Mexican Corn Recipes like Corn Salad Recipe & Mexican Corn Bread are used to Learn How to Make Mexican Food

There are a variety of Mexican corn recipes due to the abundance of corn grown in Mexico. The first is one of the Mexican dip recipes. It is great for lunch, an appetizer or just a snack. It is a great source of protein.

MEXICAN CORN DIP

• 1 Can (12 ounces drained whole kernel corn


• 1 Can (15 ½ ounces) drained black beans


• 1/3 Cup fat free Italian salad dressing


• 2 Teaspoons finely chopped fresh cilantro


• 1 Jar (16 ounces) chunky salsa

Mix all ingredients together and refrigerate to chill. Serve with chips or scoop on warm flour tortillas. This is also great on fresh salad greens.

MEXICAN CORN BREAD RECIPE

• 1 ½ Cups yellow cornmeal


• ½ Cup flour


• ½ Cup Shredded Cheddar cheese


• 1 Cup buttermilk


• ¼ Cup vegetable oil


• 2 Teaspoons baking powder


• 1 Teaspoon sugar


• 1 Teaspoon salt


• 1 Teaspoon chili powder


• ½ Teaspoon baking soda


• 2 Eggs


• 8 Ounces canned cream style corn


• 1 Can (4 ounces) green chilies, well drained

Preheat oven to 425F degrees.

Grease bottom and sides of 8 inch square pan (NOT GLASS).

Mix all ingredients; beat to blend and pour batter into pan.

Bake for 25 to 30 minutes or until golden brown.

CORN SALAD RECIPE

• ¾ Cup spicy eight vegetable juice


• ½ Teaspoon salt


• ½ Teaspoon chili powder


• ½ Teaspoon ground cumin


• 3 Cups frozen whole kernel corn


• 1 Medium squash, cut into small strips (1 cup)


• Lettuce leaves


• Chopped green onions


• Juice from 1 lime

Heat the vegetable juice, salt, chili powder and cumin to boiling in a 3 quart pan. Stir in the corn and squash. Cover and cook over medium heat for a couple minutes until the vegetables are tender.

Refrigerate until cold. Serve on lettuce leaves, sprinkle with chopped green onions and drizzle with the lime juice.

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