1051 corn salsa sour cream Recipes

all-purpose flour, baking powder, sugar, ears corn, whole milk, eggs, vegetable oil, unsalted butter, melted and cooled, pure maple syrup , or salsa and sour cream

country crock spread, divided, ground beef, chopped fresh cilantro (optional), mexican-style corn, drained, salsa, sour cream, shredded cheddar cheese, black beans, drained

black beans, rinsed and drained, diced tomatoes with green chilies, undrained, barley, uncooked (not the quick type ), chicken broth, frozen corn, green onion, chopped, lime juice, ground cumin, chili powder, cayenne pepper, garlic clove, minced, fresh cilantro, chopped, flour tortillas, sharp cheddar cheese, shredded, sharp cheddar cheese, shredded, lettuce, thinly sliced, salsa, sour cream

crescent rolls or puff pastry cut in triangle crescent size, onion chopped fine, chopped green onions, bell pepper chopped fine, garlic minced fine, frozen corn, salsa, sour cream, cheddar or pepper jack cheese, salt , black pepper, onion and garlic powder to taste or cajun seasoning 1 - 2 cups chopped cooked chicken, egg beaten

flour, cornmeal, baking powder, salt, cream cheese (or 2-3 oz. package.), eggs, milk, butter, melted, corn, drained, salsa, scallion, minced, sour cream and salsa to garnish

boneless skinless chicken breasts, taco seasoning mix, cream of chicken soup (do not add water), salsa, black beans, rinsed and drained, sour cream, drained corn or 1 fresh ear white corn, cut off cob

plantain banana, sliced into 1/4-inch rounds, butter, eggs, corn tortillas, ham, tomato salsa , recipe follows, sour cream, green peas, cooked, grated queso fresca (fresh cheese), salt, tomatoes, chopped, onion, chopped, serrano chiles, chopped coriander seeds, chopped cilantro leaves, salt and pepper

soy sauce, olive oil, lemons, juiced, honey, chopped onion, habanero chile, seeded and chopped, salt and freshly ground black pepper, skirt steak, black beans, drained, olive oil, red wine, jalapeno pepper, seeded and chopped, vegetable oil, for frying, corn tortillas, mango salsa , recipe follows, sour cream , optional, grated cheese of your choice, optional, ripe mango, peeled and finely chopped, chopped cilantro leaves, poblano chile, seeded and minced, honey, limes, juiced, salt and freshly ground black pepper

tomato, chopped in large pieces, vidalia onion, chopped in large pieces, green pepper, chopped in large pieces, fresh curly-leaf parsley (a), fresh cilantro (b), grilled ear of corn , stripped from cob (cup), sour cream, lime , juice of, salt, pepper

canola oil, boneless skinless chicken breasts, cubed, yukon gold potatoes, peeled and diced into 1/4-inch pieces, fresh oregano leaves, chopped, divided, chili powder, ground cumin, chicken broth , 30% less sodium, chunky salsa, frozen corn kernels, sour cream, divided, green onion, chopped, divided, lime, cut into 4 wedges

corn kernels, fresh or frozen, fresh jalapeno peppers, seeded and minced, garlic, finely chopped, red bell pepper, seeded and diced, green onions , plus 2 inches of greens,sliced, eggs, all-purpose flour, cornmeal, baking powder, salt, fresh lime juice, milk, fresh ground pepper, diced tomatoes, red onion, finely chopped, fresh jalapeno, seeded and minced, lime juice, chopped fresh cilantro, salt and pepper, vegetable oil, sour cream

worthington veja-links, vegetarian chili, shredded cheddar cheese, jiffy cornbread mix, egg (for cornbread mix), milk (for cornbread mix), fritos chili cheese corn chips, sour cream , for garanish, pace thick & chunky salsa (to garnish, whatever hot strength you like)

black beans, rinsed and drained (1 can), corn (frozen is just fine for this ), chicken, shredded (use a leftover a chicken breast leftover or even a little bit of rotisserie chicken), diced jalapeno , ribs and seeds removed and diced very fine (more or less to taste), monterey jack pepper cheese, cilantro, fresh and chopped well, flour tortillas, olive oil (1 to saute the filling and 2 to brush on the tortillas), cumin, garlic, minced, chili powder, sliced avocado, salsa, sour cream, chopped lettuce

tomatoes , roasted (you can use cherry , but i normally use plum for this), diced tomatoes, tomato paste, black beans , drain but don tsp rinse, onion (1/2 cup rough chopped, 1/2 cup diced fine), celery, fine diced, jalapeno pepper, chopped (i leave some ribs in for heat, but you can remove all the seeds and ribs if you like less heat), garlic, chopped, vegetable broth, lime , juice of, fresh cilantro, dried oregano, ground coriander, dried chili powder, cumin, sugar, olive oil (to roast the tomatoes, and to saute the onions, garlic and celery), salt, pepper, corn (frozen or canned is fine ), avocado, fine chopped, red onion, fine chopped, fresh lime juice, minced garlic, salt, pepper, sour cream, tortilla chips, chopped black olives (optional)

olive oil, onions, diced, green anaheim , or 4 poblano chiles, thinkly sliced, red bell peppers, thinly sliced, garlic, minced, cumin, salt and pepper, grated cheddar cheese, cream cheese , cut into chuncks, biscuit topping, honey, milk, egg, melted butter, yellow cornmeal, flour, baking powder, baking soda, salt, sliced tomatoes , fresh tomato salsa, or sour cream

all purpose flour, cornmeal, baking powder, baking soda, sugar, salt, egg, buttermilk or plain yogurt, vegetable oil, frozen corn kernels rinsed under cold water to thaw and drained, chopped mild green chilies, chopped fresh cilantro leaves, chopped green onions, vegetable oil as needed, salsa, sour cream

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.

corn tortillas, vegetable oil, ears fresh corn , kernels removed (about 3 cups corn kernels), onion, finely diced (about 1 cup), jalapeno pepper , seeds and ribs removed, finely minced, garlic cloves, grated on a microplane grater, zucchini, cut into 1/2-inch cubes (about 2 medium), chopped fresh cilantro leaves, limes, kosher salt, fresh ground black pepper, crumbled cotija cheese or feta cheese, salsa or verde, mexican crema or sour cream or creme fraiche