Best 20 Fiesta Corn Recipes

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Fiesta corn is a delightful dish that adds a vibrant and flavorful twist to any gathering. Whether you're hosting a backyard barbecue, a potluck dinner, or a festive fiesta, this dish is sure to impress your guests with its colorful blend of fresh corn, zesty seasonings, and creamy ingredients. With its sweet, savory, and slightly spicy notes, fiesta corn is a versatile side dish that pairs perfectly with grilled meats, tacos, burritos, and salads. So, get ready to embark on a culinary journey as we explore the best recipe for cooking fiesta corn and bring the fiesta to your table.

Check out the recipes below so you can choose the best recipe for yourself!

FIESTA CORN CHIP SALAD



Fiesta Corn Chip Salad image

This Frito corn salad is always requested by friends and family! Super easy and great alongside just about any main course. Quick tip: wait on adding Fritos until you're about to serve as they tend to get soggy after a few hours. -Mandy Mckinnon, North Canton, Ohio

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 10 servings.

Number Of Ingredients 8

2 cans (15-1/4 ounces each) whole kernel corn, drained
2 cups shredded Mexican cheese blend
1 medium sweet red pepper, chopped
1 cup mayonnaise
1/8 teaspoon salt
1/8 teaspoon pepper
1 package (9-1/4 ounces) chili cheese-flavored corn chips, crushed
Minced fresh cilantro, optional

Steps:

  • In a large bowl, combine the corn, cheese, red pepper, mayonnaise, salt and pepper. Chill until serving. Just before serving, stir in corn chips. If desired, sprinkle with cilantro.

Nutrition Facts : Calories 463 calories, Fat 35g fat (9g saturated fat), Cholesterol 28mg cholesterol, Sodium 789mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein.

FIESTA CORN & AVOCADO SALAD



Fiesta Corn & Avocado Salad image

Provided by Ina Garten

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 13

3 ears corn, preferably yellow, shucked
Kosher salt and freshly ground black pepper
1 pint heirloom cherry tomatoes, halved through the stem
1 Holland orange bell pepper, cored, seeded, and 1/2-inch-diced
1/2 cup medium-diced red onion
2 jalapeno peppers, seeds and ribs removed, minced
1 1/2 teaspoons grated lime zest
1/4 cup freshly squeezed lime juice (3 limes)
2 tablespoons good olive oil
1 teaspoon minced garlic
1/4 teaspoon chipotle chile powder
2 ripe Hass avocados, large-diced
Juice of 1 lemon

Steps:

  • Cook the corn in a large pot of boiling salted water for 5 to 7 minutes, until just tender. Cool for 5 minutes and cut the kernels off the cob, cutting close to the cob with a sharp knife. Place the kernels in a large bowl with the tomatoes, bell pepper, onion, and jalapeno peppers.
  • In a small bowl or glass measuring cup, whisk together the lime zest, lime juice, olive oil, garlic, chile powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Pour the dressing over the vegetables and toss.
  • In a separate bowl, gently toss the avocados and lemon juice together, making sure the avocado is coated in lemon juice. Add to the vegetables, sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper, and carefully fold together without breaking up the avocados. Sprinkle with salt and serve cold or at room temperature.

FIESTA MEXICAN CORN SALAD



Fiesta Mexican Corn Salad image

This salad is great for potlucks since it travels well and goes with everything. Have you heard the old wives' tale about planting corn? It says if you laugh when planting corn, it won't grow as high as you'd like!

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8-10 servings.

Number Of Ingredients 8

2 cups fresh or frozen corn
3 tomatoes, chopped
1 can (2-1/4 ounces) sliced pitted ripe olives, drained
1/4 cup sliced green olives
2 tablespoons taco seasoning
1/4 cup canola oil
1/4 cup white vinegar
1/4 cup water

Steps:

  • In a large bowl, combine the corn, tomatoes and olives. In a small bowl, combine the seasoning mix, oil, vinegar and water; pour over corn mixture and toss to coat. Chill several hours before serving.

Nutrition Facts : Calories 104 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 301mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein.

FIESTA CORN



Fiesta Corn image

Corn with tomatoes and jalapenos is one of the first dishes I cooked for my husband. Don't like heat? Use green bell peppers instead of jalapenos. -Cassandra Ramirez, Bardstown, Kentucky

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 7

1/4 cup butter, cubed
1 small onion, chopped
2 to 3 jalapeno peppers, seeded and chopped
6 plum tomatoes, seeded and chopped
5 cups fresh or frozen corn
1-1/2 teaspoons salt
Lime wedges, optional

Steps:

  • In a 6-qt. stockpot, heat butter over medium heat. Add onion and jalapenos; cook and stir until onion is crisp-tender, 3-4 minutes. Stir in tomatoes; cook 3 minutes longer., Add corn; cook, uncovered, until tender, stirring occasionally, 8-10 minutes. Stir in salt. If desired, serve with lime wedges.

Nutrition Facts : Calories 142 calories, Fat 7g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 505mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 3g fiber), Protein 4g protein.

MINI SOUTHWESTERN CORN PUP MUFFINS WITH FIESTA DIPPING SAUCE



Mini Southwestern Corn Pup Muffins with Fiesta Dipping Sauce image

This recipe is a great alternative to the fried corn dogs, and they taste just as good. Serve with the Fiesta Dipping Sauce recipe provided, or use your favorite corn dog condiments.

Provided by Athena

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Savory Muffin Recipes

Time 25m

Yield 12

Number Of Ingredients 16

¾ cup yellow cornmeal
1 cup all-purpose flour
⅓ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 cup milk
1 egg, beaten
2 tablespoons canola oil
⅓ cup shredded Monterey Jack cheese
4 hot dogs, cut into 1 inch pieces
½ cup sour cream
½ cup mayonnaise
1 ½ tablespoons dry taco seasoning mix

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Coat two 12 cup muffin tins with nonstick cooking spray or line with paper liners.
  • In a large bowl, stir together the cornmeal, flour, sugar, baking powder, salt, chili powder, cumin and garlic powder. Make a well in the center and pour in the milk, egg and oil. Stir until well blended, then gently stir in the cheese. Drop a smal spoonful of the batter into the bottom of each muffin cup. Place a piece of hot dog on top of this batter. Fill cups with enough additional batter to cover the hot dog pieces.
  • Bake for 10 to 12 minutes in the preheated oven, or until muffins are lightly browned and spring back when lightly pressed. Cool slightly before removing from the muffin pans. Serve warm with the Fiesta Dipping Sauce.
  • To make the Fiesta Dipping Sauce, whisk together the sour cream, mayonnaise and taco seasoning mix until smooth. Serve immediately.

Nutrition Facts : Calories 281.9 calories, Carbohydrate 24 g, Cholesterol 35.6 mg, Fat 18.2 g, Fiber 0.7 g, Protein 5.8 g, SaturatedFat 5.3 g, Sodium 525.3 mg, Sugar 7.6 g

CORN AND BEAN FIESTA SALAD



Corn and Bean Fiesta Salad image

Warning! This makes a TON of salad. Then again, it's addictive and easy to make so it's a great one for your Summer cookout repertoire! Feel free to substitute some of the beans for other types if you prefer - the original emailed recipe I got had black-eyed peas in it. Mostly what you want is a pretty firm bean so it doesn't get mushy when you mix it together. You can also bump up the jalapenos if you like the heat! We love this with scoop corn chips or baked tortilla chips for dipping.

Provided by Ma Field

Categories     No Cook

Time 2h

Yield 12 serving(s)

Number Of Ingredients 12

1 (14 ounce) can pinto beans, drained and rinsed
1 (14 ounce) can black beans, drained and rinsed
1 (14 ounce) can chickpeas, drained and rinsed
2 (14 ounce) cans corn
1 (14 ounce) can white corn
1 (14 ounce) can diced tomatoes and green chilies (like Rotel)
1/2 bunch fresh cilantro, minced
1 large sweet onion, diced
3 jalapenos, minced (remove seeds and membranes)
1/2 cup fat-free Italian salad dressing
1/2 tablespoon cumin
salt and pepper

Steps:

  • In a large bowl, combine beans, corn and tomatoes. Mix gently. Add remaining ingredients and stir thoroughly to distribute seasonings. Taste and correct seasoning. Cover and refrigerate at least two hours to marry flavors. Enjoy.

EDDIE'S FAVORITE FIESTA CORN



Eddie's Favorite Fiesta Corn image

When sweet corn is available, I love making this splurge of a side dish. Frozen corn works, but taste as you go and add sugar if needed. -Anthony Bolton, Bellevue, Nebraska

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 10

1/2 pound bacon strips, chopped
5 cups fresh or frozen super sweet corn
1 medium sweet red pepper, finely chopped
1 medium sweet yellow pepper, finely chopped
1 package (8 ounces) reduced-fat cream cheese
1/2 cup half-and-half cream
1 can (4 ounces) chopped green chiles, optional
2 teaspoons sugar
1 teaspoon pepper
1/4 teaspoon salt

Steps:

  • In a 6-qt. stockpot, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan., Add corn, red pepper and yellow pepper to drippings; cook and stir over medium-high heat 5-6 minutes or until tender. Stir in remaining ingredients until blended; bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until thickened.

Nutrition Facts : Calories 249 calories, Fat 14g fat (7g saturated fat), Cholesterol 39mg cholesterol, Sodium 399mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 2g fiber), Protein 10g protein.

FIESTA CORN TORTILLA PIZZAS



Fiesta Corn Tortilla Pizzas image

I devised this simple snack for my Cinco de Mayo Fiesta party years ago. An instant hit, they get gobbled up so fast that I enlist guests and form an assembly line at the grill, no skillet needed. Guests love being involved in the action.

Provided by lucylove

Categories     Appetizers and Snacks     Beans and Peas

Time 30m

Yield 12

Number Of Ingredients 8

1 (15 ounce) can refried beans
6 (7 inch) corn tortillas
cooking spray
1 ¾ cups shredded Mexican cheese blend
3 roma (plum) tomatoes, seeded and diced
2 green onions, sliced
½ cup chopped fresh cilantro
1 (4 ounce) can sliced black olives, well drained

Steps:

  • Heat refried beans in a microwave-safe bowl in the microwave on high until warmed through, about 2 minutes, stirring after 1 minute.
  • Spray both sides of each corn tortilla with cooking spray and arrange them on a wire rack.
  • Heat a non-stick skillet over medium-high heat. Pan-fry one side of each tortilla until lightly browned, about 3 minutes. Return tortillas to wire rack, browned sides up.
  • Spread a thin layer of refried beans onto the tortillas, stopping about 1/2 inch from the edge.
  • Sprinkle Mexican cheese blend over refried beans.
  • Carefully transfer a tortilla pizza back to the skillet, bean side up.
  • Lightly fry until cheese begins to melt, about 1 minute more; return tortilla pizza to wire rack. Repeat with remaining pizzas.
  • Scatter tomatoes, green onions, cilantro, and olives over melted cheese.
  • Slice pizzas to serve.

Nutrition Facts : Calories 153.8 calories, Carbohydrate 13.8 g, Cholesterol 21.7 mg, Fat 8.2 g, Fiber 3.3 g, Protein 7.4 g, SaturatedFat 4.8 g, Sodium 345.2 mg, Sugar 0.7 g

FIESTA CORN SALAD



Fiesta Corn Salad image

We first had this salad at our daughter's home in California. It's wonderful with a meat-and-potatoes dinner, or served for lunch with chunks of French bread.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4-6 servings.

Number Of Ingredients 7

1 can (15-1/4 ounces) whole-kernel corn, drained
1 cup chopped fresh tomato
1 cup chopped peeled cucumber
1/2 cup chopped celery
1/2 cup diced green or sweet red pepper
2 green onions, sliced
1/2 cup bottled Italian salad dressing

Steps:

  • Combine all ingredients. Chill several hours before serving.

Nutrition Facts : Calories 140 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 546mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein.

FIESTA CORN BREAD



Fiesta Corn Bread image

I love this bread-it's my most requested recipe and has won blue ribbons at county fairs in three different states.-Jean K Irving, Thousand Oaks, California

Provided by Taste of Home

Time 55m

Yield 15 servings.

Number Of Ingredients 12

3/4 cup butter, softened
3/4 cup sugar
4 large eggs
1 can (14-3/4 ounces) cream-style corn
1 cup all-purpose flour
1 cup cornmeal
3 teaspoons baking powder
1/4 teaspoon salt
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1 can (4 ounces) chopped green chilies
1 jar (4 ounces) diced pimientos, drained

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in corn (mixture will appear curdled). Combine the flour, cornmeal, baking powder and salt; add to creamed mixture just until moistened. Fold in the cheeses, chilies and pimientos. , Transfer to a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 281 calories, Fat 15g fat (9g saturated fat), Cholesterol 96mg cholesterol, Sodium 425mg sodium, Carbohydrate 30g carbohydrate (11g sugars, Fiber 2g fiber), Protein 7g protein.

FIESTA CORN AND BEANS



Fiesta Corn and Beans image

Bursting with southwestern flavors, the zesty veggie medley here can be served as a side dish or a meatless meal-in-one. The dollop of yogurt is a cool, creamy finishing touch. -Gerald Hetrick, Erie, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 3h25m

Yield 10 servings.

Number Of Ingredients 13

1 large onion, chopped
1 medium green pepper, cut into 1-inch pieces
1 to 2 jalapeno peppers, seeded and sliced
1 tablespoon olive oil
1 garlic clove, minced
2 cans (16 ounces each) kidney beans, rinsed and drained
1 package (16 ounces) frozen corn
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon chili powder
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon pepper
Optional toppings: Plain yogurt and sliced ripe olives

Steps:

  • In a large skillet, saute onion and peppers in oil until tender. Add garlic; cook 1 minute longer. Transfer to a 4-qt. slow cooker. Stir in the beans, corn, tomatoes and seasonings., Cover and cook on low for 3-4 hours or until heated through. Serve with yogurt and olives if desired.

Nutrition Facts : Calories 149 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 380mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 7g fiber), Protein 8g protein. Diabetic Exchanges

FIESTA CORN DIP



Fiesta Corn Dip image

I first came across this recipe at a friend's bridge party. To give it a little more flair, I added the cilantro and olives. -Shirley Herring, Conroe, Texas

Provided by Taste of Home

Categories     Appetizers

Time 5m

Yield 5-1/2 cups.

Number Of Ingredients 9

2 cups sour cream
1/2 cup mayonnaise
2 cans (11 ounces each) Mexicorn, drained
2-1/2 cups shredded cheddar cheese
4 green onions, chopped
1/4 cup diced canned jalapeno peppers, drained
2 tablespoons chopped ripe olives
2 tablespoons minced fresh cilantro
Corn chips

Steps:

  • In a bowl, combine the first eight ingredients. Cover and refrigerate for at least 2 hours. Serve with corn chips.

Nutrition Facts :

FIESTA CORN CHOWDER



Fiesta Corn Chowder image

This soup cooks up quickly, and is warming and delicious. It comes from the Simply Classic Cookbook by the Jr League of Seattle. Prep time doesn't include cooking the chicken. As quick as this is to make, save even more time by using the meat from a roasted chicken bought at your local grocer. If you cook chicken breasts for the recipe (2-3 halves) add onion, garlic and s & p to the water. This chowder is very mild, if you like spicy add more tabasco, or a diced jalepeno, or substitute some Pepper Jack cheese in place of Montery Jack A cold beer or glass of white wine is perfect with this.

Provided by momaphet

Categories     Chowders

Time 35m

Yield 6 serving(s)

Number Of Ingredients 15

2 cups frozen corn, cooked
2 (14 3/4 ounce) cans creamed corn
1 cup low sodium chicken broth
1 cup onion, chopped
1 -2 garlic clove, pressed
1 tablespoon butter
2 cups whole milk, see note
2 cups chicken breasts, cooked and shredded
1 (4 ounce) can diced green chilies
1 1/2 cups monterey jack cheese, grated
1 -2 teaspoon cumin
1 teaspoon pepper
1/4 teaspoon Tabasco sauce
salt
tortilla chips

Steps:

  • In a large pot over medium heat, saute onion in butter until tender -do not brown, add garlic and cook for one minute more.
  • Puree all the corn with the chicken broth in a blender, add to onions and simmer 20 minutes.
  • Add the rest of ingredients and stir until cheese melts, simmer about 10 minutes.
  • Adjust seasoning to taste.
  • Serve with a few tortilla chips broken over the top, you could also top with black olives or salsa,.
  • Note:.
  • I will often buy whole milk for this recipe, but will also mix some half and half into non-fat milk. It would probably be fine with just the lower fat milk, but not as rich.

FIESTA CORN SALAD



Fiesta Corn Salad image

Make and share this Fiesta Corn Salad recipe from Food.com.

Provided by Dancer

Categories     Corn

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 cups fresh corn
1 cup chopped fresh tomato
1 cup chopped cucumber
1/2 cup chopped celery
1/2 cup green pepper, diced
2 green onions, chopped
1/2 cup bottled Italian dressing

Steps:

  • Combine all ingredients.
  • Chill several hours before serving.

FIESTA GRILLED CORN



Fiesta Grilled Corn image

We love Mexican food and corn on the cob. So I combined them into something fresh and spicy. For Italian flair, I make this corn with basil and oregano butter and Parmesan cheese.-MacKenzie Severson, Germantown, Maryland

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 6 servings.

Number Of Ingredients 9

1/2 cup butter, softened
1/4 cup minced fresh cilantro
2 teaspoons grated lime zest
1/2 teaspoon garlic powder
6 large ears sweet corn in husks
1/2 cup mayonnaise
1 tablespoon chili powder
1/2 teaspoon paprika
1/2 cup crumbled queso fresco or fresh goat cheese

Steps:

  • In a small bowl, combine the butter, cilantro, lime zest and garlic powder. Shape into a log; wrap in plastic. Refrigerate for 30 minutes or until firm., Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Place in a Dutch oven; cover with cold water. Soak for 20 minutes; drain. In a small bowl, combine the mayonnaise, chili powder and paprika. Spread over corn. Rewrap corn in husks and secure with kitchen string., Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning often. Serve with butter slices and sprinkle with cheese.

Nutrition Facts : Calories 426 calories, Fat 33g fat (13g saturated fat), Cholesterol 53mg cholesterol, Sodium 269mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 4g fiber), Protein 7g protein.

FIESTA CORN CHOWDER



Fiesta Corn Chowder image

This mouthwatering chowder will add a bit of zip to any menu. With tomatoes, green chilies and Mexicorn, it's a full-flavored soup that'll chase away the chills.-Denise Hamilton, Birmingham, Alabama.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings (2 quarts).

Number Of Ingredients 5

2 cans (10 ounces each) diced tomatoes and green chilies, undrained
1 pound process cheese (Velveeta), cubed
1 can (14-3/4 ounces) cream-style corn
1 can (14-1/2 ounces) chicken broth
1 can (11 ounces) Mexicorn, drained

Steps:

  • In a large saucepan, combine all ingredients. Bring to a boil over medium-high heat, stirring frequently. Reduce heat; cover and simmer for 4-5 minutes or until cheese is melted and soup is heated through.

Nutrition Facts : Calories 262 calories, Fat 14g fat (9g saturated fat), Cholesterol 36mg cholesterol, Sodium 1383mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 2g fiber), Protein 14g protein.

FIESTA CORN BAKE



Fiesta Corn Bake image

Make and share this Fiesta Corn Bake recipe from Food.com.

Provided by Denise in NH

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 4

1/2 cup sour cream and chive dip or 1/2 cup ranch dip
2 (15 1/4 ounce) cans del monte whole kernel Mexican-style corn, drained or 2 (15 1/4 ounce) cans regular whole kernel corn (I used both Del Monte Whole Kernel Fiesta)
1 tablespoon flour
1 teaspoon sugar

Steps:

  • Stir together dip, flour and sugar.
  • Add corn.
  • Spoon into a 1-quart casserole dish.
  • Sprinkle with broken corn chips or cheese-flavored crackers if desired.
  • (I like the cheese flavored crackers).
  • Bake uncovered at 375 for 30 minutes or until heated through.

FIESTA CORN BAKE RECIPE



Fiesta Corn Bake Recipe image

Provided by á-1399

Number Of Ingredients 5

1/2 c sour cream dip (French onion, chive or ranch)
2 cans (15-1/4 oz) Del Monte whole kernel fiesta corn, drained (or regular whole kernel corn)
1 T flour
1 t sugar
corn chips or cheese-flavored crackers

Steps:

  • 1. Stir together rip, flour and sugar. Add corn. 2. Spoon into 1 qt casserole dish. Sprinkle with broken corn chips or cheese-flavored crackers, if desired 3. Bake, uncovered, at 375 for 30 minutes or until heated through

MAKEOVER FIESTA CORN BREAD



Makeover Fiesta Corn Bread image

This tender corn bread from Jean Irving of Thousand Oaks, California stays moists and low-fat by using unsweetened applesauce instead of oil. Jazzed up with chopped green chilies and reduced-fat cheddar cheese, this dish will be a hit!

Provided by Taste of Home

Time 50m

Yield 15 servings.

Number Of Ingredients 13

1/4 cup butter, softened
1/2 cup sugar
2 large eggs
2 cans (8-3/4 ounces each) cream-style corn
4 large egg whites
1/4 cup unsweetened applesauce
1 cup all-purpose flour
1 cup cornmeal
3 teaspoons baking powder
1/4 teaspoon salt
1-1/2 cups shredded reduced-fat Mexican cheese blend
1 can (4 ounces) chopped green chilies
1 jar (4 ounces) diced pimientos, drained

Steps:

  • In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in the corn, egg whites and applesauce (mixture will appear curdled). , Combine the flour, cornmeal, baking powder and salt; add to egg mixture just until moistened. Fold in the cheese, chilies and pimientos. , Transfer to a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 192 calories, Fat 7g fat (3g saturated fat), Cholesterol 45mg cholesterol, Sodium 379mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 2g fiber), Protein 7g protein.

FIESTA CORN FRITTERS



Fiesta Corn Fritters image

These fried corn fritters with a Mexican twist are perfect for game day - easy and addictive! I love to serve them with a cold beer or soda to my family and friends on game weekends. Football is a big deal here in Texas, but we always like to add a Mexican twist to our Southern favorites. This recipe combines traditional corn...

Provided by Carilyn Johnson

Categories     Other Breads

Time 50m

Number Of Ingredients 14

1 c all purpose flour
2 tsp baking powder
1/2 tsp salt
1 Tbsp sugar
1 c milk
1 large egg
2 Tbsp butter, melted
2 medium jalapenos, fresh, chopped (deveined and seeded)
1 c corn, canned (drained)
1/2 c cotija cheese or mild feta
1 c sour cream
1 1/2 Tbsp chili powder
1 small lime (optional)
2 c vegetable oil

Steps:

  • 1. Make batter: Whisk together flour, baking powder, salt and sugar. Set aside. Mix milk, egg and melted butter. Add to dry ingredients. Blend well.
  • 2. Add chopped jalapenos (deveined and seeded), corn, and cheese to batter. Stir until just blended.
  • 3. Heat oil to 350 degrees. Carefully drop spoonfuls of batter into hot oil. Fry on each side until golden brown (about 1 minute per side). Drain on a paper towel.
  • 4. Mix sour cream, chili powder and juice of one lime (optional). Dip Fiesta Corn Fritters into creamy sauce.

Tips:

  • Choose fresh, high-quality ingredients. This will make a big difference in the flavor of your fiesta corn.
  • Don't be afraid to experiment with different flavors. There are many different ways to make fiesta corn, so feel free to add your own personal touch.
  • Make sure the corn is cooked all the way through. Raw corn can be tough and chewy, so make sure it is cooked until it is tender.
  • Serve fiesta corn immediately. This dish is best enjoyed fresh, so don't let it sit around for too long before serving.

Conclusion:

Fiesta corn is a delicious and versatile dish that can be enjoyed as a snack, side dish, or main course. With its vibrant colors and bold flavors, it is sure to be a hit at your next party or gathering. So next time you're looking for a quick and easy recipe, give fiesta corn a try. You won't be disappointed!

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