Deconstructed Mexican Style Corn

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.
deconstructed-mexican-style-cornMayonnaise 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.

Deconstructed Mexican Style Corn
Author: 
Recipe type: Side
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. Heat the oil in a large skillet over medium-high heat.
  4. Add the onions and saute for 5 minutes.
  5. Add the corn and saute for another 5 minutes.
  6. 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.
  7. Serve sprinkled with the remaining cheese and chipotle chile powder, along with the chopped cilantro.

 

Bacon-Wrapped Mexican Potatoes

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.

Bacon-Wrapped Mexican PotatoesI 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!

Bacon-Wrapped Mexican Potatoes
Author: 
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Serves: 20 potatoes
 
Ingredients
  • 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
  • Toothpicks
  • Mexican crema (or sour cream)
  • Fresh chopped green onions or cilantro, for garnish
Instructions
  1. Preheat your oven to 425 F.
  2. 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.
  3. 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).
  4. 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.
  5. 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.
  6. In a bowl combine the chorizo and cheese and spoon into each potato.
  7. Wrap a halved piece of bacon around each potato and secure with a toothpick.
  8. 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.
  9. Serve topped with a small dollop of Mexican crema or cream cheese and garnish with green onions or cilantro.

Enchilada Chicken Wings

Oh yum! Mexican-inspired chicken wings with kicked up easy Ranch dressing! I loved these enchilada 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. The sauce is spicy and it reminds you of traditional wing sauce, but 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 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
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • 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
Instructions
  1. Place wings in a large resealable baggie or container.
  2. Add the oil and taco seasoning, seal, and shake to coat.
  3. Refrigerate for 1-3 hours.
  4. Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy.
  5. When wings are done, transfer to a bowl.
  6. Combine the enchilada sauce and Frank's wing sauce.
  7. Combine 2 tablespoons of the sauce mix with the Ranch dressing. Drizzle the remaining sauce over the wings. Toss to coat.
  8. Serve.

Mexican Charred Corn Hot Dog

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 DogMexican 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.

Love hot dogs as much as I do? Check out my free eCookbook that is packed with tons of hot dog recipes.

Mexican Charred Corn Hot Dog
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 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)
Instructions
  1. Fire up your grill.
  2. 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.
  3. Meanwhile, cook the dogs and toast the buns as desired.
  4. Cut the kernels from the corn. Place in a bowl and stir in the green onions.
  5. Combine the mayonnaise and lime juice. Season with salt and pepper.
  6. Slather hot dog buns with the mayonnaise.
  7. Top with the dogs.
  8. Add the corn and green onion mixture.
  9. Sprinkle with Cotija cheese and chili powder, if using.

Loaded Mexican Hot Dogs

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.

Loaded Mexican Hot DogsI 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!

Love hot dogs as much as I do? Check out my free eCookbook that is packed with tons of hot dog recipes.

Loaded Mexican Hot Dogs
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • 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
Instructions
  1. Fire up your grill and cook the hot dogs. Place the lime wedges on the grill and get them lightly charred.
  2. Toast the buns as desired.
  3. Place dogs in buns.
  4. Combine the three cheeses in a bowl then sprinkle on top of the hot dogs.
  5. Add remaining ingredients. Serve with lime wedges for squeezing over the dogs.

Mexican Bean Dip on the Char-Broil Big Easy

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 my 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.

Mexican Bean Dip on the Char-Broil Big EasyDisposable 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
Author: 
Cuisine: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 8-12 servings
 
Ingredients
  • 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
Instructions
  1. Crumble the sausage into a large skillet over medium-high heat. Cook until almost done.
  2. Add the onion and garlic and continue cooking until the meat is done.
  3. Stir in the beans, cumin and oregano. Remove from heat.
  4. Fire up your Big Easy (or preheat your oven to 350 F if cooking in the oven).
  5. Divide the meat mixture between the pans.
  6. Divide the hot jalapenos and taco sauce between the pans.
  7. Place into the Big Easy or oven and cook for 10 minutes.
  8. Add cheese to the tops of the dips and cook for another 10-15 minutes or until hot and bubbly.
  9. Top with olives and green onion and serve with warm tortilla chips.

Slow Cooker Mexican Chicken

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.
Slow Cooker Mexican ChickenI prefer using fire-roasted green chiles and tomatoes in dishes like this one. 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. I also wasn’t sure how many different ways I was going end up using the chicken. 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
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4 pounds
 
Ingredients
  • 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
Instructions
  1. Rub the chicken with the oil and place into a slow cooker set on low.
  2. In a large bowl stir together the remaining ingredients. Pour over the chicken and cover.
  3. Cook for 7 hours, stirring occasionally.
  4. Carefully remove chicken (it should be falling apart tender at this point) to a cutting board and shred or chop as desired.
  5. Return to the slow cooker and cook another hour, stirring occasionally.
  6. Depending on the dish, you may want to drain the chicken before using.

Green Chile Mac and Cheese Stew

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.
Green Chile Mac and Cheese StewJust 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
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • 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)
Instructions
  1. Crumble the chorizo into a large pot over high heat. Cook until done.
  2. Add the onion. Cook until tender, 5 minutes.
  3. Stir in the beef broth, tomatoes, beans, chili powder, and pepper flake.
  4. Bring to a boil.
  5. Add pasta, stir and reduce to a simmer. Simmer for 7-8 minutes or until the pasta is al denta.
  6. Add the green chile sauce and Velveeta. Cook until the cheese is completely melted, stirring occasionally.
  7. Serve garnished with Habanero Jack cheese and chopped fresh cilantro.