Mexican Corn Biscuits Recipes

MEXICAN CORNBREAD

Steps:

• Line an 8x8-inch square baking dish with parchment paper, leaving overhang on two opposite sides like handles. Lightly coat with nonstick spray. Set aside.
• Melt the butter in a medium microwave-safe mixing bowl and set aside to cool to room temperature.
• In a large, separate bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
• Add the eggs to the bowl with the melted butter and whisk until blended. Stir in the buttermilk and honey. Add the wet ingredients to the dry ingredients and, by hand, stir gently just until combined. The batter will be lumpy. Gently stir in 1 cup of the cheese, corn, jalapeño peppers, and half of the green onions. Let the batter sit at room temperature for 20 minutes while you preheat the oven.
• Place a rack in the center of your oven and preheat the oven to 350 degrees F. Pour the batter into the prepared pan and smooth the top. Sprinkle the remaining green onions and 1/2 cup cheese on top. Bake the cornbread for 28 to 32 minutes, or until center is set, the top is golden brown, and a toothpick inserted in the center comes out clean. Let cool in the pan, then using the parchment paper, lift it onto a cutting board. For tidy slicing, let cool completely. For warm, messy slices, cut right away and enjoy!

MEXICAN STYLE CORN

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.

MEXICAN DROP BISCUITS

Steps:

• In a small bowl, combine the biscuit mix, cheese and chilies. Stir in water just until moistened. Drop into 12 mounds 2 in. apart onto a greased baking sheet. Bake at 450° for 10-15 minutes or until golden brown. , In a small bowl, combine the butter, parsley, garlic powder, oregano, thyme and cayenne pepper; brush over biscuits. Serve warm.

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.

DROP BISCUITS WITH CORN AND CHEESE

Steps:

• Line a baking sheet with parchment paper. Place the flour, baking powder, salt and chile powder in a food processor or in a large bowl. Pulse machine or mix by hand. Drop in the butter and pulse, or work in with your fingers until the butter is incorporated in tiny pea-size pieces. If using food processor, transfer this mixture to a bowl.
• Add the cheese, corn, cilantro and lime zest. Mix with a large fork. Add the cream and stir until a soft, somewhat sticky dough forms. Line a baking sheet with parchment. Break off pieces of the dough and form into balls 1 inch or so in diameter. Place on the baking sheet an inch apart. Refrigerate for 30 minutes.
• Heat oven to 350 degrees. Bake 25 minutes, until golden. Place baking sheet on a rack, cool about 30 minutes and serve. Biscuits can also be frozen, thawed at room temperature and warmed for 15 minutes at 250 degrees before serving.

CORN BISCUITS

Steps:

• Preheat oven to 400 degrees.
• Pour melted butter in 13 x 9 pan.
• In a medium bowl mix Bisquick and creamed corn.
• Drop by teaspoons onto melted butter.
• Turn over to coat top and sides with butter.
• Bake 15-20 minutes until golden brown.

CORNMEAL BISCUITS

Steps:

• Heat oven to 400 degrees. In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, and sugar. Using your fingers or a pastry cutter, cut butter into flour mixture. Using a wooden spoon, stir in 3/4 cup buttermilk until the mixture holds together.
• Line a baking sheet with parchment paper. On a lightly floured work surface, roll out dough to a 1-inch thickness. Using a 2-inch-round cookie cutter or a drinking glass, cut out eight rounds, and place on prepared parchment; discard scraps of dough. Brush tops of biscuits with remaining tablespoon buttermilk. Bake until golden and puffy, about 12 minutes. If desired, spread with butter or honey. Serve warm.

AUTHENTIC MEXICAN ROASTED CORN ON THE COB

Steps:

• Set oven to 350°F.
• Take the corn and pull the husks back being careful not to remove them.
• Under cold running water take off the fibers from the corn and rinse the husks and cob well.
• If you would like you can butter the corn at this time, but it just adds calories, and i think it tastes great without it.
• Pull the husks back over the cleaned corn so they look as they did before you cleaned them.
• Wrap each corn in foil and place in the middle of your oven, directly on the rack.
• After 30 minutes the corn should be roasted and done. let cool.
• Then all you need to do is slather on enough mayo, chili powder, and lemon pepper to your taste and enjoy.