Tex Mex Corn Sallye Recipes

MEXICAN CORN SALAD

Steps:

• Cut off kernels: Cut the corn off the cob (see photo in post or video for how I do this without getting corn everywhere!) If using frozen, do not thaw.
• Brown corn: Melt butter in a large skillet over high heat. Add garlic and stir for 10 seconds. Add corn and cook for 5 minutes, stirring every now and then, until you get lovely golden brown bits and the corn is cooked and sweet (don't stir constantly, harder to brown).
• Season corn: Add salt and pepper halfway through cooking corn.
• Toss with dressing: Transfer corn into large bowl. Add mayonnaise, sour cream, lime juice and parmesan. Toss well to combine - heat will "melt" dressing. Add coriander/cilantro, red onion, green onion and jalaepno. Toss again.
• Serve: Transfer to serving bowl. Crumble over cotija/feta and garnishes of choice. Serve warm or at room temperature.

TEX MEX CORN

Steps:

• Heat oil in the tilt skillet; sauté red peppers and onions for 2-3 minutes.*Alternative cooking method: Combine oil, red peppers, onions, corn, salt, pepper and lemon juice in the steamer. Steam for 5-7 minutes until heated. Skip to step 4.
• Add corn, salt and pepper; sauté for another 1-2 minutes.
• Add lemon juice; sauté for another 2-3 minutes.
• Transfer to appropriate serving pans and top each pan with the chopped cilantro.

ALL-PURPOSE TEX-MEX VEGGIES

Steps:

• In a large bowl, mix together the corn, jalapenos, red onions and bell peppers.
• In a separate bowl, combine the chili powder, cumin, salt, black pepper, garlic powder, onion powder and crushed red pepper. Mix together with a fork.
• Heat half the oil in a very large cast-iron skillet over medium-high heat. Add half the veggies and sprinkle with half the seasoning. Cook until blackened bits start to appear, 4 to 5 minutes. Remove from the skillet; repeat with the other half of the oil, veggies and seasoning. Return the first half of the veggies to the skillet and add the black beans and green chiles. Stir and continue cooking for 3 minutes. Use immediately or allow to cool, then package in smaller freezer bags or containers and freeze.
• To reheat, add 2 teaspoons or more of olive oil (depending on the quantity of vegetables) to a large cast-iron skillet over medium-high heat and add the desired amount of frozen vegetables. Cook, stirring frequently, until heated through, 5 to 7 minutes. The veggies can be used in a number of ways. Here are some serving suggestions.
• For soft tacos: Lay a warmed fajita-size flour tortilla on a board. Pile on 1/4 cup cooked taco chicken, top with 2 tablespoons shredded iceberg, 1 tablespoon grated Cheddar and a big spoonful of the Tex-Mex veggies.
• For veggie taco salad: Slice 1/2 head each of iceberg and romaine. Mix and spread the lettuce out on a platter to make a bed for the salad. Arrange 1 cup of the Tex-Mex veggies all over the lettuce. Sprinkle over 1/4 cup cotija cheese, dot on 1/4 cup salsa, top with 2 tablespoons sour cream and sprinkle over 2 tablespoons fresh cilantro leaves.
• For quick quesadillas: Melt 2 tablespoons salted butter in a cast-iron skillet; add 1 burrito-size sun-dried tomato flour tortilla. Top with 1/4 cup grated Monterey Jack cheese, 1/4 cup of the Tex-Mex veggies, then a second tortilla. Cook for a minute, then flip and cook on the other side until the cheese is melted. Remove to a cutting board, cut into quarters and serve with 2 tablespoons pico de gallo, 2 tablespoons guacamole and a sprig of fresh cilantro.

TEX-MEX CORN

Steps:

• Pull back the husks from 4 ears of corn and remove the silk; sprinkle with 1 teaspoon chili powder. Cover with the husks and grill, turning, about 20 minutes. Fold back the husks and spread with a mixture of 1/2 cup mayonnaise and 1 teaspoon chili powder. Sprinkle with grated cheddar and crumbled bacon.

TEX-MEX SALAD

Steps:

• Whisk 2 tablespoons whole-grain mustard, 1 tablespoon lime juice, 1 teaspoon red wine vinegar, 3 tablespoons olive oil, and salt; add 1/4 cup chopped cilantro. Grill 4 ears corn; cut off the kernels and toss with 1 can drainedblack beans, 1 diced red bell pepper, 4 sliced radishes and 3 chopped scallions. Toss with the dressing; season with salt and pepper.
• SERVES: 4; Calories: 360; Total Fat 13 grams; Saturated Fat: 2 grams; Protein: 12 grams; Total carbohydrates: 53 grams; Sugar: 20 grams Fiber: 13 grams; Cholesterol: 0 milligrams; Sodium: 499 milligrams

TEX-MEX CORN (SALLYE)

Steps:

• Preheat oven to 350º butter 9x13 baking dish and set aside
• In heavy skillet, saute onion in cooking oil over medium high heat until golden yellow
• In large mixing bowl, combine corn and all other ingredients, including sauteed onions. Mix well
• Transfer mixture to buttered baking dish Bake at 350º for 30-45 minutes

SPICY TEX-MEX SALAD

Steps:

• In a large bowl, combine the pinto beans, black beans, cheese, lettuce and tomatoes. Add 3/4 bottle dressing and mix well. Add corn chips before serving.

TEX-MEX BEEF ENCHILADAS (SALLYE)

Steps:

• 1. PREPARATION: Cook Red Hot Enchilada sauce (recipe https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/red-hot-enchilada-sauce.html and set aside. **NOTE:: you can use store bought enchilada sauce if you wish. Preheat oven to 350º Peel onion and cut into quarters, place in food processor. Cut peppers in half, remove stems, seeds and veins and add to food processor Cut stems from cilantro, and add leaves only to food processor. Pulse until finely minced; leave in processor for now Toss two cheeses together in bowl and set aside.
• 2. Heat large heavy non-stick skillet (I use my cast iron) to medium high heat, then add cooking oil,ground chuck, chili powder, paprika, salt and pepper. Cook, stirring frequently until meat is "grey". Add onions, peppers and cilantro from food processor and cook about two more minutes. Remove from heat and set aside
• 3. Lightly grease a 9" x 13" baking dish and set aside. Place 4-6 tortillas at a time on paper towel, cover with another paper towel and place in microwave for 20 seconds to soften. (Note: You need to do this in 2 or 3 bunches or the tortillas will get cold while you are working with them) Remove from microwave and place on cutting board or large piece of waxed paper. Take one tortilla and spoon meat mixture down center, sprinkle with a small amount of grated cheese, then roll up and place "seams down" in baking dish. Continue preparing one at a time until all tortillas and meat are used. (It's okay to scrunch the tortillas together, they will still cook)
• 4. Pour the enchilada sauce over the entire dish, sprinkle remainder of cheese over top. You can add more cheese if desired (we like lots of cheese on ours) Place in oven and cook for 25-30 minutes until cheese is crusty and bubbly.
• 5. Serve with salsa, charro or refried beans, and spanish rice for an authentic Tex-Mex platter. ENJOY.