CHILI CHEESE CORN
"I got this yummy corn recipe from a co-worker more than 10 years ago," writes Nadene Melton from Euless, Texas. "It's so easy and tasty that it's become a favorite in our family-especially for holidays or special meals. I've had many requests for the recipe." TIP: To turn Nadene's creamy side dish into a convenient meal, simply add cooked chicken, beef or shrimp. Serve with a leafy tossed salad and crusty loaf of bread.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine cream cheese and butter. Cook and stir over medium heat for 4-5 minutes or until smooth. Stir in the remaining ingredients. Cook for 5 minutes or until heated through. Serve with a slotted spoon.
Nutrition Facts : Calories 264 calories, Fat 19g fat (11g saturated fat), Cholesterol 53mg cholesterol, Sodium 371mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 3g fiber), Protein 7g protein.
COPYCAT CHILI'S ROASTED STREET CORN RECIPE BY TASTY
The secret to Chili's roasted street corn is the charred exterior. Without a grill, Katie improvised and roasted the corn in the oven to achieve similar results, then slathered the cob with creamy, spicy mayo and topped it with Cotija cheese and cilantro. If you don't have Cotija, you can substitute grated Parmesan cheese.
Provided by Katie Aubin
Categories Sides
Time 30m
Yield 1 serving
Number Of Ingredients 9
Steps:
- Preheat the oven to 425°F (220°C).
- Add the corn to a medium cast iron skillet. Drizzle with the olive oil and season with salt.
- Roast for 15-20 minutes, until charred on the outside and tender on the inside.
- In a small bowl, mix together the sour cream, mayonnaise, lime juice, salt, and chili powder.
- Remove corn from the oven and let cool slightly. Brush all over with the mayonnaise mixture, then sprinkle with the Cotija, cilantro, and more chili powder.
- Enjoy!
Nutrition Facts : Calories 422 calories, Carbohydrate 33 grams, Fat 31 grams, Fiber 3 grams, Protein 7 grams, Sugar 7 grams
CHARCOAL-GRILLED CORN WITH CREAM, CHEESE, AND CHILE
Provided by Rick Bayless
Categories Dairy Vegetable Side Parmesan Corn Spring Grill Sour Cream Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- 1. Preliminaries. About an hour before serving, place the ears of corn in a deep bowl, cover with cold water and weight with a plate to keep them submerged. Light your charcoal fire and let it burn until the bed of coals is medium-hot; adjust the grill 4 inches above the fire.
- 2. Grilling the corn. Lay the corn on the grill and roast for 15 to 20 minutes, turning frequently, until the outer leaves are blackened. Remove, let cool several minutes, then remove the husks and silk. About 10 minutes before serving brush the corn with melted butter, return to the grill and turn frequently until nicely browned. Serve right away, passing the cream, cheese and powdered chile for your guests to use to their own liking.
CHEESY GREEN CHILE CORN
Make and share this Cheesy Green Chile Corn recipe from Food.com.
Provided by bunkie68
Categories Corn
Time 40m
Yield 1 casserole, 8 serving(s)
Number Of Ingredients 5
Steps:
- In a medium saucepan, combine corn, cream cheese and green chiles.
- Heat over medium high heat until the cream cheese is melted and smooth.
- Add shredded Cheddar cheese and seasonings; heat until cheese is melted.
- Pour into greased casserole dish and top with additional Cheddar cheese, as much as you like.
- Bake in a preheated 350-degree oven until cheese is melted and bubbling, about 25 minutes.
- NOTE: I drained one can of corn and did not drain the other can.
- You may prefer to drain both cans if you want less sauce.
SLOW COOKER CREAM CHEESE CHICKEN CHILI
Chicken chili made in the slow cooker with a cream cheese sauce.
Provided by Andrea Escobar
Time 6h5m
Yield 4
Number Of Ingredients 9
Steps:
- Place chicken at the bottom of a slow cooker; pour corn, black beans, and diced tomatoes on top. Top with ranch dressing mix, chili powder, cumin, and onion powder. Stir together. Place cream cheese on top.
- Cover and cook on Low until chicken is no longer pink in the center and juices run clear, 6 to 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Shred chicken with 2 forks; serve.
Nutrition Facts : Calories 430.4 calories, Carbohydrate 49.4 g, Cholesterol 72 mg, Fat 13.5 g, Fiber 10.8 g, Protein 30.8 g, SaturatedFat 7.1 g, Sodium 1721.1 mg, Sugar 3.7 g
CORN WITH CREAM CHEESE & CHILIES
I was given this recipe from my sister-in-law and my family loves it. It adds a different flavor to corn which is one of our family favorites. It's quick and easy!
Provided by sisterbea
Categories Corn
Time 10m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- In a medium saucepan, melt the oleo and the cream cheese together.
- Mix well.
- Add the 2 cans of corn and the can of chilies and mix well.
- DO NOT BOIL!
- Cook until hot and then serve.
- Very quick and very good!
Nutrition Facts : Calories 376.6, Fat 29.4, SaturatedFat 11.3, Cholesterol 41.6, Sodium 615.1, Carbohydrate 26.5, Fiber 3.1, Sugar 6.2, Protein 7.1
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