Mexican Corn Cakes Recipe Recipe For Chili

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SWEET CORN CAKE



Sweet Corn Cake image

Sweet Corn Cakes A simple dish to make that will delight your taste buds.

Provided by Deanna @SeductionInTheKitchen.com

Categories     Dessert Recipes

Time 50m

Number Of Ingredients 5

1/2 cup butter, melted
1 (15 ounces) can creamed corn
1 (15 ounces) can whole kernel corn, drained
1 (8 1/4 ounces Jiffy corn muffin mix
1/2 cup sugar

Steps:

  • Preheat oven to 350 degrees and grease an 8 by 8 baking pan.
  • mix together the melted butter cans of creamed and whole kernel corn. Then stir in the corn muffin mix and sugar.
  • Bake about 40-45 minutes. The top will be nice and light brown.
  • Use an ice cream scoop and scoop out a nice rounded scoop onto a plate and then ENJOY!

Nutrition Facts : Calories 209 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 12 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 254 milligrams sodium, Sugar 15 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

MEXICAN STREET CORN CHICKEN CHILI RECIPE



Mexican Street Corn Chicken Chili Recipe image

We're combining the best elements of White Chicken Chili and classic Mexican Street Corn. This simple Chicken Chili Recipe is loaded the zesty flavor!

Provided by Sommer Collier

Categories     Main Course     Soup

Time 1h

Number Of Ingredients 18

2 teaspoons olive oil
1 large sweet onion, (peeled and chopped)
4-5 cloves garlic, (minced)
1 large jalapeno, (seeded and chopped)
1/3 cup chopped cilantro
2 teaspoons ground cumin
1 teaspoon dried oregano
1/4-1/2 teaspoon cayenne pepper
4 cups chicken broth
1 1/2 pounds boneless skinless chicken breast
7 ounce chopped green chiles, (mild or medium)
4 cups fresh corn cut off the cob ((about 4-5 cobs))
2 cups sour cream
1 cup shredded pepper jack cheese
1 tablespoon cornstarch
1 lime, (juiced)
Salt and pepper
Possible garnishes: More cilantro or shredded cheese, avocado slices, lime wedges, or tortilla chips

Steps:

  • Set a large 6-8 quart soup pot (or dutch oven) over medium heat. Add the oil and chopped onions. Saute the onions for 2-3 minutes, stirring. Then add in the garlic, jalapeno, cilantro, cumin, oregano, and cayenne pepper. Saute another 2-3 minutes to soften.
  • Add the chicken broth, whole chicken breasts, and chopped green chiles to the pot. Season with 1 teaspoon salt and 1/4 teaspoon ground black pepper. Bring to a boil. Then simmer for 20 minutes until the chicken is cooked through.
  • Meanwhile, cut the corn off the cobs and set aside.
  • Use tongs to remove the cooked chicken from the pot. Add the corn, to the pot and stir. Then chop or shred the chicken breasts, and place the meat back into the pot.
  • Stir in the sour cream and shredded cheese. Stir rapidly as you sprinkle the cornstarch over the top of the chili. (Stirring fast helps reduce clumps.)
  • Simmer for 3-5 minutes until the chili base thickens. Then turn off the heat and stir in the lime juice. Ladle into bowls and serve with your favorite garnishes.

Nutrition Facts : ServingSize 1.25 cups, Calories 380 kcal, Carbohydrate 26 g, Protein 27 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 97 mg, Sodium 755 mg, Fiber 3 g, Sugar 8 g

CORNMEAL PANCAKES WITH CHILI TOPPING



Cornmeal Pancakes with Chili Topping image

Dinner ready in 25 minutes. Enjoy this delicious pancake made with cornmeal and Bisquick® Original baking mix and topped with chili beans.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 8

Number Of Ingredients 10

3/4 cup Bisquick™ Original baking mix
1/2 cup yellow cornmeal
1 cup milk
1 egg
1 cup shredded sharp Cheddar cheese (4 ounces)
1 can (15 to 16 ounces) chili beans in sauce, undrained
3/4 cup Old El Paso™ thick-and-chunky salsa
1/2 cup frozen whole kernel corn
Sour cream, if desired
Sliced green onions, if desired

Steps:

  • Spray nonstick skillet or griddle with cooking spray. Heat skillet over medium heat or griddle to 375°. Beat baking mix, cornmeal, milk and egg in medium bowl with wire whisk until well blended. Stir in cheese.
  • Pour batter by 1/4 cupfuls onto hot skillet. Cook until puffed and dry around edges. Turn; cook until golden brown.
  • While pancakes are cooking, mix beans, salsa and corn in 2-quart saucepan. Cook over medium heat about 5 minutes, stirring occasionally, until heated through. Serve pancakes topped with bean mixture. Top with sour cream and onions.

Nutrition Facts : Calories 205, Carbohydrate 27 g, Cholesterol 45 mg, Fat 1, Fiber 4 g, Protein 10 g, SaturatedFat 4 g, ServingSize 1 Pancake, Sodium 730 mg

CORN CHILI



Corn Chili image

This recipe is one that I have made several times now. It is very tasty and nutritious. It is a little spicy. Can serve with corn bread or over pasta topped with Cheddar cheese.

Provided by BECCAM

Categories     Soups, Stews and Chili Recipes     Chili Recipes

Time 35m

Yield 6

Number Of Ingredients 14

2 tablespoons vegetable oil
1 onion, diced
1 teaspoon ground cayenne pepper
2 teaspoons dried oregano
1 pound frozen corn kernels
2 (14.5 ounce) cans Mexican-style stewed tomatoes
1 (15 ounce) can pinto beans, drained
1 (15 ounce) can kidney beans, drained
2 teaspoons chicken bouillon granules
1 cup water
½ teaspoon salt
¼ teaspoon ground black pepper
1 ½ cups tomato sauce
2 tablespoons tomato paste

Steps:

  • In a large pot, cook onion in oil over medium heat 1 minute. Stir in cayenne and oregano and cook 1 minute more. Stir in corn, tomatoes, pinto beans, kidney beans, chicken bouillon granules, water, salt, pepper, tomato sauce and tomato paste. Cook, uncovered, until heated through and slightly thickened, 10 to 15 minutes.

Nutrition Facts : Calories 391.3 calories, Carbohydrate 70.9 g, Fat 6.6 g, Fiber 19.5 g, Protein 18.7 g, SaturatedFat 1 g, Sodium 1309.5 mg, Sugar 11.8 g

MEXICAN CORN CASSEROLE WITH GREEN CHILIES RECIPE



Mexican Corn Casserole with Green Chilies Recipe image

Super easy corn casserole. Easy to throw together and makes a great side dish for Mexican-style entrees and other casseroles.

Provided by RecipeTips

Time 40m

Number Of Ingredients 6

1 can whole corn
1 can creamed corn
1 can green chilies (small can)
1 stick butter
1 package corn bread kit
1 egg

Steps:

  • Mix all ingredients together. Pour into oiled casserole dish. Bake at 350 degrees F. until brown on top and firm in the middle, approximately 30 minutes.

MEXICAN SWEET CORN CAKE



Mexican Sweet Corn Cake image

Mexican Sweet Corn Cake is moist, sweet corn cake that makes the perfect side dish. It's easy to make and is naturally gluten free!

Provided by Marcie

Categories     Side Dishes

Time 1h

Number Of Ingredients 9

1/2 cup unsalted butter (softened)
1/3 cup masa (masa is corn flour, which cannot be substituted with corn meal)
1/4 cup water
1 1/2 cups fresh or frozen corn (thawed, if frozen)
1/4 cup cornmeal
1/3 cup sugar
2 tablespoons milk
1/2 teaspoon baking powder
1/4 teaspoon salt

Steps:

  • Preheat the oven to 350 degrees.
  • In a large bowl, beat the butter until creamy. Add the masa and water, and beat until incorporated. Set aside.
  • Pulse the corn in the food processor. Leave the corn chunky! Stir the corn into the butter mixture.
  • In a medium bowl, whisk together the cornmeal, sugar, baking powder, and salt. Add the milk, and stir to combine.
  • Stir the corn meal mixture into the butter-corn mixture just until incorporated. Pour into an ungreased 8x8" baking pan.
  • Place the baking pan into a 13x9" baking dish with water filled up 1/3 of the way full. Cover the corn cake with foil.
  • Place on the middle rack of the oven and bake for 50-60 minutes. Cool 10 minutes, then use an ice cream or cookie scoop for serving.

Nutrition Facts : ServingSize 1 g, Calories 201 kcal, Carbohydrate 22 g, Protein 2 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 31 mg, Sodium 104 mg, Fiber 1 g, Sugar 10 g

TURKEY CHIPOTLE CHILI WITH PEPPER JACK CHEESE CORN CAKE TOPPERS



Turkey Chipotle Chili with Pepper Jack Cheese Corn Cake Toppers image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings, with leftovers

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil, corn oil or vegetable oil
2 pounds ground turkey breast
1 medium onion, chopped
3 cloves garlic, chopped
1 rounded tablespoon chili powder, a palm full
2 chipotles in adobo, chopped, found on Spanish/Mexican foods aisle or, 1/2 cup hot chipotle salsa may be substituted
Salt
1 cup Mexican beer
2 cups chicken stock
1 (28-ounce) can chopped stewed tomatoes
1 can red kidney beans, drained
1 (8 1/2-ounce) package corn muffin mix (recommended: Jiffy Mix) prepared to directions on box for corn cakes
1 1/2 cups shredded pepper jack cheese, 8 ounces
2 tablespoons butter

Steps:

  • Heat deep skillet or wide pot over medium high heat. Add oil and turkey. Crumble meat as it cooks, 3 minutes. Add the onions and garlic, chili powder, and chipotle. Cook another 5 minutes. Season with salt. Add beer and cook another minute, stirring to loosen any bits from the bottom of the pan. Add the stock, tomatoes, and beans and bring to a bubble. Reduce heat and simmer 10 minutes.
  • Heat a nonstick griddle pan over medium high heat. Mix batter and cheese together. Rub grill with butter, nesting the butter in a paper towel to hold on to it. Ladle the batter to make 3-inch cheese and corn cakes. Cook 3 minutes on each side, until golden. Transfer them to a plate and cover with foil to keep warm.
  • Serve bowls of chili with cheese-corn toppers -- like a spicy, corn topped chili pot pie.

MEXICAN CORN CAKES



Mexican Corn Cakes image

This is one of the Zaar recipes that I adopted. I hope to make this soon as it looks like a dish my family would enjoy. I'll edit the recipe accordingly if needed.

Provided by Dreamgoddess

Categories     Mexican

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 (8 1/2 ounce) package corn muffin mix
3/4 cup water
1 egg
1 (16 ounce) can black beans, rinsed and drained
2 cups diced cooked chicken
1 (8 ounce) jar chunky style salsa
1/8 teaspoon ground cumin
1/4 cup chopped fresh cilantro
shredded cheddar cheese, for garnish (optional)
light sour cream, for garnish (optional)

Steps:

  • To make corn cakes, in medium bowl combine corn muffin mix, water and egg until just blended.
  • Batter will be slightly lumpy.
  • Grease large nonstick griddle or skillet with nonstick cooking spray and place over medium heat to get pan hot.
  • Make corn cakes in batches using ¼ cup batter for each one and cooking about 2 minutes on each sides, until golden brown (You should have 12 corncakes total).
  • In small saucepan stir together black beans, chicken, salsa and cumin.
  • Cook over low heat just until heated through.
  • Remove pan from heat and stir in cilantro.
  • To serve, place three corn cakes on each plate.
  • Top with bean and chicken mixture.
  • Garnish with shredded cheddar cheese and a dollop of sour cream.

Nutrition Facts : Calories 512.5, Fat 13.8, SaturatedFat 3.6, Cholesterol 106.6, Sodium 1114.5, Carbohydrate 65.3, Fiber 12.1, Sugar 14.3, Protein 31.5

MEXICAN CORN CHILI



Mexican Corn Chili image

Make and share this Mexican Corn Chili recipe from Food.com.

Provided by DaHomeCooker

Categories     Mexican

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

1 lb hamburger (browned, crumpled)
1 cup corn
1/2 cup peas
1/2 cup carrot (diced)
1 (12 ounce) can tomatoes (diced)
4 tablespoons cumin
1 teaspoon red pepper flakes (for heat) (optional)
4 tablespoons balsamic vinegar
1 tablespoon garlic (chopped)
1/4 cup sour cream
1/2 cup cheddar cheese (shredded)

Steps:

  • Add all ingredients except sour cream and cheddar to large non-stick frying pan on high.
  • Cook on high stirring often to keep from burning.
  • Cook until the vegetables are tender, reduce to low.
  • Add in sour cream and combine.
  • Server over rice with cheddar cheese on top.
  • Serve Hot sauce on the side to kick it up.

Nutrition Facts : Calories 207.7, Fat 11.3, SaturatedFat 4.9, Cholesterol 49.2, Sodium 102.4, Carbohydrate 11.2, Fiber 2.1, Sugar 4.5, Protein 15.9

SWEET MEXICAN CORN CAKE



Sweet Mexican Corn Cake image

If you like sweet tamales, you will love this cake. A real Mexican treat without the extra work.

Provided by gem

Categories     World Cuisine Recipes     Latin American     Mexican

Time 2h

Yield 16

Number Of Ingredients 10

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1 ¼ cups unsalted butter, softened
1 cup white sugar
8 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
4 cups fresh corn kernels

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 10x15-inch baking pan. Sift the flour, baking powder, cinnamon, and salt together into a bowl. Set aside.
  • Beat the butter and sugar together with an electric mixer in a large bowl until light and fluffy. Blend the eggs into the mixture one at a time. Stir the condensed milk and evaporated milk into the mixture. Add the flour mixture and mix until just incorporated. Fold the corn kernels into the batter, mixing just enough to evenly combine. Pour the batter into prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 412.1 calories, Carbohydrate 47.8 g, Cholesterol 146.3 mg, Fat 21.4 g, Fiber 1.5 g, Protein 9.7 g, SaturatedFat 12.4 g, Sodium 275 mg, Sugar 29.7 g

MEXICAN STREET CORN-CHICKEN SALAD



Mexican Street Corn-Chicken Salad image

Use leftover rotisserie chicken to make a delicious, easy salad featuring the flavors of Mexican street corn. As a side dish or a main course, this is perfect for summer or anytime. I serve it with homemade Mexican rice for a definite hit!

Provided by Christa Lewis

Categories     Corn Salad

Time 20m

Yield 4

Number Of Ingredients 16

1 cup mayonnaise
¼ cup crumbled cotija cheese
¼ bunch cilantro, finely chopped
1 clove garlic, minced
½ medium lime, juiced
1 teaspoon chili powder
½ teaspoon hot pepper sauce (such as Tapatio®)
¼ teaspoon ground cumin
salt and ground black pepper to taste
2 cups shredded cooked chicken
1 (15.25 ounce) can whole kernel corn, drained
1 (6 ounce) can sliced black olives
1 medium head butter lettuce, torn
1 medium avocado, sliced
2 tablespoons crumbled cotija cheese, or to taste
4 sprigs cilantro

Steps:

  • Whisk together mayonnaise, cotija cheese, cilantro, garlic, lime juice, chili powder, hot pepper sauce, and cumin for dressing in a large bowl. Season with salt and pepper.
  • Add chicken, corn, and olives to dressing and toss to coat.
  • Divide lettuce among 4 bowls and scoop chicken mixture over top. Garnish each salad with avocado slices, cotija cheese, and a cilantro sprig.

Nutrition Facts : Calories 786 calories, Carbohydrate 32.5 g, Cholesterol 90.1 mg, Fat 63.7 g, Fiber 8 g, Protein 28.5 g, SaturatedFat 12 g, Sodium 1253.4 mg, Sugar 5 g

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