Best 3 Mexican Blackened Corn Recipes
Tantalize your taste buds with a culinary journey to the vibrant flavors of Mexico! Embark on a delectable adventure with our diverse collection of Mexican Blackened Corn recipes. From the classic Esquites, a beloved street food sensation, to the tantalizing Black Bean and Corn Salad, a refreshing medley of textures and flavors, our recipes offer an explosion of taste.
Indulge in the rich and smoky flavors of our Mexican Blackened Corn on the Cob, a perfect accompaniment to your favorite grilled dishes. For a quick and easy side dish, try our Mexican Corn Dip, a creamy and flavorful delight that will be the star of any gathering. And for a unique twist, explore our Mexican Blackened Corn Fritters, crispy on the outside and tender on the inside, served with a zesty dipping sauce.
Each recipe is carefully crafted with a blend of fresh ingredients, aromatic spices, and traditional Mexican techniques, ensuring an authentic and unforgettable culinary experience. Whether you're a seasoned home cook or just starting your culinary journey, our Mexican Blackened Corn recipes are sure to impress and satisfy. So, gather your ingredients, ignite your passion for cooking, and let's embark on this delicious adventure together!
MEXICAN BLACKENED CORN
Made with fresh corn, this is a wonderful side dish for when corn is plentiful and inexpensive in the market. Recipe from allrecipes, posted by CaliforniCajun.
Provided by Pinay0618
Categories Corn
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. When cool, chop the bacon.
- Place the kernels of corn into a large skillet over high heat, and sprinkle the cumin, sea salt, and cayenne pepper over the corn. Turn the corn gently over with a spatula as it cooks, then stir in the onion, red bell pepper, and garlic. Stir the corn mixture every few minutes, until it begins to stick in the pan. Pour the beer into the pan to help unstick the corn, stir, and cook until the corn is dark with very dark spots, and the onion and red bell pepper are soft, about 20 minutes. Remove from heat, and sprinkle with chopped bacon, cotija cheese, and cilantro.
Nutrition Facts : Calories 129.2, Fat 3.7, SaturatedFat 1.8, Cholesterol 8.7, Sodium 255.4, Carbohydrate 21.1, Fiber 3.1, Sugar 4.5, Protein 5.2
SKILLET MEXICAN STREET CORN
This fast to prepare side dish takes on the flavors of elote, a popular Mexican favorite!
Provided by thedailygourmet
Categories Side Dish Vegetables Corn
Time 20m
Yield 8
Number Of Ingredients 13
Steps:
- Heat a 14-inch skillet over medium-high heat. Add olive oil and swirl to coat the bottom of the skillet. Spread frozen corn evenly across the skillet; do not stir. Cook corn for approximately 8 minutes.
- Meanwhile, combine mayonnaise, sour cream, lime juice, cumin, paprika, chili powder, salt, and coriander in a large bowl. Set aside.
- Check the corn; it should be slightly charred. If not, allow to continue cooking for 4 more minutes (stirring is fine at this point.)
- Once corn is sufficiently browned/charred, transfer to the bowl with dressing and toss to coat. Add cotija cheese, red onion, and cilantro and mix until well combined. Serve immediately.
Nutrition Facts : Calories 193.4 calories, Carbohydrate 24.9 g, Cholesterol 7.9 mg, Fat 10.4 g, Fiber 2.9 g, Protein 4.6 g, SaturatedFat 2.5 g, Sodium 155.6 mg, Sugar 4.1 g
MEXICAN-STYLE BLACK BEAN AND CORN SALAD
Economical with a Mexican flair. Easy, easy, easy!
Provided by smcvey
Categories Salad Beans Black Bean Salad Recipes
Time 1h15m
Yield 8
Number Of Ingredients 11
Steps:
- Mix black beans avocado, corn, red bell pepper, picante sauce, cilantro, onion, lemon juice, olive oil, garlic, and cumin in a large bowl until ingredients are well integrated.
- Cover bowl with plastic wrap and refrigerate until salad is chilled, at least 1 hour.
Nutrition Facts : Calories 183.4 calories, Carbohydrate 22.2 g, Fat 9.6 g, Fiber 8.4 g, Protein 5.7 g, SaturatedFat 1.4 g, Sodium 446.8 mg, Sugar 2.8 g
Tips:
- Choose the freshest corn possible: Fresh corn will have plump, tightly packed kernels and a bright green husk. Avoid corn that has dry or wrinkled kernels or a dull husk.
- Char the corn over high heat: This will give the corn a smoky flavor and help to caramelize the natural sugars.
- Use a variety of spices: Mexican blackened corn is typically seasoned with a blend of chili powder, cumin, paprika, and garlic powder. You can also add other spices to taste, such as cayenne pepper, oregano, or chipotle chili powder.
- Don't overcook the corn: Overcooked corn will be tough and chewy. Cook the corn just until it is tender, about 5 minutes.
- Serve the corn immediately: Mexican blackened corn is best served hot off the grill. You can also store leftover corn in the refrigerator for up to 3 days.
Conclusion:
Mexican blackened corn is a delicious and easy-to-make side dish that is perfect for any occasion. It is a great way to use up fresh corn on the cob, and it can be enjoyed by people of all ages. Whether you are grilling out with friends or just looking for a quick and healthy snack, Mexican blackened corn is a great option.
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