Tex Mex Corn Squares Recipes

TEX-MEX CORN SQUARES

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.

TEX-MEX CORN

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.

MEXICAN-STYLE CORN WITH PEPPERS

Steps:

• Gather the ingredients.
• In a skillet or saute pan over medium-low heat, melt butter.
• When butter is hot, add corn, green bell pepper, salt, and pepper.
• Cook, stirring occasionally, for about 20 minutes.
• Add chopped pimiento and heat through.
• Garnish corn with chopped fresh cilantro, if desired.

CHEESY CORN SQUARES

Steps:

• In a large bowl, combine first 7 ingredients. Stir in eggs, corn, ricotta, onion, Parmesan. oil, and 4 oz. mozzarella; mix well.
• Pour into a greased 13x9 baking dish. Sprinkle with remaining mozzarella, and paprika.
• Bake, uncovered, at 350, for 30-35 minutes or until golden brown. Cut into squares.