SANTA FE CORN ON THE COB
"Corn is my all-time favorite food, and this is the best way I've fount to fix it," Laurie Meaike writes from Audubon, Iowa. "The zesty grilling sauce has Southwestern flair, but it's not too hot or spicy. My family loves corn served this way.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Soak corn in cold water for 1 hour. Meanwhile, in a microwave-safe dish, combine butter and garlic. Cover and microwave on high for 2 minutes or until garlic is softened, stirring once. Stir in the steak sauce, chili powder and cumin; set aside., Carefully peel back husks from corn to within 1 in. of bottom; remove silk. Brush corn with sauce. Rewrap corn in husks and secure with kitchen string. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill corn, covered, over medium heat for 25-30 minutes, turning occasionally.
Nutrition Facts : Calories 107 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 223mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
SANTA FE CORN
I have not tried this recipe. I got this recipe from Ossg Recipes. Serve this with poached fish, grilled chicken or sauteed lean pork.
Provided by internetnut
Categories Low Protein
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a 2 quart saucepan over medium heat, bring all the above ingredients to a boil.
- Cook, stirring occasionally, until the mixture is thickened, about 20 minutes.
Nutrition Facts : Calories 123.1, Fat 1.4, SaturatedFat 0.2, Sodium 30.7, Carbohydrate 28.2, Fiber 4.1, Sugar 6.2, Protein 4.1
SANTA FE CORN SALAD
Make and share this Santa Fe Corn Salad recipe from Food.com.
Provided by Brigitte
Categories Black Beans
Time 10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Whisk together oil, lime juice salt and pepper.
- Rinse black beans.
- Cook corn in microwave.
- Add all ingredients in a bowl and mix.
Nutrition Facts : Calories 238.3, Fat 10, SaturatedFat 1.4, Sodium 30.4, Carbohydrate 32.8, Fiber 8.7, Sugar 1.6, Protein 8.4
SANTA FE CORN PUDDING
I think I clipped this recipe out of Sunset magazine. The original recipe doesn't call for cilantro or chopped chopped jalapeno, but I think it really adds . I'm posting this recipe here for safe keeping. The recipe calls for fresh corn but frozen works just fine.
Provided by Lucky in Bayview
Categories Cheese
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350. Grease a 2-qt. baking dish.
- Put 1 3/4 cups corn kernels, cilantro and jalapeno in the bowl of a food processor. Pulse until mixture is pur'eed but still a bit chuncky, about 5 pulses. Set aside.
- In a large bowl, whisk together eggs, half and half and salt. Add whole and pur'eed corn kernels, green chiles, 1/4 cup crushed crackers, and 3 tablespoons melted butter. Stir to combine. Spoon mixture into prepared baking dish and scatter cheese on top.
- In a small bowl, mix together remaining 3/4 cup cracker crumbs and 1 tablespoon melted butter. Sprinkle over cheese.
- Bake pudding 45-50 minutes, or until puffed and golden brown. The edges should be a bit crusty and centet just a little jiggly. Serve hot.
Nutrition Facts : Calories 399.3, Fat 20.8, SaturatedFat 11.8, Cholesterol 113.1, Sodium 463.9, Carbohydrate 48.6, Fiber 5.3, Sugar 0.2, Protein 12.9
SANTA FE CHOWDER
Make and share this Santa Fe Chowder recipe from Food.com.
Provided by ratherbeswimmin
Categories Chowders
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- In a large pot, add the chiles, onion, cumin, coriander, oregano, salt, and oil.
- Saute over medium heat for 10 minutes, stirring frequently, until the onions are clear.
- Add in the carrots, sweet potatoes, potatoes, and water.
- Bring mixture to a boil; reduce the heat, cover and simmer for 10 minutes.
- Add in the bell peppers, tomatoes, corn, and zucchini, stir to combine.
- Cover and cook on medium-high for 15 minutes or until the vegetables are tender.
- Transfer 3 cups of the vegetables from the soup into the container of a blender.
- Add the Neufchatel, cheddar, and milk.
- Process until smooth.
- Add puree back to the soup; stir to combine and reheat if necessary.
Nutrition Facts : Calories 263.8, Fat 12, SaturatedFat 5, Cholesterol 22.8, Sodium 352.9, Carbohydrate 33.3, Fiber 5.1, Sugar 6.2, Protein 8.4
SANTA FE CORN & SAUSAGE STEW
This is a delicious soup for a brisk fall day. I always serve this soup with a nice tossed salad. You can make this soup more spicier by adding more chillies or peppers if preferred.
Provided by Shoppohollic
Categories Stew
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in saucepan.
- Add onion & pepper. Cook until translucent. Gently stir in milk, soup, corn, sausage, green chilies, swiss cheese and pepper. Bring the stew to a boil and serve.
- Delicious.
Nutrition Facts : Calories 432.9, Fat 29.8, SaturatedFat 11.3, Cholesterol 72.2, Sodium 1301.2, Carbohydrate 24.1, Fiber 2, Sugar 3.3, Protein 18.9
SANTA FE CORN
Got this recipe from my cousin and we love it. Spicy dish.
Provided by KATHY HUTCHINS @KATHUTCHINS
Categories Vegetables
Number Of Ingredients 9
Steps:
- Mix corn, peppers and all the spices and sit aside.
- In microwave safe dish heat until melted the following: 1 8 oz pkg cream cheese cubed, 1/2 cup milk, 2 tbsp butter.
- Add corn mixture to the cream cheese mixture. Mix well and place in butter greased casserole dish. Bake at 325 degrees for 20 minutes or until bubbly. Let sit for 10 minutes before you serve it. Also good made ahead and re-heated.
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