Now, if it was summer I certainly would’ve made this deconstructed Mexican style corn using fresh corn-on-the-cob. But, sadly, it’s not summer. So I had to go with Plan B: use up some of the fantastic sweet corn I put up for winter. I didn’t char the corn, which really is a must to make this authentic street-style, but that’s ok. The dish is absolutely delicious none-the-less. It tastes and feels like summer, thanks mostly to the citrus. And it has just a little kick, which it needs to offset the sweetness of the corn.
Mayonnaise in corn may seem odd, but it makes the corn wonderfully creamy, but with a little tang that you wouldn’t get with something like cream. Every bite has that bit of tang. It’s refreshing and different.
Also try my slow cooker chili cheese corn.
Deconstructed Mexican Style Corn
Servings 4 servings
- 6 ears corn or about 4 cups of kernels
- 1/2 red onion minced
- 1 tablespoon vegetable oil
- 3/4 cup crumbled cotija cheese divided (I substituted feta)
- 3/4 cup mayonnaise
- 1 teaspoon chipotle chile powder divided
- Kosher salt
- 2 tablespoons fresh cilantro chopped
- 2 limes zested
If you are using corn-on-the-cob, roast the corn on a grill or under the broiler. Let cool and then cut the kernels from the cobs.
If you are using corn kernels, you can roast them first on a sheet pan under the broiler, but keep an eye on them so they do not burn. Stir occasionally.
Heat the oil in a large skillet over medium-high heat.
Add the onions and saute for 5 minutes.
Add the corn and saute for another 5 minutes.
Reduce heat to low and stir in half of the cheese, the mayonnaise and 1/2 teaspoon of chipotle chile powder. Season with salt to taste.
Serve sprinkled with the remaining cheese and chipotle chile powder, along with the chopped cilantro.
Boy, crispy bacon… spicy Mexican chorizo sausage… cheese… I could actually just have these bacon-wrapped Mexican potatoes for dinner. By themselves. Nothing else. Just give me a platter of them and check on me in 15 minutes to see if I need more. They’re like grilled potato skins taken to a whole new level.
I love the spicy kick from chorizo. But, if you don’t, you can easily change these potatoes up to be a little more mellow by making them Italian-style. Substitute crumbled cooked mild Italian sausage for the chorizo, mozzarella for the queso fresco, and sour cream for the crema. Excellent!
Also try my grilled volcano potatoes.
Bacon-Wrapped Mexican Potatoes
Servings 20 potatoes
- 20 small new red potatoes rinsed
- 1 tablespoon vegetable oil
- Kosher salt and freshly ground black pepper
- 8 ounces Mexican chorizo
- 1/2 cup shredded or crumbled Queso fresco
- 10 pieces bacon halved
- Mexican crema or sour cream
- Fresh chopped green onions or cilantro for garnish
Preheat your oven to 425 F.
Brush potatoes with oil and season with salt and pepper. Place on a foil-lined baking sheet and roast until tender, 20-30 minutes. Remove and let cool.
Fire up your grill for indirect cooking (you can also make these in the oven, so keep your oven going if you're going to cook these indoors).
Meanwhile, crumble the chorizo into a medium skillet over medium-high heat. Cook until browned. Remove from heat. Note: You want to get the chorizo fairly well crumbled. If you are having trouble doing so, just let the cooked chorizo cool a bit then pulss a few times in a food processor.
Cut just enough of the bottom of each potato so that they can stand up straight. Then cut just enough off the top so you can scoop them out. Take a small mellon baller or spoon and spoon out the insides.
In a bowl combine the chorizo and cheese and spoon into each potato.
Wrap a halved piece of bacon around each potato and secure with a toothpick.
Place on the grill over indirect heat and cook until the bacon starts to crisp, about 20 minutes, or bake in the oven at 425 F.
Serve topped with a small dollop of Mexican crema or cream cheese and garnish with green onions or cilantro.
Oh yum! Mexican-inspired chicken wings with kicked up easy Ranch dressing! I loved these enchilada chicken wings so much I had to make them two days in a row. The wings by themselves are fantastic. You could serve them dry, without the sauce but the sauce will remind you of traditional wing sauce with a great south-of-the-border twist.I prefer to make my own taco seasoning mix, but you can of course use pre-made. For these enchilada chicken wings you’ll want to use a seasoning that is fairly fine in texture. You don’t want any big chunks of spice on your wings. First, it might burn when you cook the wings. Second, no one wants to bite into a big chunk of… .something.
I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook
that is full of my favorite wing recipes.
Enchilada Chicken Wings
Servings 6 -8 servings
- 3-4 pounds chicken wings flats and drumettes separated, tips discarded
- 2 tablespoons vegetable oil
- 2 tablespoons taco seasoning I used my homemade seasoning
- 1 10 ounce cans enchilada sauce
- 1/4 cup wing sauce
- 1/2 cup Ranch dressing
Wow, I just had no idea how much we would both love this Mexican charred corn hot dog. It has such a wonderful combination of tastes, from the bite of the onion, to that great sweetness you get from roasted corn, fantastic citrus lime mayonnaise, all served over a grilled all-beef hot dog. Topped with crumbled Cotija cheese! These dogs were an absolute treat!
Mexican charred corn hot dogs are light and refreshing, the perfect dogs for a sunny day. If fresh corn-on-the-cob is no longer available, you can use canned or frozen corn kernels. Pour the kernels out onto a baking sheet and place under the broiler just long enough for them to start to char.
You’ll want to also try my loaded Mexican hot dogs.
Mexican Charred Corn Hot Dog
Servings 4 servings
- 4 ears sweet corn husked
- 2 teaspoons vegetable oil
- 4 all-beef hot dogs
- 4 hot dog buns
- 2 green onions chopped
- 2 tablespoons mayonnaise
- 2 teaspoons freshly squeezed lime juice
- Kosher salt and freshly ground black pepper
- Crumbled Cotija or feta cheeses
- Chili powder optional
Fire up your grill.
Brush the corn with the oil and place over direct heat. Cook until charred on all sides, about 20 minutes. Remove from heat and let cool slightly.
Meanwhile, cook the dogs and toast the buns as desired.
Cut the kernels from the corn. Place in a bowl and stir in the green onions.
Combine the mayonnaise and lime juice. Season with salt and pepper.
Slather hot dog buns with the mayonnaise.
Top with the dogs.
Add the corn and green onion mixture.
Sprinkle with Cotija cheese and chili powder, if using.
Yes, under all those toppings lies a big ole grilled all-beef dog. My loaded Mexican hot dogs are not for the faint of heart. You pick it up and you don’t set it down until it’s all gone. Every bite is crazy good. Tons of cheese. Fresh avocado. Crunchy red onion, Briny black olives. Sharp green onions. And a great twist: grilled lime squeezed on top for a fresh citrus hit. We loved these dogs.
I served these loaded Mexican hot dogs with a side of some just-as-crazy-good bean dip and some warmed tortilla chips. It was the perfect dinner basket!
Also give my Mexican charred corn hot dogs a try!
Loaded Mexican Hot Dogs
Servings 6 servings
- 6 1/4 pound all-beef hot dogs
- 1 lime cut into 6 wedges
- 6 hot dog buns
- 1/3 cup queso fresco shredded
- 1/3 cup taco cheese shredded
- 1/3 cup Mexican cheese shredded
- Handful black olives chopped or sliced
- 1/4 cup red onion diced
- 1 large ripe avocado chopped
- 3 green onions chopped
Fire up your grill and cook the hot dogs. Place the lime wedges on the grill and get them lightly charred.
Toast the buns as desired.
Place dogs in buns.
Combine the three cheeses in a bowl then sprinkle on top of the hot dogs.
Add remaining ingredients. Serve with lime wedges for squeezing over the dogs.
I love a spicy bean dip. Served up with a big ole bowl of warmed tortilla chips. Melted cheese, refried beans, spicy sausage, and lots of heat. I made this Mexican bean dip on the Char-Broil Big Easy in no time at all. You can make it in your oven too, just as easily.
This dip is not shy on heat. You can tone it back by using regular chorizo instead of hot (or substitute ground beef or sausage) and skipping the jalapenos.
Disposable mini meatloaf pans are great for cooking up dishes like this dip on the Big Easy. You can fit 4 of them on the cooker at once if you use the Big Easy Bunk Bed basket.
Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page
and my free Big Easy eCookbook
Mexican Bean Dip on the Char-Broil Big Easy
Servings 8 -12 servings
- 1 pound hot Mexican chorizo sausage
- 1/2 medium red onion chopped
- 1 clove garlic minced
- 1 6 ounce can refried beans
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 3 disposable mini meatloaf pans if cooking in the oven use a 9" x 9" baking dish
- 3 jalapeno peppers seeded and chopped
- 1/4 cup taco or hot sauce
- 1/2 pound shredded cheese I used a combination of taco and Mexican cheese
- Black olives sliced
- Green onion sliced
- Tortilla chips warmed
Crumble the sausage into a large skillet over medium-high heat. Cook until almost done.
Add the onion and garlic and continue cooking until the meat is done.
Stir in the beans, cumin and oregano. Remove from heat.
Fire up your Big Easy (or preheat your oven to 350 F if cooking in the oven).
Divide the meat mixture between the pans.
Divide the hot jalapenos and taco sauce between the pans.
Place into the Big Easy or oven and cook for 10 minutes.
Add cheese to the tops of the dips and cook for another 10-15 minutes or until hot and bubbly.
Top with olives and green onion and serve with warm tortilla chips.
Incredible flavor. Incredibly tender. Fantastic aroma. This slow cooker Mexican chicken has knocked my long-time easy go-to beef taco mixture off the podium and replaced it at #1. And rightfully so.
This is the perfect mixture for tacos, nachos, burritos, chimichangas, you name it. Anything. Heck you can throw it on a bun and serve it as a sandwich. Or add it to a grilled cheese sandwich for something totally different.
I prefer using fire-roasted green chiles and tomatoes in dishes like this slow cooker Mexican chicken. The roasting adds so much more flavor to the vegetables. I leave it up to you if you want to drain the tomatoes. I added the juices in since I wanted to make sure the chicken stayed very moist. You can keep the juices and actually eat this as a soup. Just add some cheese and tortilla strips, and maybe a dollop of sour cream.
Slow Cooker Mexican Chicken
Servings 4 pounds
- 4 pounds chicken breasts
- 2 tablespoons olive oil
- 1 cup hot salsa
- 1/2 cup brown sugar
- 2 4 ounce cans fire-roasted chopped green chilies
- 2 14 1/2 ounce cans fire-roasted diced tomatoes, drained or not
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground chipotle chili pepper
- 1 teaspoon dry oregano
- 1 tablespoon Kosher salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoons liquid smoke
- Hot sauce to taste
Rub the chicken with the oil and place into a slow cooker set on low.
In a large bowl stir together the remaining ingredients. Pour over the chicken and cover.
Cook for 7 hours, stirring occasionally.
Carefully remove chicken (it should be falling apart tender at this point) to a cutting board and shred or chop as desired.
Return to the slow cooker and cook another hour, stirring occasionally.
Depending on the dish, you may want to drain the chicken before using.
Oh my goodness. Just about every taste I love in one bowl. I could eat this green chile mac and cheese stew all day long. Spicy chorizo. Beefy broth. Tomatoes with chiles. Beans. All with a lot of kick. The perfect dish for a cold day.
Just about any cheeses can be used in this stew, but I kept the spicy theme going and topped it with a habanero jack cheese. There’s nothing wimpy about it. This dish has some serious kick to it.
For a nice twist, substitute a can of fire-roasted diced tomatoes for the tomatoes with chiles.
Green Chile Mac and Cheese Stew
Servings 6 -8 servings
- 1 pound Mexican chorizo
- 1 sweet onion diced
- 4 cups beef broth
- 1 10 ounce can diced tomatoes with green chiles, drained
- 1 16 ounce can chili beans, undrained
- 2 teaspoons chili powder
- 1/2 tablespoon or more red pepper flakes
- 1/2 pound elbow pasta
- 1/2 cup green chile sauce I made my own, but you can use jarred or canned, or leave it out
- 8 ounces Mexican Velveeta cheese cubed
- Habanero Jack cheese shredded and cilantro, chopped, for garnish (optional)
Crumble the chorizo into a large pot over high heat. Cook until done.
Add the onion. Cook until tender, 5 minutes.
Stir in the beef broth, tomatoes, beans, chili powder, and pepper flake.
Bring to a boil.
Add pasta, stir and reduce to a simmer. Simmer for 7-8 minutes or until the pasta is al denta.
Add the green chile sauce and Velveeta. Cook until the cheese is completely melted, stirring occasionally.
Serve garnished with Habanero Jack cheese and chopped fresh cilantro.
This is my take on grilled Mexican corn. Normally, you season the corn-on-the-cob with cayenne pepper, but I prefer something with a little more flavor (but still have some heat). Steven Raichlen’s rub is the perfect mix for this Fire-Eater Mexican corn (and wings, and steak, and just about everything you make!). The rub adds just the right amount of spiciness.
This Fire-Eater Mexican corn could easily wind up being my favorite way to cook fresh corn-on-the-cob. Creamy butter and cheese with a nice spicy kick. Very, very good and so easy! If you don’t have Cotija cheese, substitute queso blanco or crumbled feta.
Fire-Eater Mexican Corn
- Corn on the cob whole or halved
- Unsalted butter
- Lime juice
- Cotjia cheese
- Fire-Eater rub
Tear off a few pieces of foil (more or less, depending on how much corn you're cooking).
Place the corn on the foil. Add a small pat of butter over each.
Drizzle with freshly squeezed lime juice and top with crumbled cheese.
Sprinkle with desired amount of rub.
Seal foil into packets and place on grill over medium-high heat for 15 minutes.
My addiction to hot dogs is not a secret. I’ve made them hundreds (it seems) of different ways, from traditional to definitely-not-traditional. A dog and a bun make a great canvas for flavors (I bet no one has ever said that before). Like these nacho hot dogs. They’re really great. I really like the contrast between the beefy dog flavor and the coolness of the guacamole and sour cream, along with the crunchiness of the chips.
These hot dogs have some of my favorite toppings on them (you can add whatever, of course).
I could see adding refried beans. Or black olives. Jalapenos. Chopped tomatoes. Green chiles. You name it. Also try my other variation on nacho hot dogs. Same concept, different toppings.
Nacho Hot Dogs
- All-beef hot dogs
- Hot dog buns warmed if desired
- Tortilla chips crumbled
- Salsa I used Newman's Black Bean and Corn Salsa
- Mexican shredded cheese
- Fresh guacamole
- Mexican crema or sour cream
- Fresh cilantro chopped (for garnish)