hen you learn how to make Mexican corn recipes, you will find they have been developed by blending the basic indigenous cooking and the infusion of the European cuisine. Along with beans and chili peppers, corn has remained the main staple of Mexico. The cuisine of this country is strongly tied to the culture. When the Spanish came from Europe, they tried to push their food and culture on the indigenous people. It did not work completely, but it blended; in some regions more than others. Despite the introduction of other food crops like wheat and rice, corn is still the basic starch of the diet.
The people living in Central Mexico are attributed with the invention of corn about seven thousand years ago. This started the people learning how to make Mexican corn recipes. This crop has fed many people all over the world. It was developed from a grass which had very small and sparse kernels into what we know as corn today. It became a staple food for the Indians of both North and South America. As the early colonists arrived in America, the Indians taught them about corn.
Today, that original staple crop of Mexico is in danger due to the introduction of GMO corn to the farmlands. The peasants and indigenous organizations with urban workers are fighting diligently trying to put a stop to this happening. The introduction will and already has had a dire effect on this most important staple crop and on the health of the people.
When the people learned how to make Mexican corn recipes, many were created 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
This recipe makes a great corn appetizer served with corn chips.
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.
Preheat oven to 400F degrees.
Grease bottom and sides of 8 inch square pan (I used 6 1/2 x 9 1/2 baking dish).
Mix all ingredients; beat to blend and pour batter into pan.
Bake for 25 to 30 minutes or until golden brown.
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.
Preheat oven to 400F degrees.
Brown ground beef, onion and bell pepper in a large skillet; drain off excess fat.
Add to the skillet tomato soup, water, pepper, chili powder and drained corn; simmer 15 minutes.
Spoon mixture into a baking dish or pan.
In a medium bowl combine cornmeal, sugar, flour, salt and baking powder.
Combine egg and milk; add to dry ingredients and stir to moisten.
Stir vegetable oil into batter; drop batter by spoonfuls over meat mixture.
Bake pie about 20 to 25 minutes until browned.
Drain all 3 cans of corn and the green chilies in a strainer.
Combine and blend in a bowl the drained vegetables and the remaining ingredients.
Chill at least 1 hour or overnight; serve with corn chips for dipping.