In a medium bowl, combine corn kernels, mayonnaise, sour cream, lime juice, chili powder and cayenne. Garnish with queso fresco and chopped cilantro.
Preheat grill on high heat.
Brush corn with vegetable oil. Grill corn, turning every 2-3 minutes, until slightly charred on all sides. Cool and cut corn kernels off cob.
In a medium bowl, combine corn kernels, mayonnaise, sour cream, lime juice, chili powder and cayenne. Garnish with cojtija cheese and chopped cilantro.
Grill, roast or broil corn to your liking.
Spread cooked corn with a thin layer of mayonnaise or sour cream, then roll in cheese to coat.
Sprinkle with cayenne.
Squeeze lime juice from wedges to taste. Enjoy!
Cut the corn off the cob, and spread
eat the broiler. Brush the corn on all sides with the
igh heat until shimmering. Add corn kernels, season to taste with
Mix corn - jalapeno and butter, then roast until slightly charred -- 450-425. (Fresh works best but frozen or canned ok).
Mix all other ingredients.
Add corn mixture and refrigerate 2-6 hours or overnight for best flavor.
Omit the mayonnaise and top your tacos, serve as a salsa or side dish -- so good.
Mix tomatoes with green chile peppers, Mexican-style corn, yellow and white corn, white corn with chipotle peppers, cucumber, red bell peppers, cilantro, red onion, and lime juice together in a large bowl.
Drizzle olive oil on the ears of corn and brush to coat. Season with salt and paprika.
Broil 3-4 minutes on each side, turning 3-4 minutes until lightly browned and some of the kernels begin to char.
Mix the \"mayo\" by combining the yogurt, chipotle, and lime juice, seasoning to taste.
Drizzle mayo onto the \"grilled\" corn and garnish with cilantro. Enjoy!
Heat corn and chili in saucepan.
Pour into greased 8 x 12-inch baking dish.
Mix muffin mix as on package, using egg and milk.
Spread mixture as evenly as possible over chili.
Bake at 450\u00b0 for 15 minutes or until golden brown.
Makes 4 to 6 servings.
Combine cilantro, lime juice, olive oil, onion powder, parsley, garlic powder, ground cumin, and chili powder in a bowl.
Bring water to a boil over high heat. Stir in rice and salt. Reduce heat and cover; simmer for 15 minutes, stirring occasionally. Stir in cilantro mixture and Mexican-style corn; simmer over low heat, covered, until corn is heated through, about 5 minutes.
Stir the yellow and white corn, Mexican-style corn, sour cream, mayonnaise, green onion, green chiles, adobo seasoning, seasoned salt, chili powder, and minced garlic together in a bowl. Add the Mexican cheese blend, and stir until evenly mixed. Cover with plastic wrap. Refrigerate overnight before serving.
ooked rice, cream-style corn, mexican-style corn, whole kernel corn, Rotel tomatoes with
lack beans, tomatoes, Mexican-style corn, and white corn into the cream cheese
sour cream, black beans, Mexican-style corn, red bell pepper, green onions
In a medium-size mixing bowl, combine Mexican-style corn, green chilis, green onions, sour cream, jalapeno pepper, mayonnaise, and cheddar cheese. Mix well. Cover and refrigerate until ready to serve.
Mix Mexican-style corn, Cheddar cheese, sour cream, mayonnaise, green chiles, jalapeno peppers, green onions, and white sugar together in a bowl. Chill dip for 1 hour.
HOW EASY IS THIS :-).
After cubing the cream cheese, mix all ingredients in large microwave-safe bowl and nuke until melted, stirring occasionally.
Great served hot or cold, out of the fridge.
gainst the grain.
Heat corn tortillas on the grill or
/2 Mexican cheese on top of hamburger.
Drain corn and
Combine vegetable broth, corn, black beans, and salsa in a pot over medium-high heat. Bring to a boil and cook until heated through, about 5 minutes.
Crush tortilla chips into individual bowls and top with Mexican cheese. Ladle soup over chips and cheese.