Pioneer Woman Mexican Street Corn Recipes

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STREET CORN QUESADILLA



Street Corn Quesadilla image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 1 to 2 servings

Number Of Ingredients 12

1/4 cup mayonnaise
2 large flour tortillas
1 cup shredded Monterey Jack cheese
1 cup frozen roasted corn, thawed
1/2 cup crumbled Cojita
1/2 small avocado, diced
2 tablespoons chopped jarred jalapenos
2 tablespoons chopped fresh cilantro
1 teaspoon ancho chile powder
1/4 cup jarred salsa, for serving
1/4 cup jarred salsa verde, for serving
Tortilla chips, for serving

Steps:

  • Place a skillet over medium heat.
  • Spread half of the mayonnaise on one of the tortillas and place in the hot skillet mayonnaise-side down.
  • Top with half of the Monterey Jack. Add the corn, Cojita, avocado, jalapenos and cilantro. Sprinkle over the ancho chile powder and remaining Monterey Jack.
  • Spread the remaining mayonnaise on the other tortilla, then place on top mayonnaise-side up, and press. Cook until the bottom tortilla is golden and crisp, 2 to 3 minutes, then flip the quesadilla and cook until the second side is golden, an additional 2 to 3 minutes.
  • Transfer the quesadilla to a cutting board and slice. Serve with the salsas and tortilla chips.

STREET CORN



Street Corn image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 45m

Yield 16 servings

Number Of Ingredients 12

4 dried guajillo chile peppers
1/2 cup olive oil
4 tablespoons ancho chile powder
4 tablespoons ground cumin
4 tablespoons whole coriander seed
2 tablespoons whole peppercorns
1 tablespoon kosher salt
2 teaspoons ground cinnamon
Juice of 2 limes
8 ears corn on the cob
Juice of 3 limes
3 cups cotija cheese

Steps:

  • For the spice mix: Cut the tops off the guajillo chiles, shake out the seeds, put the chiles in a bowl, cover them with boiling water and let them soak for about 30 minutes to rehydrate.
  • Drain the chiles, then put them in a blender with the oil, ancho chile, cumin, coriander, peppercorns, salt, cinnamon and lime juice and blend until combined.
  • For the corn: Prepare a grill for medium-high heat.
  • Cut the corn in half and brush with the spice mix. Cook until charred in spots and grill-marked, turning halfway through, about 6 minutes. Sprinkle with lime juice and cotija cheese.

MEXICAN STREET CORN LOADED TOTS



Mexican Street Corn Loaded Tots image

This is a version of tot-chos (tater tot nachos!) inspired by elote, the Mexican street corn that's covered in mayo, chili powder, Cotija and lime, that hits all the best flavor notes!

Provided by Molly Yeh

Time 2h5m

Yield 4 to 6 servings

Number Of Ingredients 18

One 1 3/4-pound bag frozen tater tots
Kosher salt and freshly ground black pepper
1/2 cup sour cream
1/2 cup mayonnaise
1 teaspoon chili powder, plus more for garnish
1/2 teaspoon kosher salt, plus more for garnish
Zest of 1 lime
2 ears yellow corn, kernels removed from the cob (or 1 1/2 cups frozen kernels)
8 ounces shredded mozzarella
6 ounces crumbled queso fresco
1/2 cup fresh cilantro, roughly chopped
1/2 bunch green onions, sliced
Pickled Red Onions, recipe follows
Lime wedges, for garnish
1 cup apple cider vinegar
2 tablespoons sugar
1 tablespoon kosher salt
1 large red onion, sliced thinly

Steps:

  • Preheat the oven to 450 degrees F.
  • Place the tots on a rimmed baking sheet lined with parchment paper, then sprinkle lightly with salt and pepper. Bake until golden and crispy, 25 to 30 minutes.
  • For the chili lime cream: Meanwhile, in a small bowl, combine the sour cream, mayonnaise, chili powder, salt and lime zest. Set aside.
  • For the loaded tots: Remove the tots from the oven, then add the corn and bake for an additional 6 minutes. Remove again and sprinkle all of the mozzarella and half of the queso fresco to cover. Bake until melty, 3 to 5 minutes.
  • Sprinkle with remaining queso fresco and add big dollops of the cream. Garnish with the cilantro, green onions, Pickled Red Onions, a dash of chili powder and salt. Squeeze fresh lime juice on top and enjoy!
  • Heat the vinegar, sugar, salt and 1 cup water in a small saucepan, stirring until the sugar and salt dissolve. Pour over the onions in a small jar. Let cool completely, then refrigerate.

MEXICAN SALAD



Mexican Salad image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 35m

Yield 6 servings

Number Of Ingredients 16

2 cups mayonnaise
1 cup milk
1 cup sour cream
1 tablespoon minced fresh parsley
1 tablespoon minced fresh cilantro
1 teaspoon chili powder
1/2 teaspoon cumin
A few dashes hot sauce, or to taste
1 clove garlic, grated
Salt and freshly ground black pepper
3 ears corn, shucked
3 heads green leaf lettuce, torn into chunks
2 cups halved red grape tomatoes
1/2 red onion, diced
1 cup grated Monterey Jack cheese
2 cups crushed-up tortilla chips

Steps:

  • For the dressing: Mix together the mayonnaise, milk, sour cream, parsley, cilantro, chili powder, cumin, hot sauce, garlic and salt and pepper to taste in a medium bowl. Set aside.
  • For the salad: Prepare a grill pan or grill for medium-high heat. Grill the corn until nice and golden, with good grill marks on the kernels, 10 to 12 minutes. Allow to cool a bit, then cut the kernels off the cobs.
  • Add all the salad ingredients to a bowl in layers: first the lettuce, followed by the tomatoes, corn, red onions, cheese and tortilla chips.
  • Pour the dressing into a small serving bowl and serve alongside the salad.

FRESH CORN CASSEROLE WITH RED BELL PEPPERS AND JALAPENOS



Fresh Corn Casserole with Red Bell Peppers and Jalapenos image

Try Ree Drummond's Fresh Corn Casserole with Red Bell Peppers and Jalapenos Food Network recipe for a spicy take on corn casserole.

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 7

8 ears corn (still in the husk)
2 red bell peppers, diced
2 fresh jalapenos, diced
1 cup heavy cream
1/2 cup milk
Salt and freshly ground black pepper
1 stick salted butter, cut into pieces

Steps:

  • Preheat the oven to 350 degrees F.
  • Remove the corn from the husks. In a large, deep bowl, slice off the kernels of corn with a sharp knife. Turn the knife to the dull side and scrape the cob all the way down to remove all the bits of kernel and creamy milk inside. (I do this inside the bowl because it goes everywhere if you cut it on a board.)
  • Add the red bell peppers, jalapenos, heavy cream, milk, salt to taste, a generous amount of pepper and butter and mix it well. Pour into a 9 by 13-inch baking dish. Bake until thoroughly warmed through, 30 to 45 minutes.

CHICKEN STREET CORN SKILLET



Chicken Street Corn Skillet image

Ree thinks this recipe-a riff on Mexican street corn that she's turned into a full meal with the addition of rice and chicken-is the perfect recipe to pass onto her daughter Paige, as everything goes into one pan to bake and is served straight away. What could be simpler?

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 25

3 cups shredded rotisserie chicken (from 1 large)
2 cups frozen, roasted corn with peppers and onions
4 ounces cream cheese, softened
1/2 cup mayonnaise
One 4-ounce can chopped green chiles, not drained
2 cloves garlic, pressed
2 green onions, sliced
2 tablespoons salted butter, melted
1 mounded tablespoon chili powder, plus more for sprinkling
1/2 cup plus 2 tablespoons sour cream
1/2 cup crumbled Cotija
1/2 cup chopped fresh cilantro
3 limes
One 8.8-ounce bag instant microwaveable Spanish rice, cooked according to package instructions
2/3 cup shredded pepper jack cheese
Warmed tortillas and tortilla chips, for serving
Tomato Avocado Salad, recipe follows
1 cup halved cherry tomatoes
1 avocado, diced
2 green onions, sliced thin
2 limes, juiced
2 tablespoons olive oil
Pinch kosher salt
Pinch freshly ground black pepper
1/4 cup chopped fresh cilantro

Steps:

  • Preheat the oven to 425 degrees F.
  • In a bowl, mix the chicken, corn, cream cheese, mayonnaise, green chiles, garlic, green onions, butter, chili powder, 1/2 cup sour cream, 1/4 cup Cotija and 1/4 cup cilantro. Juice in 1 lime and mix well.
  • Add the rice to a 10-inch ovenproof skillet or baking dish and spread to cover the bottom. Top with the chicken and corn mixture, spreading as needed. Top with the pepper jack cheese and a sprinkle of chili powder. Bake until bubbly and browned, 12 to 14 minutes.
  • Remove from the oven and top with the remaining 2 tablespoons sour cream, 1/4 cup Cotija and 1/4 cup cilantro. Cut the remaining 2 limes into wedges. Serve with the warmed tortillas, chips and lime wedges on the side, and with the Tomato Avocado Salad.
  • Add the tomatoes, avocado, green onions, lime juice, olive oil, salt and pepper to a bowl. Toss to combine. Garnish with the cilantro.

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