Mexican Hot Corn Recipes

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MEXICAN STREET CORN



Mexican Street Corn image

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

6 ears corn, unhusked
6 tablespoons unsalted butter
¼ cup crumbled Cotija cheese
¼ cup chopped fresh cilantro
2 teaspoons chili powder
2 limes, juiced

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 CORN



Mexican Corn image

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

2 (15.25 ounce) cans whole kernel corn, drained
1 (8 ounce) package cream cheese
¼ cup butter
10 jalapeno peppers, chopped
1 teaspoon garlic salt

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

MEXICAN HOT CORN



Mexican Hot Corn image

This is a great snack available in front of Mexican grocery stores in our area. Another variant is to sautee frozen corn nibblets with all of the ingredients and peppers.

Provided by spaceace

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

4 ears corn, boiled or grilled
melted butter
mayonnaise
chili powder or cayenne pepper
parmesan cheese

Steps:

  • Brush corn with melted butter, then mayonnaise, then sprinkle on chili and cheese.

HOT MEXICAN CORNBREAD



Hot Mexican Cornbread image

Make and share this Hot Mexican Cornbread recipe from Food.com.

Provided by Belly Up With Bob

Categories     Quick Breads

Time 55m

Yield 8 serving(s)

Number Of Ingredients 10

1 cup cornmeal (yellow or blue)
1 cup milk, sweet
1/2 teaspoon baking soda
1/2 teaspoon salt
2 jalapeno peppers, finely chopped
1 (14 ounce) can creamed corn
2 eggs, well beaten
1 cup green onion, finely chopped
1/2 lb cheddar cheese, grated
1/4 cup olive oil

Steps:

  • Mix all of the ingredients together, except the oil, and reserve half of the cheese for toping.
  • Put the oil in a skillet and heat over medium heat until hot.
  • Pour over cornmeal mixture in bowl.
  • Stir fast to melt cheese.
  • Pour mixture into hot skillet and top with remaining cheese.
  • Bake at 350°F for 40 minutes.

Nutrition Facts : Calories 310.8, Fat 19.3, SaturatedFat 8.1, Cholesterol 86.9, Sodium 593.2, Carbohydrate 24.5, Fiber 2.2, Sugar 2.5, Protein 12.1

MEXICAN STREET CORN CHICKEN TACOS RECIPE



Mexican Street Corn Chicken Tacos Recipe image

These amazing Mexican Street Corn Chicken Tacos are the best chicken tacos you'll have ever had.

Provided by Camille Beckstrand

Categories     Main Course

Time 30m

Number Of Ingredients 22

1 Tablespoon olive oil
3 boneless, skinless chicken breasts ((about 1.5 pounds), cooked and shredded (or sliced))
1 teaspoon cumin
1½ teaspoons chili powder
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon pepper
2 Tablespoons olive oil
16 ounces frozen corn (1 bag)
3 Tablespoons mayonnaise ((I used light))
4 ounces crumbled Cotija cheese ((could also use Feta cheese))
2 Tablespoons lime juice ((fresh is best))
1 Tablespoon jalapeno pepper (finely chopped)
⅓ cup fresh cilantro (finely chopped)
2 Tablespoons red onion (finely chopped)
2 garlic cloves (minced)
½ teaspoon chili powder
salt and pepper, to taste
6 corn or flour tortillas
2 avocados (sliced)
Cotija Cheese (optional topping)
fresh cilantro (optional topping)

Steps:

  • In a skillet pan over medium heat, heat oil. Add cooked and shredded chicken, cumin, chili powder, garlic powder, salt, and pepper. Stir and cook until completely heated through and all the chicken is coated in seasonings. Remove from heat, cover with aluminum foil to keep warm, and set aside while you prepare the corn.
  • In another skillet (or you can use the same skillet you heated the chicken in), heat oil over medium heat.
  • Add frozen corn and let cook until corn starts to char, stirring occasionally (it took about 7-8 minutes before my corn was lightly charred).
  • While the corn is cooking, mix together mayonnaise, cheese, lime juice, jalapeno, cilantro, red onion, garlic, chili powder, salt, and pepper in a large bowl. When corn is done, gently fold it in with other ingredients.
  • Lay tortilla out on a plate. Top with 1/2 cup chicken, some Mexican street corn, sliced avocados, cotija cheese, and fresh cilantro.

Nutrition Facts : Calories 476 kcal, Carbohydrate 42 g, Protein 21 g, Fat 27 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 54 mg, Sodium 775 mg, Fiber 8 g, Sugar 2 g, UnsaturatedFat 18 g, ServingSize 1 serving

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