Mexican Corn With Little Smokies Recipes

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MEXICAN CORN WITH LITTLE SMOKIES



Mexican Corn With Little Smokies image

From a little collection of "Tex-Mex" recipes I put together in the '70's. Some I tried, some probably not. This is one I'm not sure of now. When I make this I use the whole package and we really liked it better the next day when it was thicker.

Provided by True Texas

Categories     Corn

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

1 (15 ounce) can cream-style corn
1 (15 ounce) whole kernel corn
3 -4 tablespoons onions, chopped
1/4 teaspoon cumin
2 (10 ounce) cans Rotel Tomatoes, mild & drained
1 (16 ounce) package Little Smokies sausages, sliced
1 cup cheddar cheese, grated
1 cup Doritos, crushed (plain)

Steps:

  • Mix first 5 ingredients. Layer corn, cheese, smokies and tomatoes and then Doritos last in a casserole dish.
  • Top with cheese.
  • Bake 425 degrees for 45 minutes (some ovens may take less time.

Nutrition Facts : Calories 431.8, Fat 27.9, SaturatedFat 11.3, Cholesterol 68.2, Sodium 1733.2, Carbohydrate 32.4, Fiber 2.4, Sugar 5.4, Protein 18

SKILLET MEXICAN STREET CORN



Skillet Mexican Street Corn image

This fast to prepare side dish takes on the flavors of elote, a popular Mexican favorite!

Provided by thedailygourmet

Categories     Side Dish     Vegetables     Corn

Time 20m

Yield 8

Number Of Ingredients 13

2 tablespoons olive oil
2 (16 ounce) packages frozen corn
¼ cup crumbled cotija cheese
¼ cup minced red onion
2 tablespoons finely chopped cilantro
3 tablespoons mayonnaise
2 tablespoons sour cream
2 tablespoons lime juice
½ teaspoon ground cumin
½ teaspoon smoked sweet paprika
¼ teaspoon chili powder
¼ teaspoon salt
1 pinch ground coriander

Steps:

  • Heat a 14-inch skillet over medium-high heat. Add olive oil and swirl to coat the bottom of the skillet. Spread frozen corn evenly across the skillet; do not stir. Cook corn for approximately 8 minutes.
  • Meanwhile, combine mayonnaise, sour cream, lime juice, cumin, paprika, chili powder, salt, and coriander in a large bowl. Set aside.
  • Check the corn; it should be slightly charred. If not, allow to continue cooking for 4 more minutes (stirring is fine at this point.)
  • Once corn is sufficiently browned/charred, transfer to the bowl with dressing and toss to coat. Add cotija cheese, red onion, and cilantro and mix until well combined. Serve immediately.

Nutrition Facts : Calories 193.4 calories, Carbohydrate 24.9 g, Cholesterol 7.9 mg, Fat 10.4 g, Fiber 2.9 g, Protein 4.6 g, SaturatedFat 2.5 g, Sodium 155.6 mg, Sugar 4.1 g

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