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Corn and Black Bean Salad
Lunch

Corn and Black Bean Salad

4.4

Prep
10 min
Cook
Total
810 min

Instructions

  1. 1 In a small bowl, mix together balsamic vinegar, oil, salt, sugar, black pepper, cumin, and chili powder.
  2. 2 In a medium bowl, stir together black beans and corn. Toss with vinegar and oil dressing, and garnish with cilantro. Cover, and refrigerate overnight.

By Jodi T.

Corn and Kale Salad
Lunch American

Corn and Kale Salad

4.5

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Bring a large pot of water to a boil. Add corn to boiling water and turn off heat. Let corn soak in hot water for 5 minutes. Remove the corn, reserving the cooking water in the pot. Set corn aside to cool before slicing kernels from the cobs into a mixing bowl.
  2. 2 Return the pot of water to a boil; add kale and 1 teaspoon salt. Boil kale until bright green and tender, about 5 minutes; drain and set kale aside to cool. Once cool enough to handle, squeeze as much liquid from the kale as you can. Separate leaves and add to bowl with corn kernels.
  3. 3 Stir red bell pepper, pineapple juice, olive oil, salsa, Cajun seasoning, garlic powder, and onion powder into the corn and kale.

By KatieTries2Cook

Quick Edamame Salad
Lunch Asian

Quick Edamame Salad

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Mix edamame, corn, peas, black beans, and red onion in a large bowl.
  2. 2 Stir olive oil, vinegar, salt, parsley, black pepper, basil, and garlic powder into edamame mixture.
  3. 3 Chill in the refrigerator at least 30 minutes before serving.

By Allison

Corn Salad with Creamy Italian Dressing
Lunch American

Corn Salad with Creamy Italian Dressing

4.4

Prep
20 min
Cook
15 min
Total
515 min

Instructions

  1. 1 Whisk together mayonnaise, vinegar, 1/4 cup olive oil, water, garlic, 1/2 teaspoon black pepper, sugar, 1/4 teaspoon salt, Italian seasoning, and pinch of cayenne pepper in a medium bowl until thick and creamy. Cover dressing with plastic wrap and refrigerate 8 hours to overnight.
  2. 2 Heat 1 tablespoon olive oil in a large skillet over medium heat. Add corn; cook and stir until light golden brown and toasted, about 15 minutes.
  3. 3 Transfer corn to a large bowl; stir in red peppers until combined. Pour and stir enough dressing into corn mixture until completely coated; season with salt and black pepper.
  4. 4 Stir in basil and pinch of cayenne pepper.

By John Mitzewich

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

Black Bean Avocado Salsa
Appetizer Mexican

Black Bean Avocado Salsa

4.9

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Combine black beans, corn, tomatoes, bell pepper, jalapeño, cilantro, red onion, lime juice, vinegar, salt, and black pepper in a bowl.
  2. 2 Gently stir avocado into black bean mixture. Cover salsa with plastic wrap, pressing it directly onto salsa. Chill at least 2 hours.

By Dawn Logterman

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

Spicy Corn Salsa
Appetizer

Spicy Corn Salsa

4.5

Prep
15 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
  2. 2 Grill corn and poblano peppers on the preheated grill until corn has charred and peppers have softened, 12 to 15 minutes. Remove from the grill and let cool enough to handle, about 10 minutes.
  3. 3 Cut corn off cobs and dice poblanos; place into a bowl. Add jalapenos, onion, cilantro, lime juice, salt, and pepper and mix together.

By Dee

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

Slow Cooker Creamed Corn (Just Like Rudy's BBQ)
Side Dish

Slow Cooker Creamed Corn (Just Like Rudy's BBQ)

4.7

Prep
5 min
Cook
250 min
Total
255 min

Instructions

  1. 1 Stir whipping cream, cream cheese, butter, sugar, salt, and pepper together in a slow cooker set to High; cook, stirring regularly, until the cheese and butter are melted, about 10 minutes.
  2. 2 Stir corn into cream mixture. Cook on Low for 4 hours.

By Heidi

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

Skillet Elote (Mexican Street Corn)
Side Dish American

Skillet Elote (Mexican Street Corn)

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Whisk mayonnaise, lime juice, and chili powder together in a bowl until combined; set aside.
  2. 2 Heat a large cast-iron skillet over medium-high heat. Add corn; cook without stirring for 5 minutes. Toss with a spatula; continue cooking until starts to brown, about 3 minutes more. Remove from heat.
  3. 3 Stir mayonnaise mixture into corn until evenly coated; stir in cilantro. Top servings with cotija cheese.

By Soup Loving Nicole