Fiesta Corn Recipes

FIESTA GRILLED CORN

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.

EDDIE'S FAVORITE FIESTA CORN

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.

FIESTA CORN

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.

FIESTA CORN AND BEANS

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.

FIESTA CORN SALAD

Steps:

• Combine all ingredients. Chill several hours before serving.

FIESTA CORN

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.

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.

FIESTA CORN CASSEROLE

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.

FIESTA CORN RELISH

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.