151 mexican corn recipes

A very quick, easy, and delicious summertime dinner!

Four-B chili loads black beans, stout beer, broccoli, and peanut butter into a three-chili vegetarian chili with deep, roasty, unexpected flavor. Served over Spanish rice with warm corn tortillas.

Vegetarian black bean chili simmered in stout beer with three chiles, peanut butter, and steamed broccoli florets. Deep, malty, and surprisingly bold.

Veggie-loaded breakfast burritos stuffed with sauteed peppers, mushrooms, corn, and fluffy scrambled eggs with melted Swiss cheese. A protein-packed 30-minute morning wrap you can customize.

Fourby chili: a vegan black bean chili simmered in stout beer with peanut butter for depth, corn for sweetness, and broccoli florets on top for crunch. An unconventional, deeply flavored chili worth the slow cook.

Very Veggie Chili is a hearty pantry-friendly vegetarian chili with pinto beans, hominy, corn, green chiles and a fistful of cilantro. Ready in under an hour, freezes beautifully.

A little to hearty to be called a soup, this recipe is a great way to use left over pulled pork. Such a crowd pleaser, I can't keep it in my house! Great eaten with crackers or your favorite tortilla chips.

This is a cheese enchilada casserole. Beans, cheese, onions, Mexican chile sauce (not very spicy) and corn tortillas are layered in a casserole and then it's baked in the oven until bubbly.

Hearty Mexican-style vegetarian chili with corn, kidney beans, tomatoes, and warm cumin-chili spice. Chili con elote is thick, smoky, and bean-loaded, ready in under an hour with zero meat required.

It's a fun way to make a delcious Mexican dish. I browned one chopped onion along with some corn, then added to the black bean. It came out very tasty, and we enjoyed these melts with homemade fresh salsa.

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.

Vegetarian fresh corn tamales: masa harina dough stuffed with sautéed bell peppers and corn, wrapped in soaked husks, and steamed until tender. Served with a chunky avocado-tomatillo salsa for a lighter Mexican classic.

Mexican poblano pepper soup with corn, tomato sauce, and epazote simmered in chicken broth. A light, smoky soup with authentic Mexican flavor.

Homemade Mexican corn tortillas with maize meal, white flour, and lard, kneaded, rested, rolled thin, and dry-fried on a griddle. A versatile flatbread for tacos, enchiladas, or scooping.

Vegetarian Mexican lasagna layered with corn tortillas, kidney beans, black olives, green peppers, tomato sauce, and cheddar cheese sauce. Easy, hearty, and crowd-ready.

Oshkinigikwe is a traditional Anishinaabe tomato stew built from Mexican tomatoes, shallots, cucumbers, and corn flour. Simple, vegan, and deeply rooted in Indigenous foodways.