Southwest Creamed Corn From Gh Magazine Recipes

SOUTHWESTERN SALSA CREAMED CORN

Steps:

• Heat a skillet over medium-high heat. Add corn, salsa, and crema con sal. Cook until heated through, 3 to 4 minutes. Remove from heat.
• Sprinkle with cheese, cilantro, and black pepper. Serve immediately.

SOUTHWEST CREAMED CORN FROM GH MAGAZINE.

Steps:

• In a 12" skillet, heat the cream and spices to boiling on medium-high; Cook for 3 minutes, stirring often.
• Add corn and cook 5 min until corn is tender and heated through, stirring occasionally. Sprinkle with cilantro to serve.
• Per serving, 325 calories, 6g protein, 40g carb, 19g total fat, 11g saturated, 6g fiber, 61mg cholesterol, 310 mg sodium.

SOUTHWEST CORN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 13x9x2-inch baking pan or a large covered casserole dish.
• Combine both types of corn, tomatoes, corn muffin mix, sour cream, Cheddar cheese, onion, egg, and salt in a very large bowl and mix well. Pour into the prepared pan.
• Bake in the preheated oven until firm in the center, about 50 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.

SOUTHWEST STYLE CREAMY CORN CHOWDER

Steps:

• Place sugar, corn, cream cheese, Mexican cheese, milk, chicken broth, celery, garlic, bacon, and pepper into a slow cooker. Cook on High for 1 hour, then reduce heat to Low and cook for an additional 2 1/2 hours.

SIMPLE SANGRIA

Steps:

• Slice the orange and lemon into thin slices. You can also cut them into smaller pieces (wedges) if you wish. Throw out the ends and any seeds.
• Pour wine into large pitcher, slightly squeeze fruit juice into the wine. Put fruit into the pitcher.
• Add the sugar and brandy.
• Stir and chill overnight.
• When ready to serve add the ginger ale and stir gently.
• Add lemon or orange slices as a garnish (optional).

SOUTHWESTERN CORN BREAD

Steps:

• Place corn in a food processor or blender; cover and process until coarsely chopped. Set aside. In a bowl, combine the flour, cornmeal, baking soda and salt. , In a small bowl, combine the egg, egg whites, milk and oil. Stir into dry ingredients just until moistened. Add the cheese, chilies and corn., Pour into a 9-in. square baking dish coated with cooking spray. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

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.