Spanish Corn Recipes

SPANISH CORN RECIPE - (4.2/5)

Steps:

• COMBINE ALL INGREDIENTS IN A PAN MIX WELL, HEAT AND SERVE

DECONSTRUCTED MEXICAN STYLE CORN

Steps:

• For the chipotle salt: Combine the chipotle powder and salt and store in an airtight container.
• For the corn: Heat a grill or grill pan over high heat until hot, and then add the corn and char on all sides, turning occasionally, until blackened in parts, 12 to 15 minutes. When cool enough to handle, cut the kernels off the cobs. Heat the oil in a saucepan over medium heat and saute the onions until translucent, about 5 minutes. Add the charred corn kernels and cook until warmed. Stir in 1/2 cup of the cheese, the mayonnaise, cilantro and lime zest. Season with 1/4 to 1/2 teaspoon of the chipotle salt. Sprinkle with the remaining 1/4 cup cotija cheese and more chipotle salt.

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 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.

MEXICAN CORN ON THE COB (ELOTE)

Steps:

• Preheat an outdoor grill for medium-high heat.
• Grill corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill. Roll the ears in melted butter, then spread evenly with mayonnaise. Sprinkle with cotija cheese and serve with a lime wedge.

SPANISH CORN WITH FISH STICKS

Steps:

• In a large skillet, saute onion and green pepper in butter until tender. Stir in the flour, salt, pepper and sugar until blended. Add tomatoes; bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat; simmer, uncovered, for 3-5 minutes or heated through, stirring occasionally. Stir in corn., Transfer to two greased 11x7-in. baking dishes. Cover and bake at 350° for 25 minutes. Uncover; arrange fish sticks over the top. Bake 15 minutes longer or until fish sticks are heated through.

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 GRILLED CORN

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Combine mayonnaise, lime juice, ancho chile powder, and smoked paprika in a bowl; whisk until smooth. Refrigerate until needed.
• Bring a large pot of salted water to a boil. Boil corn in the salted water for 5 minutes. Drain the corn.
• Place ears of corn on hot grill and cook until the kernels begin to brown and caramelize, 2 to 3 minutes. Turn the corn and continue to cook, turning ears after 1 to 2 minutes, until they are browned with slightly charred, caramelized spots.
• Generously brush corn with melted butter and ancho-lime mayonnaise until kernels are coated. Sprinkle ears with Cotija cheese and salt. Garnish with slices of lime.

MEXICAN CORN

Steps:

• Bring a large pot of salted water to a boil over high heat. Add corn and cook until tender, about 5 minutes. Drain.
• Place a thick wooden skewer or dowel lengthwise up through base of each ear of corn. Working with one ear at a time, spread 1 tablespoon mayonnaise over kernels. Using a spoon, sprinkle 1/2 cup queso fresco over mayonnaise. Season with cayenne pepper and serve with lime wedges.

(SPANISH) CORN

Steps:

• melt butter in medium saucpan.
• add rest of ingredients.
• simmer on low for 10 minutes.

LUBY'S CAFETERIA SPANISH INDIAN BAKED CORN

Steps:

• Preheat oven to 350°F.
• In a large skillet over medium heat, cook the bacon until crisp.
• Add the onion, celery and bell pepper.
• Sauté for 2 minutes until low heat.
• Set aside.
• In a medium size pan, melt the 1/4 pound of butter.
• Add the milk, corn, jalapenos, pimentos, salt and sugar.
• Heat the mixture over low heat.
• Add the bacon/vegetable mixture and 1 cup of the corn bread crumbs to the corn mixture.
• Heat well, stirring frequently.
• Transfer the mixture to an 8-inch square x 1 1/2-inch deep pan.
• Moisten the remaining corn bread crumbs with the remaining butter and sprinkle on top of the corn mixture.
• Bake in a preheated oven until the crumbs are light brown.

"QUICK ""SPANISH"" RICE WITH CORN"

Steps:

• In measuring cup, fill 2/3 c with tomato sauce, add water to equal a little over 1 cup.
• In med.
• saucepan, bring tomato sauce and water mixture to boil.
• Add rice, corn, chili powder and cumin.
• Cover, and remove from heat.
• Let stand 5 minutes until liquids have been absorbed Fluff with fork and serve.

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.