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Roasted frozen corn is tossed with fresh vegetables and a chipotle chile dressing to make a great salsa for topping tacos, rolling in burritos, or piling on chips.
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Pastel de Elote is a delicious, moist Mexican cake from Jalisco made with fresh fresh sweet corn kernels and sweetened with condensed milk.
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This simple chicken, canned corn, and jasmine rice congee recipe is easily made in the slow cooker and well suited to cold weeknights.
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A colorful salad contains grilled fresh corn and roasted bell peppers tossed with heirloom tomatoes and basil in a simple balsamic vinegar dressing.
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Potatoes are coated in a spicy mixture of corn flour and Cajun seasoning then deep fried until crispy. Very simple and really crunchy.
Ingredients: potatoes, corn flour, cornmeal, cajun, oil
cooking.nytimes.com
Shrimp fajitas are quickly thrown together The shrimp are tossed in a mix of lime juice and zest, adobo sauce from a can of chipotles, olive oil, cumin and garlic, and don’t need to be marinated for longer than 30 minutes I use just enough adobo sauce in the marinade to obtain its spicy and slightly sweet essence without overpowering the shrimp.
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Sweet strawberries and pineapple add new flavor to this easy guacamole recipe from chef Julian Medina.
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Ground beef, corn, and black beans are layered under a spicy biscuit topping in this taco-inspired bake perfect for a weeknight dinner.
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These enchiladas are filled with Cheddar cheese, onion, olives and mushrooms. Use any cheese and vegetables you prefer, and use Creole-style seasoning to taste.
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Light and flaky catfish is quickly broiled and topped with a tropical fruit and corn salsa. Serve with white rice for a beautiful light supper.
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Get as creative as you like with this plant-based recipe for vegan tacos or taco salad and can also work as burrito filling.
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A creamy chowder consisting of green onions, corn, crawfish, cream of potato and mushroom soups, and a bit of cayenne pepper for a little kick. Serve with cornbread, or some crusty French bread.