Mexican Corn On The Cob Recipes

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MEXICAN CORN ON THE COB



Mexican corn on the cob image

Spice up barbecued sweetcorn with chilli, lime and lashings of melted butter

Provided by Good Food team

Categories     Side dish

Time 1h

Number Of Ingredients 5

4 corn cobs
100g butter , softened
zest 1 lime
2 tsp chopped fresh chilli or 1 tsp chilli powder , mild or hot, depending how spicy you like it
lime wedges, to serve

Steps:

  • Soak corn in cold water for 15 mins. Heat a griddle pan or barbecue and, when hot, place the corn directly on the bars. Cook for 30-40 mins, turning regularly, until the corn is tender and charred in spots.
  • Meanwhile, mash the butter with the lime zest and chili. When the cobs are done, top each with a knob of flavoured butter and serve with lime wedges.

Nutrition Facts : Calories 294 calories, Fat 23 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium

MEXICAN CORN ON THE COB



Mexican Corn on the Cob image

This is the best way to serve corn, brushed with melted butter and sprinkled with chili powder, cheese and lime!

Provided by Chungah Rhee

Categories     entree

Yield 6 servings

Number Of Ingredients 6

6 ears corn, unhusked
6 tablespoons unsalted butter
2 teaspoons chili powder
1/4 cup grated cotija cheese
1/4 cup freshly chopped cilantro leaves
Juice of 2 limes

Steps:

  • Preheat oven to 350 degrees F. Place corn, in its husks, directly on the oven rack. Roast until tender and cooked through, about 40-45 minutes. Peel down the husks. Rub each ear of corn with 1 tablespoon butter. Serve immediately, sprinkled with chili powder, cotija, cilantro and lime juice.

MEXICAN CORN ON THE COB



Mexican Corn on the Cob image

Make and share this Mexican Corn on the Cob recipe from Food.com.

Provided by pavut

Categories     Corn

Time 15m

Yield 4 serving(s)

Number Of Ingredients 4

4 ears fresh corn on the cob
2 tablespoons extra virgin olive oil
2 teaspoons red chili powder
salt and black pepper

Steps:

  • Bring water to a boil.
  • Remove husks and corn silk from corn cobs. Place the corn in the boiling water, cover, and boil until it is just hot, 10 minutes or less.
  • While corn is boiling mix together olive oil, chili powder, salt and pepper.
  • Remove corn from steamer, brush with oil mixture and serve hot.

MEXICAN CORN ON THE COB



Mexican Corn on the Cob image

Got this yesterday from a street vender who doing a booming business selling nothing but this delicious corn.

Provided by Debbwl

Categories     Corn

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

4 ears corn
2 tablespoons butter
4 tablespoons mayonnaise
4 lime wedges
1/2 cup Cotija cheese, crumbled
cayenne

Steps:

  • Cook corn by grilling, steaming or by baking.
  • While warm, spread 1/2 tablespoon of butter and 1 tablespoon of mayonnaise all over the cob.
  • Take 1/8 cup of cheese, and sprinkle it on cob, then sprinkle on some cayenne pepper and squirt the lime over the cob.

MEXICAN CORN ON THE COB (ELOTE)



Mexican Corn on the Cob (Elote) image

My Mexican friend gave me this recipe for corn on the cob. Street vendors there sell their corn made this way. Cotija cheese can be found in most grocery stores.

Provided by blakleyl

Categories     Side Dish     Vegetables     Corn

Time 20m

Yield 4

Number Of Ingredients 5

4 ears corn, shucked
¼ cup melted butter
¼ cup mayonnaise
½ cup grated cotija cheese
4 wedges lime

Steps:

  • Preheat an outdoor grill for medium-high heat.
  • Grill corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill. Roll the ears in melted butter, then spread evenly with mayonnaise. Sprinkle with cotija cheese and serve with a lime wedge.

Nutrition Facts : Calories 386.5 calories, Carbohydrate 28.9 g, Cholesterol 53.1 mg, Fat 29.1 g, Fiber 4 g, Protein 8.4 g, SaturatedFat 12.3 g, Sodium 368 mg, Sugar 4.8 g

AUTHENTIC MEXICAN ROASTED CORN ON THE COB



Authentic Mexican Roasted Corn on the Cob image

Make and share this Authentic Mexican Roasted Corn on the Cob recipe from Food.com.

Provided by Audrey

Categories     Lunch/Snacks

Time 40m

Yield 3 serving(s)

Number Of Ingredients 6

3 ears fresh corn, on the cob- husks intact
3 -4 tablespoons mayonnaise
2 tablespoons texas chili powder (regular chili powder is fine)
2 tablespoons lemon pepper
aluminum foil (enough to individually wrap each cob in)
butter, is (optional)

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.

Nutrition Facts : Calories 150.4, Fat 6.8, SaturatedFat 1, Cholesterol 3.8, Sodium 168.5, Carbohydrate 23.4, Fiber 4.1, Sugar 4.2, Protein 3.6

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

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 ROASTED CORN ON THE COB (GOOD FOR A BBQ)



Mexican Roasted Corn on the Cob (Good for a BBQ) image

Make and share this Mexican Roasted Corn on the Cob (Good for a BBQ) recipe from Food.com.

Provided by pavut

Categories     Corn

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

4 ears fresh corn on the cob
4 tablespoons mayonnaise (not miracle whip or other sweet mayonnaise)
1/2 cup mexican queso fresco, crumbled (may substitute with monterrey jack, grated, feta, or mix of both)
2 teaspoons chili powder
2 tablespoons lime juice
salt & pepper

Steps:

  • Roast corn on the bbq or in the oven.
  • mix together chili powder, salt and pepper.
  • (You can boil it too but it's not as good).
  • coat in mayonnaise. (roll the corn in it to get an even layer).
  • Coat in cheese. (It'll stick to the Mayo).
  • sprinkle all over with chili powder mixture.
  • sprinkle with lime juice, to taste.

Nutrition Facts : Calories 185.5, Fat 6.1, SaturatedFat 0.9, Cholesterol 3.8, Sodium 133.1, Carbohydrate 34.2, Fiber 4, Sugar 5.9, Protein 4.5

MEXICAN STYLE (SPICY) CORN ON THE COB



Mexican Style (Spicy) Corn on the Cob image

This came from one of my Mexican co-workers who had brought it for a carry in. It is very simple to make. I was a little skeptical about the mayonnaise but when I ate it, I devoured it.

Provided by B-B-Q Man

Categories     Corn

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

4 ears corn on the cob, husked
mayonnaise
shredded parmesan cheese
cayenne pepper, depends on how hot you like it (to taste)
1 piece bread (this is for ease of putting mayo on corn)

Steps:

  • Roast the corn on a charcoal grill just until tender and you have nice grill marks.
  • Liberally spread mayo on piece of bread.
  • Roll hot ears on the bread.
  • Sprinkle parmesan cheese on.
  • Sprinkle cayenne pepper on (to taste).

MEXICAN CORN-OFF-THE-COB SALAD



Mexican Corn-off-the-Cob Salad image

This salad was inspired by the recipes I've seen for grilled Mexican corn on the cob--mayo, lime, cotija cheese--just adjusted for those that would rather not eat corn on the cob or to save time (and grill space) during your bbq! Can be served cold or at room temp.

Provided by HeidiS

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 8

4 ears corn, with husks
½ lime, juiced, or more to taste
½ teaspoon chili powder
5 ounces crumbled cotija cheese
¼ cup packed chopped fresh cilantro
4 tablespoons mayonnaise
1 pinch ground black pepper to taste
1 pinch salt to taste

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Grill corn in the husks on the preheated grill, turning occasionally, to desired tenderness, about 15 minutes; some charring is fine. Remove from the grill. Remove and discard husks and silk when cool enough to handle. Cut kernels off into a medium bowl.
  • Add lime juice and chili powder, then mix in cotija cheese, cilantro, mayonnaise, and pepper until thoroughly combined. Taste and add salt if necessary.

Nutrition Facts : Calories 209 calories, Carbohydrate 13.7 g, Cholesterol 28.3 mg, Fat 15.2 g, Fiber 1.9 g, Protein 7.2 g, SaturatedFat 5.7 g, Sodium 357.6 mg, Sugar 2.2 g

CORN ON THE COB LATINO



Corn on the Cob Latino image

Corn baked in banana leaves with spices. This is something I created. I hope you like. Also you may want to chop up onions and cilantro and add over the mixture before you wrap it up. Throw it on the grill until you feel it has cooked long enough. You could even cook this in a pit under hot coals.

Provided by Regina Snider Wilson

Categories     Side Dish     Vegetables     Corn

Time 1h45m

Yield 8

Number Of Ingredients 11

½ cup fresh orange juice
4 limes, juiced
1 lemon, juiced
1 aji pepper, seeded
1 teaspoon sea salt
¼ teaspoon ground black pepper
4 cloves garlic, minced
½ teaspoon ground cinnamon
6 tablespoons margarine
4 banana leaves, or as needed
8 ears corn on the cob, husks and silk removed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Blend orange juice, lime juice, lemon juice, aji pepper, sea salt, black pepper, garlic, and cinnamon in a blender until pepper and garlic are very finely chopped, about 30 seconds. Add margarine and blend until smooth, 30 seconds to 1 minute.
  • Line a large baking sheet with aluminum foil; lay banana leaves onto foil. Place ears of corn on banana leaves and spread margarine mixture evenly over corn. Wrap foil and banana leaves over the seasoned ears of corn, using more foil if necessary to tightly seal corn in a bundle.
  • Bake in the preheated oven until corn is tender and flavors have blended, 1 1/2 hours. Unwrap and serve.

Nutrition Facts : Calories 164.5 calories, Carbohydrate 21.6 g, Fat 9.1 g, Fiber 2.7 g, Protein 3.3 g, SaturatedFat 1.6 g, Sodium 327.5 mg, Sugar 4.8 g

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