Southwest Corn Spread Recipes

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SOUTHWESTERN SAUTEED CORN



Southwestern Sauteed Corn image

My mother-in-law came up with this corn skillet dish one night for dinner. Everyone who tries it absolutely loves it! -Chandy Ward, Aumsville, Oregon

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 5 servings.

Number Of Ingredients 7

1 tablespoon butter
3-1/3 cups fresh corn or 1 package (16 ounces) frozen corn
1 plum tomato, chopped
1 tablespoon lime juice
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/3 cup minced fresh cilantro

Steps:

  • In a large cast-iron or other heavy skillet, heat butter over medium-high heat. Add corn; cook and stir until tender, 3-5 minutes. Reduce heat to medium-low; stir in tomato, lime juice, salt and cumin. Cook until heated through, 3-4 minutes. Remove from heat; stir in cilantro.

Nutrition Facts : Calories 104 calories, Fat 3g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 256mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

SOUTHWEST CORN SPREAD



Southwest Corn Spread image

My Aunt Christine shared this recipe with me at a family reunion a few years ago. The thick spread's southwestern flavor has mass appeal. -Rebecca Sue Dickson, Iredell, Texas

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield about 3 cups.

Number Of Ingredients 11

2 packages (8 ounces each) cream cheese, softened
1/4 cup lime juice
1 can (4 ounces) chopped green chilies
3 green onions, thinly sliced
1 tablespoon ground cumin
1 teaspoon cayenne pepper
1 teaspoon pepper
1/2 to 1 teaspoon salt
1 can (8-3/4 ounces) whole kernel corn, drained
1 cup chopped walnuts, optional
Tortilla chips or crackers

Steps:

  • In a large bowl, beat cream cheese and lime juice until smooth. Beat in the chilies, onions, cumin, cayenne pepper until combined. Stir in corn and walnuts if desired. , Cover and refrigerate for at least 4 hours. Serve with crackers or chips.

Nutrition Facts :

SOUTHWESTERN CORN



Southwestern Corn image

Make and share this Southwestern Corn recipe from Food.com.

Provided by House

Categories     Corn

Time 20m

Yield 5 serving(s)

Number Of Ingredients 8

1 (16 ounce) package frozen yellow and white corn
1/4 cup chopped green onion
1/4 cup chopped onion
1/4 cup red bell pepper
1/2 cup margarine, melted
1 large tomatoes, peeled and diced
1 teaspoon salt
1/4 teaspoon dried oregano

Steps:

  • Place frozen corn, green peppers and onions in a container and cover with water.
  • Place on stove top and bring to a boil.
  • Boil for three minutes. Drain.
  • In a large skillet, saute red bell peppers and tomato margarine for four minutes.
  • Add cooked corn, green peppers, onions, salt and oragano.
  • Cook mixture until heated, stirring frequently.

SOUTHWESTERN CORNBREAD



Southwestern Cornbread image

Provided by Katie Lee Biegel

Categories     side-dish

Time 45m

Yield 12 muffins

Number Of Ingredients 12

Nonstick cooking spray, for spraying muffin tin
3 cups cornmeal
2 tablespoons baking powder
2 tablespoons sugar
1 tablespoon red pepper flakes
2 1/2 teaspoons kosher salt
2 cups milk
1/2 cup canola oil
One 14.75-ounce can cream-style corn
1 cup grated sharp Cheddar
1 cup finely diced yellow onion (about 1 small)
1/2 cup diced green bell pepper

Steps:

  • Preheat the oven to 375 degrees F. Spray a 12-cup muffin tin with nonstick spray and place in the oven while you make the batter.
  • In a large bowl, combine the cornmeal, baking powder, sugar, red pepper flakes and salt. Stir to combine. Add the milk, oil and corn and stir until just combined. Stir in the Cheddar, onions and green peppers and stir just until incorporated.
  • Carefully remove the hot muffin tin from the oven and ladle the batter into it. Return to the oven and bake until a toothpick comes out clean, about 15 minutes. Let cool 5 minutes. Remove from the muffin tin and serve.

SOUTHWESTERN CORN AND PEPPERS



Southwestern Corn and Peppers image

Make and share this Southwestern Corn and Peppers recipe from Food.com.

Provided by Beth A.

Categories     Corn

Time 12m

Yield 4 serving(s)

Number Of Ingredients 8

1 (16 ounce) bag frozen corn kernels, thawed
1 small green bell pepper, chopped
1 small red bell pepper, chopped
1/2 cup onion, chopped
1 tablespoon butter or 1 tablespoon olive oil
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a 2-quart microwave-safe casserole dish, combine corn, bell pepper, onion and butter.
  • Cover and microwave on high until bell pepper is crisp-tender (5-7 minutes), stirring once.
  • Stir in cumin, salt and ground pepper. Cover and let stand 5 minutes before serving.

Nutrition Facts : Calories 150.9, Fat 3.9, SaturatedFat 2, Cholesterol 7.6, Sodium 317.7, Carbohydrate 29.7, Fiber 3.4, Sugar 2.1, Protein 4.2

SOUTHWEST CORN SPREAD



Southwest Corn Spread image

My Aunt Christine shared this recipe with me at a family reunion a few years ago. The thick spread's southwestern flavor has mass appeal. --Rebecca Sue Dickson, Iredell, Texas

Provided by Allrecipes Member

Time 10m

Yield 24

Number Of Ingredients 11

2 (8 ounce) packages cream cheese, softened
¼ cup lime juice
1 (4 ounce) can chopped green chilies
3 medium (4-1/8" long)s green onions, thinly sliced
1 tablespoon ground cumin
1 teaspoon cayenne pepper
1 teaspoon pepper
½ teaspoon salt
1 (8.75 ounce) can whole kernel corn, drained
1 cup chopped walnuts
20 each Crackers or tortilla chips

Steps:

  • In a mixing bowl, combine cream cheese and lime juice until smooth. Beat in the chilies, onions, cumin, cayenne pepper and salt. Stir in corn and walnuts if desired. Cover and refrigerate for at least 4 hours. Serve with crackers or chips.

Nutrition Facts : Calories 124 calories, Carbohydrate 5.6 g, Cholesterol 20.5 mg, Fat 10.7 g, Fiber 0.8 g, Protein 2.7 g, SaturatedFat 4.6 g, Sodium 208.6 mg, Sugar 0.9 g

SOUTHWEST CORN SPREAD



Southwest Corn Spread image

My Aunt Christine shared this recipe with me at a family reunion a few years ago. The thick spread's southwestern flavor has mass appeal. --Rebecca Sue Dickson, Iredell, Texas

Provided by Allrecipes Member

Time 10m

Yield 24

Number Of Ingredients 11

2 (8 ounce) packages cream cheese, softened
¼ cup lime juice
1 (4 ounce) can chopped green chilies
3 medium (4-1/8" long)s green onions, thinly sliced
1 tablespoon ground cumin
1 teaspoon cayenne pepper
1 teaspoon pepper
½ teaspoon salt
1 (8.75 ounce) can whole kernel corn, drained
1 cup chopped walnuts
20 each Crackers or tortilla chips

Steps:

  • In a mixing bowl, combine cream cheese and lime juice until smooth. Beat in the chilies, onions, cumin, cayenne pepper and salt. Stir in corn and walnuts if desired. Cover and refrigerate for at least 4 hours. Serve with crackers or chips.

Nutrition Facts : Calories 124 calories, Carbohydrate 5.6 g, Cholesterol 20.5 mg, Fat 10.7 g, Fiber 0.8 g, Protein 2.7 g, SaturatedFat 4.6 g, Sodium 208.6 mg, Sugar 0.9 g

SOUTHWEST CORNBREAD



Southwest Cornbread image

Celebrate a cool day with this cornbread! This Southwest Cornbread has a cayenne pepper kick to accompany a pot of steamy chili.

Provided by My Food and Family

Categories     Spices

Time 40m

Yield Makes 16 servings.

Number Of Ingredients 7

1/2 cup MIRACLE WHIP Light Dressing
1 can (4 oz.) chopped green chiles, undrained
3 egg whites, lightly beaten
1/2 tsp. ground red pepper (cayenne)
2 pkg. (8-1/2 oz. each) corn muffin mix
1 can (11 oz.) no-salt-added corn, drained
1/2 cup chopped red bell peppers

Steps:

  • Heat oven to 400ºF.
  • Mix first 4 ingredients in large bowl until well blended. Add remaining ingredients; mix just until moistened.
  • Pour into greased 13x9-inch pan.
  • Bake 25 to 30 min. or until golden brown.

Nutrition Facts : Calories 150, Fat 4 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

SOUTHWESTERN CORN PUDDING



Southwestern Corn Pudding image

Categories     Cheese     Dairy     Vegetable     Side     Bake     Cornmeal     Corn     Bell Pepper     Winter     Monterey Jack     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 to 12 servings

Number Of Ingredients 10

Cheddar-Buttermilk Corn Bread , room temperature
2 cups frozen corn kernels, thawed, drained
2 cups (packed) coarsely grated hot pepper Monterey Jack cheese (about 8 ounces)
1 medium-size red bell pepper, chopped
1 Anaheim chili,* seeded, chopped
1/2 cup chopped green onions
1 3/4 cups buttermilk
1 cup canned enchilada sauce
4 large eggs
1/2 teaspoon salt

Steps:

  • Butter 13x9x2-inch glass baking dish. Cut corn bread into 1-inch cubes; place in large bowl.
  • Stir corn kernels in large dry skillet over medium-high heat until any excess moisture evaporates, about 3 minutes. Transfer to bowl with corn bread. Add cheese, bell pepper, chili, and green onions. Whisk buttermilk, enchilada sauce, eggs, and salt in medium bowl to blend. Add to corn bread mixture and toss gently to combine. Transfer mixture to prepared dish. Cover and refrigerate at least 1 hour and up to 1 day.
  • Preheat oven to 350°F. Bake corn pudding uncovered until slightly crisp and golden on top, about 1 hour. Let stand 10 minutes before serving.
  • Also known as a California chili; available at Latin American markets and many supermarkets.

SOUTHWESTERN CREAMED CORN



Southwestern Creamed Corn image

This creamed corn gets its Southwestern flavor from cilantro and a jalapeno chile.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 20m

Number Of Ingredients 7

2 packages (10 ounces each) frozen corn kernels
1 cup milk
1 cup corn
1 finely chopped jalapeno chile
2 tablespoons sugar
coarse salt and ground pepper
2 tablespoons chopped fresh cilantro

Steps:

  • In a medium saucepan, combine frozen corn kernels with milk. Cover; cook over medium-high heat, breaking up corn occasionally, until kernels separate, 5 to 7 minutes.
  • Transfer 1 cup corn and 1/2 cup liquid to a food processor. Blend until almost smooth; return to saucepan.
  • Add jalapeno chile (seeds and ribs removed for less heat, if desired) and sugar; season with coarse salt and ground pepper. Simmer over medium-low heat until corn is tender, 4 to 6 minutes. Stir in 2 tablespoons chopped fresh cilantro.

Nutrition Facts : Calories 191 g, Fat 3 g, Fiber 4 g, Protein 7 g

SOUTHWESTERN CORN



Southwestern Corn image

Provided by Barbara Kafka

Categories     Side     Vegetarian     Quick & Easy     Corn     Bell Pepper     Vegan     Jalapeño     Cilantro     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings as a side dish

Number Of Ingredients 7

1 tablespoon vegetable oil
2 medium red bell peppers, cored, seeded, deribbed and chopped
3 cups fresh corn kernels, blanched (cut from 6 medium ears corn), two 10-ounce packages frozen corn kernels, thawed, or 3 cups canned corn kernels, drained
2 jarred jalapeño peppers, seeded and minced
1/2 cup chopped cilantro or fresh parsley
2 teaspoons kosher salt
Freshly ground black pepper to taste

Steps:

  • Heat the oil in a medium saucepan over medium heat. Add the red peppers and cook for 2 minutes, stirring occasionally. Stir in the corn and the remaining ingredients. Cook until heated through, about 1 1/2 minutes.

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