How To make Tex Mex Corn Macaroni
1 lb Corn macaroni (found in
-natural food stores) 2 tb Vegetable oil
1 Onion; chopped
3 Garlic cloves; minced
1/2 c Chile peppers, green; peeled
-and chopped (frozen or -canned) 2 Green peppers; chopped
1 tb Chili powder
1 ts Oregano, dried
2 c Tomatoes, fresh; chopped
1 c Corn kernels, fresh or
-frozen Cook pasta in boiling water according to package directions. Saute onion and garlic in oil over medium-high heat in large skillet about 5 minutes, or until tender. Add both types of peppers and cook an additional 3 minutes, stirring. Add chili powder, oregano, tomatoes, and corn and cook another 5 minutes. stirring occasionally. Drain pasta and add to vegetables in large pan. Cook over low heat until warm. Total calories per serving: 310. Fat: 6 grams Source: Vegetarian Journal, Sept. - Oct 1993/MM by DEEANNE -----
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How to Make Tex Mex Pasta -- Wanakee
Learn how to make some of your favorite (or new!) Wanakee cookouts with these Taste of Wanakee Tuesday videos. On today's menu: Tex Mex pasta!
Thanks to 2018/2019 staff member Luke Riedlinger for the original background music.
Ingredients:
Cooked Pasta
Onions
Peppers
Black beans
Canned corn (or mexicorn)
Salt
Black pepper
Cumin
Cayenne pepper
Garlic powder
Turmeric
Cheese (a lot of it!)
Creamy Tex-Mex Pasta Salad
Mexican pasta salad loaded with avocado, tomato, black bean, corn, cilantro and a light and creamy cilantro sauce.
Full recipe here:
MEXICAN STREET CORN PASTA SALAD | Elotes - The Perfect Summer BBQ Side Dish
There’s more Tex-Mex than the delicious Mexican Street Corn Pasta salad, or “elotes”.
If you've ever been over the border to Mexico or close to it like we are here in Texas, then you've heard, seen, smelled, and devoured the deliciousness that is Mexican Street Corn – or “elotes”. So what is it? This tasty snack is typically roasted corn on the cob covered in butter, chili powder, mayo, and queso fresco. Of course, everyone has their own spin on it, but you can always bet it's going to taste great.
This Mexican Street Corn Pasta Salad is great as a side dish or main course, and is full of rich flavors. This is one recipe that I can honestly say that I never get tired of. It is just SO good.
This Mexican corn recipe is perfect an appetizer, BBQ side dish or potluck recipe that’s great for the summer months because it’s a cold side dish. Enjoy this TexMex favorite as your next salad, appetizer, or potluck recipe for a summer side dish, cold appretizer, or cinco de mayo recipe.
More Appetizers You’ll Love:
Candied Bacon Deviled Eggs -
Homemade French Bread -
If you’d like to see more recipes like this, subscribe to my Youtube Channel!
Delicious Corn Casserole // Side Dish with Tips Step by Step❤️
When it comes to a side dish, this CORN CASSEROLE is on the top of my list of favorites. This side dish goes beautifully with just about anything, I love it so much that I can eat it all alone, hot, warm or cold. My whole family loves it and it’s one of the first dishes everyone goes to on the buffet table. I always prepare a double batch for thanksgiving and Christmas a d when I need a dish for a potluck, this is one of my favorites to take, and I always give out the recipe a few times, I know it by heart. This corn casserole is so easy to prepare and it’ll never let you down. I hope you give it a try. ❤️
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INGREDIENTS _________________
1 stick of salted butter (melted)
1 14.5 oz. Can Creamed Corn
1 15.25 oz. Can whole kernel sweet corn (drained)
1 large egg
1 C. Sour cream
1/4 C. Chopped green onions (white n green parts)
1/2 tsp. Sugar
Pepper as needed (optional)
1 8.5 oz. Box Jiffy corn muffin mix
Non stick spray
TOPPER_________________________
Chopped green onions (as needed)
Freshly grated cheese of your choice as needed (i used mixed Sharp cheddar and Monterrey jack)
TIPS__________________________
1. You can double this recipe, if you do, add 2-4 eggs (I use 3)
2. You can replace Sour cream with Greek yogurt or Mayonnaise (you decide)
3. You can use fresh, frozen (thawed) or canned corn
4. Use an 8x8 dish or 9x13 if doubling the recipe)
5. For heat you can use finely chopped seedless jalapeño or can pickled jalapeño (drained)
6. You can add finely chopped bell pepper (green, red,orange or yellow)
7. Bake till no longer jiggly In the center
8. Bake single recipe for approximately 45 minutes
Double recipe needs to be checked at 45 minutes and baked Longer if necessary til no longer jiggly in the center
9. Using a metal pan make take less Time than glass
10. ALL THESE TIPS ARE SUGGESTED, but you decide if you want to follow these tips or not, the decision is yours.
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
#cornrecipe
#casseroles
#cornbreadrecipe
Mexican-Style Street Corn
Here is what you'll need!
Mexican-Style Street Corn
Serves 3
INGREDIENTS
3 ears of corn, hulled
3 wooden skewers
¼ cup melted butter
½ cup mayo
2 cups cotija cheese
3 teaspoons chili powder
PREPARATION
Boil the corn for about 5 minutes.
Push a skewer through the middle of each ear of corn.
Drain, then brush them evenly with the melted butter.
Spread a bit of mayo all over each ear of corn.
Scoop the cotija cheese generously on the corn, making sure it covers all sides.
Sprinkle a little bit of the chili powder evenly across the corn.
Serve!
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