Mexican Lime Cream Corn Recipes

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MEXICAN STREET CORN RECIPE



Mexican Street Corn Recipe image

This Mexican Street Corn recipe is a common Mexican street food that is made by grilling corn on the cob and then coating it with a mixture made up of mayonnaise, sour cream, cotija cheese, chile powder, and lime. Also called elotes, this easy to make Mexican Corn On The Cob Recipe is a perfect appetizer or side dish for any outdoor gathering. In my version here, I made it two ways - (1) on the cob and (2) off the cob or in a skillet. They are both delicious and ready in less than half an hour.

Provided by Aysegul Sanford

Categories     Side Dish

Time 30m

Number Of Ingredients 8

6 medium-size ears of yellow corn on the cob
1 tablespoon vegetable oil or melted butter
¼ cup mayonnaise
¼ cup sour cream
½ teaspoon chile powder
1 tablespoon lime juice (plus wedges of a lime for serving)
½ cup crumbled cotija cheese
3 tablespoons fresh cilantro (chopped)

Steps:

  • To prep the corn: Fold the husk of each corn back leaf by leaf and tie them with kitchen twine. Lightly brush corn on the cub with oil.
  • Heat a grill pan or an outdoor grill. Grill corn, turning occasionally until it is browned in spots. Keep an eye on it as this happens rather quickly.
  • To make the sauce: Mix together mayonnaise, sour cream, chile powder, and lime juice in a bowl.
  • Brush each grilled corn the mayo mixture and sprinkle with cotija cheese. Garnish with cilantro and serve.
  • To prep the corn: Cut the corn off the cob. I used 6 ears to get about 4 1/2 cups. Alternatively, you can also use canned corn or frozen corn. If using frozen, you do not need to thaw it out.
  • Sauté corn: Heat oil in a skillet over medium-high heat. Stir in the corn, and stirring frequently, sauté for 5-7 minutes until it starts to char. If you are using frozen corn, you might need to cook a few minutes longer. Transfer to a bowl and set aside.
  • Make the sauce: Mix together mayonnaise, sour cream, chile powder, and lime juice in a bowl.
  • Assemble: Add in the mayo mixture into the sauteed corn. Give it a mix. Stir in the cotija cheese and sprinkle with cilantro. Serve in small bowls with wedges of lime on the side.

Nutrition Facts : Calories 172 kcal, Sugar 7 g, Sodium 233 mg, Fat 10 g, SaturatedFat 5 g, Carbohydrate 19 g, Fiber 2 g, Protein 5 g, Cholesterol 18 mg, ServingSize 1 serving

MEXICAN STREET CORN ELOTE CREAMED CORN



Mexican Street Corn Elote Creamed Corn image

Mexican Street Corn Elote Creamed Corn is a simple homemade creamed corn recipe perfect for a Mexican, BBQ or Southern soul food meal. Corn is cooked with jalapeno, chili powder, lime, milk, and butter for a simple side dish. #creamedcorn #elote #mexicanstreetcorn

Provided by Kim

Categories     Side Dish

Time 20m

Number Of Ingredients 12

1 pound corn kernels ((approximately 4 cups))
2 jalapeno peppers
3/4 cup heavy cream
3/4 cup whole milk
2 Tablespoons unsalted butter
2 Tablespoons sugar
1 Tablespoon cornstarch ((or 2 Tablespoons flour))
1 teaspoon chili powder
1 teaspoon salt
1 lime ((juice))
1/2 cup mozzarella cheese (or pepperjack, or Monterey jack)
1/3 cup cotija cheese (for topping)

Steps:

  • Dice the jalapeno peppers. Remove the seeds and white ribs inside if desired for less heat.
  • In a medium saucepan over medium heat, combine the corn, diced jalapeno, heavy cream, milk, butter, sugar, cornstarch, chili powder, and salt.
  • Stir and bring to a simmer over medium heat and cook until the sauce thickens, approximately 15 minutes. Remove from heat.
  • Add in the juice of the lime and mozzarella cheese and stir to melt the cheese. Season to taste with additional salt, chili powder, lime, or cheese as desired.
  • Top with the cotija cheese and serve warm.

Nutrition Facts : ServingSize 1 serving, Calories 291 kcal, Carbohydrate 23 g, Protein 7 g, Fat 21 g, SaturatedFat 12 g, Cholesterol 69 mg, Sodium 743 mg, Fiber 2 g, Sugar 9 g

CREAMED CORN WITH LIME



Creamed Corn with Lime image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 15

6 ears fresh corn, shucked, kernels removed and reserved, cobs reserved
2 cloves garlic
1 bay leaf
1 onion, quartered
1 tablespoon whole coriander seed
1 teaspoon kosher salt
Olive oil, for drizzling
1/4 pound thick-cut bacon, cut into lardons
1 cup minced yellow onion
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
Zest of 1 lime
2 tablespoons unsalted butter
1/2 cup sour cream or Greek yogurt
1/2 cup finely chopped fresh cilantro

Steps:

  • For the corn stock: Put the corn cobs, garlic, bay leaf, onion, coriander, salt and 2 quarts water in a large pot and bring to a boil. Reduce the heat to a simmer and cook to reduce the liquid to 2 cups, about 45 minutes. Strain and reserve, keeping the stock warm.
  • For the creamed corn with lime: Heat a large saucepan over medium heat and drizzle with olive oil. Add the bacon and cook, stirring as needed, until crisp and the fat is rendered, about 10 minutes. Add the onions, garlic and a pinch of salt and cook until the onions have softened, another few minutes. Add the reserved corn kernels, lime zest and corn stock, bring to a simmer and cook until the mixture thickens and reduces, 12 to 15 minutes. Remove the pan from the heat and stir in the butter, sour cream and cilantro. Taste and season with salt and pepper.

MEXICAN CORN



Mexican Corn 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     Side Dish     Vegetables     Corn

Time 20m

Yield 6

Number Of Ingredients 5

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, Carbohydrate 38.2 g, Cholesterol 61.4 mg, Fat 22.7 g, Fiber 4.5 g, Protein 8 g, SaturatedFat 13.4 g, Sodium 491.4 mg, Sugar 6.6 g

MEXICAN LIME-CREAM CORN



Mexican Lime-Cream Corn image

Here's a zesty Mexican take on traditional cream corn, with added zip provided by fresh lime juice and queso fresco cheese.

Provided by Cheri Liefeld

Categories     Side Dish

Yield 6

Number Of Ingredients 10

2 tablespoons butter, softened
2 teaspoons Gold Medal™ all-purpose flour
3 cups fresh whole kernel corn (cut from cob)
1 teaspoon ground cumin
1/2 cup whipping cream
1/2 cup low-fat (2% or 1%) milk
2 tablespoons fresh lime juice
Grated peel of 1 lime (1 teaspoon)
1/2 teaspoon salt
1/4 cup crumbled queso fresco cheese

Steps:

  • In small bowl, stir together butter and flour until paste forms.
  • In 2-quart saucepan, place corn, cumin, cream, milk, lime juice and peel. Heat to boiling. Add flour-butter paste; cook and stir until mixture thickens. Sprinkle with cheese.

Nutrition Facts : ServingSize 1 Serving

CREAMY CHILI-LIME CORN



Creamy Chili-Lime Corn image

This irresistible side is inspired by Mexican esquites-the popular street food of roasted corn tossed with lime, chiles and cheese. We seasoned the corn with chili powder and garlic, and then tossed with yogurt in place of Mexican crema.

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

1/2 cup loosely packed fresh cilantro leaves, chopped, plus more for garnish
1/3 cup 2-percent Greek yogurt
Zest and juice of 1/2 lime
Kosher salt
1 pound frozen corn, thawed (about 3 1/2 cups)
1 teaspoon chili powder, plus more for garnish
1 small clove garlic, finely grated
2 tablespoons unsalted butter
4 tablespoons grated Parmesan

Steps:

  • Whisk together the cilantro, yogurt, lime zest and juice, 1 teaspoon water and 1/2 teaspoon salt. Set aside.
  • Pat the corn dry with paper towels and toss with the chili powder and garlic in a medium bowl. Melt the butter in a large nonstick skillet over medium-high heat. Once the foam subsides, add the corn and cook undisturbed until it starts to brown slightly in some spots, about 2 minutes. Continue to cook, stirring, until warmed through, about 3 minutes.
  • Remove the skillet from the heat and stir in the lime-yogurt mixture, 3 tablespoons of the Parmesan and 1/2 teaspoon salt. Transfer to a serving dish and top with cilantro, the remaining 1 tablespoon Parmesan and a sprinkle of chili powder.

Nutrition Facts : Calories 200 calorie, Fat 9 grams, SaturatedFat 5 grams, Cholesterol 20 milligrams, Sodium 550 milligrams, Carbohydrate 26 grams, Fiber 3 grams, Protein 8 grams, Sugar 6 grams

MEXICAN-STYLE CREAMED CORN



Mexican-Style Creamed Corn image

A simple, tasty side dish for any Mexican entree. We like things a little spicier, so sometimes I add some salsa or minced jalapenos. ZWT Mid-West region (corn).

Provided by lazyme

Categories     Corn

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1 (10 ounce) package frozen whole kernel corn
1/4 cup sweet red pepper, chopped
1/4 cup reduced-fat cream cheese
1 tablespoon skim milk
1/4 cup green pepper, chopped
1/4 cup celery, chopped
1/4 cup green chili pepper, diced

Steps:

  • In a medium saucepan combine corn, green pepper, red pepper, celery, and 1/2 cup water.
  • Cook about 5 minutes or until corn is tender. Drain.
  • Stir in cream cheese, chili peppers, milk, 1/4 teaspoon salt, and dash pepper.
  • Heat through.

Nutrition Facts : Calories 113.8, Fat 3.3, SaturatedFat 1.8, Cholesterol 8.5, Sodium 55.1, Carbohydrate 19.6, Fiber 2.5, Sugar 1.2, Protein 4.5

MEXICAN STREET-CORN PALETA (CORN, SOUR CREAM AND LIME POPSICLE)



Mexican Street-Corn Paleta (Corn, Sour Cream and Lime Popsicle) image

Fany Gerson makes her paletas, Mexican fruit ice-pops, the traditional way: with real fruit for intense flavors. Although this flavor isn't traditional, it was inspired by esquites, a favorite Mexican street food of corn dressed with sour cream, lime and chile. To make it, infuse milk with fresh sweet corn and chile, and then blend it into a smooth base. Fold in some lime and sautéed corn for texture, and freeze for a rich, sweet-savory treat.

Provided by Francis Lam

Categories     snack, ice creams and sorbets, dessert

Time 9h45m

Yield About 20 3-ounce pops

Number Of Ingredients 10

4 cups whole milk
4 cups corn kernels (from 4 medium ears of corn; reserve the cobs)
1 serrano chile, halved
Kosher salt
1/2 cup plus 3 tablespoons sugar
1 cup sour cream
1/2 lime, zested and juiced
2 teaspoons butter
Chile powder (optional)
Popsicle molds or small glasses and Popsicle sticks

Steps:

  • Place the milk, 2 1/2 cups corn kernels, cobs, serrano chile, 1 teaspoon kosher salt and sugar in a stockpot. (If your corn is very sweet, reduce the sugar slightly.) Place over medium heat, stirring the bottom with a spatula. Bring to a simmer, and reduce the heat to maintain it; do not boil. Cook, stirring occasionally, until the corn is mostly tender, about 15 minutes from when it comes to a simmer.
  • Let cool for 10 minutes, and remove the corn cobs and serrano chile and reserve. Working in batches if necessary, blend the milk mixture in a blender until smooth. Blend in sour cream, lime zest, lime juice and more salt or sugar to taste. Transfer milk mixture to a bowl, add the corn cobs (and serrano, if you like) and chill at least four hours, preferably overnight.
  • Heat butter in a large sauté pan over medium-high heat until foamy. Add the remaining corn and a few pinches of salt. Sauté until the corn is nicely browned, 3 to 5 minutes. If the bottom of the pan is browning, stir in some water until it fully evaporates. Transfer to a bowl, chill and reserve.
  • Remove the cobs and serrano again and discard. Divide the sautéed corn among your Popsicle molds (about 1 tablespoon each if using 3-ounce molds). Divide the milk mixture into the molds. Give each a gentle stir to distribute the corn. Freeze for 50 minutes, or until just hard enough to stand the Popsicle sticks up, insert sticks and freeze until firm, at least 4 hours more. To unmold, dip the molds for a moment in hot water, and remove the paletas. Sprinkle with chile powder, if desired.

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