442 mexican corn recipes

Hollowed tomatillos stuffed with cheddar, cream cheese, corn, and ground red chile. A no-cook Mexican-inspired appetizer you can prep ahead and serve cold.

Layered Mexican beef casserole with tortillas, creamed corn, enchilada sauce, green chiles, and two cheeses. A crowd-feeding Tex-Mex bake that assembles in minutes.

Mexican cornbread baked in a cast iron skillet with jalapeños, sharp cheese layered through the middle and on top, creamed corn, and red bell pepper.

Amazing taco pasta salad loaded with black beans, corn, tomatoes, Mexican-blend cheese, and olives in a cumin-lime dressing, finished with cilantro and avocado. A zesty, vegetarian Tex-Mex potluck salad.

Traditional Mexican squash blossom soup with zucchini, corn, epazote, and chilies in a tomato broth finished with cream. A beloved seasonal dish showcasing flores de calabaza.

Mexican rabbit casserole with herb-poached rabbit, corn, tomatoes, black olives, and chili powder, bound with a cornmeal and egg yolk mixture and baked until set.

Chunky avocado soup blends creamy pureed avocado with milk and chicken broth, then layers in diced corn, cucumber, tomato, and jalapeño. Chilled Mexican-style summer soup.

Guadalajara-style gazpacho with shrimp, avocado, jicama, fresh corn, and a spicy tomato-lime base. A Mexican twist on cold soup that doubles as a no-cook summer main dish.

Savory sourdough Mexican muffins loaded with cheddar, creamed corn, green chiles, bacon, and pimentos. A Tex-Mex twist on cornbread muffins with sourdough tang and chili powder kick.

Loaded Mexican potato wedges smothered in refried beans, salsa, green chilies, tri-color peppers, corn, and cilantro. A colorful, crowd-friendly Tex-Mex platter ready in 45 minutes.

Mexican-style beef stew with zucchini, corn, green chiles, and melted cheddar stirred in at the end. A quick Southwestern skillet stew with cumin, oregano, and fresh cilantro.

Mexican bean soup with ground beef, three kinds of beans, corn, tomatoes, taco seasoning, and ranch dressing mix. A dump-and-simmer weeknight soup ready in 40 minutes.

Vegetarian Mexican loaf made with crumbled veggie burgers, cornmeal, green chiles, corn, and chili powder baked in a water bath. Sliceable, savory, and served with homemade tomato sauce.

Slow cooker tortilla stack with layers of ground beef, corn tortillas, cheesy soup, taco seasoning, and tomatoes. Set-it-and-forget-it Mexican casserole topped with fresh garnishes.

Creamy New Mexican calabacitas with sauteed summer squash, corn, green chiles, and melted cheddar in a milky sauce. A comforting, traditional side dish that comes together in 40 minutes.

Creamy roasted poblano corn soup pureed with potato and tofu for silky body without cream. Serve hot or chilled for a lighter Mexican-inspired soup with smoky pepper flavor.