Southwest Creamed Corn From Gh Magazine Recipes

SOUTHWESTERN SALSA CREAMED CORN

Steps:

• Heat a skillet over medium-high heat. Add corn, salsa, and crema con sal. Cook until heated through, 3 to 4 minutes. Remove from heat.
• Sprinkle with cheese, cilantro, and black pepper. Serve immediately.

SOUTHWESTERN CORNBREAD

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 SAUTEED CORN

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.

SOUTHWESTERN CREAMED CORN

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.

SOUTHWEST CREAMED CORN FROM GH MAGAZINE.

Steps:

• In a 12" skillet, heat the cream and spices to boiling on medium-high; Cook for 3 minutes, stirring often.
• Add corn and cook 5 min until corn is tender and heated through, stirring occasionally. Sprinkle with cilantro to serve.
• Per serving, 325 calories, 6g protein, 40g carb, 19g total fat, 11g saturated, 6g fiber, 61mg cholesterol, 310 mg sodium.

SOUTHWEST SKILLET CORN

Steps:

• In a large nonstick skillet, saute red pepper and jalapeno in butter until tender. Add cumin; cook for 30 seconds. Add corn and cilantro; saute 2 minutes longer or until heated through.

SOUTHWEST CORN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 13x9x2-inch baking pan or a large covered casserole dish.
• Combine both types of corn, tomatoes, corn muffin mix, sour cream, Cheddar cheese, onion, egg, and salt in a very large bowl and mix well. Pour into the prepared pan.
• Bake in the preheated oven until firm in the center, about 50 minutes.

CREAMED CORN

Steps:

• Cook cream cheese and milk in medium saucepan on medium heat until cream cheese is melted, stirring frequently.
• Add cream-style and thawed corn and half of the green onions; stir.
• Cook 4 minute or until heated through, stirring occasionally.
• Spoon into serving dish; sprinkle with Cheddar cheese and remaining green onions.