Best 12 Mexicorn Recipes

MEXICORN GRITS

Steps:

• In a large saucepan, bring milk and 1/2 cup butter to a boil. Slowly stir in grits. Reduce heat; cook and stir for 5-7 minutes., In a small bowl, whisk the eggs. Stir a small amount of hot grits into eggs; return all to the pan, stirring constantly. Melt remaining butter; stir into grits. Add the corn, chilies, cheese, salt and pepper., Transfer to a greased 2-qt. baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean.

FAVORITE MEXICORN CHIP DIP

Steps:

• Combine the corn, tomatoes, mayonnaise, and Cheddar cheese in a bowl until well blended. Cover and refrigerate until chilled.

MEXICORN

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.

MOLLY'S MEXICORN

Steps:

• In a large saucepan, combine all the ingredients. Cover and cook over medium heat for 10 minutes or until vegetables are tender.

MEXICORN

Steps:

• Into a large bowl, mix together the beans, corn, red onion, green pepper and red pepper.
• Right before serving, pour enough red wine vinegar over all to coat. Add just enough oil to make it shiny.

MEXICORN DIP FOR FRITOS

Steps:

• Mix everything together and dip the Fritos!
• It's a party favorite!

FARM FRESH MEXICORN

Steps:

• 1. Place all ingredients in microwave steaming bag and nuke 6-8 minutes.

MEXICORN MUFFINS

Steps:

• In a bowl, combine cornbread mix, egg and milk just until blended. Stir in salsa, corn, cheese, sour cream, bacon and jalapeno. Fill greased or paper-lined muffin cups three-fourths full. , Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

MEXICORN CASSEROLE

Steps:

• Prepare rice according to package except add 1/4 cup extra water and boil about 10 minutes longer.
• While rice is cooking, combine all other ingrediants except cheddar cheese in a large bowl and mix with mixer.
• Add cooked rice and mix well.
• Pour into 9x13 inch pan and cover with cheddar cheese. Bake at 350 for 30 minutes. (I broil mine at the end to brown the cheese on top).

MEXICORN DIP

Steps:

• In a medium bowl, combine Mexicorn and mayo.
• Stir to combine.
• Fold in remaining ingredients (except chips).
• Stir until well mixed.
• Cover bowl and refrigerate until chilled. (Can be made ahead - cover and refrigerate up to 2 days.)
• Serve with chips.

MEXICORN CASSEROLE

Steps:

• 1. Brown meat; drain, add corn, tomato sauce, picante sauce, chili powder and cumin. Simmer stirring frequently 5 minutes.
• 2. Combine cottage cheese, eggs, parmesan cheese, oregano and garlic salt. Mix well.
• 3. Arrange 6 tortillas on bottom and up sides of 13x9 pan overlapping as necessary. Top half the meat mixture. Spoon cheese mixture over meat. Arrange remaining tortillas over cheese overlapping as necessary. Top with remaining meat mixture. Bake in preheated oven at 375* about 30 minutes. Remove and sprinkle with cheese. Let stand 10 minutes until cheese melts. Serve with additional picante sauce.

MEXICORN

Steps:

• 1. Put the corn in a pan.
• 2. Break the asparagus at the ends and then cut the stalks into ¼ inch pieces and add to the corn.
• 3. Add the ginger ale to the pot and cook down on low till the asparagus is tender.
• 4. While that is cooking drain the vegetables and chop the pickled onions and peppers and once the ginger ale has cooked down somewhat add these to the pot.
• 5. Cut the Poblano pepper and add that to the pot.
• 6. Chop the pickled cucumbers and add to the pot.
• 7. Season with salt and pepper.
• 8. Add 3 tablespoons honey "depending on the level of sweetness " you prefer, add more or less.
• 9. Cover and cook till almost all the ginger ale has evaporated. You'll want to have about ¼ cup of the liquid to re-heat along with the butter.
• 10. Let the corn mixture cool completely and put into the refrigerator for at least a few days.
• 11. When you are ready to serve, put the corn into a pot and top with the butter. Heat and eat!
• 12. How to make pickled onions, orange peppers & cucumbers:
• 13. Squeeze the juice from the limes into a glass bowl.
• 14. Add the salt and sugar and mix till it is completely dissolved. Taste for level of sweetness to suit your taste.
• 15. With a mandolin slice the onion & cucumber.
• 16. Slice the pepper as thin as you can get it " by hand "
• 17. Layer the vegetables into the Mason jar; pour the lime mixture over the top.
• 18. Seal the jar and leave on the counter for at least 1 hour. Turn the jar over occasionally to make sure the lime juice has reached the bottom of the jar.
• 19. Refrigerate for at least 3 days " or longer " turning occasionally. The longer they sit in the refrigerator the better they'll be.
• 20. Once you have these handy, you'll be surprised at what you can add them to!
• 21. NOTE: These are citrusy from the lime juice and sweet from the honey. You can control how much citrus flavor you like in the brine of the vegetables by adding more sugar. And taste it before adding it to the vegetables.