Santa Fe Corn Recipes

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. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill corn, covered, over medium heat for 25-30 minutes, turning occasionally.

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:

• Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Stir taco seasoning mix and ranch dressing mix into the ground beef; add shoepeg corn, diced tomatoes with green chile peppers, red kidney beans, black beans, pinto beans, chicken broth, and diced tomatoes. Bring the mixture to a simmer, stirring occasionally; cook until the tomatoes are softened, 30 to 60 minutes.

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:

• 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.