Tex Mex Corn Recipes
TEX MEX CORN
This fresh corn salad made with peppers and a fantastic lemon juice dressing is a perfect side dish for a hot summer day.
Provided by Courtney Wallace
Number Of Ingredients 7
Steps:
- Heat oil in the tilt skillet; sauté red peppers and onions for 2-3 minutes.*Alternative cooking method: Combine oil, red peppers, onions, corn, salt, pepper and lemon juice in the steamer. Steam for 5-7 minutes until heated. Skip to step 4.
- Add corn, salt and pepper; sauté for another 1-2 minutes.
- Add lemon juice; sauté for another 2-3 minutes.
- Transfer to appropriate serving pans and top each pan with the chopped cilantro.
Nutrition Facts : ServingSize 0.5 cup, Calories 49 kcal, Carbohydrate 8 g, Protein 1 g, Fat 2 g, Sodium 32 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 2 g
TEX-MEX CORN CHOWDER
I like things that are a little unexpected and unusual. But easy. Everyone raves about the full flavors and textures of this chowder. For the adventuresome--enjoy!
Provided by HAMM
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- In a large saucepan, saute onions in margarine. Stir in flour, chili powder, and cumin. Add corn, picante sauce, and broth. Bring to boil; remove from heat.
- Gradually add 1/4 cup hot mixture to cream cheese in a small bowl. Stir until blended.
- Add cream cheese mixture and milk to saucepan, stirring until well blended. Heat through but do not boil. Serve immediately.
Nutrition Facts : Calories 299 calories, Carbohydrate 29.5 g, Cholesterol 44.8 mg, Fat 18.6 g, Fiber 4.4 g, Protein 8.6 g, SaturatedFat 9.6 g, Sodium 705.8 mg, Sugar 9 g
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 ZUCCHINI CORN CASSEROLE
Make and share this Tex-Mex Zucchini Corn Casserole recipe from Food.com.
Provided by Millereg
Categories One Dish Meal
Time 28m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Steam the zucchini until it is soft.
- Preheat oven to 350°F.
- Mix the cooked zucchini, corn, tomato sauce, chili powder, cayenne, cumin, vinegar, fried tortilla quarters and chiles together.
- Place in greased ovenproof baking dish.
- Top with cheese and bake for about 12 minutes or until it is well heated and the cheese has melted.
- To serve, top with sour cream and sprinkle with green onions on top.
Nutrition Facts : Calories 695.6, Fat 31, SaturatedFat 15.8, Cholesterol 60.4, Sodium 991.9, Carbohydrate 81.8, Fiber 8.1, Sugar 11.9, Protein 25.2
TEX MEX CORN DIP
This dip never last long at parties. Everyone always raves about it. It has a unique flavor and taste even better the next day.
Provided by Erin Crable
Categories < 15 Mins
Time 10m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in large bowl and mix.
- Serve with tortilla chips.
Nutrition Facts : Calories 303.8, Fat 20.7, SaturatedFat 9, Cholesterol 40, Sodium 730.4, Carbohydrate 24.2, Fiber 0.3, Sugar 1.9, Protein 9
TEX MEX CHEDDAR CORN CASSEROLE
Make Tex Mex Cheddar Corn Casserole and wow your guests!
Provided by Marjory Pilley
Categories Side Dish
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Toss together cheddar cheese, flour and pepper in a medium bowl and set aside.
- Stir together milk, hot sauce, corn, black beans and 1/3 cup cilantro in a 9x13-inch baking dish.
- Place cubed cream cheese over the corn mixture.
- Layer cheddar cheese mixture over corn mixture in baking dish and mix to combine and distribute ingredients.
- Cover and bake 30 minutes.
- Uncover and bake 5 minutes longer.
- Top with remaining cilantro and diced tomatoes.
Nutrition Facts : Calories 415 kcal, Carbohydrate 57 g, Protein 21 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 35 mg, Sodium 788 mg, Fiber 13 g, Sugar 8 g, ServingSize 1 serving
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.
CORN DIP
The BEST Corn Dip is a creamy, cheesy dip featuring sweet corn and laced with Tex-Mex flavors including cumin, a touch of jalapeño, and fresh cilantro. Perfect for summer parties, tailgating, or year-round entertaining, this corn dip recipe can be made with fresh corn, frozen corn, or even canned corn!
Provided by Samantha Skaggs
Categories Appetizer
Time 4h10m
Number Of Ingredients 9
Steps:
- In a large bowl, combine corn, sour cream, mayonnaise, cheese, jalapeños, cilantro, cumin, garlic salt, and black pepper. Stir until well mixed.
- Refrigerate for at least 4 hours (preferably 8 hours to overnight) to allow flavors to blend. Serve with tortilla chips or corn chip scoops.
Nutrition Facts : Calories 230 kcal, Carbohydrate 12 g, Protein 7 g, Fat 18 g, SaturatedFat 7 g, Cholesterol 34 mg, Sodium 388 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
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