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Fresh poblano chiles, shredded cheese, and spicy southwest-style corn make an easy and delicious spoon bread.
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Serve nachos straight from the oven so the corn chips remain crunchy and the cheese is nice and oozy.
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This recipe is by Craig Claiborne With Pierre Franey and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This thick and hearty beef taco soup comes together in a flash. Ranch dressing mix sets it apart from your average taco soup.
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This side dish of corn and green onion is dressed in white wine vinegar, lime juice, and tarragon.
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If you've ever had corn chips with a "hint of lime," you know how well the two go together; add the fiery flavor from the grill, and the result is heaven.
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Grilled corn and red cabbage slaw with a cilantro-lime dressing is a refreshing salad or topping for fish tacos.
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I make this every year, and my family always looks forward to having it. It's one of those recipes that looks like you've spent a lot of time on, but it's so easy to make. Originally submitted to ThanksgivingRecipe.com.
Ingredients: kernel corn, cream, sugar, flour, milk, eggs
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Fill your kids up with a cheesy, Mexican-inspired mac and beef dish with beans and salsa.