CORN CHEESE
This creamy, sweet, cheesy Korean snack or side dish is traditionally brought to the table bubbling away in a sizzling-hot dish, or it's made in an insert around the grill right at the table when dining at a Korean barbecue. It often relies on canned corn, but this version uses fresh sweet corn -- almost as quick as using canned and definitely delicious.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Position an oven rack in the top third of the oven and preheat the broiler to high.
- Heat the canola oil in a large cast-iron skillet over medium-high heat. Add the onions and bell pepper and cook, stirring occasionally, until the vegetables soften, 3 to 4 minutes. Add the corn and cook, stirring, until the corn is softened and browned, 4 to 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Set aside for 10 minutes.
- Toss the corn mixture in a large bowl with the mayonnaise, sugar, 1 teaspoon salt and a few grinds of black pepper until well coated. Layer the corn mixture evenly back in the skillet. Sprinkle the cheese on top and broil until the mozzarella is bubbly and golden, 2 to 3 minutes. Garnish with gochugaru and sliced scallions if using.
SOFT CHEESE TACOS
I grew up in Oklahoma City eating soft cheese tacos at Ninos Mexican Restaurant. I've spent years searching the internet for this recipe, and at 62 years old, I've finally found it.
Provided by Janet Casey
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat butter in a pot over medium-low heat. Cook and stir onion and jalapeno pepper in the hot butter until onion is translucent, about 5 minutes. Add garlic to onion mixture and cook until fragrant, about 30 seconds.
- Whisk chicken broth and cornstarch together in a bowl until smooth; pour into the onion mixture. Cook, stirring constantly, until broth thickens, about 2 minutes. Reduce temperature to low and slowly stir American cheese, 1/4 cup at a time, into broth mixture until cheese is completely melted and sauce is smooth, 5 to 10 minutes.
- Stir diced tomatoes, green chile peppers, cumin, and cayenne pepper into cheese sauce and keep pot over low heat. Divide cheese sauce in half, reserving 1/2 of the sauce for another use.
- Sprinkle about 1/4 cup Cheddar cheese down the center of 1 tortilla and roll tortilla around cheese. Place rolled tortilla, seam-side down, in a baking dish. Repeat with remaining tortillas and Cheddar cheese. Cover dish with aluminum foil.
- Bake in the preheated oven until cheese is melted, 10 to 12 minutes. Remove foil and pour the reserved 1/2 of the cheese sauce over tacos.
Nutrition Facts : Calories 704.9 calories, Carbohydrate 34.4 g, Cholesterol 141.8 mg, Fat 47.9 g, Fiber 4.7 g, Protein 35.3 g, SaturatedFat 29.4 g, Sodium 2113.7 mg, Sugar 4.9 g
CHEESY SLOW-COOKED CORN
My family really likes this creamy, cheesy side dish-and it's so easy to make. Even those who usually don't eat much corn often ask for a second helping. -Mary Ann Truitt, Wichita, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 3h5m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a 4- or 5-qt. slow cooker, combine all ingredients. Cook, covered, on low, until heated through and cheese is melted, 3-4 hours, stirring once.
Nutrition Facts : Calories 265 calories, Fat 16g fat (9g saturated fat), Cholesterol 39mg cholesterol, Sodium 227mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 2g fiber), Protein 7g protein.
SOFT TACOS WITH CHICKEN AND TOMATO-CORN SALSA
Tomato-corn salsa is substantial, almost like a salad. These light, fresh tacos make a wonderful summer meal.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, weekday, main course
Time 15m
Yield Serves four
Number Of Ingredients 10
Steps:
- Place the chopped onion in a small bowl, and cover with cold water. Let sit for five minutes, then drain and rinse with cold water. Drain on paper towels. Cut the kernels off the steamed ear of corn.
- Toss together the tomatoes, minced chiles, cilantro, onion and steamed corn. Season to taste with salt, and add up to 1 tablespoon fresh lime juice. Place the shredded chicken in a bowl, and season with 1 tablespoon lime juice and salt to taste.
- Heat the tortillas. Wrap in aluminum foil, and heat through in a 350-degree oven for 10 to 15 minutes; or heat through one at a time in a dry skillet over medium-high heat until flexible. Place one or two on each plate, top with shredded chicken and a generous spoonful of the salsa, and sprinkle some cheese on top. Serve, passing additional salsa if there is any at the table.
Nutrition Facts : @context http, Calories 346, UnsaturatedFat 4 grams, Carbohydrate 36 grams, Fat 8 grams, Fiber 6 grams, Protein 33 grams, SaturatedFat 3 grams, Sodium 812 milligrams, Sugar 6 grams, TransFat 0 grams
CRUNCHY CORN CHIP TACOS
Tasty dinner treat your family will LOVE. Quick and easy to make. Kids will enjoy helping to make this delicious meal! You can play around with this recipe to find the right amount for each individual person's taste. Add more or less heat depending upon how hot you like it! Top it all off with your favorite fixings, like lettuce, tomato, sour cream, and hot taco sauce.
Provided by Dakota's Dishes
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 5
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Brown the ground beef in a large skillet over medium heat until meat is crumbly and no longer pink, about 10 minutes. Drain excess grease; stir in water and taco seasoning mix. Reduce heat to low and simmer the meat mixture until thickened, 4 to 6 minutes.
- Bake taco shells on a baking sheet in the preheated oven until crisp, 3 to 4 minutes. Let cool for about 5 minutes and break apart into bite-size pieces.
- Transfer seasoned ground beef to a large serving bowl and mix in the nacho cheese corn chips, taco shell pieces, Mexican cheese blend, and hot pepper sauce.
Nutrition Facts : Calories 629.1 calories, Carbohydrate 36.2 g, Cholesterol 106.8 mg, Fat 40.6 g, Fiber 1.9 g, Protein 30.7 g, SaturatedFat 18.7 g, Sodium 1256.5 mg, Sugar 2.6 g
CORN AND CHEESE SOFT TACOS
Provided by Lisa A. Wilson
Categories Cheese Tomato Bake Vegetarian Quick & Easy Casserole/Gratin Corn Bell Pepper Hot Pepper Bon Appétit Texas
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Heat oil in heavy small skillet over medium heat. Add bell pepper; sauté until beginning to soften, about 4 minutes. Transfer pepper mixture to large bowl. Mix in 1 3/4 cups cheese, corn kernels, creamed corn, tomatoes, sour cream, chilies, olives and cilantro. Season with salt and pepper. Spoon mixture into prepared dish. Sprinkle with remaining 1/4 cup cheese. Bake 15 minutes.
- Wrap tortillas in foil. Bake alongside casserole until tortillas and casserole are heated through, about 10 minutes more. Serve immediately.
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