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Mexican Rice-Grandma Morgenegg

Ingredients:

  • 3 Tablespoons vegetable oil
  • 1 cup uncooked long-grain rice (or Jasmine rice)
  • 1 teaspoon garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 cup chopped onion
  • 2 cups chicken broth
  • 1/2 cup tomato sauce

Directions:

Heat oil in a large saucepan over medium heat. Add rice, onion, garlic, cumin, salt; cook, stirring constantly until rice is puffed and golden and onion is softened. Add chicken broth, tomato sauce (or canned or stewed tomatoes), bring to a boil.

Reduce heat to low. Cover and simmer for 20-25 minutes. Fluff rice with a fork. Serve and enjoy!

Can add: chopped red pepper, beans, lime juice, chopped serrano peppers, chopped tomatoes (at end), top with cheese

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Elote Dip

Add what you like. My coworker used frozen corn, mayo, sour cream, Cotija cheese, Tajhin, cilantro, chili powder, red onion, salt, pepper, lime juice.

Here are few recipes you can mix and match how you like

  • 30 oz canned sweet corn, drained (or fresh or frozen)
  • 2 TBS salted butter
  • 2-3 TBS mayonaise (we used more)
  • 2-3 TBS sour cream (we used more)
  • 1/2 cup crumbled cotija cheese
  • 2 tsp cilantro finely chopped
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 lime, zest and juice
  • salt and pepper to taste

Combine all into a bowl and mix. We liked it served warm.

2nd recipe

Instructions

1. Mix the spices. In a bowl, combine the chili powder, paprika, cayenne, and a pinch of salt.

2. Heat the olive oil in a skillet over medium-high heat. Add the onion and cook until soft, 5 minutes. Add the corn, garlic, 1 teaspoon of the spice mix, and season with salt and pepper. Cook until the corn is softened, 5 minutes.

3. Reduce the heat to low. Mix in the cream cheese until melted and creamy. Stir in the sour cream. Cook until warmed throughout. If desired, thin the dip with milk.

4. In a separate skillet, melt the butter until golden. Mix in 3 teaspoons of the spice mix, plus a pinch of chili flakes and salt. Cook another minute, then remove from the heat.

5. Mix the mayo and lime juice with a pinch of salt.

6. Spoon the dip into a wide serving bowl. Top with grilled corn and drizzle the mayo and spicy butter over the corn. Sprinkle on the cheese and cilantro. Serve with lots of chips for scooping!

Easy Crock Pot Street Corn Dip

Ingredients

  • 8 oz cream cheese
  • 3 cups frozen corn
  • 1 jalapeno de seeded & diced
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup finely diced red onion
  • 1/4 cup chopped fresh cilantro
  • 2 garlic cloves minced
  • 4 oz block of mild cheddar cheese
  • 4 oz block of pepper jack cheese
  • 1 lime juiced
  • 1 tsp salt
  • ½ tsp chili powder
  • ⅛ tsp cayenne pepper
  • Cotija cheese to top it with

Instructions

  • With a cheese grater, grate the 4 oz of cheddar cheese and jalapeno pepper cheese. You want them in block form not pre shredded. Pre shredded won’t melt as well. Then set aside.
  • In crock pot add in cream cheese, frozen corn, jalapeno de seeded & diced, sour cream, mayonnaise, finely diced red onion, garlic cloves minced, shredded cheese, juice of 1 lime, salt, chili powder & cayenne pepper.
  • Place on low for 2 hours. Stirring once after 30 minutes and then another time 30 minutes later
  • Once the dip is done, stir in cilantro, add to a serving bowl and top with cotija cheese and enjoy!! ( I personally like to add to a bowl instead of eating out of the Crock Pot because I like when the dip cools slightly and becomes thicker! Personal preference)


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Irresistible Creamy Mexican Street Corn Salad with a Kick-Anna Anderson (Brittney’s Friend)

Source: recipecakes.com

Ingredients:

  • 4 ears fresh corn on the cob
  • 1/2 cup mayonaise
  • 1/2 cup sour cream
  • 2 Tablespoons freshly squeezed lime juice
  • 1 teaspoon chili powder
  • 1/2 cup crumbled cotija cheese
  • 1/4 cup chopped cilantro (optional)
  • salt to taste

Directions:

Shuck the corn and remove silk strands. Boil in salted water for 5-7 minutes until tender.

Grill the corn over medium high heat for about 10 minutes until charred. Cool slightly, and cut kernels off the cob.

In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, and salt until smooth.

Add the corn kernels, cotija cheese, and cilantro to the bowl. Gently mix to combine.

Cover and chill the the fridge for at least 30 minutes before serving.

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Chicken Tortilla Soup – Andrea Roskelley (Crock Pot or Instant Pot

  • 1 1/4 lb raw boneless skinless chicken breasts (about 3–4 Breasts)
  • 10 oz. diced tomatoes with green chilies
  • 14.5 oz. diced tomatoes (no salt added)
  • 1 cup frozen corn thawed (Andrea uses canned so that’s fine too)
  • 1 cup black beans (no salt added), drained & rinsed
  • 1 medium onion, diced
  • 1 jalapeno, diced (Andrea didn’t use because she didn’t have so whatever you have works)
  • 2 cloves garlic, minced
  • 4 cups of organic, low sodium chicken broth or stock
  • 1 tsp. ground cumin
  • 1 tsp. chili powder
  • 1 tsp. Himalayan salt
  • 1/4 tsp. black pepper

Tortilla Strips:

  • organic corn tortillas
  • olive oil cooking spray
  • Himalayan salt

Optional toppings – avocado, cheese, lime, Greek yogurt, cilantro

Instructions for crock pot

  1. Toss all the ingredients for the soup into your crock pot. Stir, turn on low, and go about your day. Check back in 6-8 hours.
  2. Before serving, shred the chicken.

To make homemade tortilla strips:

  1. Preheat your oven to 350 and cut the corn tortillas into strips. Spray with olive oil spray and sprinkle with Himalayan salt. Bake for about 10-15 minutes.
  2. Enjoy with toppings!

Instructions for Instant Pot

  1. Toss all the ingredients for the soup into your Instant Pot and give it a stir.
  2. Turn onto to manual setting for 15 minutes. It will take about 10-15 minutes to come to pressure. When the timer is up, carefully switch to quick release (I put a kitchen towel over the top to be safe). Once the the steam stops, carefully open the lid and shred the chicken with two forks.
  3. To make homemade tortilla strips:
  4. Preheat your oven to 350 and cut the corn tortillas into strips. Spray with olive oil spray and sprinkle with Himalayan salt. Bake for about 10-15 minutes.
  5. Enjoy with toppings!
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Black Bean and Corn Casserole

  • 3/4 pound skinless, boneless chicken breast (steamed or broiled)
  • 1/2 package taco seasoning mix
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (8.57 oz) can sweet corn, drained
  • 1/4 cup salsa
  • water as needed
  • 1 cup shredded cheese
  • 1 1/2 cups crushed plain tortilla chips

In a large skillet over medium high heat, combine chicken, taco seasoning, beans, corn, salsa and a little water to prevent drying out. Cover skillet and simmer over medium low heat for 10 minutes.

Preheat oven to 350 degrees

Transfer chicken mixture to a 9 by 13 inch baking dish. Top 1/2 cup of the cheese and crushed tortilla chips.

Bake in the preheated oven for 15 minutes. Add remaining 1/2 cup cheese and bake until cheese is melted and bubbly.

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Tamale Pie

  • 1 lb ground beef
  • 1 cup chopped onion
  • 1 can tomatoes (or puree)
  • 1 can whole corn
  • 1 Tablespoon chili powder
  • 4 teaspoons salt
  • 3/4 cup cornmeal
  • 1 can olives
  • 1 cup grated cheddar cheese

Brown beef with onions until beef is done and onions tender and transparent. Add tomatoes, corn, chili powder, and salt. Heat to boiling. Slowly stir in cornmeal. Cook over low heat 10-15 minutes, stirring occasionally to prevent sticking. Cut olives into pieces. Stir into tamale mixture and put into 2 quart casserole or bake in skillet. Sprinkle with cheese.

Bake at 350 degrees for 30-40 minutes.

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Chimichangas – Becky

  • Steak (cheep stuff is fine) (we have also used pork and chicken)
  • Italian Dressing about 1/4 of the amount of salsa used
  • Salsa cover the meat with the salsa

Cut meat in thin strips cover in salsa and add about 1/4 of the amount of Italian Dressing as you did salsa. So if you do 1 cup of salsa add about 1/4 cup dressing. Soak in dressing and salsa overnight in the fridge. Cook in crock pot all day.

Put in flour tortillas with cheese and deep fry. Serve with lettuce and sour cream.

Or just serve with flour tortillas not fried as a burrito.

Also good served on potatoes, rice, or pasta.

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Taco Soup

  • 1 lb ground beef
  • 1 onion, chopped
  • 4 8 oz cans tomato sauce 0r 1 can tomato sauce and 28 oz of canned tomatoes
  • 8 oz water
  • 1 pkg taco seasoning
  • 1 to 2 can kidney beans and/or 1 can chili beans depending how much you like beans
  • 10 oz frozen or 1 can of canned corn

Brown ground beef and onions. Put all ingredients with juices in with the browned beef and onion. Simmer in crockpot on low for 2 hours or 30 minutes on the stove.

Serve with cheese and sour cream and tortilla chips.

You can really do what you want with this recipe. You could even use 1/2 salsa or taco sauce and with 1 Tablespoon chili powder and 1/2 Tablespoon garlic instead of the taco seasoning.

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Flour Tortillas

  • 2 Cups flour
  • 1/2 teaspoon salt
  • 1/4 Cup shortening
  • Water

Cut shortening into flour and salt. Add cold water to moisten and make a dough. Stir only enough to moisten all the flour. The more you work the tougher it gets just like biscuits. If you add too much water you can lightly knead more flour into each tortilla right before you roll it out. When mixed and smooth roll out into tortilla shape. Fry in a dry fry pan till starting to bubble and turn golden. Flip and cook other side.

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Chicken Corn Casserole

2 eggs

1 cup sour cream

1  – 14 ounce can creamed corn

1  1/2 cups cooked corn

3  – 4 ounce cans green chillies

2  – 12 ounce cans chicken (do not drain) or 2 cups shredded chicken

1 cup chicken broth if using shredded chicken

1 box Jiffy cornbread mix

  1.  Mix together eggs and sour cream.  Add corn, chillies, and chicken.  Mix well.
  2. Add cornbread mix.
  3. Bake in a 9X13 dish sprayed with non-stick cooking spray at 375 for 1 hour.