10 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.

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

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.