Easy Weeknight Corn Food
STREET CORN QUESADILLA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 1 to 2 servings
Number Of Ingredients 12
Steps:
- Place a skillet over medium heat.
- Spread half of the mayonnaise on one of the tortillas and place in the hot skillet mayonnaise-side down.
- Top with half of the Monterey Jack. Add the corn, Cojita, avocado, jalapenos and cilantro. Sprinkle over the ancho chile powder and remaining Monterey Jack.
- Spread the remaining mayonnaise on the other tortilla, then place on top mayonnaise-side up, and press. Cook until the bottom tortilla is golden and crisp, 2 to 3 minutes, then flip the quesadilla and cook until the second side is golden, an additional 2 to 3 minutes.
- Transfer the quesadilla to a cutting board and slice. Serve with the salsas and tortilla chips.
EASY WEEKNIGHT CORN
I threw some things together in a dutch oven and let it cook. My husband and I both liked it, so I thought I would share. I hope you enjoy!
Provided by kayleighsmom529
Categories Corn
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In pan/dutch oven, add butter, olive oil, green pepper, onion, and garlic. Sautee until tender.
- Add in frozen corn, salt & pepper to taste and cover. Stir occasionally.
- Cook 10-15 or until corn is cooked through.
- Sprinkle parmesan cheese before serving.
Nutrition Facts : Calories 270.4, Fat 13.4, SaturatedFat 7.6, Cholesterol 30.5, Sodium 88.5, Carbohydrate 38.7, Fiber 4.8, Sugar 1.1, Protein 5.8
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