MEXICAN GRILLED CORN RECIPES RECIPES

MEXICAN CORN RECIPE | ALLRECIPES

Mexican Corn Recipe | Allrecipes image

This recipe was given to me by my aunt in Texas, where they like everything hot! Now, my family wants it for holidays, barbeques, or just by itself.

Provided by KBALDRIDGE

Categories Corn Side Dishes

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 6 servings

Number Of Ingredients 5

Ingredients

2 (15.25 ounce) cans whole kernel corn, drained
1 (8 ounce) package cream cheese
¼ cup butter
10 jalapeno peppers, chopped
1 teaspoon garlic salt

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.

Nutrition Facts : Calories 359.3 calories, CarbohydrateContent 38.2 g, CholesterolContent 61.4 mg, FatContent 22.7 g, FiberContent 4.5 g, ProteinContent 8 g, SaturatedFatContent 13.4 g, SodiumContent 491.4 mg, SugarContent 6.6 g

GRILLED MEXICAN STREET CORN SALAD RECIPE | JEFF MAURO ...

Grilled Mexican Street Corn Salad Recipe | Jeff Mauro ... image

Provided by Jeff Mauro, host of Sandwich King

Categories side-dish

Total Time 30 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 16

Ingredients

Neutral oil, for the grill grates
6 ears corn, shucked
4 scallions
2 jalapenos
1 red bell pepper
1/3 cup sour cream
1/4 cup mayonnaise
1 teaspoon chipotle chile powder
Zest and juice from 1 lime
1 clove garlic, grated on a rasp grater
One 15-ounce can black beans, drained and rinsed
1 cup grated Pecorino-Romano cheese
Kosher salt and freshly cracked black pepper
Hot sauce, as needed, optional
1/4 cup chopped fresh cilantro
8 slices crispy bacon, cooked using the Mauro Method and crumbled (see Cook's Note)

Steps:

Preheat a grill to high heat. Oil the grates well.
Put the corn, scallions, jalapenos and bell pepper directly on the grates. Grill, turning, until charred on all sides, 2 to 3 minutes for the scallions, 5 to 8 minutes for the peppers and 8 to 10 minutes for the corn; set aside to cool.
In a medium bowl, add the sour cream, mayo, chipotle chili powder, lime zest and juice and garlic and mix to combine.
Slice the corn kernels from the cobs. Remove the ribs and seeds from the red pepper and cut into small dice. Chop the scallions and dice the jalapenos (seeds and ribs removed to taste). Put the corn, red pepper, jalapenos, scallions and beans in the bowl with the dressing and mix to combine while the veggies are still slightly warm. Sprinkle the Pecorino-Romano over the salad. Season with salt and pepper and add a dash of hot sauce if desired. Top with the cilantro and crispy bacon and serve immediately slightly warm, or refrigerate until ready to serve.

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