Fire-Eater Mexican Corn

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 fire-eater rub is the perfect mix for this corn (and wings, and steak, and just about everything you make!).
Fire-Eater Mexican CornThis could easily wind up being my favorite way to cook 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
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Recipe type: Side
Prep time: 
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Ingredients
  • Corn on the cob, whole or halved
  • Unsalted butter
  • Lime juice
  • Cotjia cheese
  • Fire-Eater rub
Instructions
  1. Tear off a few pieces of foil (more or less, depending on how much corn you're cooking).
  2. Place the corn on the foil. Add a small pat of butter over each.
  3. Drizzle with freshly squeezed lime juice and top with crumbled cheese.
  4. Sprinkle with desired amount of rub.
  5. Seal foil into packets and place on grill over medium-high heat for 15 minutes.

Nacho Hot Dogs

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 nacho hot dogs have some of my favorite nacho toppings on them (you can add whatever, of course).

Nacho Hot DogsI could see adding refried beans. Or black olives. Jalapenos. Chopped tomatoes. Green chiles. You name it.

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

Nacho Hot Dogs
Author: 
Recipe type: Main
Cuisine: American
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Ingredients
  • 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)
Instructions
  1. Grill (or cook) your dogs as desired.
  2. Place dogs in buns. Top with remaining ingredients plus anything else you can find.
  3. Enjoy!

Roasted Jalapeno Pull-Apart Bread

Boy howdy, this roasted jalapeno pull-apart bread packs a punch but it sure is good! You pull off a chunk, get a bite… thinkin’ whoa, this is kinda hot… then you go and pull off another chunk because it is GOOD!

Roasted Jalapeno Pull-Apart BreadLeave out the jalapenos if you like. You can substitute well-drained green chiles instead.

Roasted Jalapeno Pull-Apart Bread
Author: 
Recipe type: Side
Cuisine: Mexican
Prep time: 
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Serves: 8
 
Ingredients
  • 4-6 large jalapenos
  • 1 can refrigerated biscuits, quartered, divided
  • 2 tablespoons unsalted butter, melted
  • 1 1/4 cups or so cheddar cheese, shredded, divided
  • 3/4 teaspoon dried parsley flakes, divided
  • 1/4 cup Pepper jack cheese, shredded
Instructions
  1. Roast the jalapenos on your grill or under the broiler. Remove the stems and seeds and mince.
  2. Spray a 9" x 5" bread loaf pan (with high sides) with non-stick spray.
  3. Take 1/3rd of the biscuit pieces and dip them into the butter, then layer them along the bottom of the baking pan.
  4. Add 1/2 cup of the cheddar, 1/3rd of the peppers, and 1/3rd of the parsley.
  5. Make another row the exact same way.
  6. Make one final row with the remaining ingredients, ending by topping off with the remaining cheeses.
  7. Bake 40-45 minutes until golden brown and lightly crispy.
  8. Let rest 5 minutes before serving.

 

Mexican Breakfast Taco

Ok, so these Mexican breakfast tacos are about the most unauthentic Mexican breakfast dish ever made, but they’re actually quite tasty and they even look pretty good.

Mexican Breakfast TacoYou can use hard or soft taco shells. I prefer the hard ones since they give a nice crunchy contrast to the texture of the eggs and the toppings.

Mexican Breakfast Taco
Author: 
Recipe type: Main
Cuisine: Mexican
Prep time: 
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Serves: 4-6
 
Ingredients
  • 12 hard taco shells
  • 1 pound fresh Mexican chorizo, crumbled
  • 6 large eggs
  • 1 tablespoon heavy cream
  • Salt and freshly ground black pepper
  • 1 cup shredded extra sharp cheddar cheese
For the toppings
  • 4 green onions, chopped
  • 1 medium tomato, seeded, chopped
  • 1/2 cup shredded lettuce
  • 1 avocado, seeded, skinned and chopped
  • 1/2 cup salsa
Instructions
  1. Heat taco shells per package instructions.
  2. Meanwhile, brown the chorizo. Remove from pan.
  3. Whisk together the eggs and cream. Season with salt and pepper. Cook until set, 3-4 minutes. They should come out looking almost like an omelet. Roughly chop.
  4. To assemble the tacos, layer chorizo, cheese and eggs in bottom of taco shells. Add toppings as desired.

 

Quick Taco Salads

Unbelievably easy to make, these quick taco salads disappear really fast. Use whatever toppings you have on hand or enjoy. We kept them pretty simple.Quick Taco Salads

If you have the time, slow cook the beef a little longer for a more tender, flavorful filling.

Quick Taco Salads
Author: 
Recipe type: Main
Cuisine: Mexican
Prep time: 
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Serves: 4
 
Ingredients
  • 1 pound ground beef
  • 1/2 small white onion, chopped
  • 3 tablespoons Taco seasoning (or 1 packet pre-made)
  • 4 pre-made taco salad tortilla bowls
  • 2-3 cups iceberg lettuce, shredded
  • 1 cup sharp cheddar cheese, shredded
  • 1 large tomato, chopped
  • 1/4 cup Ranch salad dressing
Instructions
  1. Brown ground beef in a large skillet with the onion.
  2. Drain and add the seasoning. Stir, and cook over low heat 5-10 minutes, adding a bit of water if the mixture gets too dry.
  3. Warm taco bowls per package instructions.
  4. Spoon beef into the taco bowls. Top with lettuce, cheese and tomato. Drizzle with Ranch dressing and serve.

 

Mexican Cornbread Salad

I admit it, I was a bit skeptical when I read over this recipe for Mexican cornbread salad for the first time. Cornbread? Good. Ranch dressing? Good. Cornbread and Ranch dressing? Hmmmm. Not so sure. But, it really came out very good.Mexican Cornbread SaladI’d add some pickled jalapenos depending on who you’re serving this too, or add some  Creole seasoning to the Ranch before using it. But, that’s just me.

Mexican Cornbread Salad
Author: 
Recipe type: Side
Cuisine: Mexican
Prep time: 
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Serves: 8-10
 
Ingredients
  • 1 (8 1/2 ounce) package dry corn bread mix
  • Milk and eggs to make corn bread (depending on the mix you're using)
  • 1 (4 ounce) can chopped green chile peppers
  • 2 (16 ounce) cans pinto beans, drained
  • 1 (16 ounce) bottle Ranch salad dressing
  • 1 green bell pepper, chopped
  • 2 (15 1/4 ounce) cans whole kernel sweet corn, drained
  • 2 tomatoes, chopped
  • 6 slices thick-cut bacon, cooked,drained, crumbled
  • 8 ounces extra sharp Cheddar cheese, shredded
  • 1 bunch green onions, chopped
Instructions
  1. Make the cornbread batter per package instructions. Stir in the green chiles and bake as directed. Let cool.
  2. In a glass bowl, crumble half of the cornbread. Spread out evenly.
  3. Add layers of the following: 1 can of beans, 1 cup dressing, 1/2 of the green bell pepper, 1 can of the corn, 1 tomato, 1/2 of the bacon, 1/2 of the cheese and half of the green onions.
  4. Repeat with another layer, starting with a layer of the remaining cornbread.
  5. Cover and refrigerate for at least 2 hours before serving.

 

Mexican Corn Soup

We don’t ever need an excuse to eat good ole sweet corn from My Dad’s Sweet Corn in nearby Tipton, Indiana. When it is at its peak in the summer we go to our local Binford farmer’s market and load up. We blanch it and freeze it for the winter time, when eating it reminds us of summer and warmer weather.Mexican Corn SoupThis Mexican corn soup from Ingrid Hoffman is a great way to showcase a good sweet corn. True, I strayed from the original recipe, but the end result was great nonetheless!

Mexican Corn Soup
Author: 
Recipe type: Main
Cuisine: Mexican
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Serves: 4
 
Ingredients
  • 3 cups frozen, thawed corn kernels (or two cans, drained), divided
  • 2 medium tomatoes, chopped
  • 4 cups chicken broth, divided
  • 1/2 teaspoon dried oregano
  • 1/2 pound smoked sausage, chopped
  • 1 tablespoon vegetable oil
  • 1/2 medium white onion, chopped
  • 2 cloves garlic, minced
  • Salt and pepper
  • 1/2 cup heavy cream
  • 3 tablespoons fresh parsley, chopped
  • 1/2 cup queso fresco, crumbled
  • 1 cup Tortilla strips
Instructions
  1. Place 1/2 of the corn, both tomatoes,half of the chicken broth and oregano into a blender. Process until smooth.
  2. Heat oil in a large skillet over medium-high heat.
  3. Add sausage and cook until browned. Remove to a paper towel-lined plate.
  4. Add the onion and cook until it is starting to soften.
  5. Add the garlic and cook another minute.
  6. Add the corn/tomato puree and the remaining corn. Bring to a boil, reduce to a simmer, and continue simmering for about 20 minutes, stirring occasionally.
  7. Season with salt and pepper to taste.
  8. Add the sausage back to the pan and stir.
  9. Remove from heat and stir in the cream and half of the parsley.
  10. Serve garnished with cheese crumbles and tortilla strips.

 

Mexican Beef Short Ribs

I don’t cook beef short ribs that often. In fact, pretty much never. We’re more a pork-ribs-making household. But, I ran across this simple idea for Mexican beef short ribs from CD Kitchen and decided to give it a try, with some minor changes.Mexican Beef Short RibsThe end result is pretty ‘beefy’, but with a little Mexican flavor to back it up. Great over rice.

Mexican Beef Short Ribs
Author: 
Recipe type: Main Dish
Cuisine: American
Prep time: 
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Serves: 4
 
Great Mexican-style beef short ribs.
Ingredients
  • 2 tablespoons olive oil
  • 3 pounds beef short ribs
  • 3 tablespoons homemade Mexican taco seasoning (or 1 package of store-bought)
  • 1/2 medium green bell pepper, chopped
  • 1/2 medium yellow onion, chopped
  • 1 (10 1/2 ounce) can beef consomme (In the soup aisle. You can substitute beef broth if you can't find it)
  • Rice, cooked
Instructions
  1. Heat oil over medium-high heat in a large Dutch oven.
  2. Add ribs and brown on all sides.
  3. Remove any excess oil or fat.
  4. Add remaining ingredients. Bring to a boil then reduce to a slow simmer. Cover and cook for 6-8 hours or until meat is fall-off-the-bone tender.
  5. Serve over rice with the gravy from the pot.