield 12 serving(s)

Number Of Ingredients 5

12 ears corn on the cob (grilled, roasted, or broiled)
3/4 cup mayonnaise (or sour cream)
1/2 lb queso Cotija cheese, shredded (or feta cheese-crumbled)
cayenne
lime wedge

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!

Nutrition Facts : Calories 250.4, Fat 11.6, SaturatedFat 4.5, Cholesterol 23.7, Sodium 324.8, Carbohydrate 33.8, Fiber 3.5, Sugar 6.5, Protein 8.3

RICH MEXICAN CORN



Rich Mexican Corn image

This recipe came from my step-mom in Dallas, Texas. They like it hot so they put in a few extra jalapenos.

Provided by FITZGIBJ

Categories     Side Dish     Casseroles     Corn Casserole Recipes

Time 1h

Yield 8

Number Of Ingredients 6

1 (8 ounce) package cream cheese
½ cup butter
½ cup milk
1 (16 ounce) package frozen corn
1 red bell pepper, diced
8 fresh jalapeno peppers, diced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a saucepan over medium-low heat, melt the cream cheese and butter, and mix with the milk until smooth and bubbly.
  • In a medium casserole dish, mix the frozen corn, red bell pepper, and jalapeno peppers. Pour in the cream cheese mixture, and toss to coat.
  • Bake 35 to 45 minutes in the preheated oven, until bubbly and lightly brown.

Nutrition Facts : Calories 265.2 calories, Carbohydrate 14.8 g, Cholesterol 62.5 mg, Fat 22.1 g, Fiber 2 g, Protein 4.8 g, SaturatedFat 13.7 g, Sodium 173.3 mg, Sugar 3.7 g

MEXICAN-STYLE STREET CORN RECIPE BY TASTY



Mexican-Style Street Corn Recipe by Tasty image

Here's what you need: corn, wooden skewers, melted butter, mayonnaise, cotija cheese, chili powder

Provided by Dhruv Vohra

Categories     Sides

Yield 3 servings

Number Of Ingredients 6

3 ears corn, hulled
3 wooden skewers
¼ cup melted butter
½ cup mayonnaise
2 cups cotija cheese
3 teaspoons chili powder

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!

Nutrition Facts : Calories 837 calories, Carbohydrate 35 grams, Fat 70 grams, Fiber 4 grams, Protein 21 grams, Sugar 7 grams

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