Fiesta Corn Bake Recipes

FIESTA CORN

Fiesta Corn image

Corn with tomatoes and jalapenos is one of the first dishes I cooked for my husband. Don't like heat? Use green bell peppers instead of jalapenos. -Cassandra Ramirez, Bardstown, Kentucky

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

1/4 cup butter, cubed
1 small onion, chopped
2 to 3 jalapeno peppers, seeded and chopped
6 plum tomatoes, seeded and chopped
5 cups fresh or frozen corn
1-1/2 teaspoons salt
Lime wedges, optional

Steps:

In a 6-qt. stockpot, heat butter over medium heat. Add onion and jalapenos; cook and stir until onion is crisp-tender, 3-4 minutes. Stir in tomatoes; cook 3 minutes longer., Add corn; cook, uncovered, until tender, stirring occasionally, 8-10 minutes. Stir in salt. If desired, serve with lime wedges.

Nutrition Facts : Calories 142 calories, Fat 7g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 505mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 3g fiber), Protein 4g protein.

EDDIE'S FAVORITE FIESTA CORN

Eddie's Favorite Fiesta Corn image

When sweet corn is available, I love making this splurge of a side dish. Frozen corn works, but taste as you go and add sugar if needed. -Anthony Bolton, Bellevue, Nebraska

Provided by Taste of Home

Categories Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1/2 pound bacon strips, chopped
5 cups fresh or frozen super sweet corn
1 medium sweet red pepper, finely chopped
1 medium sweet yellow pepper, finely chopped
1 package (8 ounces) reduced-fat cream cheese
1/2 cup half-and-half cream
1 can (4 ounces) chopped green chiles, optional
2 teaspoons sugar
1 teaspoon pepper
1/4 teaspoon salt

Steps:

In a 6-qt. stockpot, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan., Add corn, red pepper and yellow pepper to drippings; cook and stir over medium-high heat 5-6 minutes or until tender. Stir in remaining ingredients until blended; bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until thickened.

Nutrition Facts : Calories 249 calories, Fat 14g fat (7g saturated fat), Cholesterol 39mg cholesterol, Sodium 399mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 2g fiber), Protein 10g protein.

FIESTA CORN BAKE

Fiesta Corn Bake image

Make and share this Fiesta Corn Bake recipe from Food.com.

Provided by Jellyqueen

Categories Corn

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1/2 cup French onion dip or 1/2 cup ranch dip
2 (15 1/4 ounce) cans whole kernel mexicorn, drained
1 tablespoon flour
1 teaspoon sugar
1 cup crushed corn chips

Steps:

Stir together dip, flour and sugar.
Add corn.
Spoon into 1 quart casserole dish.
Sprinkle crushed corn chips on top.
Bake, uncovered, at 357°F for 30 minutes, or until heated through.

Nutrition Facts : Calories 173.3, Fat 1.2, SaturatedFat 0.2, Sodium 750.2, Carbohydrate 41.8, Fiber 0.1, Sugar 1.1, Protein 5.2

MEXICAN FIESTA BAKE

Mexican Fiesta Bake image

This recipe is a favorite of my whole family; even the child who hates meat. I like to experiment with different cheeses or different salsas. I think there are supposed to be 6 servings in this dish but because everyone has seconds it serves 5 with no leftovers. For more servings increase to 1 1/2 lb beef and increase corn bread to 2 boxes and cheese accordingly. Bake in 9x9 or larger casserole dish.

Provided by vicki winchester

Categories One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 lb ground beef
1 package taco seasoning
3/4 cup water
1/2 cup salsa
1 package cornbread mix
2/3 cup shredded cheddar cheese

Steps:

Brown ground beef, and drain excess fat.
Add water, taco seasoning, and salsa.
Cook for 15 minutes or until water is reduced.
Place beef in small casserole dish.
Sprinkle with 1/3 cup of cheese.
Mix corn bread according to package directions and add remaining cheese.
Mix.
Spread corn bread on top of beef.
Bake at 400 degree for 20 minutes or until corn bread is golden brown on top.

ORTEGA FIESTA BAKE

Ortega Fiesta Bake image

This makes a very large casserole dish -- so is especially good to take to potlucks and large gatherings. I have never tried to cut the recipe in half -- but I'm sure it could be done without any problem. (I believe I have the size of the Jiffy Corn Muffin Mix right -- they are the small boxes)

Provided by Bobbie

Categories One Dish Meal

Time 1h5m

Yield 12-16 serving(s)

Number Of Ingredients 10

Ingredients

2 1/2 lbs ground sirloin
1 1/2 cups chopped onions
1 (16 ounce) jar medium ortega garden-style salsa
2 (1 1/4 ounce) packages taco seasoning mix (I only use about 1 1 /2 packages)
1/4 cup water
1 (16 ounce) bag frozen corn
1 cup sliced ripe olives
2 (8 1/2 ounce) packages Jiffy corn muffin mix
1 1/2 cups cheddar cheese, shredded (the taco blend of cheese works well)
1 (4 ounce) can diced green chilies

Steps:

Brown meat and onion until meat is no longer pink. Drain any excess fat.
Add taco seasoning, water and salsa. Simmer 5 to 6 minutes until thickened but not dry.
Add corn and olives.
Spoon into an ungreased 3 1/2 to 4 quart casserole dish.
Prepare Corn muffin mix according to instructions on box. Add cheese and chopped green chilies.
Spread over meat mixture.
Bake, uncovered at 350 for 35 minutes or until golden.

Nutrition Facts : Calories 497.7, Fat 25.4, SaturatedFat 10.1, Cholesterol 79, Sodium 1043.9, Carbohydrate 41.8, Fiber 4.9, Sugar 10.7, Protein 26.6

FIESTA CORN CASSEROLE

Fiesta Corn Casserole image

I derived this recipe, after making the popular Jiffy Cornbread Mix Corn Casserole for many years. I was looking for something different and thought the Fiesta Corn would add a little zip to the already great recipe. Adding eggs and milk just makes it more fluffy.

Provided by Kitchenpro

Categories Corn

Time 1h

Yield 1 casserole, 10-12 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup butter, melted
1 (8 ounce) box Jiffy cornbread mix
1 (15 1/4 ounce) can Mexican-style corn, drained
1 (14 3/4 ounce) can cream-style corn
2 eggs, well beaten
1/4 cup milk
1 cup shredded cheddar cheese

Steps:

Preheat oven to 350 degrees F. Spray 9x13-inch casserole with Pam Cooking Spray. Mix all ingredients, except cheese, and pour into casserole. Sprinkle cheese on top. Bake 45 minutes, or until golden brown.

Nutrition Facts : Calories 257.1, Fat 13.6, SaturatedFat 7, Cholesterol 62.9, Sodium 620, Carbohydrate 31.6, Fiber 2, Sugar 1.4, Protein 4.9

FIESTA CORN CASSEROLE

Fiesta Corn Casserole image

Make and share this Fiesta Corn Casserole recipe from Food.com.

Provided by True Texas

Categories Corn

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 cups cream-style corn
2 cups whole kernel corn
1/2 cup ripe olives, chopped
1/2 cup pimiento
1/4 cup onion, chopped
1/4 cup green pepper, chopped
2 eggs, beaten
1 teaspoon salt
1 dash pepper
1 dash Tabasco sauce
1 cup cracker crumb

Steps:

Combine corn, olives, pimiento, onion, green pepper, eggs, salt and pepper, Tabasco and cracker crumbs.
Pour into greased 2-quart baking dish.
Bake at 350 for 30 to 35 minutes.

Nutrition Facts : Calories 220.6, Fat 4.1, SaturatedFat 0.9, Cholesterol 70.5, Sodium 934.4, Carbohydrate 42.9, Fiber 3.2, Sugar 4.7, Protein 7

FIESTA CORN BAKE

Fiesta Corn Bake image

Make and share this Fiesta Corn Bake recipe from Food.com.

Provided by Denise in NH

Categories Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

1/2 cup sour cream and chive dip or 1/2 cup ranch dip
2 (15 1/4 ounce) cans del monte whole kernel Mexican-style corn, drained or 2 (15 1/4 ounce) cans regular whole kernel corn (I used both Del Monte Whole Kernel Fiesta)
1 tablespoon flour
1 teaspoon sugar

Steps:

Stir together dip, flour and sugar.
Add corn.
Spoon into a 1-quart casserole dish.
Sprinkle with broken corn chips or cheese-flavored crackers if desired.
(I like the cheese flavored crackers).
Bake uncovered at 375 for 30 minutes or until heated through.

FIESTA BREAKFAST BAKE

Fiesta Breakfast Bake image

I get a kick out of making breakfast for a crowd when I have weekend guests, and my family also loves breakfast for dinner. I created this dish by combining my family's favorite southwestern flavors in an all-in-one-pan recipe.-Whitney Gilbert, Smithville, Missouri

Provided by Taste of Home

Categories Breakfast Brunch

Time 50m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1 tube (16.3 ounces) refrigerated corn biscuits
3 cups frozen seasoning blend vegetables (about 14 ounces)
1-1/2 cups shredded Monterey Jack cheese
8 large eggs
3/4 cup 2% milk
1/8 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground cumin
1/2 cup salsa
Fresh cilantro leaves
Additional salsa

Steps:

Preheat oven to 350°. Cut biscuits into quarters; arrange evenly in a greased 13x9-in. baking dish. Layer with vegetables and shredded cheese. Whisk together eggs, milk and seasonings; pour evenly over layers. Top with salsa., Bake, uncovered, until casserole is browned and middle is set, 35-45 minutes. Let stand 10 minutes before serving. Top servings with fresh cilantro leaves and additional salsa.

Nutrition Facts : Calories 349 calories, Fat 18g fat (8g saturated fat), Cholesterol 207mg cholesterol, Sodium 823mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 2g fiber), Protein 15g protein.

FIESTA CORN

Fiesta Corn image

Make and share this Fiesta Corn recipe from Food.com.

Provided by Sassy Cat

Categories Corn

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 (16 ounce) package frozen corn
nonstick cooking spray
1 teaspoon margarine or 1 teaspoon butter
1/2 cup red onion, chopped
1/2 cup green bell pepper, chopped
1/2 cup red bell pepper, chopped
4 ounces green chilies, canned, diced
smoky paprika

Steps:

Cook the corn according to package directions.
In a nonstick skillet sprayed with nonstick cooking spray; melt the margarine.
Add the onion and bell peppers.
Saute gently, do not let the onion brown.
Drain the corn and return it to the sauce pan.
Add the onions and peppers to the corn.
Add the chilies; and warm through.
Sprinkle with Smoky Paprika and serve.
Serve.

Nutrition Facts : Calories 137.3, Fat 2, SaturatedFat 0.4, Sodium 18.6, Carbohydrate 30.2, Fiber 4.2, Sugar 3.5, Protein 4.6

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