TEX-MEX CORN ON THE COB
It's a snap to add zippy flavor to fresh corn on the cob. The tender ears get a summery treatment when seasoned with chili powder, cilantro and lime. -Helen Jacobs of Eules, Texas
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Place corn in a Dutch oven or kettle; cover with water. Bring to a boil. Reduce heat; cover and cook for 3-5 minutes or until tender., Meanwhile, in a small bowl, combine the cilantro, chili powder, lime zest, salt, cumin and garlic powder. Drain the corn. Spritz with butter-flavored spray; brush or pat seasoning over corn.
Nutrition Facts : Calories 85 calories, Fat 1g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 164mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
TEX-MEX CORN
Provided by Food Network Kitchen
Time 25m
Yield 4 ears of corn
Number Of Ingredients 0
Steps:
- Pull back the husks from 4 ears of corn and remove the silk; sprinkle with 1 teaspoon chili powder. Cover with the husks and grill, turning, about 20 minutes. Fold back the husks and spread with a mixture of 1/2 cup mayonnaise and 1 teaspoon chili powder. Sprinkle with grated cheddar and crumbled bacon.
TEX-MEX CHICKEN AND CORN SOUP
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cut the corn kernels off the cobs and transfer to a small bowl. Run the back of your knife down the cobs to scrape any corn milk into the bowl (it will help thicken the soup). Set aside.
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the poblano, onion, 1/4 teaspoon salt and a few grinds of pepper; cook, stirring, until the vegetables are browned in spots, about 6 minutes. Add the corn kernels and their milk. Stir in the chili powder and cook until toasted, about 1 minute. Stir in the chicken broth, 3 cups water, the tomatoes, hominy, chicken, 1/4 teaspoon salt and a few grinds of pepper. Cover and bring to a boil, then lower the heat and simmer, uncovered, until the broth is slightly reduced and the vegetables are tender, about 5 minutes. Season with salt and pepper.
- Ladle the soup into bowls. Top with the chips and scallions.
Nutrition Facts : Calories 470, Fat 24 grams, SaturatedFat 5 grams, Cholesterol 42 milligrams, Sodium 1316 milligrams, Carbohydrate 57 grams, Fiber 7 grams, Protein 26 grams, Sugar 11 grams
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.
REALLY DIFFERENT GRILLED CORN ON THE COB- TEX MEX STYLE
Fast and delish AND totally unlike any grilled corn you have ever had. Sweet corn on the cob, herbs and parmesan cheese- yes I said cheese!- take the ordinary to the extreme! You can use fresh corn but frozen is so much more convenient and can be better than fresh especially out of season.
Provided by Mamas Kitchen Hope
Categories Cheese
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Remove frozen corn from package and grill until corn is hot and you have nice grill marks.
- Mix melted butter with remaining ingredients and spread all over hot corn. You can also roll corn in it, dip them or whatever method you choose to get them thoroughly coated with the yummy mixture.
- Sprinkle corn with added salt if you like.
- Serve immediately.
- Tip- If you like your corn REALLY sweet- soak the ears in warm sugar water for 15 minutes or more before grilling. I usually just put the corn in a container and add 1 cup sugar and then cover with water. REALLY sweetens the corn nicely- This method can be used on fresh or frozen.
Nutrition Facts : Calories 251.2, Fat 14.3, SaturatedFat 8.5, Cholesterol 36, Sodium 241.9, Carbohydrate 29.6, Fiber 3.5, Sugar 4.8, Protein 6.6
FRESH-MEX CORN WONTONS
Hundreds of readers cooked with every kind of corn they could get their hands on for our June/July 2009 recipe contest: corn on the cob, creamed corn, cornmeal, corn oil, even dried corn husks. Elizabeth Spano from Lyndhurst, NJ, really gave the secret ingredient its due with her fresh corn wontons, Southwestern deep-fried pockets inspired by meals she ate during the eight years she lived in Arizona. She serves them with a zesty lime dip, made with cilantro from her own garden. ¿I like appetizers that I can eat in one or two bites,¿ says Elizabeth, who often makes her prize dish for friends. Her best tip: Treat the wonton wrappers like pastry dough and keep them in the fridge until you¿re ready to use them¿they¿ll be much easier to handle.
Provided by Food Network
Categories appetizer
Time 45m
Yield 36 wontons
Number Of Ingredients 11
Steps:
- Place the corn in a steamer basket set over a saucepan of simmering water. Cover and steam 8 minutes.
- Meanwhile, grate the lime zest into a small bowl and squeeze in 1 tablespoon lime juice. Add the sour cream, cilantro, hot sauce and 1/4 teaspoon salt and mix well; set the dip aside.
- Remove the corn from the steamer basket and let cool slightly, then cut the kernels off the cobs. Combine with 1/2 teaspoon salt in a bowl.
- Line a large baking sheet with paper towels, then arrange the wonton wrappers on top in a single layer. Place 1 teaspoon corn, 1/2 teaspoon tomato, 1/2 teaspoon avocado and 1/4 teaspoon red onion in the center of each wrapper.
- Heat about 1 1/2 inches of vegetable oil in a large pot until a deep-fry thermometer registers 375 degrees (or place a wooden skewer in the oil to test the temperature; bubbles should form around it).
- Moisten the edges of each wonton wrapper with water, then fold in half diagonally to enclose the filling and form a triangle; press gently to seal. Working in batches, lower the wontons into the hot oil with tongs and fry about 1 minute. Flip and fry another 30 seconds, or until light golden. Transfer to paper towels to drain. Serve with the cilantro-lime dip.
TEX-MEX CORN SQUARES
A great vegetarian recipe from Homemakers' Magazine. A bean, corn and salsa mixture on a polentalike base. The chipotles (smoked jalapeno peppers) can be quite hot! I often just add a dab of the peppers when cooking for folks who are not keen on spicy food. Love the smokey flavour. EDITED:Feb.08...We really enjoy this served with puppitypup's "Mexican Night Salad" (#188160)
Provided by Lambkyns
Categories Savory Pies
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Lightly oil an 11 x 7-inch (2 L) baking dish.
- Bring stock and salt to a boil.
- Slowly whisk in cornmeal until mixture thickens.
- Bring to boil.
- Take off the heat.
- Stir in 1/2 cup of the cheddar cheese and mix until melted.
- Spread in prepared pan and cover to keep warm.
- Combine beans, salsa, corn, chipotle peppers, chili powder and cumin in a bowl.
- Stir in remaining cheese (1 cup) and coriander.
- Spread mixture over cornmeal base.
- Bake for 25-30 minutes-- until heated through and cheese is melted.
Nutrition Facts : Calories 331.4, Fat 10.9, SaturatedFat 6.2, Cholesterol 29.7, Sodium 779, Carbohydrate 45.2, Fiber 9.3, Sugar 3.4, Protein 16.7
TEX MEX CHICKEN CORN MELT
Sooo...I read all the fabulous posts on Tex Mex pies and casseroles and came up with this....husband LOVED it, but he is not picky...would love feedback, good or bad!! Plenty of subs in this recipe...use green chiles in place of banana peppers or any diced can of tomatoes in place of Rotel. I created this based on what I had on hand that smacked of Tex Mex....
Provided by Chef JenR
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 22
Steps:
- Preheat oven to 400.
- Toast the corn (I use an iron skillet) in the cooking oil for 3 minutes on one side, then turn and add the onion. Cook 3 more minutes and set aside.
- Mix the shredded chicken with sour cream, mayo, banana peppers, pimento, cumin, garlic powder, oregano and chili powder. Set aside.
- Mix the Bisquick, Corn Meal, milk and egg until combined, and press into a greased 9" pie pan or square 9" x 9" pan.
- Layer with ricotta cheese, and sprinkle evenly 1/4 t cumin, 1/4 t garlic, 1 t salt.
- Next layer with toasted corn and onions.
- Next layer with chicken mixture.
- Top evenly with Rotel tomatoes.
- Bake at 400 for 20 minutes and then add cheese on top evenly. Bake for 5 more minutes.
Nutrition Facts : Calories 1028.7, Fat 61.7, SaturatedFat 27.2, Cholesterol 216.4, Sodium 2241, Carbohydrate 75.9, Fiber 7.1, Sugar 12.2, Protein 48.6
TEX-MEX CORNBREAD
This special corn bread has spice added to it with its jalapeno peppers. The Mexicorn adds lots of wonderful color.-Gene Pitts, Wilsonville, Alabama
Provided by Taste of Home
Time 55m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Combine flour, cornmeal, baking powder and salt; set aside. In another bowl, combine egg, corn, onion, peppers, buttermilk and 1-3/4 cups cheese. Stir corn mixture into flour mixture. Pour into a greased 10-in. ovenproof skillet. Bake at 350° for about 40-50 minutes or until bread tests done. Top with remaining cheese and remove from the oven.
Nutrition Facts : Calories 283 calories, Fat 9g fat (7g saturated fat), Cholesterol 59mg cholesterol, Sodium 853mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 3g fiber), Protein 13g protein.
TEX-MEX CORN CHOWDER
Condensed cream of chicken soup mixed with milk serves as the base for this easy chowder thickened with corn, crumbled bacon and four cheeses.
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings, 1 cup each
Number Of Ingredients 6
Steps:
- Bring soup, milk, corn, chili powder and half the bacon in saucepan, stirring occasionally.
- Simmer on medium-low heat 5 min., stirring occasionally.
- Serve topped with cheese and remaining bacon.
Nutrition Facts : Calories 250, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 40 mg, Sodium 830 mg, Carbohydrate 20 g, Fiber 1 g, Sugar 6 g, Protein 13 g
TEX-MEX CORN CHOWDER
Make and share this Tex-Mex Corn Chowder recipe from Food.com.
Provided by Diana Adcock
Categories Chowders
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- In a large soup pot saute the onions in oil until almost translucent.
- Add the broth and remaining vegetables except corn.
- Simmer for 45 minutes.
- Add the corn and simmer for 10 minutes more.
- Add the cream and milk.
- Turn heat up to medium but do not boil-you want a hearty simmer.
- Remove from heat and pour into a soup tureen.
- Offer pepper, cilantro and cheese at the table.
Nutrition Facts : Calories 587.6, Fat 18.6, SaturatedFat 9.3, Cholesterol 46.4, Sodium 268.4, Carbohydrate 96.9, Fiber 9.8, Sugar 7.2, Protein 15.6
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