430 mexican con 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.

Elote is a popular street food in Mexico although it is frequently served at home prepared in the same way (boiled, steamed or grilled in the husk).

Mexican-style buttered corn with sauteed onion, green pepper, and pimiento. A colorful, quick side dish that goes with everything from tacos to grilled chicken.

Mexican corn stew simmers kidney beans, pearl barley, corn, and fresh vegetables in cumin and coriander-spiced vegetable stock. Hearty, vegan, and topped with crushed tortilla chips and salsa.

Mexican corn casserole bakes whole and creamed corn with cornmeal, buttermilk, green chiles, and sharp cheddar into a soft cornbread-meets-souffle bake. A potluck side that scoops like spoonbread.

Crispy Mexican style dumplings, like super-mini burritos.

Mexican coleslaw with red and green cabbage, grated carrot, and a tangy cumin-yogurt dressing. A light, mayo-free slaw ready in 10 minutes for taco night and grilled meats.

Mexican corn casserole kicked up with jalapeños and red bell peppers in a cornmeal-buttermilk base loaded with cheddar cheese. Bakes into a moist, spicy side dish that feeds a crowd.

Spicy Mexican corn soup blended silky-smooth with jalapeño, cumin and roasted red pepper. Fresh corn cobs simmer right in the broth, and it's served at room temperature with fried tortilla strips.

Good steamed corn, and the red chili pepper let the corn taste spicy, you can add the red chilii pepper as your taste!

Mexican street-corn-inspired grilled corn rubbed with lime wedges dipped in chili-amchoor spice. Vegetarian summer BBQ side with bright tang and gentle heat.

A vibrant, tangy soup featuring tomatillos, sweet corn, and a touch of spice, perfect for a comforting meal. Garnished with crunchy tortilla chips, sour cream, and fresh cilantro.

Layered corn tortilla casserole with Monterey Jack, sweet corn, green onions, and diced chili peppers in a tangy buttermilk-egg custard. A Tex-Mex weeknight dinner ready in 40 minutes flat.

This turned out quite nicely, great mix of textures and flavors. If you use store bought salsa and store bought tortilla chips you will want to watch the salt levels.

Plump shrimp tossed with smoky chipotle butter and piled onto warm corn tortillas. Mexican-style shrimp tacos with creamy avocado and ranchero sauce in 40 minutes.

Light, fluffy corn soufflé with green chiles, cumin, and nutmeg served with melted cheddar cheese sauce. Impressive Southwest-inspired side dish that rises tall in the oven.