Churritos De Maiz Spicy Fried Corn Snack Recipes

SPICY FRIED CORN WITH BACON AND CHIPOTLE

Steps:

• Slice corn kernels off cob. Fry bacon in a large skillet over medium-high heat until crisp, about 5 minutes. If pan looks very greasy, spoon off some bacon fat if desired.
• Stir corn into skillet and cook for 3 minutes. Stir in chipotle and salt. Add 2 tablespoons water and cook, scraping up browned bits from bottom of pan, and simmering until thickened. Stir in cilantro and serve, topped with a dollop of sour cream if you like.

CHURRITOS DE MAIZ-SPICY FRIED CORN SNACK

Steps:

• In a bowl, mix the water or broth, ancho powder and salt. Gradually add in the masa harina and mix until dough forms. Cover and let rest for 20 minutes.
• Fill a disposable pastry bag with masa and cut off the tip. In a heavy pan, preheat your oil to 350 to 365 degrees F. Line a baking sheet with paper towels and set near pan of oil. Now you can pipe in one continuous piece of masa or you can pipe in a 2 inch section and quickly cut with knife. I tried both methods and the 2 inch section worked best for me.
• Fry about 12 to 15 churritos at one time for 4 minutes or until crispy and medium/dark golden brown in color. Drain onto lined baking sheets and season with chile limon powder while they are still warm. Toss to combine. Continue frying until they are all done. Cool completely before storing in an airtight storage bag. They will keep for 3 to 5 days at room temperature. Yields about 2 1/2 cups.