A flavorful summer treat enjoyed by many in the United States and Mexico, succulent Mexican sweet corn is ready for harvesting from early summer until late fall. Many various recipes include Mexican sweet corn as an ingredient. As a snack, side dish, main course, or in several desserts; whether grilled, baked or served cold, Mexican sweet corn is delicious in any form.
Mexican Style Sweet Corn
This recipe will serve up to four people. It is ready in 30 to 60 minutes and makes an excellent side dish for barbecues or picnics.
4 ears Mexican sweet corn
1/3 cup mayonnaise or Miracle Whip
1/4 teaspoon paprika
1/2 clove of minced garlic
1/4 pound cheddar cheese
Remove husks from the corn. Grill corn at a medium high heat. Rotate the corn frequently. Roast until corn is tender and toasted evenly, about 10 minutes. Combine the following ingredients into a casserole dish: mayonnaise, paprika, and garlic. Take the cheese from the refrigerator and grate it into tiny crumbles. Store in a shallow dish and place back into the refrigerator; to keep cheese from melting together. Check on the corn. Roll the ears of corn through the mayonnaise mixture. Remove the cheese from the refrigerator and cover the corn in cheese. Turn the corn to evenly coat it. Serve fresh.
Sweet Corn and Honey Ice Cream
This recipe will yield about 1 quart of ice cream. First concocted in New York, sweet corn and honey ice cream brings memories of a popular striped Halloween candy to mind.
3 egg yolks
1/4 cup sugar
3 cups half-and-half
1/3 cup honey
1 Mexican sweet corn ear, use kernels only
Whisk the egg yolks in a large bowl Use a mixer beat in the sugar until fluffy. Pour the half and half into a saucepan. Add the sweet corn kernels. Stir the liquid until boiling. Remove from heat. Stir in approximately half a cup of the corn mixture into egg concoction; slowly drop in by spoonfuls. Drain the egg mix into the saucepan. Place the saucepan back on burner. Simmer until the formula thickens, stir constantly. Test the combination to see if it sticks to the spoon, this will take about 8 minutes. Fold in honey and stir. Store batter in container and refrigerate overnight. Use an ice cream maker to churn the medley.
Mexican Sweet Corn Cake
This recipe will serve 6 people. The prep time is 15 minutes. Mexican sweet corn cake is a traditional dessert that will satisfy those who don't have a huge sweet tooth. It is a mild dessert that can be dressed up with honey, cheese or syrup.
1/2 cup soft butter
1/3 cup masa harina
1/4 cup water
1 1/2 cups Mexican sweet corn kernels
1/4 cup cornmeal
1/3 cup white sugar
2 tablespoons heavy whipping cream
1/4 teaspoon salt
1/2 teaspoon baking powder
Beat butter in a medium-size bowl until it's creamy. Pour in masa harina and water, then mix. Put corn in a food processor and blend until chunky. Fold in to butter mixture. In a separate bowl, combine cornmeal, sugar, cream, salt, and baking powder. Pour the cornmeal mixture into the butter combination, and stir. Spread the batter evenly into an 8- by 8-inch baking pan. Cover the pan with foil. Fill a 9- by 13-inch baking pan halfway with water. Place the square dish into it. Bake in the oven at 350 degrees F for 50 to 60 minutes. Serve dish after it has cooled.