Recipes for "mexican street corn"

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Roast corn, in husks, directly on the oven rack 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, lime juice, and chili powder.

Gather all ingredients.

Melt butter in a skillet over medium-high heat. Add corn, jalapeño, and garlic; sauté until charred, 8 to 10 minutes.

Remove from the heat and stir in cotija cheese, mayonnaise, cilantro, lime juice, and chili powder.

Serve warm.

Whisk yogurt, lime juice, and cilantro together in a small bowl until well combined; set aside.

Melt butter in a large skillet over medium heat. Add corn, jalapeño, chili powder, garlic powder, cumin, and salt; cook and stir until corn starts to brown, 7 to 8 minutes. Off heat, stir in yogurt mixture and cotija cheese until incorporated.

Transfer dip to a slow cooker to keep warm.

Once the grill is hot, clean the grates.

Meanwhile, whisk together the crema, mayonnaise, cilantro, garlic, chipotle pepper, lime zest, and lime juice. Taste and season the mixture with salt if needed. Set aside.

Crema and cotija cheese have a little salt already, so add extra judiciously.

Place the husked corn directly onto grill grates. Grill the corn for about 3 minutes, undisturbed, or until kernels begin to turn golden brown and look charred. Turn over and repeat. When all sides are browned, remove from the grill onto a plate.

Using a brush or a spoon, coat each ear of corn with the crema mixture. Sprinkle with crumbled cojita cheese. Sprinkle with additional chipotle pepper, if desired. Serve immediately with extra lime wedges.

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Whisk mayonnaise, lime juice, and chili powder together in a bowl until combined; set aside.

Heat a large cast-iron skillet over medium-high heat. Add corn; cook without stirring for 5 minutes. Toss with a spatula; continue cooking until starts to brown, about 3 minutes more. Remove from heat.

Stir mayonnaise mixture into corn until evenly coated; stir in cilantro. Top servings with cotija cheese.

Heat oil on high heat in a large, cast iron pan. When the oil is almost smoking hot, add half of the frozen corn (not defrosted) to the pan. Spread it out in the pan and let sear.

Stir occasionally, until most of the corn kernels have browned a little on at least one side. You'll know the corn is ready when some of the kernels start "popping".

Remove the corn from the pan to a bowl, and repeat with the remaining frozen corn kernels.

Mix the corn with the mayonnaise and set aside.

Preheat oven to 350°F. Spread the tortilla chips out on a large sheet pan and place in the oven for 10 minutes, until lightly browned.

While the tortilla chips are toasting, make the cheese sauce. Set up a double boiler with an inch of water in the lower pan.

If you don't have a double boiler, place an inch of water in a small saucepan and place a metal bowl over it so that steam from the boiling water below heats the bottom of the bowl. Do not let the bowl touch the water.

Place the grated monterey jack cheese in the top pan or bowl of the double boiler. Mix with the cornstarch. Pour in the cream and milk (can use half and half if you want). Add the minced garlic.

Heat the water in the double boiler to a boil. Let the cheese gently melt, stirring occasionally, until the sauce is smooth.

Once the tortilla chips are lightly browned, remove them from the oven. Transfer to a large serving platter.

Pour the cheese sauce over the chips. Sprinkle the top with the toasted corn. Sprinkle with cotija cheese crumbles. Sprinkle with chipotle chili powder. Drizzle with the crema or diluted sour cream. Sprinkle with cilantro.

Sprinkle with a little lime juice and serve immediately with lime wedges.

Add corn with liquid to a saucepan; bring to a boil over high heat and simmer until hot. Drain; return corn to the saucepan.

Stir in cotija cheese, mayonnaise, lime juice, butter, and chili powder; transfer to a serving dish and garnish with cilantro.

Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Cut eggs in half lengthwise.

Remove yolks to a small mixing bowl; mash with a fork. Add in Mexican street corn dip, mayonnaise, and lime juice. Stir together with a fork until fairly smooth; stir in 2 teaspoons of cotija cheese.

Fit a piping bag with a coupler and a tip with a fairly large opening. Drop piping bag into a tall glass and fold edges down around the glass. Spoon egg yolk filling into the bag. Gather edges and twist together. Pipe filling into egg whites. Alternately, spoon filling into a resealable plastic bag, press to remove excess air, and reseal. Cut one corner of bag off, and pipe filling into egg whites. Or, simply spoon filling into egg whites.

Sprinkle remaining cotija cheese over eggs; scatter on onion slivers and cilantro. Sprinkle with Tajin® seasoning and serve.

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.

Slice corn kernels from corn cobs into a bowl; set aside.

Heat olive oil in a large skillet over medium high heat and add corn once the oil is hot. Press and pat down into an even layer, and let cook for about 2 minutes without stirring, until the corn begins to brown and starts to pop.

Add salt, cayenne, black pepper, chili powder, oregano, and red onion. Cook, stirring, until corn is no longer raw but not yet beginning to soften, about 2 minutes. Turn off the heat, and let cool to room temperature in the pan.

Add cream cheese, mayonnaise, sour cream, cotija cheese, and garlic powder to a bowl; stir together with a spatula until combined. Add corn mixture, lime juice, and cilantro; stir until evenly combined. Cover and refrigerate until thoroughly chilled, at least 1 hour.

Meanwhile, for the garlic fresno chili oil combine avocado oil, garlic, Fresno chili, salt, and smoked paprika in a blender cup; blend until very smooth. Strain through a fine mesh sieve into a small bowl and reserve until needed. This will make more than you will need, and the extra chili oil can be stored in the refrigerator to use in other recipes.

Remove dip from the refrigerator, stir, and taste for seasoning. Squeeze in more fresh lime juice, and add more salt if needed. Stir and transfer into a serving bowl. Sprinkle the top with a little grated cotija cheese, drizzle with 1 to 2 tablespoons garlic chili oil, and more diced red onion and chopped cilantro if desired.

Run a knife down the ears of corn to remove the kernels.

Heat oil in a nonstick skillet over medium-high heat. Add corn kernels. Sprinkle with chili powder, cumin, salt, and pepper. Stir in 3 tablespoons cotija cheese and yogurt. Mix well. Squeeze juice from 1/2 of the lime on top. Continue to stir until kernels are cooked through, about 8 minutes total.

Cut remaining 1/2 lime into wedges. Serve corn topped with remaining 1 tablespoon cheese, chopped cilantro, and lime wedges.

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in rotini and return to a boil. Cook, uncovered, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes. Drain; cool completely, about 15 minutes. Toss with 1 tablespoon olive oil.

Stir sour cream, mayonnaise, lime juice and zest, remaining 1 tablespoon olive oil, garlic powder, black pepper, chili powder, salt, cayenne pepper, and paprika together in a large bowl.

Stir in corn, tomatoes, cucumber, cilantro, and jalapeño, then mix in rotini. Cover and refrigerate until ready to serve. Just before serving, add cotija cheese and toss to combine.

Melt Country Crock in a large nonstick skillet over high heat. Working in batches if necessary to avoid overcrowding the skillet, add corn and salt. Cook and stir until slightly charred, about 5 minutes. Add jalapeños, garlic, and cumin; cook until fragrant, about 1 minute.

Stir in mayonnaise, cilantro, cotija cheese, and lime juice. Serve warm or at room temperature.

Whisk together mayonnaise, cotija cheese, cilantro, garlic, lime juice, chili powder, hot pepper sauce, and cumin for dressing in a large bowl. Season with salt and pepper.

Add chicken, corn, and olives to dressing and toss to coat.

Divide lettuce among 4 bowls and scoop chicken mixture over top. Garnish each salad with avocado slices, cotija cheese, and a cilantro sprig.

Preheat an air fryer to 370 degrees F (190 degrees C). Separate out 1/2 cup corn and set aside; pour remaining corn into the bowl of a food processor. Add flour, egg, sour cream, and mayonnaise. Pulse until mixture is incorporated.

Pour contents of the food processor into a mixing bowl. Add reserved 1/2 cup corn, onion, cheese, cilantro, lime juice, chili powder, salt, and granulated garlic. Mix well.

Place a perforated parchment liner into the air fryer. Using a scoop, place 2-tablespoon dollops of fritter mixture into the basket. Air-fry fritters for 12 minutes, flipping at the halfway mark.

Mix sour cream and lime juice together. Drizzle over cooked Mexican street corn fritters.

1. Mix the spices. In a bowl, combine the chili powder, paprika, cayenne, and a pinch of salt.

2. Heat the olive oil in a skillet over medium-high heat. Add the onion and cook until soft, 5 minutes. Add the corn, garlic, 1 teaspoon of the spice mix, and season with salt and pepper. Cook until the corn is softened, 5 minutes.

3. Reduce the heat to low. Mix in the cream cheese until melted and creamy. Stir in the sour cream. Cook until warmed throughout. If desired, thin the dip with milk.

4. In a separate skillet, melt the butter until golden. Mix in 3 teaspoons of the spice mix, plus a pinch of chili flakes and salt. Cook another minute, then remove from the heat.

5. Mix the mayo and lime juice with a pinch of salt.

6. Spoon the dip into a wide serving bowl. Top with grilled corn and drizzle the mayo and spicy butter over the corn. Sprinkle on the cheese and cilantro. Serve with lots of chips for scooping!

Preheat the oven to 425 degrees F (220 degrees C) and line a sheet pan with foil.

Slice cauliflower top to bottom into 4 “steaks” about 3/4-inch thick. Reserve any extra cauliflower pieces for another use.

In a small bowl, combine melted butter, Tajin, chipotle chili powder, and artificial sweetener. Brush both sides of the cauliflower with butter mixture and place in the prepared pan.

Roast in the preheated oven for 8 to 10 minutes, turn, and continue roasting until cauliflower is just tender, 8 to 10 minutes more. See Note.

Roughly chop roasted cauliflower and divide evenly into 4 serving glasses or cups. Stir in chopped cilantro, and drizzle lime juice over each cup of roasted cauliflower.

Stir together crema and mayonnaise, and pour equal portions over each cup. Top each cup with 1 tablespoon crumbled Cotija, or to taste.

Garnish with additional cilantro and place a lime wedge on each cup, if desired. Serve warm, as an appetizer or snack.

If you have pre-cooked, peeled and deveined shrimp you can skip to the next step. If you are working with raw shrimp, peel and devein them.

If you have a little extra time and want your shrimp to be extra good, put the shells in 6 cups of cool salted water, bring to a boil, then strain the shell stock into a separate pot and cook the shrimp in that liquid.

If you want to skip that step, just bring a medium pot salted water to a boil (a Tbsp salt for 2 quarts of water), add the shrimp, and cook for 2-3 minutes, until just cooked through. Reserve a cup of the cooking water and chill it.

Cut half of the shrimp into large chunks, leaving the other half whole (for a more attractive presentation).

Simply Recipes / Ciara Kehoe

Put the chopped shrimp in a bowl with the chopped onions, cucumber, celery, jalapeño, tomatoes, ketchup, cilantro, lime juice, and hot sauce. Gently stir to combine. Chill.

Once the cooking water has cooled at least to room temperature, add a little at a time to the shrimp cocktail, until the shrimp cocktail is the consistency you want (use clam stock or lightly salted water—a third of a teaspoon of salt dissolved into a cup of water—if you are starting with already cooked and peeled shrimp).

Simply Recipes / Ciara Kehoe

To serve, add salt and more hot sauce to taste and gently mix in the chopped avocados. Dip the whole shrimp in the cocktail and arrange them on top.

Serve in parfait glasses or in small bowls with tortilla chips on the side.

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Simply Recipes / Ciara Kehoe