MEXICAN STREET CORN RECIPE
This Mexican Street Corn recipe is a common Mexican street food that is made by grilling corn on the cob and then coating it with a mixture made up of mayonnaise, sour cream, cotija cheese, chile powder, and lime. Also called elotes, this easy to make Mexican Corn On The Cob Recipe is a perfect appetizer or side dish for any outdoor gathering. In my version here, I made it two ways - (1) on the cob and (2) off the cob or in a skillet. They are both delicious and ready in less than half an hour.
Provided by Aysegul Sanford
Categories Side Dish
Time 30m
Number Of Ingredients 8
Steps:
- To prep the corn: Fold the husk of each corn back leaf by leaf and tie them with kitchen twine. Lightly brush corn on the cub with oil.
- Heat a grill pan or an outdoor grill. Grill corn, turning occasionally until it is browned in spots. Keep an eye on it as this happens rather quickly.
- To make the sauce: Mix together mayonnaise, sour cream, chile powder, and lime juice in a bowl.
- Brush each grilled corn the mayo mixture and sprinkle with cotija cheese. Garnish with cilantro and serve.
- To prep the corn: Cut the corn off the cob. I used 6 ears to get about 4 1/2 cups. Alternatively, you can also use canned corn or frozen corn. If using frozen, you do not need to thaw it out.
- Sauté corn: Heat oil in a skillet over medium-high heat. Stir in the corn, and stirring frequently, sauté for 5-7 minutes until it starts to char. If you are using frozen corn, you might need to cook a few minutes longer. Transfer to a bowl and set aside.
- Make the sauce: Mix together mayonnaise, sour cream, chile powder, and lime juice in a bowl.
- Assemble: Add in the mayo mixture into the sauteed corn. Give it a mix. Stir in the cotija cheese and sprinkle with cilantro. Serve in small bowls with wedges of lime on the side.
Nutrition Facts : Calories 172 kcal, Sugar 7 g, Sodium 233 mg, Fat 10 g, SaturatedFat 5 g, Carbohydrate 19 g, Fiber 2 g, Protein 5 g, Cholesterol 18 mg, ServingSize 1 serving
MEXICAN STREET CORN
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
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 EGG AND TORTILLA CHIP SCRAMBLE
Provided by Food Network Kitchen
Time 30m
Yield SERVES: 4 to 6 servings
Number Of Ingredients 11
Steps:
- Melt the butter in a 10-inch cast-iron skillet over medium-high heat. Add the poblano, scallions and jalapeno; cook, stirring occasionally, until slightly softened, 1 to 2 minutes. Add the corn and 3/4 teaspoon salt; cook, stirring occasionally, until the vegetables are soft, about 2 more minutes.
- Whisk the eggs with 1/4 cup water and 1/2 teaspoon salt in a large bowl. Add the eggs to the skillet and cook, stirring constantly with a rubber spatula to form large curds, until the eggs are softly scrambled, about 2 minutes. Add the tortilla chips, 3/4 cup cheese and the cilantro to the skillet; cook, stirring, until well combined, 1 to 2 more minutes.
- Sprinkle the scramble with the remaining 1/4 cup cheese and top with avocado, sour cream, pico de gallo and more cilantro.
MEXICAN CORN
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
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
FAMOUS MEXICAN STREET CORN
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
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
ELEVEN CITY DINER'S MEXICAN SCRAMBLE
Provided by Food Network
Time 32m
Yield 1 serving
Number Of Ingredients 12
Steps:
- For the salsa:
- In a small bowl, combine the tomatoes, onions, cilantro and jalapeno. Stir together, season with salt and pepper and set aside.
- For the scramble:
- In a medium nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add the tortillas and cook until golden, about 3 minutes per side. Transfer to a paper towel-lined plate to drain. Add the remaining 1 tablespoon oil to the skillet with the chorizo. Cook until the chorizo begins to sizzle, about 2 minutes. Add the scallions and cook 2 minutes. Stir in the eggs with a spatula until the eggs begin to set, about 1 minute. Add the cheese and season with salt and pepper. Cook, stirring constantly, until the eggs are set, 30 seconds to 1 minute.
- Serve the scramble on top of the fried tortilla and scatter salsa over top.
MEXICAN EGG SCRAMBLE
For anyone on the go, this is a hearty, portable breakfast -- eggs wrapped in a tortilla and twisted up in foil. At home, place the pan with eggs and toasted corn tortillas in the center of the table.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 8
Steps:
- If using corn tortillas, toast individually over a gas flame on low or in a pan for about 40 seconds per side. Stack on top of each other and wrap in foil or a clean kitchen towel. This will steam the toasted tortillas for pliability.
- Heat a 14-inch skillet and then add the oil and swirl it around in the pan. Stir in the scallions and chiles. Add the tomatoes, salt, and cilantro, if using. Stir over high heat for about 2 minutes.
- Crack the eggs one at a time into the skillet and stir. Cook just until the eggs are set, 1 to 2 minutes. Serve immediately: scoop a portion of eggs onto each plate and offer 3 tortillas each, or crumble tortilla chips over the egg mixture.
MEXICAN FRIED CORN
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
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 SCRAMBLE
Make and share this Mexican Scramble recipe from Food.com.
Provided by Hey Jude
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine eggs, water, salt, chili powder and cumin in a medium bowl; whisk until blended and set aside.
- Heat refried beans according to directions on can.
- Heat a non-stick skillet over medium-high heat; add chorizo; cook, breaking up sausage into pieces, until it's cooked through, about 10 minutes; pour off all but 1 tablespoon of fat.
- Add eggs to skillet; cook, stirring gently, until almost set, about 4 minutes; sprinkle eggs with cheese; cook 1 minute then remove from heat.
- Serve warm with tortillas, salsa and beans.
Nutrition Facts : Calories 693.7, Fat 39.3, SaturatedFat 14.7, Cholesterol 493.6, Sodium 2050.6, Carbohydrate 45.8, Fiber 10, Sugar 3.5, Protein 39.6
More about "mexican corn scramble recipes"
19 MEXICAN STREET CORN RECIPES - HOW TO MAKE MEXICAN …
From delish.com
Occupation Commerce EditorAuthor Sienna Livermore
MEXICAN CORN ON THE COB - DAMN DELICIOUS
From damndelicious.net
AMAZING MEXICAN CORN SALAD RECIPE | THE RECIPE CRITIC
From therecipecritic.com
MEXICAN STREET CORN MADE EASY (IT IS SO DARN GOOD!)
From cookingchew.com
ELOTE (MEXICAN STREET CORN) RECIPE - THE SPRUCE EATS
From thespruceeats.com
MEXICAN STREET CORN SLAW - JO COOKS
From jocooks.com
MEXICAN CORN ON THE COB RECIPE
From eatingonadime.com
MEXICAN STREET CORN CASSEROLE · EASY FAMILY RECIPES
From easyfamilyrecipes.com
MEXICAN BREAKFAST SCRAMBLE RECIPE | MRBREAKFAST.COM
From mrbreakfast.com
MEXICAN STREET CORN CASSEROLE - SALT & BAKER
From saltandbaker.com
15 IRRESISTIBLE TAKES ON MEXICAN STREET CORN - TASTE OF HOME
From tasteofhome.com
BEST MEXICAN STREET CORN CASSEROLE - SUNDAY SUPPER MOVEMENT
From sundaysuppermovement.com
SOUTHWESTERN CORN SCRAMBLE - PLAIN.RECIPES
From plain.recipes
MEXICAN SCRAMBLE RECIPE | MYRECIPES
From myrecipes.com
MEXICAN SCRAMBLE & SIMPLE RECIPE - OLD EL PASO
From oldelpaso.ca
ASTRAY RECIPES: MEXICAN CORN SCRAMBLE
From astray.com
STREET CORN RECIPE - BEST SIDE DISHES
From bestsidedishes.com
STREET CORN ELOTE 'FINGERS' RECIPE - TODAY.COM
From today.com
BEST MEXICAN STREET CORN FLATBREAD RECIPE - HOW TO MAKE FLATBREAD
From delish.com
BEST MEXICAN SCRAMBLE RECIPE-HOW TO MAKE MEXICAN …
From delish.com
MEXICAN CORN SCRAMBLE - EMEALS.COM
From emeals.com
MEXICAN INSPIRED CORN DIP – A COUPLE COOKS
From acouplecooks.com
MEXICAN SCRAMBLED EGGS - CLASSIC-RECIPES
From classic-recipes.com
RECIPE: MEXICAN CORN SCRAMBLE
From mealsteps.com
MEXICAN CORNBREAD RECIPE (EASY, CHEESY & FESTIVE) | KITCHN
From thekitchn.com
THE 30 BEST MEXICAN STREET CORN RECIPES - GYPSYPLATE
From gypsyplate.com
SLOW COOKER MEXICAN STREET CORN CASSEROLE - KITCHEN DIVAS
From kitchendivas.com
AUNT LUCILLE'S MEXICAN CORNBREAD - LIFE, LOVE, AND GOOD FOOD
From lifeloveandgoodfood.com
EASY MEXICAN CORN (THE PERFECT SUMMER SIDE DISH)
From deliciousonadime.com
MEXICAN STREET CORN PASTA (EASY RECIPE!) - THE ENDLESS MEAL®
From theendlessmeal.com
MEXICAN STREET CORN IN OVEN (IN 30 MIN) - FIT FOUND ME
From fitfoundme.com
MEXICAN TOFU SCRAMBLE - MY DARLING VEGAN
From mydarlingvegan.com
ROASTED MEXICAN STREET CORN - DAMN DELICIOUS
From damndelicious.net
MEXICAN SWEET CORN SUCCOTASH RECIPE - THE WANDERLUST KITCHEN
From thewanderlustkitchen.com
MEXICAN CORNBREAD | MOIST, EASY, AND CHEESY RECIPE
From wellplated.com
MEXICAN EGG SCRAMBLE - RECIPECIRCUS.COM
From recipecircus.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love