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Grilled Corn and Red Cabbage Slaw
Dinner Mexican

Grilled Corn and Red Cabbage Slaw

4.8

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. 2 Cook corn on the preheated grill until charred on all sides, about 15 minutes. Transfer corn to a cutting board; cut kernels from cobs when cool enough to handle.
  3. 3 Meanwhile, combine cilantro, lime, cumin, salt, and black pepper in a large bowl; whisk in olive oil until emulsified.
  4. 4 Add cabbage, corn, and jalapeño to the bowl; toss to coat. Crumble queso fresco over slaw; toss well.

By Ashley Steele

Throw Together Mexican Casserole
Dinner Mexican

Throw Together Mexican Casserole

4.1

Prep
5 min
Cook
30 min
Total
35 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 In a skillet over medium heat, cook the ground beef until evenly brown; drain.
  3. 3 In a 9x13 inch baking dish combine the beef, corn, salsa, olives, cooked noodles, beans, taco sauce, seasoning mix and tomato sauce.
  4. 4 Bake in the preheated oven for 1/2 hour, or until cooked through.

By Sara

Mexican Casserole
Dinner Mexican

Mexican Casserole

4.4

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 In a large skillet over medium high heat, saute chicken in oil until cooked through and no longer pink inside. Add taco seasoning, beans, corn, salsa and a little water to prevent drying out. Cover skillet and simmer over medium low heat for 10 minutes.
  2. 2 Preheat oven to 350 degrees F (175 degrees C).
  3. 3 Transfer chicken mixture to a 9x13 inch baking dish. Top with 1/2 cup of the cheese and crushed tortilla chips.
  4. 4 Bake in the preheated oven for 15 minutes. Add remaining 1/2 cup cheese and bake until cheese is melted and bubbly.

By SUEZQZ_64

Tangy Tuna Black Bean Quesadillas
Dinner Mexican

Tangy Tuna Black Bean Quesadillas

4.4

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Combine tuna, black beans, and sour cream in a large bowl. Stir in corn, Buffalo wing sauce, garlic salt, and cumin.
  2. 2 Melt 1 1/2 teaspoons butter in a large skillet over medium heat. Add 1 tortilla and heat for 1 minute; flip. Spread 1/2 tuna mixture over tortilla, sprinkle with 1/2 Mexican cheese, and top with another tortilla. Cover the skillet; cook for 1 minute. Flip quesadilla, cover, and cook until cheese is melted, 1 to 2 minutes. Repeat with remaining butter, tortillas, and filling. Slice each quesadilla into 8 wedges.

By SUPERTIM99

Mexican Venison Skillet
Dinner Mexican

Mexican Venison Skillet

4.4

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Melt 2 tablespoons butter in a large skillet over medium-high heat. Add venison and cook and stir until crumbly and no longer pink. Stir in onion and garlic and continue cooking until onion has softened and turned translucent, about 2 minutes.
  2. 2 Meanwhile, melt remaining 2 tablespoons butter in a large saucepan over medium heat. Stir in Spanish rice mix and cook until lightly golden, about 5 minutes. Stir in cooked venison, water, kidney beans, tomatoes, and salsa; bring to a boil, then reduce heat to medium-low and simmer for 15 minutes. Stir in corn and continue cooking until rice is tender, about 5 minutes.

By VTQK

Tuna Tostadas
Dinner Mexican

Tuna Tostadas

4.5

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place tuna in a bowl and flake with a fork. Stir in corn, onion, cilantro, salsa, and lime juice. Season with a few dashes of hot sauce, and salt and pepper to taste; stir to combine.
  2. 2 Spoon onto tostada shells. Top each tostada with a dollop of sour cream and a bit more hot sauce.

By KMOUSE

Fiesta Chili Beef and Rice
Dinner Mexican

Fiesta Chili Beef and Rice

4.3

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Add oil to a medium saucepan. Stir in rice, and cook over medium heat until rice begins to have a golden color, about 5 minutes. Add 1/2 cup onion and 1/2 cup green pepper; cook and stir for 1 minute. Stir in water and half of the chili sauce. Bring to boil. Mix in corn, lemon juice, and 1/2 teaspoon salt. Cover, and simmer over low heat for 20 minutes.
  2. 2 Meanwhile, saute beef with remaining 1/2 cup onion and 1/2 cup green pepper until meat loses pink color and vegetables are tender.
  3. 3 Add remaining chili sauce, tomato sauce, cumin, and 1/2 teaspoon salt. Simmer uncovered 15 minutes.
  4. 4 Turn rice onto a platter, and fluff with a fork. Sprinkle with cheese, and top with beef mixture. Serve immediately.

By CHRISTYJ

Mexican Casserole with Leftover Turkey
Dinner Mexican

Mexican Casserole with Leftover Turkey

4.7

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Heat oil in a large skillet over medium-high heat. Add onion, cumin, salt, and black pepper. Sauté until onion is tender, about 5 minutes. Add black beans, shredded turkey, 1 cup salsa, corn, water, and taco seasoning; mix well. Cover and simmer until flavors meld, about 5 minutes.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C).
  3. 3 Combine remaining 1 cup salsa with cooked rice; spread evenly into the bottom of an ungreased 10x15-inch baking dish. Pour turkey mixture over rice; sprinkle 1 cup Cheddar cheese over turkey mixture. Top with tortilla chips. Loosely cover dish with aluminum foil.
  4. 4 Bake in the preheated oven for 20 minutes. Remove foil; top with remaining 1 cup Cheddar cheese. Continue baking until cheese is melted, about 5 minutes more.

By Paige

Southwestern Chicken Packets from Reynolds Wrap®
Dinner Mexican

Southwestern Chicken Packets from Reynolds Wrap®

5.0

Prep
15 min
Cook
15 min
Total
150 min

Instructions

  1. 1 Combine 1/3 cup olive oil, lime juice, chili powder, brown sugar, cumin, paprika, and garlic powder in a large resealable plastic bag. Mix thoroughly to combine. Add chicken tenders and fully coat. Transfer to refrigerator and marinate for 2 hours.
  2. 2 Preheat grill to 425 degrees F. Combine red pepper, yellow pepper, onion, jalapenos, and corn in a large bowl. Drizzle with remaining olive oil and toss to coat. Season with salt and pepper.
  3. 3 Center one-fourth of the pepper mixture evenly on a sheet of Reynolds Wrap Aluminum Foil. Place two marinated chicken tenders on top of pepper mixture.
  4. 4 Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
  5. 5 Grill 15 to 20 minutes in covered grill, or until chicken is chicken is tender and juices run clear or meat thermometer reads 165 degrees F.

By Reynolds KitchensR

Slow Cooker White Bean Chicken Chili
Dinner Mexican

Slow Cooker White Bean Chicken Chili

4.0

Prep
20 min
Cook
130 min
Total
150 min

Instructions

  1. 1 Heat oil in a skillet over medium heat. Add onion, cumin, oregano, paprika, salt, pepper, and chili powder; saute until onion is translucent, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Transfer onion mixture to a slow cooker.
  2. 2 Add chicken stock, chicken, beans, corn, beer, and cilantro. Cover and cook on Low for 6 hours or High for 2 hours.

By Neil Fox

Vegetarian Tortilla Soup with Avocado
Dinner Mexican

Vegetarian Tortilla Soup with Avocado

4.7

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Arrange tortilla strips on a baking sheet and lightly with cooking spray.
  3. 3 Bake in the preheated oven until golden and crispy, 8 to 10 minutes.
  4. 4 Heat peanut oil in a stockpot over medium-high heat; saute onion, red bell pepper, and garlic until onion is translucent, 5 to 10 minutes. Add tomatoes with juice, zucchini, corn, and mushrooms; saute until zucchini is slightly softened, 3 to 4 minutes.
  5. 5 Mix vegetable broth, chili powder, hot sauce, salt, and pepper into vegetable mixture; bring to a boil. Reduce heat and simmer soup until vegetables are tender, 20 to 25 minutes. Stir cilantro into soup and remove stockpot from heat.
  6. 6 Ladle soup into serving bowls; top with tortilla strips, avocado slices, and Monterey Jack cheese.

By april

Holy Guacamole Soup with Grilled Lemon-Jerk Chicken
Dinner Mexican

Holy Guacamole Soup with Grilled Lemon-Jerk Chicken

Prep
20 min
Cook
15 min
Total
215 min

Instructions

  1. 1 Combine lemon juice, 1 tablespoon olive oil, and 1 clove garlic in a bowl. Season marinade with salt and pepper, keeping in mind that you will also use jerk seasoning on the chicken later.
  2. 2 Pound chicken with the flat side of a meat mallet or a rolling pin until about 1/2 inch thick, being careful not to pierce the meat. Put chicken in a gallon-sized resealable plastic bag and add marinade. Squish bag to coat chicken; marinate in the fridge for at least 3 hours, ideally overnight for the fullest flavor.
  3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate. Sprinkle chicken with jerk seasoning and place on grill. Grill chicken breasts until cooked through and juices run clear, about 4 minutes on each side. Brush with juice of 1 lime immediately after coming off the grill. Cool slightly and shred. Cover and keep warm.
  4. 4 Heat 2 tablespoons olive oil in a large nonstick pan over medium heat until fragrant. Add onion and 3 cloves garlic. Cook until garlic is lightly browned and fragrant and onion is soft and translucent, about 5 minutes. Reduce heat to low and add 3 avocados. Saute just until avocados are warm and edges are slightly browned. Pour in orange juice and cook for 2 minutes, stirring once. Remove from heat.
  5. 5 Combine hot water and chicken bouillon to make a broth. Pour into a blender. Add avocado mixture and juice of 2 limes; blend until smooth. Pour into bowls and serve with the shredded chicken, sweet corn, tomatoes, remaining avocado, cilantro, Cheddar cheese, and jalapeno.

By YoMama2005

Instant Pot® Creamed Corn
Dinner

Instant Pot® Creamed Corn

4.4

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Heat a multi-functional pressure cooker (such as Instant Pot®) on the normal slow cooker function.
  2. 2 Combine corn kernels, cream cheese, and milk in the Instant Pot®. Cook until cream cheese has melted, stirring often, 5 to 8 minutes. Stir in sugar, salt, and pepper and adjust seasoning to taste.

By thedailygourmet

Oven-Roasted Corn and Black Bean Salsa
Dinner

Oven-Roasted Corn and Black Bean Salsa

4.0

Prep
30 min
Cook
20 min
Total
170 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C).
  2. 2 Slice corn off of cobs and toss with olive oil. Spread across a rimmed baking sheet.
  3. 3 Roast in the preheated oven, checking frequently, for 20 to 25 minutes.
  4. 4 Meanwhile, combine tomatoes, black beans, onion, jalapeno peppers, cilantro, lime juice, and garlic in a large bowl. Stir to combine.
  5. 5 Remove corn from the oven and stir into salsa. Cover and refrigerate for at least 2 hours before serving.

By Stephanie Ferguson

Summer Minestrone Salad
Dinner

Summer Minestrone Salad

3.0

Prep
5 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Bring water to a boil. Stir in soup mix and simmer 11 minutes; remove from heat (vegetables and pasta will still be firm).
  2. 2 Stir in corn, chickpeas, and vinegar. Let sit for 15 minutes.
  3. 3 Stir in remaining ingredients.
  4. 4 Serve warm, room temperature, or chilled.

By Bear Creek

Sweet Honey Cornbread
Dinner

Sweet Honey Cornbread

5.0

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  2. 2 Combine corn, cornbread mix, pancake mix, evaporated milk, sugar, oil, butter, honey, and salt in a large bowl; whisk together. Pour into the prepared baking pan.
  3. 3 Bake in the preheated oven until golden and a toothpick inserted into the center comes out clean, about 30 minutes.

By Eva Maria

Green Sauce Enchiladas
Dinner

Green Sauce Enchiladas

4.3

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 In a large skillet, saute rice with butter or margarine. Add chicken broth and simmer over low heat for 15 to 20 minutes, or until rice is cooked and tender. Let cool.
  2. 2 Preheat oven to 350 degrees F (175 degrees C).
  3. 3 Cube 3/4 pound of the cheese; shred the remaining 1/4 pound cheese and set aside. Combine chicken, 3/4 pound cubed cheese, corn, cooled rice and 1/4 cup sauce in a large bowl. Mix together. Warm tortillas in the microwave for 2 minutes and spread another 1/4 cup sauce in the bottom of a 9x13 inch baking dish.
  4. 4 Place a little of the chicken mixture on each tortilla and roll up. Place filled tortillas (as many as will fit) in the baking dish. Sprinkle with 1/4 pound shredded cheese and top with any remaining sauce, pouring evenly over all. (Freeze remaining tortillas for future green sauce enchiladas!)
  5. 5 Bake at 350 degrees F (175 degrees C) for 30 minutes.

By smooch

Cheese Mexican Corn Spoon Bread
Dinner

Cheese Mexican Corn Spoon Bread

4.3

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
  2. 2 Heat a skillet over medium-high heat and stir in ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
  3. 3 Stir egg, corn bread mix, sweet corn, cream-style corn, sour cream, and butter in a bowl until well mixed. Fold in ground beef, 1/2 cup Cheddar cheese, and chiles; pour into prepared baking dish.
  4. 4 Bake in the preheated oven for 35 to 40 minutes; sprinkle remaining 2 tablespoons Cheddar cheese on top. Continue baking until a knife inserted into the center comes out clean, 5 to 10 minutes. Serve warm.

By nana3z

Tuna Noodle Casserole with Mushrooms
Dinner

Tuna Noodle Casserole with Mushrooms

4.0

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
  2. 2 Preheat the oven to 400 degrees F (200 degrees C).
  3. 3 Meanwhile, melt butter in a large skillet over medium heat and cook mushrooms and onion until softened, about 5 minutes. Stir in flour and cook for 1 minute. Slowly whisk in milk. Add peas and corn. Simmer, stirring occasionally, until sauce thickens, about 5 minutes. Add tuna and 1/2 of the Cheddar cheese and mix to combine.
  4. 4 Drain penne and fold into the sauce. Spread in a large baking dish.
  5. 5 Bake in the preheated oven until cheese is melted and the top is golden, 20 to 30 minutes.

By spacehippo

Cheesy Chicken and Corn Casserole
Dinner

Cheesy Chicken and Corn Casserole

3.0

Prep
20 min
Cook
60 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Season chicken with salt and pepper.
  2. 2 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
  3. 3 While rice is cooking, heat olive oil in a skillet over medium-high heat. Cook chicken pieces in the hot oil until no longer pink in the centers and juices run clear, 5 to 7 minutes per side.
  4. 4 At the same time, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add corn, cover, and steam until halfway tender but still crunchy, 2 to 4 minutes.
  5. 5 Mix chicken, rice, corn, mild Cheddar cheese dip, cream of mushroom soup, chives, and bacon bits together in a medium to large bowl. Transfer mixture to a 2-quart casserole dish. Top with shredded Cheddar cheese.
  6. 6 Bake in the preheated oven until cheese is melted, 30 to 40 minutes.
  7. 7 Preheat the oven's broiler.
  8. 8 Broil casserole until cheese has a golden look, about 2 minutes more. Let casserole cool for about 5 minutes before serving hot.

By countrygirlinthecity

BBQ Chicken Salad
Dinner American

BBQ Chicken Salad

4.4

Prep
15 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Preheat grill for high heat.
  2. 2 Lightly oil grate. Grill chicken 10 minutes on each side, or until juices run clear. Remove from heat, cool, and cube.
  3. 3 In a large bowl, toss together the chicken, celery, red bell pepper, onion, and corn.
  4. 4 In a small bowl, mix together the barbeque sauce and mayonnaise. Pour over the chicken and veggies. Stir, and chill until ready to serve.

By Deborah Noe

Snacks' Crazy Sweet Corn Pudding
Dinner

Snacks' Crazy Sweet Corn Pudding

4.5

Prep
15 min
Cook
45 min
Total
180 min

Instructions

  1. 1 Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
  2. 2 Beat the margarine and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the sour cream, vanilla, nutmeg, cinnamon, and cloves. Pour in the corn muffin mix alternately with the milk, mixing until just incorporated. Fold in the cream-style corn and sweet corn; mixing just enough to evenly combine. Pour the batter into prepared pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 minutes to 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By Snacks

Mexican Chicken and Corn Salad
Dinner

Mexican Chicken and Corn Salad

5.0

Prep
10 min
Cook
12 min
Total
25 min

Instructions

  1. 1 Season chicken breast with salt, freshly ground black pepper and smoky paprika (optional).
  2. 2 Heat a grill pan and add 1 tablespoon olive oil. Add chicken breast and cook 6 minutes on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from grill pan and allow chicken to cool.
  3. 3 Place tomatoes, chopped lettuce, beans, and Libby's corn into bowl.
  4. 4 In separate small bowl whisk together lime juice, olive oil, salt and pepper.
  5. 5 Place cooled chicken breast onto cutting board and cut into 1-inch pieces.
  6. 6 Pour dressing over veggies and lettuce and toss. Add chopped chicken to salad. Sprinkle cheese and bacon bits (optional) over salad.
  7. 7 Serve salad with tortilla chips or add them into salad.

By Iron Chef Donatella Arpaia

Pav Bhaji (Indian Curry)
Dinner

Pav Bhaji (Indian Curry)

5.0

Prep
15 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Heat 1 tablespoon oil in a saucepan over medium heat. Add onion and 1/4 teaspoon salt; fry until browned, 5 to 8 minutes. Add garlic; cook and stir for 4 minutes. Pour in 1 cup water. Add 1 teaspoon pav bhaji masala and 1/2 teaspoon salt. Bring to a boil. Reduce heat and simmer until flavors combine, about 10 minutes.
  2. 2 Add tomatoes, potatoes, and corn to the saucepan. Season with chile powder, coriander, and ginger. Bring to a boil. Reduce heat and simmer for 15 minutes. Mash curry gently with the back of a wooden spoon or spatula. Simmer for 10 minutes more. Taste and adjust salt. Add 1/2 teaspoon pav bhaji masala and lemon juice. Mash slightly again.
  3. 3 Add 1/4 to 1/2 cup water to give curry a runny consistency. Add remaining 1 tablespoon oil and butter; stir until butter is melted. Divide into serving bowls and sprinkle remaining pav bhaji masala on top.

By Punkech Patel

Ba'corn Cheese Corn
Dinner Korean

Ba'corn Cheese Corn

4.8

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Cook bacon in a 10-inch cast iron skillet over medium-high heat, stirring occasionally, until almost crisp and fat rendered, 7 to 8 minutes.
  2. 2 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  3. 3 Thoroughly drain thawed corn in a colander. Add ½ corn to the skillet with bacon; cook and stir until kernels just start to turn golden brown, 3 to 5 minutes. Add green onions, jalapeños, and garlic; cook until vegetables start to soften and sweeten, 3 to 4 minutes. Tilt skillet; drain off some fat, using a paper towel to soak it up.
  4. 4 Season vegetables with salt, black pepper, and cayenne pepper; stir in cream and bring to a boil. Stir in remaining ½ corn; cook until heated through. Off heat, stir in about ⅔ each Monterey Jack and mozzarella cheeses to combine; top with remaining ⅓ each Monterey Jack and mozzarella cheeses and pinch cayenne pepper.
  5. 5 Broil in the preheated oven until heated through and top is browned, 5 to 10 minutes.

By John Mitzewich

Slow Cooker Potato Corn Chowder
Dinner American

Slow Cooker Potato Corn Chowder

3.9

Prep
15 min
Cook
360 min
Total
375 min

Instructions

  1. 1 Stir potatoes, whole kernel corn, cream-style corn, evaporated milk, vegetable broth, sweet onion, celery, garlic powder, dried chives, Worcestershire sauce, and black pepper together in a slow cooker. Cook 6 hours on Low, stirring occasionally.

By Holyflower93

Smoky Bacon Corn Stew
Dinner European

Smoky Bacon Corn Stew

4.3

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Place bacon in a large, deep skillet and cook over medium-high heat for 5 minutes. Stir in onion and continue to cook, turning occasionally, until bacon and onion are evenly browned, about 5 minutes more. Drain bacon grease, leaving only 2 to 3 tablespoons in the skillet.
  2. 2 Stir in potatoes to bacon-onion mixture. Cover, reduce heat to low and let simmer, stirring occasionally, until potatoes are browned, 5 to 7 minutes.
  3. 3 Transfer mixture to a medium-sized pot. Add cream-style corn, sweet corn, and water. Bring to a boil; reduce heat to low and let simmer, stirring occasionally, until potatoes are easily pierced with a knife, about 15 minutes. Season with salt and pepper.
  4. 4 Warm half-and-half gently in a small pan over medium-low heat just until bubbles begin to appear. Remove from heat and mix into stew until desired consistency is reached. Garnish with parsley.

By QHuntress

White Rotisserie Chicken Chili
Dinner American

White Rotisserie Chicken Chili

5.0

Prep
15 min
Cook
65 min
Total
80 min

Instructions

  1. 1 Combine cannellini beans, chicken stock, rotisserie chicken, corn, chiles, chili seasoning, bouillon granules, onion powder, and black pepper in a pot; bring to boil.
  2. 2 Reduce heat; simmer at least 1 hour. Add sour cream during the last 15 minutes of cooking; stir to combine. Garnish with cilantro.

By Rob