Texmex Cheesy Cream Corn Recipes

TEX-MEX CORN CHOWDER

Steps:

• In a large saucepan, saute onions in margarine. Stir in flour, chili powder, and cumin. Add corn, picante sauce, and broth. Bring to boil; remove from heat.
• Gradually add 1/4 cup hot mixture to cream cheese in a small bowl. Stir until blended.
• Add cream cheese mixture and milk to saucepan, stirring until well blended. Heat through but do not boil. Serve immediately.

ONE-POT CHEESY CREAMED CORN

Steps:

• Melt butter into a skillet over medium-high heat. Add in corn, garlic, salt, and pepper and saute for 4-5 minutes.
• Add in cream cheese and milk, and mix until fully combined. Stir in shredded cheese and cook until all cheese melts and you get a thicker consistency. Then remove from heat.
• Serve and garnish with chives and chili flakes. Enjoy!

CORN DIP

Steps:

• In a large bowl, combine corn, sour cream, mayonnaise, cheese, jalapeños, cilantro, cumin, garlic salt, and black pepper. Stir until well mixed.
• Refrigerate for at least 4 hours (preferably 8 hours to overnight) to allow flavors to blend. Serve with tortilla chips or corn chip scoops.

30 BEST TEX-MEX RECIPE COLLECTION

Steps:

• Select your favorite recipe.
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TEX-MEX QUESO CORN DIP

Steps:

• 1. Let cream cheese come to room temperature.
• 2. Combine cream cheese with sour cream and seasoning salt; mix well.
• 3. Stir in remaining ingredients including 1 cup of the shredded cheese.
• 4. Top with the remaining reserved 1/4 cup shredded cheese.

SLOW COOKER TEX MEX CHEESY CHICKEN AND RICE

Steps:

• Spray slow cooker with cooking spray. In small bowl, mix taco seasoning mix, cumin, salt and pepper. Sprinkle both sides of chicken with seasoning mixture and add slow cooker.
• Pour Rotel tomatoes, beans and corn over chicken in slow cooker. Cover and cook on low for 4 hours, or until chicken is cooked through. Remove chicken from slow cooker and shred with two forks.
• Turn slow cooker to high. Add Velveeta and cheddar cheese to sauce in slow cooker and cook for 15 minutes. Beat with a whisk until cheeses are melted and smooth.
• Add rice to slow cooker, along with shredded chicken and stir to combine. Cover and cook 10-15 minutes more. Stir in green onions and cilantro just before serving
• Serve in bowls, topped with Fritos corn chips and your favorite taco toppings

CREAM - CHEESY CORN

Steps:

• In saucepan, cook bacon until crisp.
• Remove bacon, reserving 2 tablespoons of drippings in pan.
• Drain bacon and set aside.
• If using fresh corn, cut the corn from cobs, with a sharp knife, at 2/3 depth of the kernels-- do NOT scrape cob.
• Add the fresh or frozen corn, water, onion and pepper to the saucepan.
• Bring just to boiling.
• Reduce heat, cover and simmer for 5 to 7 minutes, or until corn is crisp-tender.
• Add the cream cheese to the undrained corn mixture.
• Stir over low heat until melted.
• If necessary, stir in the milk to make corn mixture of desired consistency.
• Stir in reserved bacon and serve.
• Enjoy!

TEXMEX CHEESY CREAM CORN

Steps:

• 1. Begin by cooking the bacon. I like to lay it on a baking sheet and cook in the oven on 375° for about 20 min, time depends on thickness of bacon. Once cooked, allow it to cool then chop it up and set aside.
• 2. You will need to chop your peppers, you can use regular orange & red bell peppers, or the mini sweet peppers. For the heat in the dish, Serrano and Jalapenos are hotter than Anaheim peppers. For the scallions I like to use scissors, just cut the green off of a few bunches, into small pieces.
• 3. Now remove the corn from the cob.
• 4. In a medium size bowl place all your dry ingredients, season with granulated garlic, granulated onion, sugar, black pepper and McCormick's Mexican seasoning. Toss really well to incorporate all the seasonings with the corn. Now add in the grated cheese and bacon and toss again. You can add salt, but if you are using store bought chicken broth, be sure to taste test the mixture first for saltiness before adding any.
• 5. In a small saucepan heat 1 c of chicken broth with 8 oz of cream cheese on very low until you are able to whisk the cheese and break it down completely. Pour the warm cheese sauce over top and mix together, then place in a casserole dish or an elec. skillet that you have sprayed with nonstick spray. Bake in the oven on 350° for about 20-30 min. If using an elec. skillet, place on warm for about 15 min. All you're really trying to do is melt the cheese and infuse some of the pepper flavor into the dish.
• 6. Allow to cool for about 20 min. before serving. Garnish with cilantro when serving.