Santa Fe Corn On The Cob Recipes

Steps:

• 1. Preheat outdoor grill to medium-high heat according to manufacturer's directions. Stir together beans, corn, drained tomatoes and cumin in medium bowl.
• 2. Place four 18x12-inch pieces of heavy foil on counter. Spray each with cooking spray. Place 1 breast in center on each piece of foil. Spoon 1/4th bean mixture over chicken for each packet. Bring up short sides of each foil packet and double fold top. Double fold both ends to seal each packet, leaving space for steam to gather.
• 3. Place packets on grate of covered grill. Grill 15 to 20 minutes or until chicken is no longer pink in centers (165 degrees F). Carefully open packets; sprinkle 1/4th cheese on top of each breast. Close foil and let stand 2 minutes or until cheese melts.

Steps:

• Fill a large pot about 3/4 full of water and bring to a boil. Stir in sugar and lemon juice, dissolving the sugar. Gently place ears of corn into boiling water, cover the pot, turn off the heat, and let the corn cook in the hot water until tender, about 10 minutes.

Steps:

• In a 2 quart saucepan over medium heat, bring all the above ingredients to a boil.
• Cook, stirring occasionally, until the mixture is thickened, about 20 minutes.

Steps:

• Mix corn, peppers and all the spices and sit aside.
• In microwave safe dish heat until melted the following: 1 8 oz pkg cream cheese cubed, 1/2 cup milk, 2 tbsp butter.
• Add corn mixture to the cream cheese mixture. Mix well and place in butter greased casserole dish. Bake at 325 degrees for 20 minutes or until bubbly. Let sit for 10 minutes before you serve it. Also good made ahead and re-heated.

Steps:

• Whisk together oil, lime juice salt and pepper.
• Rinse black beans.
• Cook corn in microwave.
• Add all ingredients in a bowl and mix.

Steps:

• Soak corn in cold water for 1 hour. Meanwhile, in a microwave-safe dish, combine butter and garlic. Cover and microwave on high for 2 minutes or until garlic is softened, stirring once. Stir in the steak sauce, chili powder and cumin; set aside.
• Carefully peel back husks from corn to within 1 in. of bottom; remove silk. Brush corn with sauce. Rewrap corn in husks and secure with kitchen string. Coat grill rack with nonstick cooking spray before starting the grill. Grill corn, covered, over medium heat for 25-30 minutes, turning occasionally.

Steps:

• Preheat the oven to 350. Grease a 2-qt. baking dish.
• Put 1 3/4 cups corn kernels, cilantro and jalapeno in the bowl of a food processor. Pulse until mixture is pur'eed but still a bit chuncky, about 5 pulses. Set aside.
• In a large bowl, whisk together eggs, half and half and salt. Add whole and pur'eed corn kernels, green chiles, 1/4 cup crushed crackers, and 3 tablespoons melted butter. Stir to combine. Spoon mixture into prepared baking dish and scatter cheese on top.
• In a small bowl, mix together remaining 3/4 cup cracker crumbs and 1 tablespoon melted butter. Sprinkle over cheese.
• Bake pudding 45-50 minutes, or until puffed and golden brown. The edges should be a bit crusty and centet just a little jiggly. Serve hot.

Steps:

• Melt butter in saucepan.
• Add onion & pepper. Cook until translucent. Gently stir in milk, soup, corn, sausage, green chilies, swiss cheese and pepper. Bring the stew to a boil and serve.
• Delicious.