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
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
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. Also check out my always-growing list of my favorite store-bought wing sauces
Enchilada Chicken Wings
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
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