Southwest Side Dish Food
SOUTHWEST SIDE DISH
This tasty combo goes together quickly. Vary the veges depending on what you have and what you like. Goes well with grilled chicken or beef. Is hearty enough to work as a vegetarian main course. (It's important to drain and rinse the black beans well, or the finished dish can get an unattractive, sticky consistency)
Provided by dianegrapegrower
Categories Corn
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Prep all veges.
- Heat oil in large skillet on medium high heat. Saute onions, red bell pepper, and green beans 5 minutes. Add zucchini, saute 3-5 minutes. Add corn and black beans and heat through. Timing can vary a bit with size of veggie pieces - the goal is to have them crisp tender with perhaps an occasional blackened spot.
- Season with vinegar, chili powder, salt and pepper to taste. Sprinkle with cilantro and stir to combine. Serve at once.
Nutrition Facts : Calories 152.3, Fat 7.3, SaturatedFat 1, Sodium 182.6, Carbohydrate 19.4, Fiber 5.6, Sugar 2.4, Protein 4.9
SWEET CORN CAKE
I loved the sweet corn cake that was always served as a side dish with my favorite Tex Mex dishes when visiting the Southwest so... I have looked around, modified it, tweeked here and there to come up with this recipe. I make this disha nd serve with my Sour Cream Chicken Enchildadas, refried beans, guacamole, and pico de gallo. So incredibly YUMMY! I almost always DOUBLE this recipe, and cook for about 55 minutes
Provided by Tantric1
Categories Mexican
Time 1h
Yield 1 8x8 cake, 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Place butter and shortening in mixer bowl and whip until soft. Continue whipping until fluffy and creamy. Add masa gradually while mixing, add water gradually and mix thoroughly.
- Place corn kernels in blender or food processor fitted with metal blade coarsely chop. Stir into the masa harina mixture. Place (regular) cornmeal, sugar, whipping cream, baking powder and salt in large mixing bowl and mix quickly. Add masa mixture and mix lightly, just until blended. Pour into greased, 8-inch-square baking pan, and cover with foil.
- Method 1: Bake in 350-degree oven 40 to 50 minutes or until corn cake has a firm texture.
- Method 2: Place corn cake pan in a larger pan and pour boiling water half way up corn cake pan. Bake at 350 degrees 40 to 50 minutes, checking water level and adding more boiling water, if necessary. When cooked through, remove corn cake pan from water.
- Let cooked cake stand at room temperature for few minutes before cutting into squares or using a small ice cream scoop to serve.
- Store any leftovers in refrigerator.
Nutrition Facts : Calories 147.2, Fat 8.8, SaturatedFat 4.3, Cholesterol 16.3, Sodium 111.9, Carbohydrate 17.1, Fiber 1.2, Sugar 5, Protein 1.7
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