442 mexican corn recipes

Slow-simmered chili con carne with ground beef, kidney beans, and black olives. Bacon fat builds the base, and a splash of vinegar and brown sugar balance the heat.

Simple guacamole with avocado, cumin, oregano, parsley, and taco seasoning. No-cook dip ready in 10 minutes, great with tortilla chips or raw veggies.

Nacho popcorn baked with corn chips, taco-seasoned butter, and melted shredded cheese for a crunchy, cheesy snack ready in under 20 minutes.

Pozole is a New Mexican holiday stew of pork shoulder simmered until tender with hominy and mild chili powder. The long cooking produces a rich broth and meat that falls into silky shreds. Serve it with warm corn tortillas for Christmas Eve or New Year's Eve.

Bright Mexican calabacita salad with fresh corn, zucchini, red bell pepper, green chiles, and a zesty lime dressing. A colorful no-cook side dish that chills to even better flavor.

Traditional Sonoran white menudo with tender tripe, calf's foot, and flowered hominy in a rich broth served with lime, cilantro, and chile toppings.

This cheesy and delicious dish is fun to make and perfect for lunch!

Tacos de requeson: corn tortillas stuffed with ricotta cheese, fried golden and crisp, then filled with a tangy lime-radish-cilantro salsa. A traditional Mexican street food you can make at home.

Mexican chicken wings coated in chili-cumin-oregano oil and dredged in crushed tortilla chips, then baked until golden and crispy. A crunchy, spicy oven-baked wing.

Vegetarian corn-stuffed bell peppers with a double-corn filling, creamed corn and kernels bound with cornbread crumbs, garlic, onion, and red pepper flakes. Basted in vegetable broth for tender, juicy shells.

Sweet corn and halibut tamales wrapped in fresh corn husks with fresh-cut kernels, cilantro, red bell pepper and a whisper of cornmeal. A lighter, coastal take on traditional tamales that cooks in just 20 minutes.

Authentic Mexican white rice using traditional technique: soaked, fried in oil until pale gold, then simmered in chicken broth with garlic and onion until each grain is fluffy and separate.

Scrambled eggs with fresh corn kernels, cilantro, scallions, and melted muenster cheese wrapped in warm tortillas. A quick Mexican-style breakfast for one.

Two-ingredient queso dip made with Velveeta and Pace picante sauce. Melts smooth in minutes and pairs with tortilla chips, corn chips, or veggies.

Salsa con queso dip with just two ingredients: Velveeta and chunky salsa melted together over low heat. Smooth, creamy, and ready for chips in under ten minutes.

Authentic Mexican sopa de tortilla with a tomato-chicken broth, crispy fried tortilla strips, fried pasilla chiles, and avocado, cheese, and crema garnishes. The classic comforting bowl of central Mexico.