Mexican Corn Scramble Recipes

MEXICAN STREET CORN RECIPE

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.

MEXICAN STREET CORN

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.

MEXICAN EGG AND TORTILLA CHIP SCRAMBLE

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

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.

FAMOUS MEXICAN STREET CORN

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!

ELEVEN CITY DINER'S MEXICAN SCRAMBLE

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

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

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.

MEXICAN SCRAMBLE

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.