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.
Time 50m Yield 6 servings. Number Of Ingredients 9 Steps:
In a small bowl, combine the butter, cilantro, lime zest and garlic powder. Shape into a log; wrap in plastic. Refrigerate for 30 minutes or until firm., Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Place in a Dutch oven; cover with cold water. Soak for 20 minutes; drain. In a small bowl, combine the mayonnaise, chili powder and paprika. Spread over corn. Rewrap corn in husks and secure with kitchen string., Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning often. Serve with butter slices and sprinkle with cheese.
Time 20m Yield 4 servings Number Of Ingredients 9 Steps:
Preheat the grill to medium-high heat. Rub the corn with olive oil and season with seasoning salt, to taste. Grill the corn until it’s charred, on all sides, rotating for about 10 minutes. Meanwhile, mix the mayonnaise, chili powder, cayenne, lime juice and salt and pepper, to taste, together in a small bowl. Remove the corn from the grill and brush the hot corn with the mayonnaise mixture. Arrange on a platter and sprinkle with the feta cheese. Serve with lime wedges on the side.
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.
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 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.
Time 35m Yield 6 serving(s) Number Of Ingredients 18 Steps:
Combine all ingredients for Texas Bean Salsa. Cover, and refrigerate 6 hours or overnight. About 45 minutes before serving, place chicken breasts in baking dish. Squeeze lime juice over chicken. Drizzle with tequilla or apple juice. Sprinkle with paprika, salt and black pepper. Cover and marinate 10-60 minutes. Remove from marinade and grill or broil 10-12 minutes, until cooked, turning once. Lay a lettuce leaf on each plate. Place a chicken breast on top of the lettuce leaf, and top each chicken breast with 1/6 of the Texas Bean Salsa. Garnish with additional cilantro leaves and/or lime wedges if desired.
