15 Recipe Ideas For Cooking Frozen Corn Mexican Corn Deliciousness Awaits You!

Mexican Street Corn Salad

Ingredients:

• 2 cups frozen corn
• 1 red bell pepper, diced
• 1/4 cup red onion, diced
• 1 jalapeno pepper, seeded and diced
• 1/4 cup cilantro, chopped
• 1/4 cup cotija cheese, crumbled
• 1/4 cup mayonnaise
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• Salt and pepper to taste

Instructions:

1. In a large bowl, mix together the frozen corn, red bell pepper, red onion, jalapeno, and cilantro.
2. In a small bowl, whisk together the mayonnaise, lime juice, chili powder, and salt and pepper.
3. Pour the dressing over the corn mixture and stir until well combined.
4. Gently fold in the cotija cheese.
5. Refrigerate for at least 30 minutes before serving to allow flavors to meld together.

This Mexican street corn salad is the perfect side dish for any Mexican-inspired meal. The frozen corn adds a nice crunch to the salad, while the cotija cheese adds a tangy and salty flavor. The dressing, made with mayo and lime juice, gives the salad a creamy and zesty kick.

Mexican Corn Chowder

Ingredients:

• 2 cups frozen corn
• 4 slices bacon, diced
• 1 onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• 4 cups chicken broth
• 1 cup heavy cream
• Salt and pepper to taste

Instructions:

1. In a large pot, cook bacon over medium heat until crispy. Remove from pot and set aside.
2. In the same pot, add onion, red bell pepper, and garlic. Cook until vegetables are softened.
3. Add cumin, chili powder, and cayenne pepper and cook for an additional minute.
4. Add chicken broth and frozen corn to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
5. Using an immersion blender, blend the soup until smooth.
6. Stir in heavy cream and season with salt and pepper to taste.
7. Serve hot, topped with crispy bacon.

This creamy and flavorful Mexican corn chowder is perfect for a cozy night in. The frozen corn adds a nice texture to the soup, while the spices and heavy cream give it a delicious Mexican twist. Serve with some warm tortillas for a complete meal.

Mexican Corn and Black Bean Quesadillas

Ingredients:

• 2 cups frozen corn
• 1 can black beans, drained and rinsed
• 1 red bell pepper, diced
• 1/4 cup red onion, diced
• 1 jalapeno pepper, seeded and diced
• 1/4 cup cilantro, chopped
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 8 tortillas
• 2 cups shredded cheese
• 1/4 cup vegetable oil

Instructions:

1. In a large bowl, mix together the frozen corn, black beans, red bell pepper, red onion, jalapeno, cilantro, cumin, chili powder, salt, and pepper.
2. Heat a large skillet over medium-high heat and add vegetable oil.
3. Place one tortilla in the skillet and add 1/2 cup of the corn and bean mixture on top, spreading it evenly.
4. Sprinkle 1/4 cup of shredded cheese over the mixture and top with another tortilla.
5. Cook for 2-3 minutes on each side, or until tortillas are crispy and cheese is melted.
6. Repeat with remaining tortillas and filling.
7. Serve hot, sliced into wedges and topped with your favorite Mexican toppings like salsa, guacamole, and sour cream.

These Mexican corn and black bean quesadillas are a delicious and easy option for a quick weeknight meal. The frozen corn adds a burst of sweetness to the savory filling, while the melted cheese holds everything together. Customize with your favorite toppings for a tasty twist on a classic quesadilla.

Conclusion

Frozen corn is a versatile ingredient that can be used in a variety of Mexican dishes. From salads and soups to quesadillas and chowders, there are endless possibilities for incorporating frozen corn into your meals. These recipe ideas are just the beginning, so get creative and see what delicious Mexican corn dishes you can come up with.