How to Make Homemade Mexican Corn

 How to Make Homemade Mexican Corn

I used to be the guy from the street that smelled of corn on my street, and I was often fooled by the same corn and thyme fragrance I bought at the Mexican Corn Stall. But honestly, I don't remember being satisfied with it once or afterwards suffering from unhealthy conscience and not being new.



The version of Mexican corn can be cooked to our liking. We can also make it so that less harmful substances enter our body. Here's a full recipe for Mexican corn with its tips and details.

Is canned corn better or fresh cabbage?

If it is Bilal's season it is undoubtedly better to use Bilal for any kind of food that contains corn, but you have to pay attention. That the cow's milk we usually roast is not suitable for Mexican corn. There is a kind of ear that is shorter in length and its seeds thicker and slightly yellow. That kind of corn is much more appropriate and sweeter.

Of course I would say that this corn model in our house does not reach the Mexican corn and it all boils down to a fraction of a second. I also recommend buying and selling Bilal in its season, and freeze it for times of the year that are not new. If you really have no way of making corn, you can buy canned corn. ( thanks طرز تهیه ذرت مکزیکی خانگی )

How to know Bilal?

From a distance it may seem difficult to cut the corns down, but the downside is that you take a sharp knife and dip one of the cornflakes into the middle stick and then cut the knife slightly obliquely from the top of the corn. Drag it down. Simply put a full row of Bilal Down.

Cook the corn

How to Make Homemade Mexican Corn

Fresh corn cooks perfectly for about 5 minutes. The best way to cook corn is to steam it; if you do not have it steam it with a drain on a pot of boiling water and close it until it is fully cooked.

Or put some water on the heat to slowly simmer and cook. Drain the corn after cooking to remove excess water.

Mexican Spices

The main spice used in Mexican corn and its fragrance go up to a few more alleyways is the abundant thyme. In addition, the Mexican corn is a spicy meal and the use of red pepper and black pepper helps to sharpen the taste. If you are very into spicy foods, it is good to know that garlic and rosehip powder will work well and you can add some of them to your Mexican corn. You can also use a small amount of working powder.

Mushrooms, sausages and chips with customizable options

The corns of the Mexicans that we usually see outside, if they are too cold, are also used with sausage, chips and mushrooms. I agree with the mushrooms very much, but I don't recommend sausages and chips. If you really want to have these in your Mexican corn, you should chop the sausage and add the corn and mushrooms before adding the mayonnaise. Add the sliced ​​chips in the last step after the cheese.

ingredients

    Cooked corn: 1 g
    Pizza Cheese: 1 g
    Mayonnaise: 1/2 cup
    Mushroom: 1 g
    Butter: 1 g
    Thyme Powder: 1 teaspoon
    Black pepper: Half a teaspoon
    Red chili: Half a teaspoon
    Salt: Half a teaspoon

How to Make Homemade Mexican Corn

Complete recipe

۱. Prepare and cook your own corn in one of the ways I described above. Cut the mushrooms into sheets. Pour some butter into the beaker and add the mushrooms to cook. Then add the corn and fry a little.

۲. If you would like to have sausage in this mix, you should add chopped sausages at this point.

۳. Add the spices I mentioned and add the mayonnaise and mix the corns with it.

۴. The amount of mayonnaise that I mentioned in the raw material is the least that can be used, and that amount can be increased to 1/2 cup. Too much sauce will make your Mexican corn smoother and smoother. If you use sliced ​​chips, it's time to add it.

۵. Finally, remove from heat and add the cheese and stir to coat thoroughly and the cheese will melt on the hot corn. Sprinkle some thyme on Mexican corn when serving.

The version of the Mexican corn diet will no longer be the essence of the Mexican corn, but rather the mushroom and corn salad that I find to be both delicious and nutritious. Just blanch the mushrooms so that the mushrooms are once boiled in boiling water and after a couple of sprinkles and pour in ice water. Then laminate it and mix with steamed corn. Add your favorite spices and add some olive oil and lemon juice to the mix.

source : zorat mekziki &  iranianlifestyles