442 mexican corn recipes

Colorful Southwestern rice and bean salad with kidney beans, corn, and picante dressing. Vegetarian, low-fat make-ahead perfect for potlucks.

Classic mole poblano, Mexico's legendary sauce: dried chiles, almonds, sesame, raisins, and warm spices pureed and slow-simmered with a touch of chocolate into a deep, complex sauce for poultry.

This delicious Mexican pot pie is made with all kinds of fresh vegetables, tomato sauce and beans, and topped with cornbread. Serve it with some yogurt and freshly chopped tomatoes, yum.

Easy chicken and bean enchiladas rolled in corn tortillas with hearty baked beans, picante sauce, and melted cheese. A 5-ingredient Mexican-inspired dinner baked in 30 minutes for a warm, saucy, family-friendly meal any night of the week.

This easy to make recipe is loaded with flavors, want a lighter and tasty nachos, try this one, and you will love it.

Baked calabacitas is a New Mexican casserole of zucchini, corn, green chiles, and melted cheddar. Vegetarian Southwestern side dish ready in 35 minutes. Pairs with grilled meats or stands alone over rice.

Seitan posole stew is a vegan take on the Mexican hominy classic: dried posole simmered for hours with chipotle and bay, then joined by seared seitan cubes in a smoky cumin-oregano broth. Topped with avocado, tomato, and cilantro.

Warm Santa Fe salad with sauteed peppers, kidney beans, Mexican corn, rice, and salsa piled over shredded lettuce with tortilla chips, cheddar cheese, and sour cream.

Enchiladas is one popular Mexican food, this version uses black beans enriched with onions, garlic and cumin as the filling and salsa verde for the sauce.

Mexican chicken lime soup with chipotle, shredded chicken, and fresh tomatoes topped with melting pepper jack, tortilla strips, and sliced avocado.

Traditional Rio Grande Valley barbacoa de cabeza, beef head pit-cooked overnight in coals with onion, garlic, and cilantro. The Sunday-morning tortilla filling that defines South Texas cooking.

Green corn tamales made from fresh corn ground with Monterey Jack cheese, whipped with lard and butter, filled with roasted green chiles and cheddar, steamed in the husks.

Homemade corn tortillas from instant masa flour and water. Just two ingredients, rolled by hand, and cooked on a dry skillet in minutes.

Huitlacoche para quesadillas is the classic Mexican quesadilla filling of black corn fungus (the "Mexican truffle") sauteed with roasted poblanos, onion, garlic, and epazote. Earthy, smoky, deeply savory street-food flavor.

A spicy and scrumptious dish made with chayotes, anaheim chilies, corn kernels and parmesan cheese.

Sweet-savory enchiladas rolled with olives, raisins, and gouda, drenched in chili salsa and baked until bubbly. An unusual, old-world take on the Mexican classic with a sweet-salty twist.