Time 40m Yield 8 servings. Number Of Ingredients 10 Steps:
In a 6-qt. stockpot, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan., Add corn, red pepper and yellow pepper to drippings; cook and stir over medium-high heat 5-6 minutes or until tender. Stir in remaining ingredients until blended; bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until thickened.
Time 25m Yield 8 servings. Number Of Ingredients 7 Steps:
In a 6-qt. stockpot, heat butter over medium heat. Add onion and jalapenos; cook and stir until onion is crisp-tender, 3-4 minutes. Stir in tomatoes; cook 3 minutes longer., Add corn; cook, uncovered, until tender, stirring occasionally, 8-10 minutes. Stir in salt. If desired, serve with lime wedges.
Number Of Ingredients 9 Steps:
Cook bacon and set aside to drain on paper towels. In a medium skillet over medium heat, saute onion, bell pepper, and jalapeno in a little butter or fat from the bacon, about 1 tablespoon. Stir and cook just until veggies are crisp tender (they will finish cooking later). Add the frozen corn and cook and stir until heated through. Stir in the chicken broth; then pouring in a thin stream, stir in the cream. Season to taste with salt and pepper. Stir in about half the bacon (reserve the rest for garnish) and cook until corn is tender and liquid is reduced by half or more. Pour into a serving bowl and garnish with reserved bacon. Serve immediately. NOTE: *I have also used sour cream instead of the heavy cream. Can also stir in 1-2 tablespoons cream cheese along with the heavy cream, if desired.
Time 35m Yield 6 servings Number Of Ingredients 13 Steps:
Cook the corn in a large pot of boiling salted water for 5 to 7 minutes, until just tender. Cool for 5 minutes and cut the kernels off the cob, cutting close to the cob with a sharp knife. Place the kernels in a large bowl with the tomatoes, bell pepper, onion, and jalapeno peppers. In a small bowl or glass measuring cup, whisk together the lime zest, lime juice, olive oil, garlic, chile powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Pour the dressing over the vegetables and toss. In a separate bowl, gently toss the avocados and lemon juice together, making sure the avocado is coated in lemon juice. Add to the vegetables, sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper, and carefully fold together without breaking up the avocados. Sprinkle with salt and serve cold or at room temperature.
Time 30m Yield 12 Number Of Ingredients 8 Steps:
Heat refried beans in a microwave-safe bowl in the microwave on high until warmed through, about 2 minutes, stirring after 1 minute. Spray both sides of each corn tortilla with cooking spray and arrange them on a wire rack. Heat a non-stick skillet over medium-high heat. Pan-fry one side of each tortilla until lightly browned, about 3 minutes. Return tortillas to wire rack, browned sides up. Spread a thin layer of refried beans onto the tortillas, stopping about 1/2 inch from the edge. Sprinkle Mexican cheese blend over refried beans. Carefully transfer a tortilla pizza back to the skillet, bean side up. Lightly fry until cheese begins to melt, about 1 minute more; return tortilla pizza to wire rack. Repeat with remaining pizzas. Scatter tomatoes, green onions, cilantro, and olives over melted cheese. Slice pizzas to serve.
Time 20m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Cook the corn according to package directions. In a nonstick skillet sprayed with nonstick cooking spray; melt the margarine. Add the onion and bell peppers. Saute gently, do not let the onion brown. Drain the corn and return it to the sauce pan. Add the onions and peppers to the corn. Add the chilies; and warm through. Sprinkle with Smoky Paprika and serve. Serve.
More about “fiesta corn recipes”
Time 35m Yield 6 serving(s) Number Of Ingredients 15 Steps:
In a large pot over medium heat, saute onion in butter until tender -do not brown, add garlic and cook for one minute more. Puree all the corn with the chicken broth in a blender, add to onions and simmer 20 minutes. Add the rest of ingredients and stir until cheese melts, simmer about 10 minutes. Adjust seasoning to taste. Serve with a few tortilla chips broken over the top, you could also top with black olives or salsa,. Note:. I will often buy whole milk for this recipe, but will also mix some half and half into non-fat milk. It would probably be fine with just the lower fat milk, but not as rich.
