GRILLED CORN ON THE COB WITH CHILI-LIME BUTTER AND COTIJA CHEESE
Steps:
- Heat a grill to medium-high heat. Grill the corn in their husks until the husks start to blacken, about 3 minutes per side.
- Mix together the butter, chili powder, cayenne pepper, lime juice and some salt and black pepper in a bowl until incorporated.
- Peel back the corn husks, leaving on to use as handles while eating. Rub the chili-lime butter all over the corn. Garnish with the cotija cheese.
CHILI CHEESE CORN
"I got this yummy corn recipe from a co-worker more than 10 years ago," writes Nadene Melton from Euless, Texas. "It's so easy and tasty that it's become a favorite in our family-especially for holidays or special meals. I've had many requests for the recipe." TIP: To turn Nadene's creamy side dish into a convenient meal, simply add cooked chicken, beef or shrimp. Serve with a leafy tossed salad and crusty loaf of bread.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine cream cheese and butter. Cook and stir over medium heat for 4-5 minutes or until smooth. Stir in the remaining ingredients. Cook for 5 minutes or until heated through. Serve with a slotted spoon.
Nutrition Facts : Calories 264 calories, Fat 19g fat (11g saturated fat), Cholesterol 53mg cholesterol, Sodium 371mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 3g fiber), Protein 7g protein.
TURKEY CHIPOTLE CHILI WITH PEPPER JACK CHEESE CORN CAKE TOPPERS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings, with leftovers
Number Of Ingredients 14
Steps:
- Heat deep skillet or wide pot over medium high heat. Add oil and turkey. Crumble meat as it cooks, 3 minutes. Add the onions and garlic, chili powder, and chipotle. Cook another 5 minutes. Season with salt. Add beer and cook another minute, stirring to loosen any bits from the bottom of the pan. Add the stock, tomatoes, and beans and bring to a bubble. Reduce heat and simmer 10 minutes.
- Heat a nonstick griddle pan over medium high heat. Mix batter and cheese together. Rub grill with butter, nesting the butter in a paper towel to hold on to it. Ladle the batter to make 3-inch cheese and corn cakes. Cook 3 minutes on each side, until golden. Transfer them to a plate and cover with foil to keep warm.
- Serve bowls of chili with cheese-corn toppers -- like a spicy, corn topped chili pot pie.
CHILI-CHEESE CORN MUFFINS
Add chilies and cheese to a boxed mix and what do you get? Easy muffins with zip. Our Test Kitchen shares the recipe.
Provided by Taste of Home
Time 30m
Yield 8 muffins.
Number Of Ingredients 5
Steps:
- In a large bowl, combine the cornbread mix, egg and milk just until blended. Stir in cheese and chiles. Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. , Bake at 400° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 167 calories, Fat 6g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 369mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 1g fiber), Protein 5g protein.
CORN, CHEESE, AND CHILI TAMALES WITH TOMATILLO-AVOCADO SALSA
Steps:
- Make Salsa:
- Cook first 4 ingredients in heavy large skillet over high heat until charred in spots but still firm, turning occasionally, about 5 minutes. Transfer to processor; using on/off turns, chop coarsely. Add all remaining ingredients. Blend to coarse puree. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
- Make Tamales:
- Selecting the largest and cleanest husks, place half of husks in large bowl; fill bowl with warm water. Weigh husks down with plate; soak husks until soft, separating occasionally, about 2 hours. Form 36 ties by tearing several husks into 1/2-inch-wide strips.
- Char chilies directly over gas flame or under broiler until blackened on all sides. Place in medium bowl; cover tightly with plastic. Let stand 10 minutes. Peel, seed, and chop chilies.
- To make dough, blend Masa Harina, butter, sugar, and 1 teaspoon salt in processor until coarse meal forms. Add broth and blend in (mixture will be crumbly). Transfer masa mixture to large bowl. Blend 2 1/2 cups corn, 1 cup cheese, baking powder, pepper, and 1 1/4 teaspoons salt in processor until coarse puree forms. Stir puree, then 2 1/2 cups corn into masa.
- For each tamale, open 1 large softened husk. Place 1/3 cup tamale dough in center of husk. Make depression in center of dough; fill with 1 tablespoon chilies, then 1 tablespoon cheese. Using moistened fingertips, press dough over filling to cover; shape filled dough into 3-inch-long log parallel to 1 long edge of husk. Fold 1 long side of husk over filling and roll up to enclose. Tie ends of filled husks tightly with husk strips.
- Add enough water to large pot containing steamer insert to reach bottom of insert. Layer tamales in steamer insert. Bring water to boil; cover pot. Steam until tamales are firm, removing insert and adding boiling water to pot to maintain water level as needed, about 1 hour. (Can be made 1 day ahead. Cool slightly. Refrigerate. Before serving, re-steam 45 minutes to heat through.) Serve tamales in husks with salsa.
CORN CHIP CHILI CHEESE DIP
After trying to create a Mexican soup, I ended up with this outstanding dip. My husband and two young children love it, and so do guests at football game days or family gatherings. -Sandra Fick, Lincoln, Nebraska
Provided by Taste of Home
Categories Appetizers
Time 4h50m
Yield 8 cups.
Number Of Ingredients 15
Steps:
- In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink and onion is tender, breaking up beef into crumbles; drain. Transfer to a 4-qt. slow cooker., Stir in beans, tomatoes, corn, water, olives, chili powder, oregano, pepper sauce, garlic powder and cumin. Cook, covered, on low 4-5 hours or until heated through., Stir in cheese. Cook, covered, on low 30 minutes longer or until cheese is melted. Serve with corn chips.
Nutrition Facts : Calories 87 calories, Fat 3g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 330mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.
CHILI-CHEESE CORN BREAD POKE CAKE RECIPE BY TASTY
Here's what you need: milk, large eggs, all-purpose flour, yellow cornmeal, salt, baking powder, baking soda, unsalted butter, nonstick cooking spray, olive oil, large yellow onion, ground beef, salt, black pepper, paprika, garlic powder, chili powder, cumin, crushed tomato, shredded mexican cheese blend, sour cream, scallion
Provided by Claire Nolan
Categories Dinner
Yield 12 servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 400°F (200°C).
- In a liquid measuring cup or medium bowl, whisk the eggs and milk until well-combined.
- In a large bowl, add the flour, cornmeal, salt, baking powder, and baking soda, and whisk to combine.
- Make a well in the center of the dry ingredients, then pour in the wet ingredients and whisk until smooth. Add the melted butter and stir to combine.
- Grease a 9x13-inch (23x33-cm) glass baking dish with nonstick spray and line with parchment paper.
- Pour the cornbread batter into the pan, smoothing the top with a spatula.
- Bake for 25 minutes, or until a toothpick comes out clean. Let cool for about 10 minutes.
- In a large pan, heat the olive oil over medium heat. Add the onion and cook until softened, stirring frequently, about 5 minutes.
- Add the ground beef and break apart with a wooden spoon into small pieces. Add the salt, pepper, paprika, garlic powder, chili powder, and cumin. Cook, stirring frequently, until the ground beef is cooked through, about 5 minutes.
- Add the crushed tomatoes and stir. Simmer for 10 minutes.
- Using the bottom of a utensil with a handle that is about 1-inch (2 cm) in diameter, poke multiple holes in the cornbread.
- Pour the chili over the cornbread and smooth the top with a spatula. Sprinkle the cheese over the chili.
- Bake for 3 minutes, or until the cheese is melted.
- Slice and serve with sour cream, scallions, and cilantro.
- Enjoy!
Nutrition Facts : Calories 618 calories, Carbohydrate 49 grams, Fat 32 grams, Fiber 4 grams, Protein 32 grams, Sugar 7 grams
GRILLED CORN WITH GREEN CHILI AND CHEESE BUTTER
Categories Cheese Side Vegetarian Backyard BBQ Corn Hot Pepper Summer Grill Grill/Barbecue Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 5
Steps:
- Char chili over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and finely chop chili. Transfer to bowl. Add butter and cheese; blend with fork. Season with salt and pepper.
- Prepare barbecue (medium-high heat). Brush corn all over with oil. Sprinkle with salt and pepper. Grill corn until tender and brown in spots, turning frequently, about 12 minutes. Serve, passing chili-cheese butter alongside.
CORN, CHEESE AND CHILI SOUP
Truly the best soup I ever tasted. It's quick and easy and always turns out great. It's an adaptation of a recipe from a James McNair cookbook I found years ago and have been making it ever since. As you probably already know, if you like cheese soup to be as smooth as possible use processed cheese like Velveeta. Adding 1 cup of milk makes a richer soup, but it could be omitted and would still taste great.
Provided by Kumquat the Cats fr
Categories Cheese
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- melt butter in large saucepan over medium heat.
- add onion and saute until soft, about 5 minutes.
- stir in garlic and saute 1 minute.
- add flour and stir for 2 minutes.
- add corn, chiles, tomatoes and broth.
- bring to a boil, reduce heat to low and simmer 15 minutes, stirring occasionally.
- slowly stir cheese (and milk if desired) into soup and heat, stirring frequently until cheese melts, about 5 minutes.
- do not bring to a boil.
- add salt and cayenne pepper to taste and serve.
CORN, CHEESE AND CHILI TAMALES WITH TOMATILLO-AVOCADO SALSA
My favoite Tamales . . . and worth every minute of the time it takes to prepare! Recipes comes for September 2001 issue of Cooking Light. Prep time includes soaking time.
Provided by Galley Wench
Categories Mexican
Time 3h45m
Yield 18 tamales
Number Of Ingredients 18
Steps:
- Salsa:.
- Cook tomatillos, onion, garlic and chilies in heavy large skilllet over high heat until charred in spots but still firm, turning occsionally, about 5 minutes.
- Transfer to food processor or blender.
- Using on/off setting, chop coarsely.
- Add all remaining ingredients.
- Blend to course puree.
- Season with salt and pepper.
- Cover and Chill (can be made up to 24 hours ahead).
- Tamales:.
- Selecting 18-20 large clean husks, place in large bowl and fill with warm water.
- Weight husks down with saucer and soak until soft, separating occasionally, about 2 hours.
- Form 36 ties by tearing several husks into 1/2 in wide strips.
- Char chilies directly over gas flame or under broiler until blackened on all sides.
- Place in medium bowls, cover tightly with plastic.
- Let stand 10 minutes.
- Peel, seed and chop chilies, set aside.
- To make dough, blend Masa Harina, butter, sugar and 1 teaspoon salt in processor until coarse meal forms.
- Add broth and blend in (mixture will be crumbly).
- Transfer masa mixture to large bowl.
- In food processor blend 2 1/2 cups corn, 1 cup cheese, baking powder, pepper and 1 1/4 teaspoon salt until coarse puree forms.
- Stir puree into masa mixture until blended.
- Add 2 1/2 cups corn to masa mixture.
- For each tamale, open 1 large softened husk. Place 1/3 cup tamale dough in center of husk.
- Make depression in center of dough and fill with 1 tablespoon chilies and 1 tablespoon shredded cheese.
- Using moistened fingertips, press dough over filling to cover and shape into 3 inch long log placed parallel to long edge of husk.
- Fold 1 long side of husk over filling and roll up to enclose.
- Tie ends of filled husks tightly with husk strips.
- Add water to large pot containing steamer insert to reach bottom of insert.
- Layer tamales in steamer insert.
- Bring water to boil and cover pot.
- Steam until tamales are firm (about 1 hour).
- Be sure to maintain water level in pot, adding adding boiling water to pot as needed.
- Remove steamer insert when adding water to pot.
- May be made 1 day in advance, cooling slightly before refrigerating.
- Before serving resteam for approximately 45 minutes to heat thoroughly).
Nutrition Facts : Calories 262.8, Fat 14.5, SaturatedFat 7, Cholesterol 29.9, Sodium 404.2, Carbohydrate 28.2, Fiber 3.5, Sugar 4.8, Protein 8.7
YUMMY CRUNCHY CORN SALAD WITH CHILI CHEESE FRITOS
This salad served cold on a hot day as a side dish to bbq is just PERFECT!!! Everyone will want the recipe, guarantee!
Provided by cajun chef in Louis
Categories Corn
Time 10m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Mix everything together, except the fritos and put in a bowl and allow to get really cold in the fridge. When ready to serve, spoon out in bowls and add a handful of fritos in each bowl. Enjoy!
CORN CHOWDER WITH CHILI POWDER AND CRUMBLED COTIJA CHEESE
Provided by Food Network
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- For the chili powder: Mix together the cumin, garlic powder, oregano, paprika, cayenne and salt.
- For the bacon: Crisp the bacon in the olive oil in a saucepan over medium heat, about 10 minutes. Remove the bacon with a slotted spoon and set aside on paper towels. Keep the grease.
- For the chowder: Brown the onions in the same saucepan, about 10 minutes. Sprinkle on the flour and chili powder. Cook for 1 minute. Add the chicken stock, corn and potatoes. Season with salt and pepper. Bring to a boil and simmer on medium-low until the potatoes are tender, about 20 minutes. Stir in the cream and remove from the heat.
- Ladle the soup into bowls and garnish with cilantro and cheese. Sprinkle with the remaining chili powder and a squeeze of fresh lime juice. Serve with tortilla chips.
RACHAEL'S BUFFALO CHICKEN CHILI WITH BLUE CHEESE CORN MUG TOPPERS
Steps:
- Heat a medium Dutch oven or large skillet over high heat. Add the olive oil, and the butter and melt together. Add the chicken and cook, breaking up the meat for 6 minutes. Add the garlic, celery, onion carrot and jalapeno. Season with S&P, cumin and coriander, and cook for 5 minutes. Add the beer and scrape up any browned bits from the bottom of the pan. Concentrate the flavor of the beer by reducing the mixture over medium heat for 2 to 3 minutes. Stir in the hot sauce and tomato sauce. Reduce to low heat and simmer the chili for 15 minutes. Prepare the corn muffin mix with the milk and egg according to package directions for corn pancakes. Stir the scallions and the blue cheese into the pancake batter. Heat a nonstick griddle pan or large skillet over medium heat. Nest a small piece of putter in a paper towel and rub over the pan. Drop rounded tablespoons of the batter into the pan. Cool the pancakes until bubbles form at the edges and then flip over, about 2 minutes per side until golden. Serve pancakes with each mug of chili.
BAKED CHILI CHEESE CORN
Steps:
- Preheat oven to 350º F. Mix all ingredients until well combined. Transfer to prepared large dish and bake until bubbling, about 30 minutes. Hint: grilling without the husk and basting with melted butter with your favorite herb or garlic will give you a very sweet ear of corn. Cook the corn until some of it is light to dark brown. The sugar in the corn caramelizes and you will not need to put anything else on it.
GOAT CHEESE & CORN CHILI RELLENOS
A grilled take on chili rellenos. Feel free to add black beans or other ingredients to the filling and make it your own. : )
Provided by Daily Inspiration S
Categories Other Main Dishes
Time 50m
Number Of Ingredients 13
Steps:
- 1. Combine tomatoes, 1/2 onion, 2 tbsp. oil, 1 clove garlic, vinegar, salt and black pepper in a medium bowl; let salsa stand 15 minutes.
- 2. Remove stems from poblano peppers by cutting each pepper about 1/2 inch from stem; remove seeds. Grill peppers over medium-hot coals until skins are charred on all sides. Place peppers in a large resealable plastic food storage bag; seal. Let stand 5 minutes; remove skin. Grill corn over medium-hot coals 6-10 minutes or until tender, turning every minute; cut kernels from cob.
- 3. Combine corn, cheeses, minced cilantro, remaining 1/2 onion and 1 clove garlic in a medium bowl; mix well. Carefully fill each pepper with cheese mixture - making cut in side of pepper, if necessary. Secure opening with wooden picks that have been previously soaked in hot water for 15 minutes to prevent burning). Brush peppers with remaining 1 tbsp. oil; grill over medium coals 1 minute per side until cheese melts. Serve with salsa. Garnish with cilantro sprigs.
GOAT CHEESE & CORN CHILI RELLENOS
Sounds delish! Incorporates grilled corn kernels with either goat or feta cheese and Monterey Jack cheese. You could easily add some black beans as well.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine tomatoes, 1/2 onion, 2 tablespoons oil, 1 clove garlic, vinegar, salt and black pepper in medium bowl; let salsa stand 15 minutes.
- Remove stems from poblano peppers by cutting each pepper about 1/2 inch from stem; remove seeds. Grill peppers over medium-hot coals until skins are charred on all sides. Place peppers in large resealable plastic food storage bag; seal. Let stand 5 minutes; remove skin. Grill corn over medium-hot coals 6-10 minutes or until tender, turning every minute; cut kernels from cob.
- Combine corn, cheeses, minced cilantro, remaining 1/2 onion and 1 clove garlic in medium bowl; mix well. Carefully fill each pepper with cheese mixture, making cut in side of pepper, if necessary. Secure opening with wooden pick. (Soak wooden picks in hot water for 15 minutes to prevent browning.) Brush peppers with remaining 1 tablespoons oil; grill over medium coals 1 minute per side until cheese melts. Serve with salsa. Garnish with cilantro sprigs.
Nutrition Facts : Calories 195.2, Fat 11.7, SaturatedFat 3, Cholesterol 8.4, Sodium 158.8, Carbohydrate 20.3, Fiber 5.4, Sugar 3.6, Protein 6.3
CHILI CHEESE CORN
This is an easy, easy, easy side dish! And, it tastes great! I have made this many times on houseboat trips.
Provided by Normaone
Categories Cheese
Time 35m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350^F.
- Butter 1 1/2 quart baking dish.
- Mix all ingredients in a large bowl.
- Transfer to baking dish.
- Bake 30 minutes until bubbly.
BAKED CHILI-CHEESE CORN
Steps:
- 1. Preheat oven to 350 degrees. Butter 1 1/2 quart baking dish. Mix all ingredients in large bowl, until well combined. Transfer to prepared baking dish. Bake unril bubbling about 30 minutes. Makes 6-8 servings.
CHILI-SPIKED GRILLED CORN ROLLED IN COTIJA CHEESE
Number Of Ingredients 6
Steps:
- Light a charcoal grill or preheat the oven to 500°. In a large pot of boiling water, cook the corn until crisp-tender, about 3 minutes. Drain well. Grill the corn, turning frequently, until well-browned, 10 to 12 minutes. Alternatively, roast the corn on a baking sheet for 10 to 15 minutes, turning the ears occasionally. Meanwhile, in a small bowl, mix the mayonnaise with the crème fraîche. Attach corn holders to each ear of corn, or press a bamboo skewer through the centers. Generously brush the mayonnaise mixture all over the ears and sprinkle with the cheese and chile piquín. Serve right away, with lime wedges.
Nutrition Facts : Nutritional Facts Serves
CHILI CHEESE CORN
Categories Corn
Number Of Ingredients 7
Steps:
- In a large skillet, combine cream cheese and butter. Cook and stir over medium heat for 4-5 minutes, until smooth. Stir in the remaining ingredients. Cook for 5 minutes, until heated through.
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