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This salad version of elotes, a classic Mexican street food, features grilled corn, Cotija cheese, and cilantro dressed in a chile-lime mayonnaise.
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A mixture of exotic canned and fresh fruits combine with condensed milk and sour cream in a Filipino version of fruit salad.
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These enchiladas are filled with Cheddar cheese, onion, olives and mushrooms. Use any cheese and vegetables you prefer, and use Creole-style seasoning to taste.
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This deliciously moist flourless cake made with almond meal and coconut is delightful when served with vanilla ice cream.
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These candy apples are hot, hot, hot!
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Soup is always an obvious choice for leftover turkey. And with light and tender matzo balls, turkey soup is an entire meal.
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Sweet strawberries and pineapple add new flavor to this easy guacamole recipe from chef Julian Medina.
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These quick and easy hush puppies use corn muffin mix and are nicely spiced with garlic and onion powder.
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As served by street vendors in Mexico. Grilled ears of fresh corn are spread with mayonnaise and sprinkled with grated cotija cheese. You'll want to eat all your corn this way from now on.
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Get Grilled Corn with Ancho Chile Butter Recipe from Food Network
Ingredients: garlic, butter, ancho chiles, corn
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A colorful salad combines white corn with black beans, bright red tomatoes and red bell pepper, and green cilantro for a quick, pretty, and flavorful dish. Add diced avocado at the last minute if you like. The dressing is just fresh lime juice and a hint of tequila.