97 mexican corn fresco Recipes

vegetable oil, grain rice, onion, finely chopped, garlic, minced, tomato , roasted,cored,peeled, chicken broth (not water), salt, roasted corn (optional), roasted jalapenos (optional) or roasted poblano chile (optional), roasted bell pepper (optional), frozen peas (optional), chopped cilantro (optional), diced carrot (optional), crumbled queso fresco (optional) or crumbled farmer cheese (optional)

lean ground beef, onion, diced, olive oil, corn tortillas cut into 1-inch squares, canned red or green mild enchilada sauce, black or green olives sliced, shredded queso fresco (mexican cheese) or cheddar cheese, pico pica brand mild taco sauce to taste (a must), chopped fresh cilantro, lime cut in to wedges, sour cream, salt & pepper to taste

bacon, diced, ears fresh sweet corn, jalapeno peppers (to your liking), cut in half and seeds removed, then diced finely, sweet onion, diced (a good cup or so), yellow cornmeal, sugar (depending on how sweet you like your corn cakes), baking powder, sea salt, baking soda, a pinch or more of c yenne pepper (or to your t ste), buttermilk, egg, grated pepper jack cheese , or mexican blend grated cheese, green onions, sliced (whites and part of the greens), crumbled queso fresco cheese, salsa , optional, guacamole , optional, sour cream , optional, peanut oil (or whatever oil you prefer to fry in)

ear corn, shucked, olive oil, kosher salt, crumbled queso fresco (fresh mexican cheese), cayenne pepper, limes, cut into wedges

queso fresco, chili powder, mexican crema (or sour cream if you can tsp find crema), kosher salt, cayenne pepper, ears corn, shucked, lime, cut into 4 wedges

dried chile de arbol peppers, garlic, salt, water, vegetable oil for frying, corn tortillas, crumbled queso fresco, sour cream, shredded lettuce, tomatoes, thinly sliced, chopped green onions

corn oil, corn tortillas, cut into 1/4 inch strips (stale are fine ), garlic cloves, sliced, onion, diced, dried chilies , preferably pasilla, stemmed, seeded, and sliced, fresh tomatoes , roasted (or blanched and peeled or just canned tomatoes), chicken stock, shredded cooked chicken, fresh lime juice (to taste), salt and pepper, chopped fresh cilantro leaves, cubed mexican cheese , such as queso fresco, blanco, ranchero or 1 cup monterey jack cheese, ripe avocado, peeled, pitted and sliced

mole sauce (recommended : dona maria) or your favorite prepared mole sauce, olive oil, mexican chocolate (about 1/4 of an individual round), shrimp, peeled, tail removed, kosher salt, garlic powder, sweet paprika, jalapeno peppers, white onion, peeled and sliced 1/4-inch thick, corn tortillas, shredded mozzarella, head romaine lettuce, sliced, tomato, sliced 14/-inch thick, crumbled mexican queso fresco, chili de arbol powder, for garnish, lime, quartered

vegetable oil, divided, onion, finely chopped, nonstick vegetable oil spray, all purpose flour, cornmeal, baking powder, salt, egg, shredded mexican cheese blend or 1/3 cup sharp cheddar cheese mixed with 1/3 cup crumbled queso fresco, divided, sour cream plus additional for garnish, canned creamed corn, minced seeded jalapeno chiles, tomato salsa (for garnish )

dried pinto bean, olive oil, onion, minced, garlic cloves, minced, dried mexican oregano, crumbled, salt , to taste, chipotle chile in adobo, minced (optional), queso fresco (accompaniment ), fresh cilantro , coursely chopped (accompaniment), corn tortillas

olive oil, fresh poblano chiles,* seeded, chopped (about 1 1/2 cups), skinless boneless chicken breast halves or cutlets, cut crosswise into 1/2-inch-thick strips, ground cumin, chili powder, bottled red taco sauce, frozen mixed white and yellow corn kernels, thawed, patted dry, burrito-size flour tortillas, grated four-cheese mexican blend or queso fresco (about 8 oz), chopped fresh cilantro

olive oil, poblano chiles , medium-sized seeded and chopped (about 1-1/2 cups), boneless skinless chicken breasts (cut crosswise into 1/2-inch thick strips), ground cumin, chili powder, taco sauce (red, bottled ), corn kernels, frozen thawed and patted dry (white and yellow mix ), burrito-size flour tortillas, cheese (4- mexican blend packed or 8 oz of queso fresco ), fresh cilantro, fresh chopped

poblano chiles (1 lb), fresh jalapeno chile, tomatoes (2 lb), coarsely chopped, chopped fresh oregano, chopped fresh cilantro, green (hulled) pumpkin seeds, ears fresh corn , kernels cut off, white onion, cut into 1/2-inch-thick rounds, garlic cloves, minced, ground cumin, olive oil, short pasta such as gemelli or rotini, crumbled queso fresco (mexican fresh cheese) or ricotta salata cheese, garnish: fresh cilantro leaves

ears sweet corn, husked and silks removed, mayonnaise or mexican sour cream, unsalted butter, softened, crumbled queso fresco or mild feta cheese, ground chili powder, for sprinkling, salt, for sprinkling, lime wedges, for serving, optional

ears fresh sweet corn, in their husks, unsalted butter, melted, thick cream or commercial sour cream mixed with a little milk or cream, crumbled mexican queso anejo or queso fresco, or cheese like parmesan, feta or farmer s cheese, hot powdered chile

russet potatoes, peeled and quartered (about 1 1/2 lbs-any mealy potato will work), coarse salt, scallions, finely minced, mexican queso fresco, crumbled, fresh ground black pepper, salt , to taste, corn oil, ground achiote, red onion, peeled and thinly sliced (into rings or slivers), fresh lime juice, salt, tomatoes, seeded and finely diced, fresh cayenne peppers or 2 serrano peppers, seeded, deveined, and finely chopped, chopped cilantro

swiss chard or 1 bunch collard greens or 1 bunch mustard or 1 bunch beet leaves or 1 bunch spinach, about 12-oz ., touch stems removed, olive oil, onions or 2 small , sliced 1/4-inch thick, garlic cloves, peeled and minced, red pepper flakes, chicken broth or 1/2 cup vegetable broth or 1/2 cup water, corn tortillas, mexican queso fresco (feta is a nice substitute) or 1 cup fresh cheese (feta is a nice substitute), chipotle salsa

corn tortillas, peanut oil, for deep-frying, salsa roja , recipe follows, chorizo refried beans , recipe follows, eggs , fried sunny side up, crumbled queso fresco, fresh cilantro sprigs, fried chorizo (reserved from refried beans recipe), lime wedges, dried ancho chile, stemmed and seeded, dried anaheim chile, stemmed and seeded, dried chipotle chiles, stemmed and seeded, dried oregano, preferably mexican, cumin seeds, coriander seeds, water, tomatoes, quartered, spanish onion, sliced, garlic cloves, extra-virgin olive oil, kosher salt and freshly ground black pepper, cilantro, sugar, lime, juiced, links smoked mexican chorizo, extra-virgin olive oil, white onion, finely diced, garlic, peeled and chopped, red kidney beans, low-sodium chicken stock, kosher salt and freshly ground black pepper