Mexicorn Grits Recipes

Steps:

• In a large saucepan, combine all the ingredients. Cover and cook over medium heat for 10 minutes or until vegetables are tender.

Steps:

• 1. In a small skillet add a little oil and saute onion, pepper and garlic, until onions are translucent. Set aside.
• 2. Preheat oven to 350 degree F. Spray a 9 x 13 baking dish with nonstick cooking spray In a dutch oven, over medium heat, bring 4 cups water to a boil. Stir in grits and reduce heat to med low. Continue stirring until thick, about 10 - 12 minutes.
• 3. To the grits, stir in the butter, 3/4 cup cheddar & 1/2 cup Monterrey Jack, taco seasoning, green chiles, onion mixture, corn. Stir until well combined and continue cooking over low heat until cheeses are melted.
• 4. Remove from heat and quickly whisk in the egg. Spread into prepared pan and top with remaining cheese. I sprinkle with some red pepper flakes. Totally optional.
• 5. Bake for 25 - 30 minutes or until bubbly and golden. I leave it rest for about 5 minutes before serving. It will be creamy more so than a stiff bar type grit, as that's how we like it. Can be served as bars, once cooled. Can be served with your favorite taco condiments.
• 6. Enjoy!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place corn, in husks, directly on the oven rack.
• Roast in the preheated oven until tender and cooked through, 40 to 45 minutes.
• Peel down husks and rub each ear of corn with 1 tablespoon butter. Sprinkle each with Cotija cheese, cilantro, chili powder, and lime juice. Serve.

Steps:

• Remove the husks of the corn but leave the core attached at the end so you have something to hold onto. Grill the corn on a hot grill or cast iron griddle pan until slightly charred. Turn it so it gets cooked evenly all over. Mix the mayonnaise, sour cream and cilantro together. Grate the Parmesan in another bowl. While the corn is still warm slather with mayonnaise mix. Squeeze lime juice over the corn and shower with Parmesan. Season with chili powder and serve with extra lime wedges.

Steps:

• Peel the shrimp and set aside, reserving the shrimp shells.
• In a large saucepan, bring the water to a boil over medium heat. Add the shrimp shells and reduce the heat to medium-low. Cook for 15 to 20 minutes, stirring occasionally. Cool the shrimp stock, and strain. Discard the shells.
• In a large saucepan, bring 3 1/2 cups shrimp stock and 1/2 teaspoon salt to boil over medium heat. Add the grits, stirring well. Add the butter and stir until melted. Cover, and reduce the heat to low. Cook until thickened, stirring occasionally, about 15 to 20 minutes. Add the Velveeta, and stir until melted. Set aside and keep warm.
• In a large skillet over medium heat, add the chorizo and cook until browned and crumbly, about 5 minutes. Remove the chorizo, to a plate or bowl, leaving the drippings in the skillet. Add up to 3 tablespoons olive oil, if necessary. Put the skillet over medium heat, and add the onion. Cook for 4 minutes, then add the red pepper and jalapeno, and cook, stirring frequently, for 3 minutes. Sprinkle with the flour, stirring constantly for 3 minutes. Gradually add 2 cups of shrimp stock, stirring to scrape the bottom of the skillet and to prevent lumps. Stir in the cooked chorizo, and increase the heat to medium-high. Bring the mixture to a boil, and cook until slightly thickened. Add the shrimp, and cook until they turn pink, about 2 to 3 minutes. Remove the skillet from the heat, then add the cream and lime juice. Stir in the green onion, cilantro and remaining 1/2 teaspoon salt, and pepper. Transfer the grits to a serving platter and spoon the shrimp mixture over the top. Garnish with green onion and serve.

Steps:

• Prepare rice according to package except add 1/4 cup extra water and boil about 10 minutes longer.
• While rice is cooking, combine all other ingrediants except cheddar cheese in a large bowl and mix with mixer.
• Add cooked rice and mix well.
• Pour into 9x13 inch pan and cover with cheddar cheese. Bake at 350 for 30 minutes. (I broil mine at the end to brown the cheese on top).