Best 3 Mollys Mexicorn Recipes
**Introducing the Delightful Fusion of Flavors: Molly's Mexicorn and Its Recipe Variations**
Prepare to embark on a culinary journey that seamlessly blends the vibrant flavors of Mexican and American cuisine. Molly's Mexicorn, a delightful dish that combines the classic Mexican street corn, known as elote, with the beloved American side dish, corn on the cob, is a true taste sensation. This article presents a collection of carefully curated recipes that elevate this beloved dish to new heights. From the traditional Molly's Mexicorn recipe, featuring a luscious combination of mayonnaise, sour cream, cotija cheese, and chili powder, to the tantalizing Spicy Mexicorn recipe, which adds a fiery kick with the inclusion of chopped jalapeños and cayenne pepper, these variations cater to diverse palates and preferences. So, get ready to savor the perfect balance of smoky, sweet, and savory flavors as you explore the world of Molly's Mexicorn.
MEXICAN STREET CORN LOADED TOTS
This is a version of tot-chos (tater tot nachos!) inspired by elote, the Mexican street corn that's covered in mayo, chili powder, Cotija and lime, that hits all the best flavor notes!
Provided by Molly Yeh
Time 2h5m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 450 degrees F.
- Place the tots on a rimmed baking sheet lined with parchment paper, then sprinkle lightly with salt and pepper. Bake until golden and crispy, 25 to 30 minutes.
- For the chili lime cream: Meanwhile, in a small bowl, combine the sour cream, mayonnaise, chili powder, salt and lime zest. Set aside.
- For the loaded tots: Remove the tots from the oven, then add the corn and bake for an additional 6 minutes. Remove again and sprinkle all of the mozzarella and half of the queso fresco to cover. Bake until melty, 3 to 5 minutes.
- Sprinkle with remaining queso fresco and add big dollops of the cream. Garnish with the cilantro, green onions, Pickled Red Onions, a dash of chili powder and salt. Squeeze fresh lime juice on top and enjoy!
- Heat the vinegar, sugar, salt and 1 cup water in a small saucepan, stirring until the sugar and salt dissolve. Pour over the onions in a small jar. Let cool completely, then refrigerate.
MEXICORN
This is a nice way to use up corn from your freezer, I had 6 frozen ears from last years crop that I used for this dish. I used hot banana peppers, as i had then in my garden but any kind of hot pepper would do. You could also add some heavy cream at the end but i chose not to this time.Best cooked in a cast iron skillet.
Provided by ChefDebs
Categories Corn
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in skillet.
- Saute onion, bell pepper, banana peppers and garlic until soft.
- Add corn to skillet and cook over medium heat for 10 mins, scraping up any brown caramelised corn as it cooks.
- season with salt and pepper.
BLACK BEAN CHICKEN WITH RICE
This spicy family favorite calls for just a few basic ingredients, so it's quick and easy to stir up in your skillet on a weeknight. -Molly Newman, Portland, Oregon
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, mix seasonings; sprinkle over both sides of chicken. In a large nonstick skillet, heat oil over medium heat. Brown chicken on both sides., Add beans, corn and salsa to skillet; cook, covered, 10-15 minutes or until a thermometer inserted in chicken reads 165°. Remove chicken from pan; cut into slices. Serve with bean mixture and rice.
Nutrition Facts : Calories 400 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 670mg sodium, Carbohydrate 52g carbohydrate (4g sugars, Fiber 8g fiber), Protein 32g protein.
Tips:
- Use high-quality canned corn for the best flavor and texture.
- If you don't have chili powder, you can substitute a mixture of cayenne pepper, cumin, and paprika.
- Add a can of black beans or pinto beans to the soup for a boost of protein and fiber.
- Top the soup with shredded cheese, sour cream, and avocado for a delicious and satisfying meal.
- Serve the soup with a side of cornbread or tortilla chips for a complete meal.
Conclusion:
Molly's Mexicorn is a quick, easy, and delicious soup that is perfect for a busy weeknight meal. It is also a great way to use up leftover corn. The soup is packed with flavor and can be easily customized to your liking. So next time you are looking for a comforting and satisfying meal, give Molly's Mexicorn a try!
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