Mexican Street Corn Dip

All the flavors of Mexican Street Corn, without having to worry about eating it off the cob in front of people and getting corn kernels stuck in your teeth!

Ingredients:

8 oz. 1/3 less fat cream cheese, softened
1/4 c. sour cream, light
3 Tbs. Miracle Whip, light
1 tsp. cumin
1/2 tsp. chili powder
A pinch of salt and pepper
2 cans of corn kernels, drained
3 Tbs. jalapeno juice, from canned jalapenos
2 Tbs. fresh Cilantro
2 Tbs. green onions, sliced
1/3 c. Queso Fresco cheese, crumbled

In a medium skillet, heat the corn with the jalapeno juice on medium heat for 3-4 minutes. Meanwhile, in a medium size bowl, combine the cream cheese, sour cream and Miracle Whip together until you reach a smooth consistency. Add in the seasonings. Pour the corn and jalapeno juice into the mixture, along with the cilantro, green onions and Queso Fresco and stir until everything is mixed well. This goes great with crackers and tortilla chips!

Corn and Rice Casserole

Ingredients:

1 bag frozen corn, thawed according to directions (I used flav-r-pac gold and white sweet corn)
1 can Campbell's cream of celery, condensed 98% fat free
1 Tbs. butter, melted
1 1/2 c. cooked white rice (I used 1 container of leftover takeout white rice)
1 c. Kraft reduced shredded cheddar cheese blend

Preheat the oven to 350 degrees. Combine the corn, rice, condensed soup and melted butter in a mixing bowl. Spray a casserole dish with nonstick cooking spray. Pour the casserole into the dish and smooth out the top for an even layer. Bake in the oven for 20 minutes. Sprinkle the top with cheese and continue to bake for 10 more minutes until the cheese is golden and melted. Let cool slightly before serving.

(This casserole makes 8 servings, 4 WW points per serving.)

Cheesy Pepper Corn Bread

Ingredients:

1 pkg. Marie Callender's Low Fat Southern corn bread mix (pictured below)
The amount of water specified on the back of the package.
3/4 c. shredded reduced fat cheddar cheese
2 sweet bell peppers, chopped (I used 1 red, 1 yellow)
2 green onions, the dark green part only

 

 

Preheat the oven to 350 degrees. In a medium size bowl, mix the bread mix and water together until there are no lumps. Pour into a prepared 13x9 inch pan. Sprinkle with bell peppers, green onion, and then cheddar cheese. Bake for 30-35 minutes until golden brown. Let cool slightly before cutting or spooning and serving.

 

 

Cornbread Stuffed Mushrooms

Ingredients:

2 tsp. chopped cilantro
1/4 c. chopped broccoli, raw
2 green onions, chopped
2 Tbs. margarine
1/3 c. cornbread crumbs (crumbled from fresh or day old cornbread)
8 oz. mushrooms, stems removed, but saved for the filling
1/4 tsp. pepper
1/2 c. shredded cheddar cheese

In a small saucepan, melt the margarine. To the margarine add the broccoli, green onions, and mushroom stems. Cook for about 3 minutes. Add the pepper, cornbread crumbs and cilantro and stir together. Fill each mushroom cap with the cornbread mixture. Arrange in a circle on a microwavable plate. Top with shredded cheese and microwave for about 2 minutes (might take 3 depending on how big the mushrooms are).

Turkey Corn Chowder

Ingredients:

2 baking potatoes, peeled and chopped into small cubes
1/2 red onion, chopped
3/4 lb. ground turkey
2 (14.5 oz.) cans chicken broth
14.5 oz. water
1/4 c. shredded Romano Cheese
2 c. canned corn, drained
1 Tbs. garlic salt
2 Tbs. dried Parsley

In a dutch oven set on medium heat, add the ground turkey and the red onion. Cook until the turkey is almost all of the way cooked. Add the potatoes, chicken broth, water, Romano cheese, corn, garlic salt and dried Parsley. Stir together and place the lid on top. Keep cooking on medium heat for 1 hour, stirring every 15 minutes. Let cool slightly before serving.

Red Pepper and Corn Couscous with Cilantro

Ingredients:

1 c. frozen corn
1 medium sized chopped red pepper
1 1/2 c. reduced-sodium chicken stock
1 c. couscous
Fresh chopped Cilantro

In a small saucepan, bring the corn, red pepper and chicken stock to a boil. Add the couscous, stir and remove from heat. Cover and let stand for five minutes. Fluff the couscous with a fork before serving. Gently stir in fresh cilantro, and use for garnish.

(Makes 8 servings, 2-3 WW points each, depending on the type of couscous you use.)

Southwestern Veggie Quiche

Ingredients:

4 fat free tortillas
1 green pepper, diced
1 c. salsa (I used mild)
1 c. corn (canned, rinsed, patted dry)
4 eggs
2/3 c. 1% milk
1 tsp. onion powder
1/4 tsp. black pepper
1 tsp. chives (I used freeze dried)
1 1/2 c. Kraft shredded 4 cheese Mexican style

Preheat oven to 375 degrees. Spray a quiche dish with non stick cooking spray. Line the tortillas on the bottom and up the sides of the quiche dish so that the entire dish is covered with the tortilla. Layer your green pepper and corn out on the bottom of the tortillas. Spoon the salsa on top of the veggies and spread out in an even layer. In a small bowl, whisk the eggs, milk, onion powder, black pepper and chives together until well combined. Pour over the salsa. Top the quiche with the Mexican style shredded cheese and bake in the oven for 35-40 minutes until the middle is fully cooked through. (Makes 8 slices, 4 WW points per slice.)

Moist Corn Muffin

Ingredients:

1 c. flour
3/4 c. yellow cornmeal
1/4 c. Splenda
1/4 c. sugar
1 Tbs. baking powder
1 tsp. salt
1 (14-16 oz) can creamed corn
3/4 c. Egg Beaters
6 oz. cup Chobani Greek yogurt

Preheat oven to 375 degrees. Combine the dry ingredients in a large bowl. Whisk together. In a small bowl, stir together the creamed corn, Egg Beaters and Greek yogurt. Add the wet ingredients to the dry and stir together until everything is mixed together. Line 12 muffin cups with baking liners. Distribute the batter evenly among the cups. Bake for 15-17 minutes or until a toothpick comes out clean. (Serves 12, 3 WW points each)

Spicy Chicken Black Bean Wrap

Ingredients:

Black Bean Mayo:
1 1/2 c. canned black beans, rinsed and drained
2 cloves garlic
2 Tbs. light Miracle Whip
1 green onion
1 1/2 tsp. lemon juice

Wrap:

1 c. whole kernel sweet corn
1 c. black beans
12.5 oz. can White Premium Chunk Chicken Breast, rinsed, drained and shredded

Romaine lettuce
Whole wheat tortillas (8-10 inch)

Combine all of the black bean mayo ingredients together in a food processor. When everything is at a paste like consistency, scrape into a container (that has a lid) and refrigerate until needed.

Combine the corn, black beans and chicken in a bowl. Place one tortilla on a flat surface. Spread 2 Tbs. of the black bean mayo onto the entire surface of the tortilla shell. Spoon 1/4 of the chicken mixture onto one end of the tortilla. Top with some shredded lettuce. Fold the corner of the tortilla over the mixture and roll once. Fold the sides over and tuck towards the middle of the tortilla shell, and then continue to rolls the rest of the way. (Makes 4-5 wraps, each wrap being 7 WW points)

*This recipe is also be great without the chicken to make it a spicy black bean wrap!

Black Bean and Corn Won ton Dippers

Ingredients:
30 Won ton wrappers (1/2 package)
1 c. corn and pepper mix (from 15 oz. can)
1 c. black beans (from 15 oz. can)
1 c. chopped Muenster cheese
Salsa

Preheat oven to 375 degree. Mix the corn, black beans and cheese in a small bowl. Lay a won ton wrapper on a flat surface. Place 1 Tbs. worth of the filling in the center of the won ton. Bring one of the edges up over the filling, tuck the sides in, and roll towards the top of the opposite corner. Using water, seal the edge. (Same technique as rolling up a burrito). Place on a slightly greased baking sheet (they can be close together, as long as they aren't touching). Bake for 14 minutes or until the bottom is slightly golden brown. Dip in salsa!

Creamed Corn "Cookies"

Ingredients:
1 (15 oz.) can creamed corn
4 Tbs. butter
1 tsp. salt
1 3/4 c. flour
3 eggs
3/4 c. shredded pepper jack cheese, plus topping
2 Tbs. chopped green onion (just the green part)

Preheat oven to 400 degrees. Simmer the corn, butter and salt in a saucepan over medium heat. Add the flour and stir until the combination gets thick and starts to lift off of the bottom of the saucepan when you stir. Scrap the mixture into a medium sized bowl. Add the eggs and stir in one at a time. Stir in the cheese and onion. Chill the dough for 15 minutes in the refrigerator. On a parchment lined baking sheet, drop by 2 Tbs. worth at least 1 1/2 inches apart from each other. Sprinkle the tops with more of the shredded pepper jack cheese. Bake for 20 minutes in the oven. Cool on wire racks and store in an air tight container.

Chicken Gouda Teriyaki Tacos

Ingredients:
1 1/2 c. shredded chicken
1 c. corn (canned and drained)
1 c. black beans (canned and drained)
2 Tbs. Teriyaki sauce
1 1/2 c. shredded Farmer's Gouda cheese
White corn tortillas

Heat a skillet to medium heat. Combine the first four ingredients and cook for 4 minutes, stirring occasionally. Divide the Gouda evenly between four taco shells. Spoon the shredded chicken mixture evenly on top of the cheese.

The reason that I like to put the cheese underneath the chicken mixture is so that it gets melted and gooey and won't fall off on the top of the taco when you eat it. It is a great way to utilize the cheese when you have a taco with piping hot ingredients on top.

Corn and Mashed Potato Patties

Ingredients:
1/2 c. caned corn
1/3 c. Panko
1 c. mashed potatoes
1 1/2 tsp. dill weed
1 tsp. garlic salt
1/2 tsp. fresh cracked pepper

Heat about 2 Tbs. olive oil in a medium sized skillet on medium heat. Mix the ingredients together in a bowl. Form patties with your hands, and place into the preheated pan. Wait until each side gets slightly brown/golden and flip over. Everything is already cooked, so don't over cook, you just need to heat through.

Spicy Andouille Corn Salsa

Tonight I decided to experiment with some ingredients we had in our refrigerator. Before I go out of town I like to use up anything fresh in the fridge or anything that needs to be used up. This is what I came up with....

Ingredients:

8 oz. Andouille sausage, crumbled and fried in a pan until golden

14.5 oz. can diced tomatoes with green chilies 

4 oz. cubed Queso Blanco cheese, also fried in a pan until golden

Uncle Ben's whole grain rice (8.8 oz)

1 cup corn

Pour the can of tomatoes into a saucepan on medium heat. When the tomato juice comes to a boil, add the Andouille crumbles, rice and corn and stir. Remove from heat, and stir in the fried Questo Blanco. I enjoyed this Andouille salsa on a toasted tortilla shell in a soft of open style burrito. If you do not like spicy food, I would suggest trying more of a mild sausage.