81 mexican corn recipes

Cheddar cornbread topping for chili pot pie with cornmeal, hot chili peppers, and melted butter. Bake over your favorite chili for a golden, crusty lid.

Flank steak braised until fork-tender, then shredded into a spiced chili base with jumbo shrimp, garlic, and allspice. Served with warm corn tortillas, cilantro, and sour cream for a surf-and-turf twist on classic chili.

Vegan breakfast burritos with crispy hash browns, brown rice, salsa, scallions, and corn rolled in whole wheat tortillas. Six ingredients, no eggs, no oil, ready in 25 minutes.

Chili tostados with crispy fried flour tortillas topped with refried beans, red beans, shredded lettuce, guacamole, and chopped tomatoes. A loaded Mexican open-faced taco.

A scrumptious and succulent crockpot dish made with a savory pork roast, jalapeno peppers and light beer.

Corn tortillas fried crispy flat, spread with refried beans, loaded with sharp cheddar, and broiled until bubbly. Topped with cool shredded lettuce and fresh tomato for the real-deal Tex-Mex chalupa experience.

Authentic mole poblano sauce made from scratch with mulato, ancho, pasilla, and chipotle chilies, roasted vegetables, toasted nuts, sesame seeds, and Mexican chocolate. A complex, deeply layered sauce worth every minute.

A Mexican mole-inspired chili with cubed lamb, black beans, toasted tortilla and seed thickener, warming spices, and a square of unsweetened chocolate. Deep, complex, nothing like a Texas chili.

Grilled chicken fajitas with a bright raisin salsa of tomatoes, cilantro, scallions, jalapeno, and lime. Warm corn tortillas and sweet-spicy salsa make this a build-your-own dinner party hit.

Slow cooker Tex-Mex chicken and rice with taco seasoning, diced tomatoes, and green chilies. Dump it in, set it, and serve 8 hungry people tonight.

Add a Mexican taste to your dinners with this simple crockpot recipe that is easy to follow.

Serve as an appetizer spread on thick slices of country-style white bread, or flat pita bread, or use as a side dish to accompany grilled or roasted meats.

Spagetti sauce with a twist from the Sizzlin' Mexican, this sauce includes beef, black beans and corn!

Mexican-style lentils simmer with tomato sauce, sweet corn, onion, and bold spices into a hearty, plant-based base for rice or pasta. Cheap, filling, and weeknight-friendly.

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.

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.