TEX MEX CHEDDAR CORN CASSEROLE
Make Tex Mex Cheddar Corn Casserole and wow your guests!
Provided by Marjory Pilley
Categories Side Dish
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Toss together cheddar cheese, flour and pepper in a medium bowl and set aside.
- Stir together milk, hot sauce, corn, black beans and 1/3 cup cilantro in a 9x13-inch baking dish.
- Place cubed cream cheese over the corn mixture.
- Layer cheddar cheese mixture over corn mixture in baking dish and mix to combine and distribute ingredients.
- Cover and bake 30 minutes.
- Uncover and bake 5 minutes longer.
- Top with remaining cilantro and diced tomatoes.
Nutrition Facts : Calories 415 kcal, Carbohydrate 57 g, Protein 21 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 35 mg, Sodium 788 mg, Fiber 13 g, Sugar 8 g, ServingSize 1 serving
CHEESY CREAMED CORN
Cheesy Creamed Corn has a delicious combination of buttery corn mixed with cream cheese, cheddar cheese, and seasonings.
Provided by Zona
Categories Side Dishes
Time 15m
Number Of Ingredients 9
Steps:
- In a medium sauce pan over medium heat, add the corn, cream cheese, shredded cheddar cheese, butter, milk, sugar, salt and pepper. Stir to combine. Click for a medium sauce pan.
- Cook, stirring often, until warmed through, the cheese is melted, and corn is cooked, about 10 - 15 minutes.
- Garnish with fresh parsley if desired.
Nutrition Facts : Calories 214 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 35 milligrams cholesterol, Fat 13 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 252 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
CHEESY TEX-MEX MIGAS
Made with crushed tortilla chips and soft scrambled eggs, migas are a genius way to cook up breakfast for the week. Top with avocado, sour cream and pico de gallo for added satisfaction.
Provided by Food Network Kitchen
Time 30m
Yield SERVES: 4 to 6 servings
Number Of Ingredients 11
Steps:
- Melt the butter in a 10-inch cast-iron skillet over medium-high heat. Add the poblano, scallions and jalapeno; cook, stirring occasionally, until slightly softened, 1 to 2 minutes. Add the corn and 3/4 teaspoon salt; cook, stirring occasionally, until the vegetables are soft, about 2 more minutes.
- Whisk the eggs with 1/4 cup water and 1/2 teaspoon salt in a large bowl. Add the eggs to the skillet and cook, stirring constantly with a rubber spatula to form large curds, until the eggs are softly scrambled, about 2 minutes. Add the tortilla chips, 3/4 cup cheese and the cilantro to the skillet; cook, stirring, until well combined, 1 to 2 more minutes.
- Sprinkle the scramble with the remaining 1/4 cup cheese and top with avocado, sour cream, pico de gallo and more cilantro.
TEX-MEX CORN
Provided by Food Network Kitchen
Time 25m
Yield 4 ears of corn
Number Of Ingredients 0
Steps:
- Pull back the husks from 4 ears of corn and remove the silk; sprinkle with 1 teaspoon chili powder. Cover with the husks and grill, turning, about 20 minutes. Fold back the husks and spread with a mixture of 1/2 cup mayonnaise and 1 teaspoon chili powder. Sprinkle with grated cheddar and crumbled bacon.
CREAM CHEESE CORN
Creamy corn is a wonderful foil for that Thanksgiving day turkey. Originally submitted to ThanksgivingRecipe.com.
Provided by Earla Taylor
Categories Side Dish Vegetables Corn
Yield 7
Number Of Ingredients 3
Steps:
- Combine the corn, butter or margarine and the cream cheese in a medium sized saucepan. Cook over medium heat for about 20 minutes. Serve hot.
Nutrition Facts : Calories 395.3 calories, Carbohydrate 37.9 g, Cholesterol 70.1 mg, Fat 26.6 g, Fiber 5.3 g, Protein 8.8 g, SaturatedFat 15.7 g, Sodium 217.3 mg, Sugar 6.3 g
CHEDDAR CREAMED CORN
I brought this super easy recipe to a school potluck once and it was gone in no time. I've been asked to bring it to every function since. -Jessica Maxwell, Englewood, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 3h10m
Yield 9 servings.
Number Of Ingredients 7
Steps:
- In a 3- or 4-qt. slow cooker, combine all ingredients. Cook, covered, on low 3 to 3-1/2 hours or until cheese is melted and corn is tender. Stir just before serving.
Nutrition Facts : Calories 272 calories, Fat 20g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 317mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.
TEX-MEX QUESO CORN DIP
Very easy to make. Great for parties or tailgating. Serve chilled with corn chips or tortilla chips. Instead of mayo, this version uses cream cheese for that extra cheesy taste.
Provided by DZ_USA
Categories Cheese
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 240.8, Fat 22, SaturatedFat 13.9, Cholesterol 62.9, Sodium 502.8, Carbohydrate 3.9, Fiber 0.4, Sugar 1.1, Protein 7.7
CHEESY MEXICAN CORN BAKE
Classic corn bake? Not! Peppers and Mexican cheese give this bake a kick in flavor.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h5m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook corn as directed on bag.
- Meanwhile, in 12-inch skillet, melt butter over medium-high heat. Stir in poblano chile, bell pepper and onion; cook 3 to 5 minutes, stirring frequently, until crisp-tender. Stir in corn. Remove from heat.
- In large bowl, beat eggs, sour cream, cornmeal, sugar and salt with wire whisk until well blended. Stir in corn mixture and cheese. Pour into baking dish.
- Bake 20 minutes. Sprinkle with French-fried onions. Bake about 10 minutes longer or until knife inserted in center comes out clean. Cool 5 minutes.
Nutrition Facts : Calories 320, Carbohydrate 19 g, Cholesterol 95 mg, Fat 3, Fiber 2 g, Protein 8 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 5 g, TransFat 1 1/2 g
CREAM - CHEESY CORN
This is a delicious recipe adapted from "Better Homes & Gardens / Great Cooking For Two" This version can feed 4.
Provided by Pianolady
Categories Corn
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
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!
Nutrition Facts : Calories 300.8, Fat 19.4, SaturatedFat 8.4, Cholesterol 39.3, Sodium 274.6, Carbohydrate 27.6, Fiber 3.8, Sugar 4.8, Protein 8.8
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