How To make Mexican Style Creamed Corn
10 oz Pkg frozen whole kernel Corn
1/4 c Chopped sweet Red Pepper
1/4 c Cream Cheese (reduced cal.)
1 T Skim Milk
1/4 c Chopped Green Pepper
1/4 c Chopped Celery
1/4 c Diced green Chili Peppers
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. ********************************************************* Per serving: 94 calories, 4 g protein, 17 g carbohydrates, 3 g fat, 0 mg cholesterol, 215 mg sodium, 144 mg potassium.
How To make Mexican Style Creamed Corn's Videos
Mexican Cornbread -- Best Southern Recipe
Mexican Cornbread -- Best Southern Recipe
Marie shows you how to make a fantastic Mexican Cornbread recipe.
Mexican Cornbread
1 cup self rising cornmeal
½ cup self rising flour
¼ cup milk
2 eggs
½ can cream corn (about 8 oz.)
1 small can green chilies (about 6 oz.)
2 green onions sliced
2 cups shredded cheddar cheese
1 small bell pepper diced (optional)
Mix the cornmeal, flour, milk, eggs and cream corn in a medium bowl.
Add the green chilies, green onions and cheese and mix.
Put the corn meal in a well greased skillet.
Bake at 350 degrees until done. About 25 to 30 minutes depending on your oven.
Let cool before removing from your skillet.
Serve and Enjoy !!!
Marie
Texas Style Creamed Corn - How to Make Texas Style Creamed Corn
Do you like creamed corn? Try this Texas style creamed corn. This Texas creamed corn is first grilled, then creamed, and is mixed with poblano peppers and lots of rich cheesy sauce. This Texas style creamed corn is easy and delicious. Give it a try!
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Mexican Street Corn Casserole
Mexican Street Corn Casserole
If you love Mexican Street Corn, this casserole is perfect for those times when you have to feed more than just a few people. Easy, quick and delicious!
Full recipe ????
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Mexican Street Corn on the Griddle --Corn Esquites
This Mexican street corn on the griddle is a fantastic flat top grill side dish recipe to make on your Blackstone, Camp Chef, or Pit Boss… It’s so good, that you’ll definitely want seconds.
Actually, we had a side dish similar to this at a local Mexican restaurant recently for the first time. It was so dang delicious that we went back to the restaurant again just for this awesome Mexican street corn, which was called corn esquites on the menu… and so of course we had to try to make our own version of this side dish on the griddle.
Think of this Mexican street corn on the griddle as a rich and decadent, creamy, almost sinful corn side dish… made with cotija cheese (similar to a parmesan), it actually resembles an Alfredo. Serve it warm and garnish with fresh cilantro and some lime juice. Delicious!
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THE BEST EVER CHARRED CREAMED CORN (LIKE NOTHING YOU'VE SEEN BEFORE...) | SAM THE COOKING GUY
Creamed corn like you've never seen before! We're going to be making some of the BEST holiday sides over the next two months and we're starting with something next level.
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Mexican-Style Street Corn
Here is what you'll need!
Mexican-Style Street Corn
Serves 3
INGREDIENTS
3 ears of corn, hulled
3 wooden skewers
¼ cup melted butter
½ cup mayo
2 cups cotija cheese
3 teaspoons chili powder
PREPARATION
Boil the corn for about 5 minutes.
Push a skewer through the middle of each ear of corn.
Drain, then brush them evenly with the melted butter.
Spread a bit of mayo all over each ear of corn.
Scoop the cotija cheese generously on the corn, making sure it covers all sides.
Sprinkle a little bit of the chili powder evenly across the corn.
Serve!
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