How To make Mexican Corn Stew
15 oz Kidney beans canned
1/4 c Barley, dry
1 T Olive oil
2 c Onion chopped
3 T Garlic clove minced
1 lb Carrots package
3 ea Celery, 1 stalk
7 c Vegetable Broth canned
2 ea Pepper red
3 1/2 c Corn,frozen
2 t Cumin seed, ground
2 t Coriander, ground
1/2 t Cayenne pepper
5 oz Tortilla Chips
3 T Parsley dried
1 ea Fresh jalapenos
16 oz Tomato canned
Seed and dice the jalapeno peppers. Dice the tomatoes. Thinly slice carrots and celery stalks. Seed and dice red peppers. Crush 2 cups of corn chips(optional). In large fry pan over medium high heat saute the onions and garlic for 5 minutes. Add jalapenos, carrots, celery, bell peppers and all spices. Stir frequently to blend the flavors. Continue cooking for 3 more minutes stirring frequently. Add rest of the ingredients (except chips), lower to low heat, cover and cook for about 2 hours. Put in warmed bowls, top with crushed chips and salsa if desired.
How To make Mexican Corn Stew's Videos
Mexican Street Corn Soup
Why settle for the same old soup? Bring a taste of Mexico to your kitchen with this spicy Street-style Corn Soup, uniquely flavoured with our tasty Taco Spice.
Potato Corn Chowder: the perfect summer soup! | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
▢2 slices thick cut bacon diced
▢1 medium onion diced
▢1 stalk celery sliced
▢1 teaspoon minced garlic
▢1 teaspoon salt
▢1/2 teaspoon dried thyme
▢1/4 teaspoon black pepper
▢3 cups low sodium chicken broth
▢4 medium potatoes diced
▢3 cups fresh or frozen corn
▢3/4 cup whole milk or cream
▢2 tablespoons corn starch
▢cheese, green onions, bacon bits as desired for serving
Instructions
In a large soup pot over medium-high heat, cook bacon until browned.
Add onion and celery, cooking and stirring until the onion starts to brown. Add garlic, salt, thyme and pepper and cook 1 minute.
Stir in broth, scraping the bottom of the pot to remove any browned bits.
Add potatoes and corn. Stir, bring to a simmer, and reduce heat to medium.
Cover and cook for 15-20 minutes until potatoes are tender. Reduce heat to low.
Combine milk and corn starch and gradually whisk into soup mixture, a little at a time, until thickened slightly.
Serve as desired.
Mexican Street Corn - Coctel de Elote - Mexican Food
#getmyfatpantson
One of my favorite street foods to eat in Mexico is the Elote's (corn) you find on the street corners. It reminds me a warm summer day walking the streets of Tijuana. It's an awesome treat to eat, sweet, spicy and savory. Once you make these you will be craving them all the time. This recipe is really simple to make.
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Coctel de Elote recipe:
Ingredients:
Fresh Corn
Cotija cheese
Mayonnaise
Mexican hot sauce of your choice
Tajin or chili seasoning of your choice
Cooking Instructions:
Boil the corn for 8 minutes or grill for 4 minutes per side flipping every minute to prevent burning.
Slather the corn with mayonnaise on all sides.
Over a plate of cotija cheese spoon the cheese over the corn.
Sprinkle the chili seasoning over the corn
and finish off by drizzling hot sauce all over the corn.
Or you can cut the kernels off the corn.
Place all of the ingredients in a bowl, mix well.
Serve in a cup.
Enjoy!
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00:00 Intro and Ingredients
01:46 Assembling the cocktail
04:31 Serving the cocktail
05:05 Taste Test and Outro
Summer Corn and Chicken Chowder
To get this complete recipe with instructions and measurements, check out my website:
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What's For Dinner? | Mexican Street Corn Soup | National Soup Month!
#whatsfordinner #nationalsoupmonth #mexicanstreetcorn #jessandtheboys #souprecipes
This soup is amazing! It's sweet, spicy, creamy & crunchy all in one... so delicious!
Ingredients:
- 1 Tbsp. butter
- 2 Tbsp. flour
- 3 tsp. sugar
- 2 tsp. chili powder
-1 tsp. cumin
- 1 Tbsp. minced garlic
- 1 Tbsp. lime juice
- 1 (12oz) bag frozen corn
- 1 (32oz) carton chicken broth
- 1 C. heavy cream
- 6 pickled jalapeno slices (can adjust to taste)
- 1/2 medium sweet onion, chopped
- handful of cilantro
- S&P to taste
For Garnish:
- bacon
- cotija cheese
- sour cream
- more cilantro
Directions:
- In a large pot, melt butter. Add in chopped onion & jalapeno. Cook until onions are translucent.
- Add in spices, sugar and flour. Cook for a few minutes, stirring, to cook off raw flour.
- Add in about 1/2 cup of the chicken broth, stir until flour is well combined.
- Add cilantro & lime. Blend until smooth, if desired.
- Return to pot. Add in corn, remaining chicken broth & cream.
- Simmer until corn is cooked & everything is heated through.
Top off your bowl with sour cream, cheese, bacon & cilantro. Enjoy!
Don't forget to check out these amazing soups, as well! ????????
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Mexican Corn Soup
This Mexican Corn Soup is packed full of fresh ingredients and a blend of delicious spices. Dairy-free, low in calories, and ready in 30 minutes, it's a satisfying soup the whole family will love!
Recipe --