MEXICAN CANNED CORN RECIPE RECIPES

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BEST MEXICAN CORN SALAD RECIPE - HOW TO MAKE ... - DELISH



Best Mexican Corn Salad Recipe - How to Make ... - Delish image

An easy recipe for eloté-inspired Mexican corn salad from Delish.com.

Provided by Lindsay Funston

Categories     low sugar    nut-free    vegetarian    Cinco de Mayo    Fourth of July    picnic    lunch    salad    side dish

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 7

6

ears corn

Kosher salt

1/2 c.

mayonnaise

1/4 c.

cotija cheese or feta, plus more for garnish

Juice of 2 limes

2 tbsp.

chopped fresh cilantro, plus more for garnish

1 tbsp.

chili powder, plus more for garnish

Steps:

  • Using a sharp knife, carefully cut corn kernels off cob. Add about 1/2" water to a medium saucepan and salt well. Bring to a simmer. Add corn, cover, and cook until corn is tender, 3 to 4 minutes. Drain and pat dry. In a serving bowl, toss corn with mayonnaise, cotija, lime juice, cilantro, and chili powder. Season generously with salt. Top with more cotija, cilantro, and a sprinkle of chili powder before serving.

MEXICAN STREET CORN CASSEROLE - LET'S DISH RECIPES



Mexican Street Corn Casserole - Let's Dish Recipes image

Corn is smothered in a mixture of sour cream, mayonnaise and spices, then baked until hot and bubbly in this baked version of Mexican street corn.

Provided by Danelle

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 6

Number Of Ingredients 10

24 ounces frozen corn, thawed
1/4 cup mayonnaise
1/3 cup sour cream
1 tablespoon lime juice
1 teaspoon chili powder
1/2 teaspoon garlic salt
Pinch of cayenne pepper
Salt and pepper, to taste
4 ounces crumbled queso fresco or cotija cheese
2 tablespoons chopped fresh cilantro, for garnish

Steps:

  • Preheat oven to 350 degrees. Lightly grease a 2-3 quart casserole dish.
  • In a large bowl, mix together corn, mayonnaise, sour cream and lime juice. Add chili powder, garlic salt, cayenne and mix well. Season with salt and pepper, to taste. Stir in half of the queso fresco or cotija.
  • Bake for 30-35 minutes, or until heated through and bubble. Before serving, sprinkle with remaining cheese and chopped cilantro.

Nutrition Facts : Calories 261 calories, CarbohydrateContent 28 grams carbohydrates, CholesterolContent 25 milligrams cholesterol, FatContent 15 grams fat, FiberContent 3 grams fiber, ProteinContent 8 grams protein, SaturatedFatContent 5 grams saturated fat, ServingSize 1, SodiumContent 416 grams sodium, SugarContent 5 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 8 grams unsaturated fat

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