Southwestern Corn Dogs Recipes

Steps:

• In a large bowl, combine cornmeal, flour and egg. Stir in milk to make a thick batter; let stand 4 minutes. Insert sticks into hot dogs; dip into batter. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry corn dogs, a few at a time, until golden brown, 6-8 minutes, turning occasionally. Drain on paper towels.

Steps:

• In a large cast-iron or other heavy skillet, heat butter over medium-high heat. Add corn; cook and stir until tender, 3-5 minutes. Reduce heat to medium-low; stir in tomato, lime juice, salt and cumin. Cook until heated through, 3-4 minutes. Remove from heat; stir in cilantro.

Steps:

• In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs and milk.
• Preheat oil in a deep saucepan over medium heat. Insert wooden skewers into frankfurters. Roll frankfurters in batter until well coated.
• Fry 2 or 3 corn dogs at a time until lightly browned, about 3 minutes. Drain on paper towels.

Steps:

• Start grilling hot dogs on barbeque or indoor grilling pan.
• Heat corn in microwave-safe dish, approx 2 minutes.
• Heat black beans in microwave-safe dish, approx 1 minute 30 seconds.
• Slice habanero pepper into matchstick size slices.
• Place tortillas between dampened paper towels and microwave on low heat, approx 12 seconds per tortilla.
• To build -- Take each tortilla, sprinkle with cheese.
• Place whole hot dog in center of tortilla (should begin to melt the cheese).
• Add a few sliced peppers on one side of the dog.
• Spoon corn on same side.
• Add relish to other side of the dog.
• Spoon black beans on that side.
• Drizzle with hot pepper sauce.
• Roll up tortilla, flip over.
• If cheese is not fully melted, microwave for a few seconds.
• Top with jalapenos and salsa.
• Enjoy!

Steps:

• In a 2-quart microwave-safe casserole dish, combine corn, bell pepper, onion and butter.
• Cover and microwave on high until bell pepper is crisp-tender (5-7 minutes), stirring once.
• Stir in cumin, salt and ground pepper. Cover and let stand 5 minutes before serving.

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the red peppers and cook for 2 minutes, stirring occasionally. Stir in the corn and the remaining ingredients. Cook until heated through, about 1 1/2 minutes.

Steps:

• In medium sized soup pot, combine all ingredients except cream and chopped cilantro.
• Bring to a slow boil, cover and reduce to simmer. Cook for 20 minutes stirring occasionally.
• In a blender, puree soup in batches until smooth; return to soup pot.
• Add half and half or heavy cream and cilantro. Bring back to low simmer and cook for another 5-8 minutes or until slightly thickened.
• Sprinkle with chopoed cilantro and serve.

Steps:

• Place frozen corn, green peppers and onions in a container and cover with water.
• Place on stove top and bring to a boil.
• Boil for three minutes. Drain.
• In a large skillet, saute red bell peppers and tomato margarine for four minutes.
• Add cooked corn, green peppers, onions, salt and oragano.
• Cook mixture until heated, stirring frequently.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 13x9x2-inch baking pan or a large covered casserole dish.
• Combine both types of corn, tomatoes, corn muffin mix, sour cream, Cheddar cheese, onion, egg, and salt in a very large bowl and mix well. Pour into the prepared pan.
• Bake in the preheated oven until firm in the center, about 50 minutes.

Steps:

• Combine corn, tomatoes, bell pepper, and onion in a large bowl.
• Whisk olive oil, cilantro, vinegar, lime juice, chili powder, cumin, garlic powder, and cayenne together in a small bowl. Add dressing to corn mixture just before serving and toss well.