Tag Archives: corn

Mexi Elote Chicken N Rice Bake

elotechickenricebake

Amazing take on the Elote, Mexican Street Corn. Be sure to read notes for options.

Tay’s Mexi Marinaded Chicken, uncooked (Recipe below. See notes)

2c + 1/4c Instant White Rice
2 Chicken Broth Cubes, crushed + 2c Water
1 can Southwestern Corn (Pepper/Onion kind), drained
1 can Mild Jalapeno LIME Black Beans, drained
1 Onion
Optional (I did 1c each): Sweet Mini Bell Peppers, Mushrooms

1 can Sweet Creamed Corn (*See Notes)
1tsp Chili Powder
1/2tsp Garlic Powder
1/2tsp Paprika
2T Mayo
1/4tsp Dried Cilantro

To top (1/2way through cooking):
Sprinkle Mexi Cheese
Sprinkle Parm. Cheese

Marinade thawed Chicken 4-6hours (See notes).
Mix together Creamed Corn, Chili Powder, Garlic, Paprika, and Mayo. Set aside.
Butter Flavor Cooking Spray Baking Dish. Dump in Rice and Water. Sprinkle over Crushed Broth Cubes. Stir. Add in Corn, drained Black Beans, Onions, and Peppers/Mushrooms (If using).. Stir in Creamed Corn Sauce. Top with Marinaded Chicken.
Cover with Foil. Bake about 425 for about 35minutes. Remove Foil, cut up Chicken, slight stir. Top with Shredded Cheese and good sprinkle Parmesan Cheese. Bake, uncovered, for about 10-15 more minutes. Serve with Salsa and Sour Cream!

*** NOTES: Use 2 cans Creamed Corn instead of 1, and choose to skip Southwestern Corn.
CHICKEN and Marinade IS OPTIONAL! You can just make this an Elote Corn and Rice without meat. Or, use Plain, unmarinaded, Chicken. Or, use your favorite Mexi Marinade/Meat. So, Marinading Step is optional!


Tay’s Mexi Chicken Marinade (4-6hours. *See notes):
About 1-1.5 Chicken Breast, thawed
1 Taco Season Packet
1tsp Garlic Powder
1tsp Cumin
1tsp McCormick’s Montreal Steak Seasoning
2 Dried Bay Leaves, halved
3T Lime Juice (Fridge 100% kind)

Corny Chicken (Mexican Corn N Chicken)

cornychicken

DELICIOUS! And, many uses! Serve Alone. Stuffed in Croissants. Over Rice. Some liked on Soft Shells. Even use this to pour over Enchiladas stuffed with Cheese and Peppers! Your Choice!

About 1.5 lb Chicken (I used Frozen)
2 cans Southwestern Corn, drained (Bell Pepper Kind)
3/4c canned Queso Blanco
1 can Cream of Chicken
1c canned Black Beans in Lime W/ JALAPENO, drained
1/8tsp Sea Salt
1/4tsp Paprika (Not sure if I added…)
1tsp Chili Powder
1/2tsp Garlic Powder
1/4tsp Cumin
1/4tsp Pepper
1tsp Dried Cilantro
1T Parmesan Cheese (Store shelf kind)
2T REAL Bacon Pieces

Butter Flavor Cooking Spray Crock. Add Frozen Chicken. Cook on High 1 hour (If using Frozen). Then, add Rest. Cook on low 3-4 hours. Remove Chicken, cut up, add back to crock.
Serve Alone. Stuffed in Croissants. Over Rice. Some even liked it on Soft Shells. Your Choice. Even use this to pour over Enchiladas stuffed with Cheese and Peppers!
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Cajuned Corny Beanies (HEALTHY Cajun Bean N Corn Egg Rolls)

cajunbeanandcorneggrolls

1 can Southwestern corn, drained
1 can Pinto Beans, drained
1 can Basil Oregano Garlic Tomatoes, slight drain
1/2 Sweet Red Bell Pepper, chopped
1 Onion (Sm./Med.)
About 1 in. Jalapeno, minced
2T + 1tsp Taco Season (From Packet)
1tsp McCormick’s Cajun Season
1/4tsp Garlic Powder
Few good cracks of Fresh Cracked Black Pepper
1/2c Shredded Mild Cheddar Cheese

Egg Roll Wraps
Extra Virgin Coconut Oil (Or Butter Flavor Cooking Spray)

Butter Flavor Cooking Spray Skillet. Cook Onions and Red Pepper for a few minutes. Add in Corn, Beans, Tomatoes, Jalapeno, Black Pepper, Cajun. Cook down some, then add in Taco Season. Simmer for a while. Mix in cheese. Continue to simmer til nice and thick.
Spoon onto Egg Roll Wraps. Roll up, using water to seal edges. Heat skillet with Coconut Oil (Or Butter Flavor Cooking Spray – Coconut Oil tastes BEST!!!). Brown all side. Eat alone, or with Sour Cream.

Under 150 Calories if using Butter Flavor Cooking Spray to brown Egg Rolls. About 160 if using a few Tablespoons of Coconut Oil.
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Quicky Porkie (Quicker Grilled Pork, Potato, N Corn)

Quicker Grilled Pork Meal
Pork:

About 30minutes prior to cooking…
Brush BOTH sides of Pork with White Vinegar.
Sprinkle BOTH sides of Pork w/ McCormick’s Montreal Steak Seasoning.
Set aside 30min. Great time to start charcoal grill! After 30minutes… Grill.

Potatoes:
Stab Potatoes a few times.
Cover and Microwave a few minutes, about 4-5minutes.
Then, halve them long way. Spray with Butter Flavor Cooking Spray.
Sprinkle with Garlic Powder (Or Garlic Cheese Season).
Wrap in Foil. Throw on grill few minutes before Pork.
Potato Topper (Premake/Mix 30minutes prior. Add to cooked taters):
Sour Cream
REAL Bacon Bits
FRESH Chives

Corn:
Remove husks.
Boil.

*Notes: Microwaving potatoes quickens the cooking time. Boiling corn doesn’t take long. No need for 8hours of marinading! This meal was AMAZING for such a short prep/cook time.
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Mexican Street Corn (Elote)

Mexican Street Corn Elote
Two recipes, thus far. Will be making one into a corn salad soon. Come back for the recipe. OR Cut off the Corn. Serve over Tostito Chips. Top with Cheese. Melt. EAT!!!

Corn on Cob
2T Butter (For boiling corn)

RECIPE ONE (Mexican Version- Our Favorite!):
2T Crema Mexicana
2T Mayo
1/2tsp Lime Juice (Concentrate Fridge Kind)
1/2tsp Dried Cilantro
1.5tsp Chili Powder
1/2tsp Garlic Powder
1/8tsp Sea Salt
1/4tsp Paprika
1tsp fresh Chives, minced
1/8tsp Pepper
2T Sour Cream *See Notes
2T grated Parmesan Cheese (Store shelf kind)

RECIPE TWO (Bacon Tomato Version):
2T Crema Mexicana
2T Mayo
1/2tsp Lemon Juice (Fridge Concentrate Kind)
1/2tsp Corner’s Market Sun Dried Tomato Season (Fleet Farm)
1/2tsp Dried Chives
1/8tsp Garlic Powder
1/4tsp Paprika
1/8tsp Onion
1/8tsp Sea Salt
2T Grated Parmesan Romano Cheese (Store shelf kind)
2.5T REAL Bacon Bits
1T Cheddar Cheese, miced/blended
2-3T Sour Cream (I did 2)

Mix spread. Place in fridge while you prep and cook. Allowing to blend some.
Become the Mother Shucker and start Shucking (Remove husks from corn). Boil corn in water with Butter.  Once cool enough to handle, brush on a nice layer of spread onto the corn. Enjoy! (For Less Mess, feel free to cut the corn Off the cob, AFTER spreading it with the cheese mix.)

*Notes: I was going to use 2-3T Cojita, or 2-3T Feta, or 2-3T Ricotta instead of Sour Cream, but forgot at the store. So, we just used Sour Cream. Was delicious! Cuts a few calories… So, we’re sticking with it!
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Twisted HootTter’s Wings with Mexi Street Corn

HootTter Wing N Mexi Street Corn
1.5T Butter
1/4c Louisiana Hot Sauce
1T unpacked Brown Sugar
1/2tsp Paprika
1/8tsp Sea Salt
1/2tsp Balsamic Vinegar
1/4tsp Red Pepper Flakes
1T Chili Sauce (Ketchup Aisle-Not Sweet Chili!!!)
1/4tsp Corner Markets Garlic & Cheese Topper Season (Fleet Farm)
1/8tsp Chili Powder

In bowl, melt butter. Add rest. Toss with cooked chicken.
BEST ON CHARCOAL GRILL! Grill Chicken. Add to bowl. Toss with sauce.
(Depending on how many I make, I usually double above recipe.)

AMAZING Mexican Street CORN (Elote)
Corn on Cob
2T Butter (For boiling corn)
Spread:
2T Crema Mexicana
2T Mayo
1/2tsp Lime Juice (Concentrate Fridge Kind)
1/2tsp Dried Cilantro
1.5tsp Chili Powder
1/2tsp Garlic Powder
1/8tsp Sea Salt
1/4tsp Paprika
1tsp fresh Chives, minced
1/8tsp Pepper
2T Sour Cream *See Notes
2T grated Parmesan Cheese (Store shelf kind)

Mix spread. Place in fridge while you prep and cook. Allowing to blend some.
Become the Mother Shucker and start Shucking (Remove husks from corn). Boil corn in water with Butter.  Once cool enough to handle, brush on a nice layer of spread onto the corn. Enjoy! (For Less Mess, feel free to cut the corn Off the cob, AFTER spreading it with the cheese mix.)

*Notes: I was going to use 2-3T Cojita, or 2-3T Feta, or 2-3T Ricotta instead of Sour Cream, but forgot at the store. So, we just used Sour Cream. Was delicious! Cuts a few calories… So, we’re sticking with it!
HootTter's Wings N Mexi Street Corn 2

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Festive Shrimp Tacos

shrimptaco2


1lb. Shrimp (I do 61-70ct)
1 can Tomatoes with chiles, drained well
1T+1tsp Lime Juice (Concentrate kind)
1tsp LOUISIANA Hot Sauce
1tsp Extra Virgin Olive Oil
2T Red Wine Vinegar
1c canned Southwestern Corn, drained
1/2 Red Pepper
1/2 Grn Pepper
1c Red Onion
2tsp MCCORMICK Cajun Seasoning
1/2tsp Chili Powder
1T+1tsp Dried Cilantro
1/4tsp Sea Salt
1/2tsp Garlic Powder
1/4tsp Paprika
1tsp Dried Parsley
1/3c Guacamole (Last 30 minutes)*

Slaw Mix:
Coleslaw Mix
Sour Cream
A Splash of Lime Juice
Few Shakes of Dried Cilantro

Butter Flavor Cooking Spray Crock. Add all ingredients, EXCEPT, guacamole (And slaw mix). Cook on low about 6 hours. Before serving, in a bowl mix coleslaw, some sour cream (To desired consistency), a LITTLE splash of lime juice, and cilantro. Top tacos with shrimp mix and coleslaw mix.

*Notes: NOT Guacamole FLAVORED Dip!!! Use Good Ol’ Guacamole! You can choose to use fresh Avocados, mooshed/blended/diced.
I have yet to try this with Chicken, may work great, too.

Photo done:
shrimptaco1

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Not So Corny, Corny Soup (Corn Soup)

cornsoup

Two versions to this soup.

6c Chicken Broth
1T Butter
2.5 tsp Chili Powder
1/4c Cilantro, chopped
1 tsp Chives, minced
1/4c Parmesan Cheese
1 can MexiCorn (Southwest corn), drained
2 Garlic Cloves, minced
1/2 tsp Lemon Grass, minced
2 Corn on Cobs, decorned (Save cobs for soup)
A little under 1/4 tsp Fresh Cracked Black Pepper
1/16 Sea Salt
—Version 2, add all above plus:
1 tsp MORE Chili Powder (Total 3.5tsp)
1.5 TO 2T Mayo (Add at end)
4 oz. Cream Cheese (Add later)

Decorn cobs (Add to crock), add rest of ingredients to crock, INCLUDING COBS. Cook on low 4-6 hours. Remove cobs. If doing version 2: Remove cobs. Add in mayo and cream cheese last 30-40 minutes prior to serving. Stir frequently til cream cheese is smooth.
Our home is split on version preference. I prefer version 1.
Note: Once done, you can choose to blend smooth, as well, to make a smooth-ish and creamy soup more suitable to your liking.

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Loose as Cream Corn Soup (Creamed Corn & Chicken Soup)

creamcornsoup


4 Chicken Broth Cubes
3c Water
2 cans Cream Style Corn
2-3 Frozen Chicken Breast
1 Garlic Clove, minced
1c celery
1 Onion, chopped
1c Carrots
1c Spinach, chopped
1/4 tsp Black Course Pepper
1/16 Sea Salt
1 tsp Dried Parsley
1c Frozen Peas (Add Later)
Spray Crockpot with Butter Flavored Cooking Spray. Add all. Cook 4-6 hours. Add peas 30minutes prior to being done. Allow to cool some before serving.
*Update: Leftovers. I drained juices (Gave to chickens on that cold day). Mixed with Cream of Chicken. Threw into buttered pan. Cooked for about 25minutes on 350. Layered top with crescents. Baked at 400 for time given. YUM!