EDDIE'S FAVORITE FIESTA CORN
When sweet corn is available, I love making this splurge of a side dish. Frozen corn works, but taste as you go and add sugar if needed. -Anthony Bolton, Bellevue, Nebraska
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a 6-qt. stockpot, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan., Add corn, red pepper and yellow pepper to drippings; cook and stir over medium-high heat 5-6 minutes or until tender. Stir in remaining ingredients until blended; bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until thickened.
Nutrition Facts : Calories 249 calories, Fat 14g fat (7g saturated fat), Cholesterol 39mg cholesterol, Sodium 399mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 2g fiber), Protein 10g protein.
FIESTA CORN
Corn with tomatoes and jalapenos is one of the first dishes I cooked for my husband. Don't like heat? Use green bell peppers instead of jalapenos. -Cassandra Ramirez, Bardstown, Kentucky
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a 6-qt. stockpot, heat butter over medium heat. Add onion and jalapenos; cook and stir until onion is crisp-tender, 3-4 minutes. Stir in tomatoes; cook 3 minutes longer., Add corn; cook, uncovered, until tender, stirring occasionally, 8-10 minutes. Stir in salt. If desired, serve with lime wedges.
Nutrition Facts : Calories 142 calories, Fat 7g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 505mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 3g fiber), Protein 4g protein.
FIESTA CORN & AVOCADO SALAD
Steps:
- Cook the corn in a large pot of boiling salted water for 5 to 7 minutes, until just tender. Cool for 5 minutes and cut the kernels off the cob, cutting close to the cob with a sharp knife. Place the kernels in a large bowl with the tomatoes, bell pepper, onion, and jalapeno peppers.
- In a small bowl or glass measuring cup, whisk together the lime zest, lime juice, olive oil, garlic, chile powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Pour the dressing over the vegetables and toss.
- In a separate bowl, gently toss the avocados and lemon juice together, making sure the avocado is coated in lemon juice. Add to the vegetables, sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper, and carefully fold together without breaking up the avocados. Sprinkle with salt and serve cold or at room temperature.
CONFETTI CORN
Steps:
- Heat the olive oil over medium heat in a large saute pan. Add the onion and saute for 5 minutes, until the onion is soft. Stir in the bell pepper and saute for 2 more minutes.
- Add the butter to the pan and allow it to melt. Over medium heat, add the corn, salt, and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the basil or other green herbs, and serve hot.
Nutrition Facts : Calories 157 calorie, Fat 9.5 grams, SaturatedFat 3 grams, Cholesterol 10 milligrams, Sodium 494 milligrams, Carbohydrate 18 grams, Fiber 2 grams, Protein 3 grams, Sugar 6 grams
FIESTA GRILLED CORN
We love Mexican food and corn on the cob. So I combined them into something fresh and spicy. For Italian flair, I make this corn with basil and oregano butter and Parmesan cheese.-MacKenzie Severson, Germantown, Maryland
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the butter, cilantro, lime zest and garlic powder. Shape into a log; wrap in plastic. Refrigerate for 30 minutes or until firm., Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Place in a Dutch oven; cover with cold water. Soak for 20 minutes; drain. In a small bowl, combine the mayonnaise, chili powder and paprika. Spread over corn. Rewrap corn in husks and secure with kitchen string., Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning often. Serve with butter slices and sprinkle with cheese.
Nutrition Facts : Calories 426 calories, Fat 33g fat (13g saturated fat), Cholesterol 53mg cholesterol, Sodium 269mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 4g fiber), Protein 7g protein.
FIESTA CORN SALAD
We first had this salad at our daughter's home in California. It's wonderful with a meat-and-potatoes dinner, or served for lunch with chunks of French bread.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4-6 servings.
Number Of Ingredients 7
Steps:
- Combine all ingredients. Chill several hours before serving.
Nutrition Facts : Calories 140 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 546mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein.
FIESTA CORN
Make and share this Fiesta Corn recipe from Food.com.
Provided by Sassy Cat
Categories Corn
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook the corn according to package directions.
- In a nonstick skillet sprayed with nonstick cooking spray; melt the margarine.
- Add the onion and bell peppers.
- Saute gently, do not let the onion brown.
- Drain the corn and return it to the sauce pan.
- Add the onions and peppers to the corn.
- Add the chilies; and warm through.
- Sprinkle with Smoky Paprika and serve.
- Serve.
Nutrition Facts : Calories 137.3, Fat 2, SaturatedFat 0.4, Sodium 18.6, Carbohydrate 30.2, Fiber 4.2, Sugar 3.5, Protein 4.6
FIESTA CORN BAKE
Make and share this Fiesta Corn Bake recipe from Food.com.
Provided by Denise in NH
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Stir together dip, flour and sugar.
- Add corn.
- Spoon into a 1-quart casserole dish.
- Sprinkle with broken corn chips or cheese-flavored crackers if desired.
- (I like the cheese flavored crackers).
- Bake uncovered at 375 for 30 minutes or until heated through.
FIESTA CORN AND BEANS
Bursting with southwestern flavors, the zesty veggie medley here can be served as a side dish or a meatless meal-in-one. The dollop of yogurt is a cool, creamy finishing touch. -Gerald Hetrick, Erie, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 3h25m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute onion and peppers in oil until tender. Add garlic; cook 1 minute longer. Transfer to a 4-qt. slow cooker. Stir in the beans, corn, tomatoes and seasonings., Cover and cook on low for 3-4 hours or until heated through. Serve with yogurt and olives if desired.
Nutrition Facts : Calories 149 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 380mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 7g fiber), Protein 8g protein. Diabetic Exchanges
FIESTA CORN CASSEROLE
I derived this recipe, after making the popular Jiffy Cornbread Mix Corn Casserole for many years. I was looking for something different and thought the Fiesta Corn would add a little zip to the already great recipe. Adding eggs and milk just makes it more fluffy.
Provided by Kitchenpro
Categories Corn
Time 1h
Yield 1 casserole, 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. Spray 9x13-inch casserole with Pam Cooking Spray. Mix all ingredients, except cheese, and pour into casserole. Sprinkle cheese on top. Bake 45 minutes, or until golden brown.
Nutrition Facts : Calories 257.1, Fat 13.6, SaturatedFat 7, Cholesterol 62.9, Sodium 620, Carbohydrate 31.6, Fiber 2, Sugar 1.4, Protein 4.9
FIESTA CORN RELISH
The reason I like this recipe is that it does not make a huge amount. I am the only one in my family who likes corn relish so I don't want a whole lot sitting over the winter (I can only eat so much!) I usually use 5 to 6 ears of fresh corn but frozen corn can be substituted. This looks like a lot of ingredients but it comes together fast. This comes from Topp and Howard's "Small Batch Canning"
Provided by mary winecoff
Categories Corn
Time 55m
Yield 4 1/2 cups
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil over high heat.
- Add corn, cover and cook for 6 minutes.
- Drain and cool until easy to handle.
- With a sharp knife cut kernels from cob and measure 4 cups corn into a large stainless steel saucepan.
- Add hot pepper, garlic, vinegar, sugar, onion, red pepper, green onions, cumin, salt and black pepper to saucepan.
- Bring to a boil over high heat, reduce heat and boil gently, uncovered, for 20 minutes.
- Stir in cilantro and cook 2 minutes longer.
- Remove from heat.
- Remove hot jars from canner and ladle relish into jars to within 1/2 inch of rim.
- Process 15 minutes for pint jars.
Nutrition Facts : Calories 332.9, Fat 2.1, SaturatedFat 0.3, Sodium 549.7, Carbohydrate 77.4, Fiber 5.4, Sugar 39.9, Protein 5.9
FIESTA CORN CHOWDER
This soup cooks up quickly, and is warming and delicious. It comes from the Simply Classic Cookbook by the Jr League of Seattle. Prep time doesn't include cooking the chicken. As quick as this is to make, save even more time by using the meat from a roasted chicken bought at your local grocer. If you cook chicken breasts for the recipe (2-3 halves) add onion, garlic and s & p to the water. This chowder is very mild, if you like spicy add more tabasco, or a diced jalepeno, or substitute some Pepper Jack cheese in place of Montery Jack A cold beer or glass of white wine is perfect with this.
Provided by momaphet
Categories Chowders
Time 35m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a large pot over medium heat, saute onion in butter until tender -do not brown, add garlic and cook for one minute more.
- Puree all the corn with the chicken broth in a blender, add to onions and simmer 20 minutes.
- Add the rest of ingredients and stir until cheese melts, simmer about 10 minutes.
- Adjust seasoning to taste.
- Serve with a few tortilla chips broken over the top, you could also top with black olives or salsa,.
- Note:.
- I will often buy whole milk for this recipe, but will also mix some half and half into non-fat milk. It would probably be fine with just the lower fat milk, but not as rich.
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