SWEET CORN CAKE
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
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
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
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
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
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
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
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
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
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 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
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
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings, with leftovers
Number Of Ingredients 14
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
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
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
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
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
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
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
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
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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