Southwest Corn Spread Food

SOUTHWEST CORN SPREAD

Steps:

• In a large bowl, beat cream cheese and lime juice until smooth. Beat in the chilies, onions, cumin, cayenne pepper until combined. Stir in corn and walnuts if desired. , Cover and refrigerate for at least 4 hours. Serve with crackers or chips.

SOUTHWESTERN CORN AND PEPPERS

Steps:

• In a 2-quart microwave-safe casserole dish, combine corn, bell pepper, onion and butter.
• Cover and microwave on high until bell pepper is crisp-tender (5-7 minutes), stirring once.
• Stir in cumin, salt and ground pepper. Cover and let stand 5 minutes before serving.

SOUTHWESTERN CORN SOUP RECIPE

Steps:

• Cook and stir peppers in butter in medium saucepan on medium heat 3 to 5 min. or until crisp-tender.
• Add cream cheese; cook on low heat 3 to 5 min. until melted, stirring frequently. Stir in VELVEETA, corn and milk; cook 5 min. or until VELVEETA is completely melted and soup is heated through, stirring occasionally.
• Serve topped with chips.

SOUTHWEST SALAD

Steps:

• To make the salad, preheat a grill on high for 5 minutes
• Reduce the heat to medium-high and grill the corn with the cover closed, turning occasionally, until some kernels are black, about 12 minutes
• Remove and cool corn slightly
• Using a sharp knife, cut off the kernels into a very large, deep serving bowl
• (Hold the narrow end of the cob, point the other end into the bowl, and cut downward, so that flying kernels are trapped by the bowl itself
• ) Add the beans, bell peppers, red onion, chili pepper, cilantro, salt and pepper to the bowl and toss
• To make the dressing, whisk together the vinegar, lime juice, sugar, garlic, cumin, salt, chili powder and olive oil in a small bowl
• Season to taste with the hot sauce
• Pour the dressing over the salad and toss to thoroughly coat
• Let sit at room temperature for 20 minutes, toss again and serve
• The salad can be made a day in advance, covered, and refrigerated
• Bring to room temperature before serving
• MORE: Grilled Chicken and Corn Salad with Chipotle Crema South by Southwest 7-Layer Sliders Grant's Mexican Street Corn Salad

EASY SOUTHWESTERN EGG ROLLS

Steps:

• Combine all ingredients except for the egg roll wrappers in a bowl. Toss well.
• Take a wrapper and fill with the mixture.
• Roll from one edge to the other, brushing edges lightly with water to seal.
• Arrange rolls on a baking sheet lined with parchment.
• Brush lightly with butter and bake for 10-15 minutes at 425F.

SOUTHWEST POTATO AND CORN CHOWDER

Steps:

• In a heavy-bottomed pot, heat oil over medium heat until it starts to shimmer. Place onions and garlic in oil and let cook until the onion starts to soften-- about 6 minutes.
• Add in the cumin and chili powder and stir until very fragrant, about 1 minute. Add the chicken broth and diced potatoes to the pot, bring to a low boil, cover and cook until the potatoes pierce easily with a fork.-- about 20 minutes.
• Once the potatoes are cooked, stir the corn, beans, and green chilies into the broth and potatoes.
• Melt the butter in a medium-sized saucepan. Once melted stir in the flour and cook, stirring constantly for a minute.
• Gradually stir in the milk and continue to stir, making sure to clean the bottom of the pan with each stir so it doesn't burn. As it comes to a boil, the mixture will start to thicken.
• Continue to stir and cook for 1 minute longer. Remove from the heat and stir in the cheese.
• Add the cheese sauce into the broth mixture and stir until well combined. Season with 1/4 tsp kosher salt, adding more depending on the salt content of the broth you used. Stir in cilantro and serve topped with fresh pico de gallo.

SOUTHWESTERN CORN

Steps:

• 1. Fry bacon crispy. When cooled, crumble into small pieces.
• 2. TIP: Before frying bacon, using a large knife, slice the strips of bacon into small pieces. Saves crumbling later. :)
• 3. Drain most of the bacon grease (leave some for added flavor) In the same saucepan, saute onions & peppers until tender.
• 4. Add corn & crumbled bacon. Stir & saute until heated through.
• 5. Transfer to bowl. Sprinkle with paprika. Serve.

SOUTHWESTERN CORN

Steps:

• Place frozen corn, green peppers and onions in a container and cover with water.
• Place on stove top and bring to a boil.
• Boil for three minutes. Drain.
• In a large skillet, saute red bell peppers and tomato margarine for four minutes.
• Add cooked corn, green peppers, onions, salt and oragano.
• Cook mixture until heated, stirring frequently.

SOUTHWESTERN CORN CHOWDER

Steps:

• Preheat oven to 500 degrees F.
• Put the oiled corn on a baking sheet and sprinkle it with salt and pepper. Put the oiled tomatoes on another baking sheet and roast them both for 10 to 12 minutes until the tomato skin blisters and the corn is lightly browned. In a medium skillet, grill the red pepper over medium-high heat until it is black on each side. Put the tomatoes and the pepper in the refrigerator, and peel them when they have cooled.
• Heat the butter in a large pot over medium heat and add the onion and garlic and saute. Add the flour and cook for 2 to 3 minutes. Add the chicken stock, roasted corn, peeled tomatoes, half-and-half, and 1 1/4 cups of the tortilla chip pieces and mix well. Pour this mixture in a food processor or blender* and puree until smooth. Strain the chowder, and then season it with cumin, chili powder, salt, and pepper, to taste. Peel and dice the roasted red pepper. Serve the soup topped with diced avocado, red pepper, and the remaining tortilla chip pieces. Serve immediately.

SOUTHWESTERN CORN

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the red peppers and cook for 2 minutes, stirring occasionally. Stir in the corn and the remaining ingredients. Cook until heated through, about 1 1/2 minutes.

SOUTHWESTERN CREAMED CORN

Steps:

• In a medium saucepan, combine frozen corn kernels with milk. Cover; cook over medium-high heat, breaking up corn occasionally, until kernels separate, 5 to 7 minutes.
• Transfer 1 cup corn and 1/2 cup liquid to a food processor. Blend until almost smooth; return to saucepan.
• Add jalapeno chile (seeds and ribs removed for less heat, if desired) and sugar; season with coarse salt and ground pepper. Simmer over medium-low heat until corn is tender, 4 to 6 minutes. Stir in 2 tablespoons chopped fresh cilantro.

SPICY SOUTHWEST CORN

Steps:

• Remove the husks and silk from corn and cut kernels off the cob. Reserve cobs. Heat butter and oil in a medium skillet over medium heat. Once hot, add corn kernels, ancho chile powder, chile de arbol powder, and a generous pinch of Kosher salt.
• Using the back of your knife (dull side of the blade), scrape up and down the sides of the reserved cobs over the skillet to release some of the corn's milk into the mixture.
• Let corn cook, stirring occasionally, until cooked through, about 10 minutes. Sprinkle crumbled queso fresco on top of the corn and serve.

SOUTHWEST SKILLET CORN

Steps:

• In a large nonstick skillet, saute red pepper and jalapeno in butter until tender. Add cumin; cook for 30 seconds. Add corn and cilantro; saute 2 minutes longer or until heated through.

SOUTHWEST CORNBREAD

Steps:

• Heat oven to 400ºF.
• Mix first 4 ingredients in large bowl until well blended. Add remaining ingredients; mix just until moistened.
• Pour into greased 13x9-inch pan.
• Bake 25 to 30 min. or until golden brown.

SOUTHWEST CORN SPREAD

Steps:

• In a mixing bowl, combine cream cheese and lime juice until smooth. Beat in the chilies, onions, cumin, cayenne pepper and salt. Stir in corn and walnuts if desired. Cover and refrigerate for at least 4 hours. Serve with crackers or chips.

SOUTHWEST CORN SPREAD

Steps:

• In a mixing bowl, combine cream cheese and lime juice until smooth. Beat in the chilies, onions, cumin, cayenne pepper and salt. Stir in corn and walnuts if desired. Cover and refrigerate for at least 4 hours. Serve with crackers or chips.

SOUTHWEST CORN SPREAD RECIPE

Steps:

• In a large bowl, beat cream cheese and lime juice until smooth. Beat in the chilies, onions, cumin, cayenne pepper until combined. Stir in corn and walnuts if desired.
• Cover and refrigerate for at least 4 hours. Serve with crackers or chips. Yield: about 3 cups.