Mexican Street Corn is a the best grilled corn smothered in Crema

Smothered Corn is a common Cajun dish often served as a side but in the Cajun Crate household it is something we cook every time we make Tacos! Ingredients 16 oz. can of corn (preferably sweet corn) 3 tbsp. 2 Sisters' Salsa 1/2 yellow onion finely chopped 1/4 stick butter 2 Sisters' Special Blend Seasoning, to taste

Mexican Grilled Corn Elote

Add onion, bell pepper, celery and garlic to pan. Saute‚ 3 minutes. Cover pan; cook 5 minutes. Add corn, tomatoes, paprika, basil, thyme, cayenne, salt and pepper. Cook over medium heat, stirring often, for 5 minutes or until corn is heated through and flavors have blended. Add bacon and lime juice. Stir 1 minute; serve.

Smothered Corn 2 Sisters Salsa

In a large bowl, cut all the corn kernels off the cob, scraping the cobs to get all the corn milk. Melt butter in a large cast iron skillet. Add the chicken stock and Cajun seasoning and stir to combine. Add the corn kernels and bring to a steady simmer. Season with a little salt and pepper.

Esquites is a an off the cob version of elotes grilled Mexican Sweet

Crumble bacon; set aside. Add onion, bell pepper, celery and garlic to pan. Saute 3 minutes. Cover pan; cook 5 minutes. Add corn, tomatoes, paprika, basil, thyme, cayenne, salt and pepper. Cook over medium heat, stirring often, for 5 minutes or until corn is heated through and flavors have blended. Add bacon and lime juice.

Corn macque choux inspired by my pal Jay on The Next Food Network Star

Sprinkle the kernels with the sugar; stir and set aside. In the same skillet that you fried the bacon in, add all of the butter to the bacon drippings and melt over medium heat. Add all of the corn, pulp and juices, and about 1 tablespoon of the cream. Continue cooking over medium low heat, stirring often and adding additional cream as the corn.

Smothered Sweet Pork Burrito Corn Tortillas Crust Club

Sauté onion and bell pepper in hot oil for 5 minutes on medium heat, stirring occasionally. Add tomatoes and cook them for 10 minutes adding the garlic the last few minutes of cooking. Add corn and seasonings and cook until corn is done, about 10 - 15 minutes. Stir in ¼ cup of water at a time if more liquid is needed.

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Melt 2 tablespoons of butter in a skillet. Saute 1/4 cup each of chopped onion and bell pepper until softened, about 5 minutes. Add a can of drained, whole kernel corn, cover and cook on low for 10 minutes. If fresh corn is in season, sub in about 2 ears and cut the kernels off the cob with some of the milk. Stir in the tomato and 2 teaspoons.

aMUSEing South of the Boarder Smothered Corn on the Cob

Using the back of the knife, scrape each cob to release all the nibs and the "milk" of the kernels into the bowl. Repeat with remaining ears of corn, then snap the cobs in half, and add them to the bowl. Step 2. In a large, deep sauté pan, melt 3 tablespoons butter over medium heat until foaming.

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In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, and salt until smooth. Smother the corn. Brush the mayo mixture onto each corn cob, covering all sides. Add the toppings. Sprinkle the Mexican street corn with cotija cheese, cilantro, and a little more chili powder.

FileCandy corn strewn on a black background.jpg Wikimedia Commons

directions. Scrape off corn kernels into a bowl; scrape milk and remaining pulp from cob with a knife. Combine oil and butter in a large skillet; heat until butter melts. Add the corn, onion, and bell pepper and cook for about 10 minutes. Add the garlic, chopped tomatoes, sugar, salt, pepper, hot sauce and cook, stirring occasionally for 15.

Southern Smothered Corn Chowder Linda F Copy Me That

Instructions. Remove the husks and silk from the corn. Wash and cut corn off the cob using a knife. I use my Bundt cake pan. The cob fits perfectly in the middle hole and the kernels just come right off and fall into the pan. In a large cast iron skillet, melt the butter and bacon grease together. Add the corn, salt, pepper and seasoning, stir.

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Combine the cream and half and half or milk; whisk in the cornstarch. Add the corn and sugar, if using; stir together. Pour into the hot bacon drippings and cook for about 15 minutes, or until reduced and thickened, stirring frequently and mashing the corn. Stir in 2 to 3 tablespoons of butter to finish.

Maquechoux ( Smothered Corn)

Use fresh corn when possible. Canned or frozen may be subsituted. Sauté chopped onions and celery in oil until wilted. Add tomatoes and pimento. Cook 20 minutes. Add corn and season well. Continue cooking until corn becomes tender. Serves 6. Recipe courtesy of Catherine McCoy Edwards and "The Best of South Louisiana Cooking."

Corn on the cob remains a favourite especially when smothered with a

Once melted, add corn. Salt and pepper to taste. . Reduce the heat to medium low and stir frequently, cooking for 20 to 30 minutes - or until it's cooked to your liking. Immediately before removing from heat, add remaining butter and stir until melted.

Grilled corn on the cob, smothered with garlic mayo and garnished with

8 ears of white corn, shucked. 3 tablespoons Asian sesame oil. Salt and freshly ground pepper. 1/2 pound sliced bacon, cut into 2-inch pieces. 1 large onion, cut into 1/2-inch dice

Garlic Butter Smothered Corn on the Cob Recipe DYB Corn, Buttered

Preparation. Directions. 1. Use fresh corn when possible but can use canned or frozen. I often only use yellow corn. 2. In skillet fry bacon, then add the onion and celery to bacon and cook until wilted. Stir in the tomatoes and bell pepper, simmer for 20 minutes.