Mexican Crazy Corn Recipe Recipe Cards

RICH MEXICAN CORN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a saucepan over medium-low heat, melt the cream cheese and butter, and mix with the milk until smooth and bubbly.
• In a medium casserole dish, mix the frozen corn, red bell pepper, and jalapeno peppers. Pour in the cream cheese mixture, and toss to coat.
• Bake 35 to 45 minutes in the preheated oven, until bubbly and lightly brown.

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 STREET CORN CASSEROLE

Steps:

• Preheat the oven to 350˚F
• Pour the corn into a large casserole dish. Mix in the mayo, sour cream, chili powder, garlic powder, salt, and half of the queso fresco until combined.
• Bake for 30-40 minutes or until heated through and the sides begin to bubble.
• Sprinkle the remaining queso fresco over the casserole and top with chopped cilantro. Enjoy!

MEXICAN-STYLE CREAMED CORN

Steps:

• In a medium saucepan combine corn, green pepper, red pepper, celery, and 1/2 cup water.
• Cook about 5 minutes or until corn is tender. Drain.
• Stir in cream cheese, chili peppers, milk, 1/4 teaspoon salt, and dash pepper.
• Heat through.

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.

CRAZY CORN SOUFFLE RECIPE

Steps:

• Preheat oven to 350°. Melt the butter in a casserole dish. Beat the remaining ingredients with a hand mixer, pour them in the casserole dish, add some black pepper on top. Bake for 45-55 minutes, until center is set.

MEXICAN SWEET CORN

Steps:

• 1. Prepare a charcoal or gas grill for direct cooking over medium-high heat.
• 2. Meanwhile, combine cotija cheese, mayonnaise, sour cream, cilantro and chili powder; set aside.
• 3. Grill corn, rotating occasionally, until cooked through and corn is charred on all sides, about 8 minutes.
• 4. Remove corn from grill and spread with cheese mixture. Top with additional cotija and cilantro before serving.