Best 3 Mexican Corn Using Canned Corn Recipes

Indulge in the vibrant flavors of Mexican corn, a delectable treat that tantalizes taste buds with its sweet, savory, and smoky notes. This dish, known as "Elote" or "Esquites" in Spanish, is a beloved street food delicacy enjoyed throughout Mexico and beyond. At its core lies tender corn kernels, either fresh or canned, slathered in a creamy, tangy sauce made with mayonnaise, sour cream, and spices. A sprinkle of cotija cheese, a salty and crumbly Mexican cheese, adds a delightful textural contrast, while a dash of chili powder and cayenne pepper infuses the dish with a subtle heat. Top it off with a drizzle of lime juice and a sprinkle of cilantro for a refreshing burst of citrus and herbaceousness. In this culinary journey, we present a collection of enticing Mexican corn recipes using canned corn, catering to diverse preferences and dietary restrictions. From traditional versions to vegan and gluten-free adaptations, our recipes offer a range of options to satisfy every palate. Dive into the vibrant world of Mexican corn and explore the delectable flavors that await.

Here are our top 3 tried and tested recipes!

MEXICAN STREET CORN

Mexican Street Corn image

Elote is a Mexican corn dish that is made with sweet corn, spices, mayo, lime, and cotija cheese. It is addictive.

Provided by Renee' Groskreutz

Categories Side dish

Time 25m

Number Of Ingredients 9

Ingredients

1 can of corn
1 T butter
1 T mayonnaise
1 T sour cream
1/4 c Cotija cheese
1 pinch crushed red pepper or cayenne pepper
2 T lime juice
1 T Tajin
4 T fresh cilantro, chopped

Steps:

Cook the corn - Bring the corn (not drained) to a boil in a saucepan. Reduce heat and simmer for 7 minutes.
Prep the ingredients - Juice the lime. Wash and dry the cilantro. Chop the cilantro (including stems is fine).
Strain the corn and return back to the pan.
Add butter, mayo, sour cream, cheese (save 3 tablespoons back), red pepper, lime juice and Tajin to pan with corn. Mix completely.
Spoon into a serving dish. Top with remaining cheese and sprinkle the chopped cilantro on top.
Serve hot and enjoy.

Nutrition Facts : Calories 116 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 18 milligrams cholesterol, Fat 9 grams fat, Fiber 2 grams fiber, Protein 3 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 711 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

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

Ingredients

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 CORN SALAD

Mexican Corn Salad image

A refreshing side dish with just a bit of kick. You can adjust the jalapeno and chili powder to taste if you like it spicier! Makes a great base for corn salsa too. Just kick up the spices and add tomatoes and black beans.

Provided by Brookelynne26

Categories Corn

Time 10m

Yield 6 1/2 cup servings, 6 serving(s)

Number Of Ingredients 11

Ingredients

1 (16 ounce) package frozen corn, thawed
1/2 cup finely chopped fresh cilantro
1/2 cup finely chopped red onion
1/4 cup fresh lime juice
2 tablespoons minced and seeded jalapenos (about 1 large)
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/4 teaspoon black pepper
2 garlic cloves, minced

Steps:

Combine all ingredients in a bowl and toss well.
Cover and chill approximately 8 hours.
Stir well before serving.

Nutrition Facts : Calories 97.6, Fat 2.9, SaturatedFat 0.4, Sodium 199.7, Carbohydrate 18.5, Fiber 2.3, Sugar 0.8, Protein 2.6

Tips:

Choose the right corn: Use fresh corn on the cob when it's in season, but canned corn is a great option when fresh corn is unavailable. Look for canned corn that is labeled "no salt added" or "low sodium."
Add flavor: Mexican corn is all about the flavor. Be generous with the lime juice, chili powder, and cumin. You can also add other spices, such as garlic powder, onion powder, or paprika.
Don't overcook the corn: Mexican corn is best when it is cooked just until heated through. Overcooking will make the corn tough and chewy.
Serve immediately: Mexican corn is best served immediately after it is cooked. The flavors will meld together as it sits, but the corn will start to lose its鮮度 if it sits for too long.

Conclusion:

Mexican corn is a delicious and easy-to-make side dish that is perfect for any occasion. It is a great way to use up leftover corn on the cob, and it is also a great option for a quick and easy meal. With fresh ingredients and flavorful spices, this recipe creates a vibrant and tasty dish that will please everyone at the table. Experiment with different toppings and variations to find your perfect Mexican corn recipe.