MEXICAN CUP RECIPES
ELOTES (MEXICAN CORN IN A CUP) RECIPE | ALLRECIPES
I grew up just outside of a Mexican border town, and at least twice month my grandmother would take me across the border to do some shopping. I remember the food stands found at every corner street and almost all of them sold elotes. It was one of my favorite vendor foods. Every time I make it, I am reminded of my childhood.
Provided by Kelsie
Categories Corn Salad
Total Time 15 minutes
Prep Time 10 minutes
Cook Time 5 minutes
Yield 4 cups
Number Of Ingredients 5
Steps:
- Heat corn in a skillet over medium heat until steaming, about 5 minutes. Remove from heat and drain water.
- Fill several cups or mugs halfway with the corn. Add 1 tablespoon mayonnaise, 1 tablespoon Parmesan cheese, and 1 to 2 teaspoons chile-lime seasoning to each cup. Squeeze lime juice on top.
Nutrition Facts : Calories 294.1 calories, CarbohydrateContent 41 g, CholesterolContent 9.6 mg, FatContent 14.4 g, FiberContent 4.1 g, ProteinContent 7.7 g, SaturatedFatContent 2.9 g, SodiumContent 1188.6 mg, SugarContent 6.7 g
COPYCAT RESTAURANT STYLE MEXICAN RICE - LET'S DISH RECI…
This easy to make side dish tastes just like the rice from your favorite Mexican restaurant.
Provided by Danelle
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield 4
Number Of Ingredients 11
Steps:
- Melt butter in a large saucepan over medium heat. Add rice and cook, stirring constantly, until just golden. Add garlic, cumin, chili powder, pepper and cayenne and cook a few minutes more.
- Stir in onions and cook until onions are tender. Stir in tomato sauce and chicken broth and bring to a boil.
- Reduce heat to low. Cover and simmer for 20-25 minutes, or until rice is tender. Fluff with a fork. Stir in cilantro.
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