Santa Fe Corn On The Cob Recipes

SANTA FE CORN

Santa Fe Corn image

I have not tried this recipe. I got this recipe from Ossg Recipes. Serve this with poached fish, grilled chicken or sauteed lean pork.

Provided by internetnut

Categories Low Protein

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 cups corn
2 cups peeled seeded and chopped tomatoes
1 onion, chopped
3 garlic cloves, minced
1 teaspoon chili powder
1/2 teaspoon cumin
1 tablespoon chopped coriander, fresh
1/2 teaspoon dried oregano
1/8 teaspoon hot sauce

Steps:

In a 2 quart saucepan over medium heat, bring all the above ingredients to a boil.
Cook, stirring occasionally, until the mixture is thickened, about 20 minutes.

Nutrition Facts : Calories 123.1, Fat 1.4, SaturatedFat 0.2, Sodium 30.7, Carbohydrate 28.2, Fiber 4.1, Sugar 6.2, Protein 4.1

INSTANT POT CORN ON THE COB

Instant Pot Corn on the Cob image

No need to heat up a big pot of water -- and your kitchen in the process -- just to enjoy some fresh summer corn. Cooking corn in a pressure cooker with minimal water allows the flavor to shine through, and it couldn't be easier. Serve simply with butter, salt and pepper.

Provided by Food Network Kitchen

Categories side-dish

Time 30m

Yield 8 servings

Number Of Ingredients 1

Ingredients

8 ears corn, shucked and broken in half

Steps:

Add 1 1/2 cups water to a 6-quart Instant Pot® and add the rack. Stand the corn on the rack, broken ends down (the corn will fit snugly). Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 4 minutes (see Cook's Note).
After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.

SANTA FE CORN ON THE COB

Santa Fe Corn on the Cob image

"Corn is my all-time favorite food, and this is the best way I've fount to fix it," Laurie Meaike writes from Audubon, Iowa. "The zesty grilling sauce has Southwestern flair, but it's not too hot or spicy. My family loves corn served this way.

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

6 medium ears sweet corn in husks
1 tablespoon butter
2 garlic cloves, minced
1/4 cup steak sauce
3/4 teaspoon chili powder
1/4 teaspoon ground cumin

Steps:

Soak corn in cold water for 1 hour. Meanwhile, in a microwave-safe dish, combine butter and garlic. Cover and microwave on high for 2 minutes or until garlic is softened, stirring once. Stir in the steak sauce, chili powder and cumin; set aside., Carefully peel back husks from corn to within 1 in. of bottom; remove silk. Brush corn with sauce. Rewrap corn in husks and secure with kitchen string. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill corn, covered, over medium heat for 25-30 minutes, turning occasionally.

Nutrition Facts : Calories 107 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 223mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

SANTA FE CORN ON THE COB

Santa Fe Corn on the Cob image

'Corn is my all-time favorite food, and this is the best way I've fount to fix it,' Laurie Meaike writes from Audubon, Iowa. 'The zesty grilling sauce has Southwestern flair, but it's not too hot or spicy. My family loves corn served this way.

Provided by Allrecipes Member

Time 35m

Yield 6

Number Of Ingredients 6

Ingredients

6 small ear (5-1/2" to 6-1/2" long)s medium ears sweet corn in husks
1 tablespoon butter or stick margarine
2 garlic clove (blank)s garlic cloves, minced
¼ cup steak sauce
¾ teaspoon chili powder
¼ teaspoon ground cumin

Steps:

Soak corn in cold water for 1 hour. Meanwhile, in a microwave-safe dish, combine butter and garlic. Cover and microwave on high for 2 minutes or until garlic is softened, stirring once. Stir in the steak sauce, chili powder and cumin; set aside.
Carefully peel back husks from corn to within 1 in. of bottom; remove silk. Brush corn with sauce. Rewrap corn in husks and secure with kitchen string. Coat grill rack with nonstick cooking spray before starting the grill. Grill corn, covered, over medium heat for 25-30 minutes, turning occasionally.

Nutrition Facts : Calories 88.9 calories, Carbohydrate 16 g, Cholesterol 5.1 mg, Fat 2.9 g, Fiber 2.3 g, Protein 2.7 g, SaturatedFat 1.4 g, Sodium 179.7 mg, Sugar 2.4 g

SANTA FE CORN ON THE COB

Santa Fe Corn on the Cob image

'Corn is my all-time favorite food, and this is the best way I've fount to fix it,' Laurie Meaike writes from Audubon, Iowa. 'The zesty grilling sauce has Southwestern flair, but it's not too hot or spicy. My family loves corn served this way.

Provided by Allrecipes Member

Time 35m

Yield 6

Number Of Ingredients 6

Ingredients

6 small ear (5-1/2" to 6-1/2" long)s medium ears sweet corn in husks
1 tablespoon butter or stick margarine
2 garlic clove (blank)s garlic cloves, minced
¼ cup steak sauce
¾ teaspoon chili powder
¼ teaspoon ground cumin

Steps:

Soak corn in cold water for 1 hour. Meanwhile, in a microwave-safe dish, combine butter and garlic. Cover and microwave on high for 2 minutes or until garlic is softened, stirring once. Stir in the steak sauce, chili powder and cumin; set aside.
Carefully peel back husks from corn to within 1 in. of bottom; remove silk. Brush corn with sauce. Rewrap corn in husks and secure with kitchen string. Coat grill rack with nonstick cooking spray before starting the grill. Grill corn, covered, over medium heat for 25-30 minutes, turning occasionally.

Nutrition Facts : Calories 88.9 calories, Carbohydrate 16 g, Cholesterol 5.1 mg, Fat 2.9 g, Fiber 2.3 g, Protein 2.7 g, SaturatedFat 1.4 g, Sodium 179.7 mg, Sugar 2.4 g

SOUTHWEST CORN SOUFFLE

Southwest Corn Souffle image

My kids don't care much for refried beans. I thought this recipe might be a good side dish alternative when we have tacos. From verybestbaking.com.

Provided by Pinay0618

Categories Corn

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

3 tablespoons butter
1/4 cup all-purpose flour
1 (5 ounce) can evaporated milk
1/3 cup water
1 (11 ounce) can Mexican-style corn, drained
1 (4 ounce) can chopped green chilies
3 large eggs, separated
3/4 cup cheddar cheese, divided (shredded)

Steps:

PREHEAT oven to 325°F Grease 1 1/2-quart baking dish. Chill small mixer bowl.
MELT butter in large saucepan. Remove from heat. Stir in flour. Gradually stir in evaporated milk and water. Cook over medium heat, stirring constantly, until mixture comes just to a boil. Stir in corn, chiles, egg yolks and 1/2 cup cheese. Beat egg whites in chilled mixer bowl until stiff peaks form. Fold into corn mixture. Pour into prepared baking dish.
BAKE for 50 to 55 minutes or until knife inserted near center comes out clean. Top with remaining cheese. Bake for additional 2 to 3 minutes or until cheese is melted.

Nutrition Facts : Calories 241.8, Fat 15.1, SaturatedFat 8.5, Cholesterol 142.7, Sodium 370.7, Carbohydrate 18, Fiber 0.4, Sugar 1.3, Protein 10.5

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