Cheddar Corn And Salsa Mashed Spuds Recipes

SAUTEED CORN WITH CHEDDAR

Sauteed Corn with Cheddar image

My husband only likes this kind of corn, so I make this about once a week. Plus, it's so easy that anyone can make this in a jiffy! -Sarah Cope, Dundee, New York

Provided by Taste of Home

Categories Side Dishes

Time 10m

Yield 2 servings.

Number Of Ingredients 5

Ingredients

1-1/2 cups frozen corn, thawed
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter
3/4 cup shredded cheddar cheese

Steps:

In a small skillet, saute the corn, salt and pepper in butter until tender. Stir in cheese.

Nutrition Facts : Calories 309 calories, Fat 19g fat (13g saturated fat), Cholesterol 60mg cholesterol, Sodium 447mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 3g fiber), Protein 13g protein.

CHEDDAR CREAMED CORN

Cheddar Creamed Corn image

I brought this super easy recipe to a school potluck once and it was gone in no time. I've been asked to bring it to every function since. -Jessica Maxwell, Englewood, New Jersey

Provided by Taste of Home

Categories Side Dishes

Time 3h10m

Yield 9 servings.

Number Of Ingredients 7

Ingredients

2 packages (one 16 ounces, one 12 ounces) frozen corn, thawed
1 package (8 ounces) cream cheese, cubed
3/4 cup shredded cheddar cheese
1/4 cup butter, melted
1/4 cup heavy whipping cream
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

In a 3- or 4-qt. slow cooker, combine all ingredients. Cook, covered, on low 3 to 3-1/2 hours or until cheese is melted and corn is tender. Stir just before serving.

Nutrition Facts : Calories 272 calories, Fat 20g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 317mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.

EASY CHEESY SALSA POTATOES

Easy Cheesy Salsa Potatoes image

Love potatoes? Try a spicy baked version with salsa and cheese.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h10m

Yield 8

Number Of Ingredients 9

Ingredients

2 cups shredded Cheddar cheese (8 oz)
1 cup Old El Paso™ Thick 'n Chunky salsa (any variety)
1/2 cup finely chopped onion
1/2 cup sour cream
1 can (10 3/4 oz) condensed Cheddar cheese soup
1/2 teaspoon pepper
1 bag (24 oz) frozen hash brown potatoes (about 8 cups), thawed
1/2 cup unseasoned dry bread crumbs
1/4 cup butter or margarine, melted

Steps:

Heat oven to 350°F. Grease 13x9-inch (3-quart) baking dish or pan. In large bowl, mix cheese, salsa, onion, sour cream, soup and pepper. Add potatoes; mix well. Spread in baking dish.
In small bowl, mix bread crumbs and melted butter. Sprinkle over potatoes.
Bake 45 to 60 minutes or until cheese is melted and potatoes are tender.

Nutrition Facts : Calories 390, Carbohydrate 37 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 3 g, Protein 12 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 4 g, TransFat 1 g

CHEDDAR, CORN AND SALSA MASHED SPUDS

Cheddar, Corn and Salsa Mashed Spuds image

Cheese, potatoes and salsa, a winning combo Source: Unknown

Provided by Lynnda Cloutier

Categories Potatoes

Time 35m

Number Of Ingredients 8

Ingredients

2 1/2 lbs.n russet potatoes, peeled and cut in half, about 2 1/2 lbs.
1/4 cup milk or half and half
6 tbsp. butter
1/2 tsp. salt
1/2 cup salsa
1/2 cup corn kernels
1 cup shredded cheddar cheese
thinly siced green onions for garnish

Steps:

1. Put potatoes in large pot and over with water. Bring to a boil, then reduce heat to low and cook til tender, about 20 minutes.
2. Meanwhile, put milk, butter and salt in pan. Bring just to a simmer over low heat, don't boil. Remove from heat and stir in salsa and corn.
3. When potatoes are cooked, drain well, then return them to the pot. Shake pot over low heat for about 30 seconds to dry them out. Remove potatoes from heat and add hot milk mixture. Mash the potatoes til fluffy. Fold in cheese. Sprinkle with green onions. Serves 6

EASY 5-CAN CREAMY CORN SALSA

Easy 5-Can Creamy Corn Salsa image

My buddy brings this creamy corn salsa dip to the ranch every year. It doesn't even make it from the truck to the fridge. Serve with corn chips.

Provided by Bhuman

Categories Side Dish Vegetables Corn

Time 2h10m

Yield 16

Number Of Ingredients 10

Ingredients

2 cups finely shredded Cheddar cheese
1 (11 ounce) can Mexican-style corn (such as Green Giant®), drained
1 (11 ounce) can white shoepeg corn, drained
1 (11 ounce) can corn niblets, drained
1 (4 ounce) can diced green chile peppers, drained
1 (4 ounce) can sliced jalapeno peppers, drained
¾ cup mayonnaise
¾ cup sour cream
1 bunch green onions, thinly sliced
1 teaspoon garlic powder

Steps:

Mix Cheddar cheese, all drained corn, chile peppers, jalapeno peppers, mayonnaise, sour cream, green onions, and garlic powder in a large bowl until well combined. Refrigerate for 2 hours before serving.

Nutrition Facts : Calories 183.8 calories, Carbohydrate 16.5 g, Cholesterol 22.4 mg, Fat 11 g, Fiber 1.8 g, Protein 5.8 g, SaturatedFat 5 g, Sodium 553.9 mg, Sugar 3.3 g

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