Type what you have

Ingredients

• ✓ corn kernel
• cooking spray
• salsa roja
• corn tortilla
• refried bean
• chicken thigh
• mexican-style cheese blend

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9x13-inch baking dish with cooking spray.
2. 2 Spread 1/2 cup salsa on bottom of prepared baking dish; cover with a layer of corn tortillas. Cover entire bottom of dish; tear tortillas to fit any empty spaces.
3. 3 Spread 3/4 cup refried beans on tortillas; top with corn, 1 cup salsa, and 1 cup cheese. Add another layer corn tortillas. Spread remaining 3/4 cup refried beans on tortillas; top with chicken, 1 cup salsa, and 1 cup cheese. Add another layer corn tortillas; pour remaining 1 1/2 cups salsa over top, then sprinkle with remaining 1/2 cup cheese.
4. 4 Bake in the preheated oven, 20 to 25 minutes.

By SunnyDaysNora

Ingredients

• ✓ corn kernel
• chorizo
• chicken breast
• tortilla chip
• green enchilada sauce
• sour cream
• monterey jack cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until crumbly, about 5 minutes. Add chicken; cook and stir until chicken is cooked through and no longer pink in the center, about 10 minutes.
3. 3 Spread 1/2 of the tortilla chips over the bottom of a casserole dish; top chips with chicken mixture. Sprinkle corn evenly over chicken mixture and layer remaining chips on top. Whisk green enchilada sauce and sour cream in a mixing bowl; pour over chips and top with shredded Monterey Jack cheese.
4. 4 Bake chilaquiles in the preheated oven until casserole is bubbly and the chips begin to brown, 15 to 20 minutes.

By CARRIEANN23

Ingredients

• ✓ corn kernel
• vegetable oil
• avocado
• tomato
• lime juice
• onion
• garlic
• jalapeno pepper
• salt
• cumin

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Combine corn and oil in a shallow pan.
2. 2 Bake in the preheated oven, stirring once or twice, until lightly browned, 8 to 10 minutes. Cool.
3. 3 Mash 1 avocado and coarsely chop the remaining one.
4. 4 Combine corn, mashed avocado, chopped avocado, tomato, lime juice, onions, garlic, jalapeno peppers, salt, and cumin in a bowl.

By CajunGrocercom

Ingredients

• ✓ corn kernel
• spread
• salt
• jalapeno pepper
• garlic
• cumin
• mayonnaise
• cilantro
• cotija cheese
• lime juice

Instructions

1. 1 Melt Country Crock in a large nonstick skillet over high heat. Working in batches if necessary to avoid overcrowding the skillet, add corn and salt. Cook and stir until slightly charred, about 5 minutes. Add jalapeños, garlic, and cumin; cook until fragrant, about 1 minute.
2. 2 Stir in mayonnaise, cilantro, cotija cheese, and lime juice. Serve warm or at room temperature.

By Allrecipes Member

Ingredients

• ✓ corn kernel
• ground turkey
• onion
• tomato
• brown gravy mix
• chili powder
• elbow macaroni
• lettuce
• sour cream
• corn tortilla chip

Instructions

1. 1 Bring a small saucepan of lightly salted water to a boil. Add macaroni and cook until almost tender, about 6 minutes. Drain and set aside.
2. 2 Crumble the turkey in a large skillet set over medium heat. Cook and stir until evenly brown; drain. Add onion to browned turkey meat and cook until onion is tender, about 5 minutes. Stir in tomatoes, gravy mix and chili powder until combined then mix in the corn and macaroni. Cover; reduce heat to low and simmer, for 10 minutes, stirring occasionally.
3. 3 Serve on a bed of tortilla chips topped with shredded lettuce and sour cream.

By JB Baby

Ingredients

• ✓ corn kernel
• olive oil
• zucchini
• ground beef
• onion
• tomato sauce
• green bell pepper
• taco seasoning mix
• mexican cheese blend
• scallion

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Coat a baking dish with cooking spray.
2. 2 Bring a large skillet filled with water to a boil. Add zucchini halves; boil for 1 minute. Drain and wipe skillet dry.
3. 3 Heat the same skillet over medium-high heat. Add ground beef and onion; cook and stir until beef is browned and crumbly, 5 to 7 minutes. Add tomato sauce, corn, bell pepper, and taco seasoning; cook and stir until bubbly.
4. 4 Place zucchini halves in the prepared baking dish, cut-sides up; fill zucchini boats with ground beef mixture and sprinkle cheese on top.
5. 5 Bake in the preheated oven until tender and cheese is melted, about 30 minutes. Garnish with scallions.

By foxkaren

Ingredients

• ✓ corn kernel
• poblano pepper
• onion
• butter
• garlic
• monterey jack cheese
• cotija cheese
• mexican crema
• salt
• black pepper

Instructions

1. 1 Cut peppers and onion into strips about 2 inches long and 1/2-inch thick.
2. 2 Heat butter in a skillet over medium heat and saute peppers, onion, and corn until tender and starting to char, about 10 minutes. Add garlic and cook until fragrant, about 30 seconds. Mix in Monterey Jack cheese, cotija cheese, and crema and cook until melted into a creamy sauce. Season with salt and pepper and serve immediately.

By Brian Genest

Ingredients

• ✓ corn kernel
• crema
• lime
• mayonnaise
• cayenne pepper
• salt
• cumin
• cotija cheese
• cilantro
• serrano pepper

Instructions

1. 1 Combine Mexican crema, lime juice, mayonnaise, cayenne pepper, salt, and cumin in a large bowl until well blended.
2. 2 Add corn, cotija cheese, cilantro, and serrano pepper; stir until well combined.

By Yoly

Ingredients

• ✓ corn kernel
• tomatillo
• butter
• onion
• white hominy
• marjoram
• thyme
• milk
• parsley
• red pepper
• cilantro

Instructions

1. 1 Bring a large pot of water to a boil over high heat. Add the tomatillos, and boil for 10 minutes; drain.
2. 2 Meanwhile, melt the butter in a large pot over medium heat. Stir in the onions, and cook until they have softened and turned translucent, about 5 minutes. Stir in the hominy, marjoram, and thyme, cook and stir 5 minutes more. Pour in the milk, parsley, and half of the corn kernels, and bring to a simmer over medium-high heat.
3. 3 Puree the tomatillos with the remaining half of the corn until smooth in a blender, then stir into the soup along with the roasted peppers. Simmer the soup for 10 minutes, then remove the parsley sprigs, and sprinkle with cilantro before serving.

By Syd

Ingredients

• ✓ corn kernel
• olive oil
• ground beef
• taco seasoning mix
• kosher salt
• fire-roasted tomato
• black bean
• water
• zucchini
• cheddar cheese
• green onion

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add ground beef; cook, stirring to break up lumps, for 4 minutes. Increase heat to medium-high. Add taco seasoning and salt; cook, stirring often, until beef is browned, about 2 minutes more. Stir in tomatoes, beans, corn, and water; bring to a simmer, stirring occasionally, and simmer until slightly thickened, about 5 minutes.
2. 2 Stir in zucchini until incorporated. Reduce heat to medium-low and cook, covered, until zucchini is just tender, about 3 minutes.
3. 3 Divide mixture among 4 bowls; top servings with Cheddar cheese and green onion.

By Carolyn Williams PhD RD

Ingredients

• ✓ corn kernel
• olive oil
• jalapeno pepper
• garlic
• vegetable broth
• black bean
• tomato
• quinoa
• kosher salt
• cilantro
• lime

Instructions

1. 1 Heat oil in a saucepan over medium-high heat. Saute jalapeno peppers and garlic in hot oil until fragrant, about 1 minute.
2. 2 Pour vegetable broth into the saucepan. Stir black beans, tomatoes, quinoa, corn, and salt into the broth. Bring to a boil, reduce heat to low, and simmer, covered, until the liquid is fully absorbed into the quinoa, 20 to 25 minutes.
3. 3 Fluff quinoa with a fork. Stir in cilantro and lime juice.

By LUCHAPROV

Ingredients

• ✓ corn kernel
• salmon fillet
• tomato
• avocado
• garlic
• balsamic vinegar
• olive oil
• red onion
• cilantro
• salt
• pepper
• lime

Instructions

1. 1 Place salmon in a shallow microwave bowl. Add 2 cups water. Cover and microwave on high 7-9 minutes or until salmon is cooked as desired. Remove from water; refrigerate until cool.
2. 2 In a small bowl, combine remaining ingredients (except lime). Refrigerate 30 minutes.
3. 3 Serve salmon surrounded by the salsa and lime wedges.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ corn kernel
• rice
• chicken breast
• tomato
• black bean
• red bell pepper
• poblano pepper
• chili powder
• cumin
• garlic
• monterey jack cheese
• jalapeno pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat oven to 400 degrees. Spread rice in a shallow 3-quart casserole. Top with chicken.
3. 3 In a bowl combine tomatoes, beans, corn, peppers, seasonings and garlic; pour over chicken.
4. 4 Top with cheese and optional jalapeño.
5. 5 Bake for 45 minutes.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ corn kernel
• pinto bean
• black bean
• chickpea
• olive oil
• onion
• garlic
• cumin
• tomato
• cinnamon
• salt
• pepper
• cayenne pepper

Instructions

1. 1 Rinse and sort pinto beans, black beans and garbanzo beans. Place in a large bowl and cover with water. Soak overnight.
2. 2 Drain beans and place in a large pot; cover with water. Bring to a boil and cook for 1 hour, or until beans are tender. It may be necessary to add more water during cooking to prevent drying out or scorching.
3. 3 Heat oil in a small saucepan over medium-high heat. Saute onion and garlic until onion is transparent. Stir in cumin. To the beans add the onions, garlic and crushed tomatoes. Simmer for 20 minutes. Stir in corn and cinnamon; cook 15 minutes more. Season with salt, pepper and cayenne to taste before serving.

By Donalyn

Ingredients

• ✓ corn kernel
• olive oil
• ground beef
• red onion
• chili powder
• salt
• cumin
• water
• salsa
• long-grain white rice
• black bean
• cilantro
• cheddar cheese

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Heat oil in Pot. Add beef, onion, chili powder, salt, and cumin (see Cook's Note); cook and stir, breaking up beef until crumbled and browned, about 5 minutes. Stir in water, salsa, and rice.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
4. 4 Add black beans, corn, and cilantro; stir to combine. Select the Sauté function; cook, stirring occasionally, until beans and corn are heated through, about 3 minutes. Transfer to a serving dish; top with Cheddar cheese.

By Cori S

Ingredients

• ✓ corn kernel
• vegetable oil
• turmeric
• garlic powder
• cumin
• coriander seed
• paprika
• red pepper flakes
• cayenne pepper
• green onion
• green bell pepper
• tomato
• ketchup
• rice
• salt

Instructions

1. 1 Heat oil in a wok-style pan with turmeric, garlic powder, cumin, coriander, paprika, chili flakes, and cayenne pepper. Add the green onions and the green peppers; saute 1 to 2 minutes over medium-high heat.
2. 2 Add corn and tomatoes and saute until tomatoes release their juices. Add ketchup and stir until mixed.
3. 3 Add rice and stir until heated thoroughly. Salt to taste.

By Sandy

Ingredients

• ✓ corn kernel
• tomatillo
• garlic
• poblano pepper
• olive oil
• onion
• oregano
• cumin
• chili powder
• vegetable broth
• great northern bean
• pinto bean
• kale
• bulgur wheat
• kosher salt

Instructions

1. 1 Set an oven rack 4 to 6 inches from the heat source and preheat the oven's broiler.
2. 2 Place tomatillos, garlic cloves, and poblano peppers on a baking sheet.
3. 3 Broil in the preheated oven until the peppers start to blacken and blister, 6 to 8 minutes. Remove garlic and transfer to a plate. Turn tomatillos and peppers over and broil until peppers are blackened and tomatillos are soft, 5 to 6 minutes more.
4. 4 Meanwhile, heat olive oil in a large pot over medium heat until shimmering. Add onion and cook, stirring frequently, until translucent, about 5 minutes. Stir in oregano, cumin, and chili powder; cook for 1 minute. Add 3 cups vegetable broth, great Northern beans, pinto beans, kale, corn, bulgur wheat, and salt. Return to a simmer.
5. 5 Transfer roasted garlic, peppers, and tomatillos to a blender. Add remaining 1 cup vegetable broth. Cover and blend until just smooth. Pour into the simmering pot.
6. 6 Simmer chili gently until bulgur is tender, 15 to 20 minutes.

By Alice Waugh

Ingredients

• ✓ corn kernel
• olive oil
• onion
• red bell pepper
• serrano pepper
• garlic
• roast beef hash
• chipotle chile in adobo sauce
• vegetable oil
• corn tortilla
• mozzarella cheese
• onion
• cilantro
• salsa
• sour cream

Instructions

1. 1 Heat a skillet over medium heat. Add olive oil. Cook and stir onions and red bell pepper until starting to soften, about 3 minutes. Add corn and serrano pepper; cook 2 to 3 minutes. Add garlic and cook 1 minute more.
2. 2 Reduce heat to medium-low. Add HORMEL® MARY KITCHEN® Roast Beef Hash and chipotle pepper. Cook until the hash is heated and well mixed with the rest of the ingredients, about 2 or 3 minutes.
3. 3 Heat tortillas in a skillet, turning once, until they are soft and can be folded without breaking.
4. 4 Heat vegetable oil in a skillet over medium heat.
5. 5 Spoon 2 tablespoons of the hash filling and 1 1/2 tablespoons of mozzarella cheese on each tortilla. Fold tortillas in half. Fry in vegetable oil until quesadillas are golden and crispy, about 3 minutes on each side. Transfer to a paper towel-lined plate.
6. 6 Mix cilantro and onions together in a small bowl.
7. 7 Serve the quesadillas with salsa, sour cream, onions, and cilantro. Enjoy!

By Jennifer Aleman

Ingredients

• ✓ corn kernel
• lasagna noodle
• onion
• red bell pepper
• garlic
• black bean
• refried black bean
• tomato sauce
• salsa
• cilantro
• cottage cheese
• ricotta cheese
• sour cream
• monterey jack cheese
• olive
• cilantro

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Coat a large skillet with non-stick cooking spray, and place over medium heat. Saute onion, red bell pepper, corn and garlic until tender. Stir in black beans, refried beans, tomato sauce, salsa and 1/4 cup cilantro. Cook until heated through and slightly thickened; set aside.
3. 3 In a large bowl, combine cottage cheese, ricotta, sour cream, shredded Monterey Jack cheese and remaining 1/4 cup chopped cilantro; set aside.
4. 4 Coat a 9x13 inch casserole dish with non-stick cooking spray. Arrange 3 of the cooked lasagna noodles in the bottom of the dish, cutting to fit if necessary. Spread with 1/3 of the bean mixture, then 1/3 of the cheese mixture. Repeat layers twice more.
5. 5 Cover, and bake in preheated oven for 45 minutes. Garnish with sliced black olives and sprigs of cilantro.

By Chris J

Ingredients

• ✓ corn kernel
• vegetable oil
• onion
• green bell pepper
• salt
• ground chuck
• garlic
• black bean
• pasilla chile cooking sauce
• tomato
• water
• cornmeal
• salt
• monterey jack cheese
• jalapeno pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat oil in a cast iron skillet until shimmering. Add onion, green pepper, and salt. Cook and stir until soft, about 5 minutes. Add ground chuck and garlic; cook until meat is browned, about 5 minutes. Drain fat if desired. Add beans, chile cooking sauce, and tomatoes. Cook until sauce thickens slightly, about 5 minutes.
3. 3 Bring water to a boil in a medium saucepan. Add cornmeal and salt; cook until thick and creamy, about 2 minutes. Remove from heat. Add corn, Monterey Jack cheese, and jalapeno. Stir well and spread over meat mixture.
4. 4 Bake in the preheated oven until top is golden and filling is bubbling, about 45 minutes. Remove from oven and let stand for 15 minutes before serving.

By Deborah Norris

Ingredients

• ✓ corn kernel
• chicken
• water
• celery
• garlic
• onion
• tomato
• chicken bouillon
• red bell pepper
• cumin
• cayenne pepper
• white pepper
• green onion
• cilantro
• white rice
• salt

Instructions

1. 1 Place chicken and water in a stockpot, and add onion, celery, and garlic. Cover, and bring to a boil. Reduce heat, and simmer until chicken is tender, about 45 minutes.
2. 2 Remove chicken from broth, and set aside to cool. Skim off fat. Smash cooked garlic cloves against side of pot. Add undrained tomatoes, cumin, cayenne pepper, white pepper, and bouillon cube to the broth. Cover, and simmer 30 minutes.
3. 3 Add corn, green onion, and cilantro. Simmer 10 minutes longer.
4. 4 Skin and bone chicken, then dice or shred into bite-size pieces. Add chicken to soup along with cooked rice. Heat through. Season with salt to taste. Ladle into bowls, and garnish with cheese and tortilla chips.

By GARNIE

Ingredients

• ✓ corn kernel
• olive oil
• onion
• green bell pepper
• zucchini
• serrano chile
• spinach
• garlic
• paprika
• salt
• cumin
• sour cream
• cotija cheese
• cilantro
• corn tortilla
• enchilada sauce

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat oil in a skillet over medium heat. Add onion and bell pepper; cook until edges are golden, 5 to 7 minutes. Add zucchini, serrano chile, and corn kernels. Cook until slightly browned, about 5 minutes more.
3. 3 Add spinach, garlic, paprika, salt, and cumin. Cook for 1 minute stirring constantly. Add sour cream, 1/2 cup cotija, and sour cream. Stir to combine. Remove vegetable mixture from heat and set aside.
4. 4 Pour a thin layer of enchilada sauce into a 9x13-inch baking dish.
5. 5 Heat a small skillet over medium heat and warm tortillas 1 at a time until softened, about 10 seconds each. Transfer warm tortillas to a plate and keep warm under a towel.
6. 6 Spoon 1/3 cup vegetable mixture into 1 tortilla. Fold sides in like a taco and place, seam-side down, into the enchilada sauce in the baking dish. Repeat with remaining tortillas and vegetable mixture.
7. 7 Pour remaining enchilada sauce over the enchiladas in the baking dish. Sprinkle remaining cotija cheese on top.
8. 8 Bake in the preheated oven until slightly bubbly and golden at the edges, about 20 minutes. Remove from oven and cool at least 10 minutes before serving.

By Saz

Ingredients

• ✓ corn kernel
• olive oil
• chicken breast
• cumin
• mexican seasoning
• cayenne pepper
• onion
• garlic
• red bell pepper
• yellow bell pepper
• orange bell pepper
• black bean
• kidney bean
• corn tortilla
• cilantro
• pepperjack cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat the oil in a large skillet over medium heat. Add the chicken and season with cumin, Mexican seasoning and cayenne pepper. Stir in the onion and garlic and cook until chicken is browned, about 5 minutes. Add red, yellow and orange peppers; cook and stir for another 5 minutes, then mix in the black beans, kidney beans and corn. Remove from the heat.
3. 3 Line the bottom and sides of a 9x13 inch baking dish with corn tortillas. Pour in the skillet mixture then top with cilantro and pepperjack cheese.
4. 4 Bake for 25 to 30 minutes in the preheated oven, until the cheese is starting to brown on top. Let stand for 10 minutes, then serve with your favorite Mexican food toppings.

By Anne

Ingredients

• ✓ corn kernel
• cooking spray
• chicken broth
• chicken breast
• onion
• red pepper
• black bean
• cilantro
• green chile
• cheddar cheese
• sour cream
• hot pepper sauce
• salt
• pepper
• flour tortilla
• enchilada sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray an 8x11x2-inch baking dish with cooking spray.
2. 2 Pour chicken broth into a small frying pan and bring to a simmer. Add chicken, cover, and simmer until no longer pink in the center and the juices run clear, about 25 minutes, flipping halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the pan and let cool.
3. 3 In the same frying pan, add onion and red pepper. Sauté over medium heat until soft, approximately 5 minutes. Remove from the heat.
4. 4 Shred cooled chicken and place into a large bowl. Add onion mixture, black beans, corn, cilantro, and chiles. Stir in 2 cups Cheddar and sour cream until thoroughly blended. Add Tabasco, salt, and pepper.
5. 5 Place 1/8 of the mixture into center of each tortilla. Roll tortillas and place into the prepared baking dish. Pour enchilada sauce over top and sprinkle with remaining 1/4 cup Cheddar.
6. 6 Bake in the preheated oven until sauce bubbles and enchiladas are heated through, about 35 minutes.

By Mission Foods

Ingredients

• ✓ corn kernel
• cheddar cheese
• white rice
• cilantro
• black pepper
• salt
• garlic powder
• paprika
• chili powder
• salsa
• tomato sauce
• green chile pepper
• tomato
• beef broth
• green bell pepper
• onion
• ground beef

Instructions

1. 1 In a medium stock pot, brown the ground beef over medium heat. Drain any fat. Add onion and green pepper. Cook until onion is tender.
2. 2 Stir in the beef broth, corn, tomatoes with green chile peppers and tomato sauce. Add salsa, chili powder, paprika, garlic powder, salt, pepper and cilantro. Mix thoroughly. Bring to a boil and stir in rice.
3. 3 Cover and cook until rice is done, about 25 minutes.
4. 4 Sprinkle Cheddar cheese over the mixture and continue cooking 10 minutes, or until cheese is melted.

By boris

Ingredients

• ✓ corn kernel
• avocado
• lime
• cilantro
• vegetable broth
• quinoa
• black pepper
• chili powder
• paprika
• cumin
• salt
• fire-roasted diced tomato
• black bean
• garlic
• jalapeno pepper
• onion
• olive oil

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add oil, onion, jalapeno pepper, and garlic. Saute until onion is softened, about 2 minutes. Add black beans, tomatoes, and corn; mix well. Season with salt, cumin, paprika, chili powder, and black pepper. Add quinoa and toss until well combined. Pour in broth and mix.
2. 2 Close and lock the lid; set valve to the sealing position. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Open the pot and fluff quinoa using a fork. Add cilantro and lime juice. Stir in avocado.

By Misty Noelle

Ingredients

• ✓ corn kernel
• black pepper
• salt
• cayenne pepper
• cilantro
• portobello mushroom
• white mushroom
• zucchini
• bell pepper
• red wine
• water
• black bean
• tomato
• cumin
• chili powder
• garlic
• red onion
• olive oil

Instructions

1. 1 Heat oil in medium pot. Add onion, garlic, chili powder and cumin. Saute over medium heat until onion is soft, about 5 minutes. Add remaining ingredients (except garnishes) and stir. Bring to a boil, then lower heat and simmer 20 minutes or until vegetables are soft. Add more liquid if needed.
2. 2 Serve alone or over rice (preferably brown). Garnish if desired with any of the following: reduced-fat cheddar cheese, onion, fat-free sour cream, guacamole, fresh cilantro.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ corn kernel
• salt
• beer
• green chili
• tomato
• tomato sauce
• chicken stock
• butter
• long grain white rice
• shallot
• garlic
• celery
• banana pepper
• yellow onion
• butter
• cajun seasoning
• chicken thigh
• canola oil
• red bell pepper
• poblano chile
• andouille sausage

Instructions

1. 1 Preheat your oven's broiler. Line a baking sheet with a sheet of foil.
2. 2 Cook andouille sausage in a skillet over medium heat until cooked through, about 15 minutes. Remove from skillet and cut into 1/4-inch slices; set aside.
3. 3 While the sausage is cooking, cut the peppers in half lengthwise and remove the stem and seeds. Place peppers, cut-side-down onto baking sheet and place into preheated oven. Broil peppers until the skins blacken, about 7 minutes, then place into a bowl and cover with plastic wrap. Allow the peppers to steam for 10 minutes until the skins loosen, then remove and discard blackened skins; chop peppers into 1/2 inch pieces and set aside.
4. 4 Heat the canola oil in a stockpot over high heat. Toss the chicken with Cajun seasoning and sear in batches in the oil until light brown and no longer pink in the center, about 6 minutes. Remove chicken, leaving oil in the stockpot, and drain on paper towels.
5. 5 Add 1 1/2 tablespoons of butter to the oil. Stir in the onion, banana peppers, celery, garlic, and shallot; cook until the onions are translucent, 3 to 4 minutes. Stir in rice and 1 1/2 tablespoon butter. Stir in the chicken stock, tomato sauce, and diced tomato with chilies. Cover and simmer until liquid is mostly absorbed into the rice, 10 to 12 minutes. Stir in the beer and cover; cook another 5 minutes until the rice is tender. Season with salt, then mix in the corn, poblano, bell pepper, chicken, and andouille sausage. Return to a simmer, then turn off heat and allow to rest 5 minutes before serving.

By SIMONTAN

Ingredients

• ✓ corn kernel
• avocado
• cilantro
• shrimp
• cod
• mussel
• littleneck clam
• cumin
• chili powder
• ancho chile pepper
• cilantro
• lime
• green chile pepper
• tomato
• green chile pepper
• tomato
• chicken stock
• celery
• carrot
• garlic
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a stockpot over medium heat. Add onion and cook until translucent, 5 to 7 minutes. Add garlic and cook until fragrant, about 1 minute.
2. 2 Add carrots, corn, and celery and cook until softened, about 5 minutes. Add chicken stock, tomatoes, ancho chili, chili powder, and cumin and bring to a boil. Reduce heat, cover, and simmer for 45 minutes.
3. 3 Meanwhile, place clams and mussels in a bowl of cold water to filter out sand.
4. 4 Drain clams and mussels; add to the soup. Stir in cod and shrimp. Cover and boil until cod is white and flaky, mussels and clams are open, and shrimp is pink, 5 to 10 minutes. Serve immediately, topped with cilantro and avocado.

By Rob

Ingredients

• ✓ corn kernel
• vegetable broth
• tomato sauce
• black pepper
• salt
• parsley
• oregano
• cumin
• chili powder
• yellow squash
• zucchini
• spinach
• tomato paste
• kidney bean
• chickpea
• black bean
• tomato
• garlic
• yellow bell pepper
• red bell pepper
• green bell pepper
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add onions, bell peppers, and garlic; cook and stir until onions start to brown, 8 to 10 minutes.
2. 2 Transfer mixture into a slow cooker. Stir in tomatoes, black beans, garbanzo beans, kidney beans, tomato paste, spinach, corn, zucchini, yellow squash, chili powder, cumin, oregano, parsley, salt, and pepper until thoroughly mixed.
3. 3 Pour the tomato sauce and vegetable broth over the ingredients. Cook on Low for 4 to 5 hours. Check seasoning. If chili is too thick, add more tomato sauce and vegetable broth to desired thickness. Cook on Low for an additional 1 to 2 hours.

By Grete