Mexican Style Creamed Corn Recipes

MEXICAN STREET CORN ELOTE CREAMED CORN

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.

MEXICAN STYLE CORNBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish or a cast iron skillet.
• In a small bowl, beat eggs. Mix in corn oil and buttermilk. Stir in 1 cup shredded cheese, creamed corn, onion, and jalapenos.
• In a large bowl, whisk together cornmeal, flour, baking powder, soda, and salt. Stir the egg mixture into the dry ingredients. Mix well. Pour batter into prepared pan. Sprinkle remaining 1/2 cup cheese on top.
• Bake for 30 to 35 minutes until center is set and top is golden brown.

MEXICAN-STYLE CREAMED CORN

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.

MEXICAN CREAMED CORN

Steps:

• In a medium saucepan, heat oil over medium and cook jalapeno and shallot, stirring, until softened, 2 to 3 minutes. Add corn kernels and pulp and 1 cup water. Cook, stirring, until corn is tender, 5 to 7 minutes.
• Remove from heat, stir in yogurt, and season with salt and pepper. Top with feta and cilantro.

MEXICAN CORN

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.

MEXICAN-STYLE CREAMED CORN

Steps:

• If using bacon, gently cook in a heavy-bottomed 4qt.
• pot over medium heat until it just begins to turn crispy, about 8 minutes Remove the bacon with a slotted spoon and reserve.
• Remove some of the bacon fat so only about a T.
• remains.
• If your using butter, simply melt in the pot Stir in onion, garlic and chiles into the bacon fat or butter and cook over medium heat, stirring every couple of minutes until the onion is translucent but not browned, about 6 min.
• Add the tomatoes, cream, reserved bacon and the corn kernels.
• Simmer this mixture for about 10 minutes, until corn is heated through.
• Stir in cilantro and cook for 2 minutes more.
• Season to your taste with salt and pepper and serve immediately.

MEXICAN-STYLE CREAMED CORN

Steps:

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