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 powder to each cup. Squeeze lime juice on top.
Place corn in a saucepan and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 2 to 3 minutes. Drain and return corn to saucepan.
Spoon 3/4 cup corn into 10 serving bowls; add 2 tablespoons butter to each and stir until butter is melted. Mix 1/4 cup lime juice and 1/4 cup crema Mexicana into each bowl; sprinkle a generous amount of chili powder over each. Season with salt.
Top each serving with 2 tablespoons cotija cheese and hot sauce; garnish with a lime wedge.
Note that this recipe's cooking method is for a gas stove. You
ack the husks for the corn to within 1-inch of
In a 4-cup plus glass bowl put butter, brown sugar, syrup and salt.
Microwave on High for 4 minutes, stirring twice while cooking.
Add soda and vanilla.
Stir.
Pour over popped corn in a large paper grocery sack.
Microwave on High one minute.
Shake. Microwave on High one more minute.\tShake.\tMicrowave on High for 30 seconds.
Shake, eat and enjoy!
Remove any dry outside leaves from corn husks.
Soak corn in cold water for 5 minutes.
Place ears of corn in a dish and cook on High in microwave for 12 minutes.
(For additional ears, allow 3 minutes cooking time on High for each ear of corn.)
Peel husks down from top of ear.
The silk will peel away with the husk.
Pound boneless meat on a smooth stone with a wooden mallet and add
sugar, pepper, salt, cayenne, and corn in a large skillet or frying pan
).
Heat olive oil in a skillet over medium-high heat
Mix all ingredients together in a large bowl and serve with tortilla or corn chips.
Can be chilled 24 hours before serving.
Mix the sour cream, mayo, green chilies, corn and cheese in a bowl.
Add shots of Tabasco to taste (at least 3 to 5).
Serve with Fritos Scoops.
Yummmm!
Bring a large pot of water to a boil and gently place ears of corn into the boiling water. Reduce heat to low and simmer until corn is very tender, 20 to 25 minutes.
Remove an ear of corn with tongs and spread about 1 tablespoon of mayonnaise all over the kernels. Squeeze about 1 tablespoon of margarine over the ear of corn in a zig-zag line, turning the ear as you squeeze. Generously sprinkle Parmesan cheese over the ear and dust with chili powder. Repeat with remaining ears of corn.
In large bowl combine all ingredients.
Saute onions in a skillet with a small amount of oil.
Add onions to the rest of the ingredients and mix well.
Pour mixture into a greased 13 x 9-inch pan or large casserole dish.
Top with cheese.
Bake in oven for 30 to 40 minutes or until firm at 350\u00b0.
Preheat oven to 400 degrees.
In mixing bowl, beat eggs lightly with wire.
whisk. Add corn, sour cream, peppers, cheese, cornmeal and soda. Mix all.
ingredients.
Add three tablespoons butter. In a nine-by-nine-inch pan or.
10-inch cast iron skillet, melt three tablespoons butter.
While pan is still hot, add batter and bake for.
20 to 25 minutes.
Whisk the eggs and milk together in a large bowl, then stir in the melted butter and the cookie mix in a jar. Stir well to make a soft dough. Cover and leave to rest for 30 mins.
Preheat the oven to 375\u00b0F. Divide and roughly shape the mixture into 14 circles, well-spaced on a large greased baking sheet. Bake for 14-16 mins until just golden. Leave on the baking sheet for 5 mins then transfer to a wire rack to cool completely.
ll.
Place dry ingredients in a separate large bowl and
Place shucked corn in a glass pie plate or dish with 1/2 inch of water. Microwave on high for 5 minutes or until tender-crisp. Cool slightly, cut corn from cob and place it in a bowl.
Add remaining ingredients, and season to taste. I like to zap this for a few minutes in the microwave and serve it warm. The hubs likes it cold with corn chips.
Sift
flour
with
corn
meal and sugar in large mixing bowl. Combine
eggs and milk in a separate bowl.\tMake a well in\tcenter of dry ingredients.
Add liquid ingredients all at once;
stir until
smooth, then add cheese, hot pepper, corn, bell
pepper and
onion.
Add
oil; stir that together.\tPour into an
iron skillet
and bake at 425\u00b0 for 20 to 25 minutes, until golden brown.
Cut; serve immediately.
Cook rice until done.
Add Mexican corn
and
cream
of mushroom soup.
Put all ingredients in a
casserole
dish
and stir to mix.
Sprinkle grated cheese on top.
Bake in moderate oven until cheese melts and begins to bubble.
Beat eggs until well mixed. Add other ingredients and mix well. Pour into a 2-quart casserole dish. Bake at 400\u00b0 for 30 minutes or until browned. (You can also bake this in a 13 x 9 pan.)