MEXICAN STREET CORN PASTA SALAD | Elotes - The Perfect Summer BBQ Side Dish
There’s more Tex-Mex than the delicious Mexican Street Corn Pasta salad, or “elotes”.
If you've ever been over the border to Mexico or close to it like we are here in Texas, then you've heard, seen, smelled, and devoured the deliciousness that is Mexican Street Corn – or “elotes”. So what is it? This tasty snack is typically roasted corn on the cob covered in butter, chili powder, mayo, and queso fresco. Of course, everyone has their own spin on it, but you can always bet it's going to taste great.
This Mexican Street Corn Pasta Salad is great as a side dish or main course, and is full of rich flavors. This is one recipe that I can honestly say that I never get tired of. It is just SO good.
This Mexican corn recipe is perfect an appetizer, BBQ side dish or potluck recipe that’s great for the summer months because it’s a cold side dish. Enjoy this TexMex favorite as your next salad, appetizer, or potluck recipe for a summer side dish, cold appretizer, or cinco de mayo recipe.
More Appetizers You’ll Love:
Candied Bacon Deviled Eggs -
Homemade French Bread -
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MEXICAN PASTA | One Pot Mexican Pasta | Easy Pasta Recipe | Flavourful Food By Priya
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MEXICAN PASTA | One Pot Mexican Pasta | Easy Pasta Recipe | Flavourful Food By Priya
HAPPY COOKING!!!
Enjoy this yummy recipe from my kitchen.
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ONE POT MEXICAN PASTA
Ingredients :
Oil – 4 tbsp
Garlic – 1/4th cup
Onions – ½ cup chopped
Capsicum – 1 cup chopped
Tomatoes – 1 cup chopped
Corn – 1/4th cup frozen/boiled
Kidney beans – 1/4th cup boiled
Salt to taste
Red chili powder – 1/4th tsp
Black Pepper – 1/4th tsp
Mixed herbs – 1tbsp
Chilli flakes – 1 tsp
Tomato ketchup – 1 tsp
Tomato puree – 1/4th cup
Pasta – 11/2 cup
Water – 1 ½ cup
Milk – 1 cup
Cheese – ½ cup
Cream – 1 tbsp
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Mexican Street Corn Pasta Salad
The easiest way to get that Mexican Street Cron flavor in your kitchen without having to chase down the ellot man. With a little Kick!
#StreetCorn #Food #OscarinsKitchen
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Elote dip recipe | Mexican Street Corn Dip
A creamy, crowd-pleaser, gluten-free, and lip-smacking Elote dip aka Mexican street corn dip! Grilled corn mixed with a luscious creamy mixture, spices, fresh cilantro, and cheese!
It’s the perfect dip to serve alongside warm tortilla chips, but it can also be eaten as a side dish. It can be made with fresh or frozen corn, so it’s perfect any time of year!
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Detailed Recipe
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How to Make: Tex Mex Pasta Salad
This Mexican inspired pasta salad is sure to be a new go-to side dish! Bowtie pasta, corn, black beans, tomatoes, avocado, cilantro and plenty of cotija cheese make up the bulk of the salad itself, and once that all gets drizzled in dressing….mmm it is yummy.
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Delicious Corn Casserole // Side Dish with Tips Step by Step❤️
When it comes to a side dish, this CORN CASSEROLE is on the top of my list of favorites. This side dish goes beautifully with just about anything, I love it so much that I can eat it all alone, hot, warm or cold. My whole family loves it and it’s one of the first dishes everyone goes to on the buffet table. I always prepare a double batch for thanksgiving and Christmas a d when I need a dish for a potluck, this is one of my favorites to take, and I always give out the recipe a few times, I know it by heart. This corn casserole is so easy to prepare and it’ll never let you down. I hope you give it a try. ❤️
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INGREDIENTS _________________
1 stick of salted butter (melted)
1 14.5 oz. Can Creamed Corn
1 15.25 oz. Can whole kernel sweet corn (drained)
1 large egg
1 C. Sour cream
1/4 C. Chopped green onions (white n green parts)
1/2 tsp. Sugar
Pepper as needed (optional)
1 8.5 oz. Box Jiffy corn muffin mix
Non stick spray
TOPPER_________________________
Chopped green onions (as needed)
Freshly grated cheese of your choice as needed (i used mixed Sharp cheddar and Monterrey jack)
TIPS__________________________
1. You can double this recipe, if you do, add 2-4 eggs (I use 3)
2. You can replace Sour cream with Greek yogurt or Mayonnaise (you decide)
3. You can use fresh, frozen (thawed) or canned corn
4. Use an 8x8 dish or 9x13 if doubling the recipe)
5. For heat you can use finely chopped seedless jalapeño or can pickled jalapeño (drained)
6. You can add finely chopped bell pepper (green, red,orange or yellow)
7. Bake till no longer jiggly In the center
8. Bake single recipe for approximately 45 minutes
Double recipe needs to be checked at 45 minutes and baked Longer if necessary til no longer jiggly in the center
9. Using a metal pan make take less Time than glass
10. ALL THESE TIPS ARE SUGGESTED, but you decide if you want to follow these tips or not, the decision is yours.
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
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