442 mexican corn recipes

Saucy beef taco pizza with a crescent roll crust, seasoned ground beef, corn chips, and melted Monterey Jack and cheddar. A retro family dinner loaded with all the taco fixings.

Double corn brunch bake with whole kernel corn folded into a soft cornmeal-egg batter. A vegetarian breakfast casserole that doubles as a side dish, topped with fresh salsa.

Chicken tortilla soup with a tomato-chile broth, fried tortilla strips, shredded chicken, and topped with cheese and avocado. A classic Mexican soup with crispy, crunchy texture.

Bean soup with dumplings simmers kidney and black beans with corn, green chiles, and chili powder, then steams fluffy cornmeal dumplings right on top. A hearty, Southwestern one-pot meal with cornbread-style dumplings.

Enchiladas Nortenas with Grilled Chicken and Queso Quesadilla recipe

Layered Mexican beef bake with seasoned ground beef, corn, green chiles, black olives, and Monterey Jack cheese. Topped with tortilla chips and sour cream.

Layered Mexican tortilla stacks with pinto beans, black beans, corn, green chiles, and melted cheddar and Monterey Jack. A 25-minute vegetarian casserole the whole family will love.

Make-ahead Mexican chicken casserole with corn tortillas, sour cream, green chiles, mushrooms, and sharp cheddar. Refrigerate overnight and bake for an easy crowd-pleaser.

Hearty meatball chowder with walnut-sized beef meatballs, potatoes, carrots, rice, and Mexicorn in a tomato-beef broth. A big-batch soup that feeds a crowd.

Light Swiss enchiladas with ground chicken, green chilies, and tomato puree in corn tortillas topped with a skim milk sauce and melted Swiss cheese.

Mexican green chili quiche swaps pastry for a corn tortilla crust, layering cumin-spiced ground chicken, sharp cheddar, and green chilies under a custard of evaporated milk and eggs.

Warm sweet corn salsa with butter, jalapeno, cilantro, tomato, and rice vinegar. A light butter sauce salsa made with fresh corn kernels, perfect over chicken or lobster.

Reno Red competition-style chili with coarse-ground beef, dried red chiles, cumin, oregano brewed in beer, and masa flour. No beans, all meat, pure heat.

Corn tamale pie with cornmeal, cottage cheese, and whipped egg whites baked until golden, served with a reduced Mexican-style tomato sauce. Light, fluffy, and meatless.

Shrimp and crab enchiladas rolled in corn tortillas, smothered in a creamy sour cream-jalapeno sauce with Monterey Jack cheese. Feeds a crowd of 10 in under 45 minutes.

Mexican beef casserole with corn, olives, and chili powder topped with a cheesy cornmeal biscuit crust. A freezer-friendly weeknight dinner that bakes into a bubbly, golden one-dish meal.