442 mexican corn recipes

Baked kidney bean burritos stuffed with sauteed peppers, sweet corn, cumin, and melted cheddar. Vegetarian, quick to roll, and topped with fresh salsa.

A tasty low-fat dish that goes great with any meal you prepare this summer.

Southwestern tortilla soup with white beans, corn, avocado, fresh tomatoes, and crispy fried tortilla strips in a cumin-lime vegetable broth. Vegetarian and satisfying.

Southwestern stuffed peppers filled with hot Italian sausage, bread stuffing, and Monterey Jack cheese, simmered in chicken broth with a blended red pepper sauce.

Classic Yucatecan sopa de lima with chicken simmered in lime-scented broth colored by annatto seeds, with tomatoes, oregano, and a hint of grapefruit. Topped with crispy tortilla strips.

Tender shredded beef tacos topped with a bright cilantro cream sauce and salty cotija cheese. Slow-simmered beef with oregano and cloves for bold, authentic Mexican flavor.

Crispy fried tortilla strips layered with shredded chicken, mozzarella, and a smoky roasted poblano green sauce with cream. Authentic New Mexico-style chicken chilaquiles baked golden.

Braised flank steak shredded into a garlicky chili base, finished with plump shrimp and fresh cilantro. Scoop it up with warm corn tortillas and a cool hit of sour cream for a hearty steak-meets-seafood bowl.

Silky pureed corn chowder loaded with lump crab, roasted poblano peppers, and smoky chipotle. Rich, creamy, and layered with Southwestern heat that builds with every spoonful.

Baked Spanish eggs with crispy tortilla pieces, sauteed peppers, tomatoes, onions, green chiles, and cumin in an egg custard. A Mexican-style frittata baked in pie tins and cut into wedges.

Enchiladas verdes with corn tortillas layered flat with a garlic-infused green chile sauce, minced onion, and cheddar cheese, then baked until the cheese melts.

Chunky beef chili with cubed steak, kidney beans, green olives, and an unexpected twist of caraway and sesame seeds. Slow-simmered for deep, complex heat.

Green chicken enchiladas roll poached chicken into fried corn tortillas, top with fresh tomatillo-serrano salsa verde, sour cream, and melted cheese. Authentic enchiladas verdes in under an hour.

Pan seared red snapper on corn chili with grapefruit: crisp-seared snapper fillets over a sweet-spicy corn chili, brightened with lime and cilantro. Restaurant-style seafood dinner.

Saucy black beans simmered with sweet Vidalia onions, stewed tomatoes, green chiles, and a hit of orange zest. A Mexican-style pot that works over rice or inside enchiladas.

Grilled corn with spicy butters tucks compound butter right into the husks before grilling. The butter melts into every kernel as the corn roasts, saturating it with flavor no drizzle could match.