874 cheese corn recipes

Layered corn tortillas baked with Monterey Jack, poblano peppers, and a creamy egg-buttermilk custard. A Mexican-inspired casserole that feeds 6 in about an hour.

Mexican vegetable pie with corn, pinto beans, tomatoes, and picante sauce baked in a cornmeal crust and topped with melted Monterey Jack cheese. Vegetarian and ready in 30 minutes.

Fresh mushrooms, red and green peppers, zucchini, corn, and kidney beans simmer in spiced tomato sauce for this quick garden vegetable chili. Ready in 35 minutes.

Smoky kidney bean and corn chili piled over crispy puffed flour tortillas with melted Monterey Jack. Vegetarian, low-fat, and on the table in 30 minutes.

Tostado quiche with taco-seasoned ground beef, cheddar cheese, and green chiles baked in a custard-filled pie shell. Topped with fresh guacamole, lettuce, and tomatoes.

Caramel chocolate chip cheesecake with an oat-walnut crust, dark brown sugar and corn syrup filling, and chocolate chips scattered on top. Rich, dense, and deeply caramelized.

Sweet corn and juicy cherry tomatoes are combined with a quick, easy and smoky cheese garlic sauce. You can have it as a side dish or a simply delicious main course. Next day the leftover tastes even better.

Invite vampires you know over for dinner so they can try this delicious dish made with garlic, popcorn and shredded cheddar cheese.

Baked corn dog twists wrapped in cornbread dough, brushed with melted butter and sprinkled with Parmesan. Kid-approved, oven-ready in 25 minutes, and zero deep frying.

Hearty cornbread loaf with yogurt and sunflower oil baked in a loaf tin. Optional cheddar cheese makes this a savory side that slices like bread.

Stuffed poblano chiles filled with ripe olives, ricotta and Monterey Jack, baked and finished with a quick olive mole sauce of tomato, cumin, chili powder and beef stock.

Layered Mexican dip with mashed avocado, picante sauce, black olives, sour cream, and Monterey Jack cheese. A no-cook party appetizer served with tortilla chips.

Spicy succulent strips of chicken, onion and peppers mixed with sweetcorn, rice and cheese served in a warm tortilla. A great sharing dish – help yourself to a couple of enchiladas and eat with a fresh green salad, scatter with the rest of the grated cheese.

Authentic enchiladas verdes with poached shredded chicken, fresh tomatillo-serrano salsa verde, Monterey Jack, and sour cream. A from-scratch Mexican classic.

Ground beef tamale pie with a cornmeal mush crust, chili-seasoned meat, corn, black olives, and melted cheddar on top. A Tex-Mex casserole that feeds six hungry folks in about an hour.

A showstopping bundt cake with a hidden mint cream cheese swirl inside and a drizzled chocolate-mint glaze on top. Semi-homemade with devil's food cake mix.