Time 2h5m Number Of Ingredients 6 Steps:
In a bowl combine; corn, cheese, mayonnaise, green pepper, and onion. Chill for at least 2 hours or overnight. Right before serving, crush chips and stir into “salad”.
Time 1h10m Yield 10 Number Of Ingredients 10 Steps:
This is one of the most delicious cornbreads I’ve ever had. You get incredible flavour from the onions and sweetcorn, while the cornmeal gives it a rustic, spongy texture that’s so brilliant. Two of my favourites, chilli and cheese, do their thing in this bread and really take the flavour to a whole other level. You can serve this cornbread alongside soups or stews, but frankly, I think a good slice of this, with a bit of crunchy salad, makes a brilliant lunch. You could also reheat it in a dry pan the next day for breakfast and eat it with poached eggs and some smoky bacon . . . totally delicious. Preheat the oven to 200ºC/400ºF/gas 6. Grease a 22cm cake tin with oil and line the base with greaseproof paper. Peel and finely slice the onions. Melt the butter in a frying pan on a medium heat, add the onions, then fry gently for 15 to 20 minutes, or until caramelised, golden and sticky. Hold the corn cobs upright on a board and carefully run a small knife from the top of the corn to the bottom, cutting all the kernels off. Add to the caramelised onions and cook for a further 5 minutes. Remove from the heat and set aside to cool. Beat the eggs in a large bowl, then mix in the cornmeal, milk, baking powder, flour and a good pinch of sea salt and black pepper. Grate the cheese, add most of it to the bowl, then beat until well mixed. Deseed, finely chop and stir in 2 chillies, along with the cooled onion and corn mixture. Pour the mixture into the prepared cake tin. Finely slice and sprinkle over the remaining chilli, then pop the cornbread into the oven for 35 minutes, or until golden and cooked through. About 10 minutes before it’s ready, sprinkle over your remaining cheese and return it to the oven. Cool for 15 minutes, then turn it out onto a wire rack or serving plate, cheesy side up. Serve straightaway - it’s unbelievably good when it’s warm.
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.
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.
Time 40m Yield 4 servings Number Of Ingredients 20 Steps:
Preheat the oven to 450 degrees F. Melt the butter in a skillet over medium-high heat. Add the corn and 1/2 teaspoon salt and cook until tender, 5 to 6 minutes. Add the scallions and cook until soft, about 1 minute. Spread the chili in an 8-inch-square baking dish. Top with half of the cheese followed by half of the corn mixture. Lay the polenta rounds on top, then sprinkle with the remaining corn and cheese. Bake until the casserole is heated through and the top is golden, about 20 minutes. Let stand 5 to 10 minutes before serving. Toss the beef with 1 tablespoon each brown sugar and salt in a large bowl. Heat the vegetable oil in a large skillet over medium-high heat. Cook the beef in batches until browned on all sides, 4 to 5 minutes (do not crowd the pan). Transfer to a 5-to-6-quart slow cooker. Reduce the heat to medium, add the onion to the skillet and cook until soft, about 5 minutes. Stir in the garlic, chiles, cumin and chili powder and cook 3 minutes. Add 1 1/2 cups water and the tomatoes and simmer, scraping up the browned bits from the bottom, about 3 minutes. Transfer to the slow cooker, cover and cook on low, 7 hours. Add the remaining 1 tablespoon brown sugar and the hot sauce to the chili. Serve with scallions, cilantro and/or sour cream for topping, and chips, if desired. (Reserve 3 to 4 cups for another use.).
Time 20m Yield 4 servings Number Of Ingredients 9 Steps:
Whisk together the cilantro, yogurt, lime zest and juice, 1 teaspoon water and 1/2 teaspoon salt. Set aside. Pat the corn dry with paper towels and toss with the chili powder and garlic in a medium bowl. Melt the butter in a large nonstick skillet over medium-high heat. Once the foam subsides, add the corn and cook undisturbed until it starts to brown slightly in some spots, about 2 minutes. Continue to cook, stirring, until warmed through, about 3 minutes. Remove the skillet from the heat and stir in the lime-yogurt mixture, 3 tablespoons of the Parmesan and 1/2 teaspoon salt. Transfer to a serving dish and top with cilantro, the remaining 1 tablespoon Parmesan and a sprinkle of chili powder.
Time 10m Yield 6 serving(s) Number Of Ingredients 4 Steps:
In a medium saucepan, melt the oleo and the cream cheese together. Mix well. Add the 2 cans of corn and the can of chilies and mix well. DO NOT BOIL! Cook until hot and then serve. Very quick and very good!
Time 30m Yield 1 serving Number Of Ingredients 9 Steps:
Preheat the oven to 425°F (220°C). Add the corn to a medium cast iron skillet. Drizzle with the olive oil and season with salt. Roast for 15-20 minutes, until charred on the outside and tender on the inside. In a small bowl, mix together the sour cream, mayonnaise, lime juice, salt, and chili powder. Remove corn from the oven and let cool slightly. Brush all over with the mayonnaise mixture, then sprinkle with the Cotija, cilantro, and more chili powder. Enjoy!
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!
Time 35m Yield 6 Number Of Ingredients 14 Steps:
In a large pot, cook onion in oil over medium heat 1 minute. Stir in cayenne and oregano and cook 1 minute more. Stir in corn, tomatoes, pinto beans, kidney beans, chicken bouillon granules, water, salt, pepper, tomato sauce and tomato paste. Cook, uncovered, until heated through and slightly thickened, 10 to 15 minutes.
Time 2h35m Yield 8 Number Of Ingredients 22 Steps:
Heat oil in a large saucepan over medium heat. Cook green pepper, and onion, until softened. Add the ground beef and cook until browned. Crumble over bouillon cubes, and stir in wine; continue to cook for a few minutes. Stir in chopped tomatoes, garlic, and tomato paste. Season with paprika, chili powder, cayenne pepper, basil, oregano, and parsley. Stir in salt and pepper. Bring to a boil over high heat. Reduce heat to medium low. Cover, and simmer for 90 minutes, stirring occasionally. Stir in kidney beans, and hot pepper sauce. You can add the reserved tomato juice if more liquid is needed. Continue to simmer for an additional 30 minutes. In a small bowl, whisk together the flour, corn meal, and water until smooth. Stir into chili, and cook for a further 10 minutes, or until chili has thickened up.
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.
