Fire-Eater Mexican Corn

This is my take on grilled Mexican corn. Normally, you season the corn-on-the-cob with cayenne pepper, but I prefer something with a little more flavor (but still have some heat). Steven Raichlen’s rub is the perfect mix for this Fire-Eater Mexican corn (and wings, and steak, and just about everything you make!). The rub adds just the right amount of spiciness.

Fire-Eater Mexican Corn

This Fire-Eater Mexican corn could easily wind up being my favorite way to cook fresh corn-on-the-cob. Creamy butter and cheese with a nice spicy kick. Very, very good and so easy! If you don’t have Cotija cheese, substitute queso blanco or crumbled feta.

Get yourself a good set of grill tools for this corn and anything else you grill. You won’t regret the extra few bucks they cost over the cheap ones that you’re going to have to replace in a few years. I have had several sets of Weber grill tools for decades and have yet to replace a single one.

Fire-Eater Mexican Corn
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5 from 1 vote

Fire-Eater Mexican Corn

This Fire-Eater Mexican corn could easily wind up being my favorite way to cook fresh corn-on-the-cob. Creamy butter and cheese with a nice spicy kick. 
Course Side
Cuisine American
Keyword corn, Mexican, spicy
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 814kcal
Author Mike

Ingredients

  • 4 ears corn on the cob whole or halved
  • 4 tablespoons unsalted butter
  • 1 tablespoon lime juice
  • ¼ cup Cotija cheese crumbled
  • Fire-Eater rub

Instructions

  • Tear off a few pieces of foil (more or less, depending on how much corn you’re cooking).
  • Place the corn on the foil. Add a small pat of butter over each.
  • Drizzle with freshly squeezed lime juice and top with crumbled cheese.
  • Sprinkle with desired amount of rub.
  • Seal foil into packets and place on grill over medium-high heat for 15 minutes.

Nutrition

Calories: 814kcal | Carbohydrates: 70g | Protein: 18g | Fat: 58g | Saturated Fat: 36g | Trans Fat: 2g | Cholesterol: 154mg | Sodium: 479mg | Potassium: 1026mg | Fiber: 7g | Sugar: 24g | Vitamin A: 2238IU | Vitamin C: 29mg | Calcium: 208mg | Iron: 2mg

Nutritional values are approximate.

Nacho Hot Dogs

My addiction to hot dogs is not a secret. I’ve made them hundreds (it seems) of different ways, from traditional to definitely-not-traditional. A dog and a bun make a great canvas for flavors (I bet no one has ever said that before). Like these nacho hot dogs. They’re really great. I really like the contrast between the beefy dog flavor and the coolness of the guacamole and sour cream, along with the crunchiness of the chips.

These hot dogs have some of my favorite toppings on them (you can add whatever, of course).

Nacho Hot Dogs

I could see adding refried beans. Or black olives. Jalapenos. Chopped tomatoes. Green chiles. You name it. Also try my other variation on nacho hot dogs. Same concept, different toppings.

Nacho Hot Dogs
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4 from 1 vote

Nacho Hot Dogs

A dog and a bun make a great canvas for flavors (I bet no one has ever said that before). Like these nacho hot dogs. 
Course Main
Cuisine American
Keyword hot dogs
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 401kcal
Author Mike

Ingredients

  • 4 hot dogs
  • 4 hot dog buns warmed if desired
  • handful tortilla chips crumbled
  • 1 cup salsa
  • ½ cup Mexican shredded cheese
  • ½ cup guacamole
  • ½ cup Mexican crema or sour cream
  • cilantro chopped (for garnish)

Instructions

  • Grill (or cook) your dogs as desired.
  • Place dogs in buns. Top with remaining ingredients plus anything else you can find.
  • Enjoy!

Nutrition

Calories: 401kcal | Carbohydrates: 39g | Protein: 15g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 49mg | Sodium: 1200mg | Potassium: 468mg | Fiber: 4g | Sugar: 7g | Vitamin A: 583IU | Vitamin C: 5mg | Calcium: 247mg | Iron: 3mg

Nutritional values are approximate.

Roasted Jalapeno Pull-Apart Bread

Boy howdy, this roasted jalapeno pull-apart bread packs a punch but it sure is good! You pull off a chunk, get a bite… thinkin’ whoa, this is kinda hot… then you go and pull off another chunk because it is GOOD! Wonderfully cheesy, with a nice crunch, this is the bread dreams are made of. No more of that boring garlic cheese bread! Bring the heat and some flavor instead!

Roasted Jalapeno Pull-Apart Bread

Leave out the jalapenos if you prefer less heat. You can substitute well-drained green chiles instead. For me, though, this roasted jalapeno pull-apart bread is perfect the way it is.

Also try my pumpkin pull-apart bread.

Roasted Jalapeno Pull-Apart Bread
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5 from 1 vote

Roasted Jalapeno Pull-Apart Bread

Boy howdy, this roasted jalapeno pull-apart bread packs a punch but it sure is good! You pull off a chunk, get a bite… thinkin’ whoa, this is kinda hot… then you go and pull off another chunk because it is GOOD! 
Course Side
Cuisine Mexican
Keyword bread, cheesy, spicy
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8
Calories 323kcal

Ingredients

  • 6 large jalapenos
  • 1 can refrigerated biscuits quartered, divided
  • 2 tablespoons unsalted butter melted
  • 1 ¼ cups cheddar cheese shredded, divided
  • ¾ teaspoon dried parsley divided
  • ¼ cup Pepper jack cheese shredded

Instructions

  • Roast the jalapenos on your grill or under the broiler. Remove the stems and seeds and mince.
  • Spray a 9″ x 5″ bread loaf pan (with high sides) with non-stick spray.
  • Take 1/3rd of the biscuit pieces and dip them into the butter, then layer them along the bottom of the baking pan.
  • Add 1/2 cup of the cheddar, 1/3rd of the peppers, and 1/3rd of the parsley.
  • Make another row the exact same way.
  • Make one final row with the remaining ingredients, ending by topping off with the remaining cheeses.
  • Bake 40-45 minutes until golden brown and lightly crispy.
  • Let rest 5 minutes before serving.

Nutrition

Calories: 323kcal | Carbohydrates: 29g | Protein: 9g | Fat: 19g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 673mg | Potassium: 177mg | Fiber: 1g | Sugar: 3g | Vitamin A: 406IU | Vitamin C: 12mg | Calcium: 184mg | Iron: 2mg

Nutritional values are approximate.

Mexican Breakfast Taco

Ok, my Mexican breakfast taco is about the most unauthentic Mexican breakfast dish ever made. But it’s actually quite tasty and it even looks pretty good. This is my take on a breakfast burrito. Chorizo and eggs are two of my favorite things. Specially if we’re talking spicy chorizo. Make sure you use Mexican chorizo. Spanish or Portuguese chorizo is a totally different thing.

Mexican Breakfast Taco

You can use hard or soft taco shells. I prefer the hard ones since they give a nice crunchy contrast to the texture of the eggs and the toppings. You can do whatever you want with your Mexican breakfast taco!

Mexican Breakfast Taco
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4 from 1 vote

Mexican Breakfast Taco

Ok, my Mexican breakfast taco is about the most unauthentic Mexican breakfast dish ever made. But it’s actually quite tasty and it even looks pretty good.
Course Main
Cuisine Mexican
Keyword breakfast, Mexican, taco
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 848kcal

Ingredients

For the toppings

  • 4 green onions chopped
  • 1 medium tomato seeded, chopped
  • ½ cup lettuce shredded
  • 1 avocado seeded, skinned and chopped
  • ½ cup salsa

Instructions

  • Heat taco shells per package instructions.
  • Meanwhile, brown the chorizo. Remove from pan.
  • Whisk together the eggs and cream. Season with salt and pepper. Cook until set, 3-4 minutes. They should come out looking almost like an omelet. Roughly chop.
  • To assemble the tacos, layer chorizo, cheese and eggs in bottom of taco shells. Add toppings as desired.

Nutrition

Calories: 848kcal | Carbohydrates: 37g | Protein: 37g | Fat: 61g | Saturated Fat: 23g | Trans Fat: 1g | Cholesterol: 385mg | Sodium: 1417mg | Potassium: 660mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1962IU | Vitamin C: 12mg | Calcium: 311mg | Iron: 4mg

Nutritional values are approximate.

Quick Taco Salads

Unbelievably easy to make, these quick taco salads disappear really fast. Use whatever toppings you have on hand or enjoy. We kept them pretty simple.

Quick Fix Taco Salads

If you have the time, slow cook the beef a little longer for a more tender, flavorful filling.

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

Also try my Mexican cornbread salad and my quick fix shrimp tacos.

Quick Fix Taco Salads
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5 from 1 vote

Quick Taco Salads

Unbelievably easy to make, these quick taco salads disappear really fast. Use whatever toppings you have on hand or enjoy. We kept them pretty simple.
Course Main
Cuisine Mexican
Keyword quick fix, salad, taco
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 726kcal

Ingredients

  • 1 pound ground beef
  • ½ small white onion chopped
  • 3 tablespoons Taco seasoning or 1 packet pre-made
  • 4 tortilla bowls pre-made taco salad bowls
  • 2-3 cups iceberg lettuce shredded
  • 1 cup sharp cheddar cheese shredded
  • 1 large tomato chopped
  • ¼ cup Ranch salad dressing

Instructions

  • Brown ground beef in a large skillet with the onion.
  • Drain and add the seasoning. Stir, and cook over low heat 5-10 minutes, adding a bit of water if the mixture gets too dry.
  • Warm taco bowls per package instructions.
  • Spoon beef into the taco bowls. Top with lettuce, cheese and tomato. Drizzle with Ranch dressing and serve.

Nutrition

Calories: 726kcal | Carbohydrates: 31g | Protein: 31g | Fat: 52g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 738mg | Potassium: 515mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1025IU | Vitamin C: 9mg | Calcium: 242mg | Iron: 10mg

Nutritional values are approximate.

Mexican Cornbread Salad

I admit it, I was a bit skeptical when I read over this recipe for Mexican cornbread salad for the first time. Cornbread? Good. Ranch dressing? Good. But the two together? Hmmmm. Not so sure. But, it really came out very good. Why was I such a skeptic? Every bite has all of my favorite flavors. 

Mexican Cornbread Salad

Depending on who you’re serving this Mexican cornbread salad to, I’d add some pickled jalapenos , or add some Creole seasoning to the Ranch before using it. But, that’s just me. I like a little spicy kick to my dishes. Not too much, though.

For the cornbread mix I like to use Jiffy. But your favorite brand will work just as well, too.

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

Also try my quick and easy taco salads.

Mexican Cornbread Salad
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4 from 1 vote

Mexican Cornbread Salad

Each and every bite has all of my favorite flavors. 
Course Side
Cuisine Mexican
Keyword cornbread, Mexican, salad
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 10
Calories 155kcal

Ingredients

Instructions

  • Make the cornbread batter per package instructions. Stir in the green chiles and bake as directed. Let cool.
  • In a glass bowl, crumble half of the cornbread. Spread out evenly.
  • Add layers of the following: 1 can of beans, 1 cup dressing, 1/2 of the green bell pepper, 1 can of the corn, 1 tomato, 1/2 of the bacon, 1/2 of the cheese and half of the green onions.
  • Repeat with another layer, starting with a layer of the remaining cornbread.
  • Cover and refrigerate for at least 2 hours before serving.

Nutrition

Calories: 155kcal | Carbohydrates: 2g | Protein: 8g | Fat: 13g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 232mg | Potassium: 136mg | Fiber: 1g | Sugar: 1g | Vitamin A: 506IU | Vitamin C: 13mg | Calcium: 170mg | Iron: 1mg

Nutritional values are approximate.

Mexican Corn Soup

We don’t ever need an excuse to eat good ole sweet corn from My Dad’s Sweet Corn in nearby Tipton, Indiana. When it is at its peak in the summer we go to our local Binford farmer’s market and load up. We blanch it and freeze it for the winter time, when eating it reminds us of summer and warmer weather.

Mexican Corn Soup

This Mexican corn soup from Ingrid Hoffman is a great way to showcase a good sweet corn. True, I strayed from the original recipe, but the end result was great nonetheless!

Also try my outstandly yummy southwestern turkey soup.

Mexican Corn Soup
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4 from 1 vote

Mexican Corn Soup

This Mexican corn soup is a great way to showcase a good sweet corn. 
Course Main
Cuisine Mexican
Keyword corn, Mexican, soup
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Calories 509kcal

Ingredients

Instructions

  • Place 1/2 of the corn, both tomatoes,half of the chicken broth and oregano into a blender. Process until smooth.
  • Heat oil in a large skillet over medium-high heat.
  • Add sausage and cook until browned. Remove to a paper towel-lined plate.
  • Add the onion and cook until it is starting to soften.
  • Add the garlic and cook another minute.
  • Add the corn/tomato puree and the remaining corn. Bring to a boil, reduce to a simmer, and continue simmering for about 20 minutes, stirring occasionally.
  • Season with salt and pepper to taste.
  • Add the sausage back to the pan and stir.
  • Remove from heat and stir in the cream and half of the parsley.
  • Serve garnished with cheese crumbles and tortilla strips.

Nutrition

Calories: 509kcal | Carbohydrates: 34g | Protein: 15g | Fat: 37g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 1726mg | Potassium: 699mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1390IU | Vitamin C: 33mg | Calcium: 149mg | Iron: 2mg

Nutritional values are approximate.

Mexican Beef Short Ribs

I don’t cook beef short ribs that often. In fact, never. We’re more a pork ribs-making household. But, I ran across this simple idea for Mexican beef short ribs from CD Kitchen and decided to give it a try. The end result is pretty ‘beefy’, but with a little Mexican flavor to back it up. Great over rice. Surprisingly fantastic and quite the plate of comfort food.

Mexican Beef Short Ribs

These Mexican beef short ribs are great just as they are. The nice thing about this recipe is that you don’t have to make it ‘Mexican’ if you want to change it up a bit. Substitute whatever seasoning you want for the taco seasoning.

Mexican Beef Short Ribs
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4 from 1 vote

Mexican Beef Short Ribs

Great Mexican-style beef short ribs.
Course Main Dish
Cuisine American
Keyword beef, Mexican, ribs
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 4
Calories 449kcal
Author CD Kitchen

Ingredients

  • 2 tablespoons olive oil
  • 3 pounds beef short ribs
  • 3 tablespoons homemade Mexican taco seasoning or 1 package of store-bought
  • ½ medium green bell pepper chopped
  • ½ medium yellow onion chopped
  • 10 ½ ounce beef consomme (In the soup aisle. You can substitute beef broth if you can't find it)
  • rice cooked, for serving

Instructions

  • Heat oil over medium-high heat in a large Dutch oven.
  • Add ribs and brown on all sides.
  • Remove any excess oil or fat.
  • Add remaining ingredients. Bring to a boil then reduce to a slow simmer. Cover and cook for 6-8 hours or until meat is fall-off-the-bone tender.
  • Serve over rice with the gravy from the pot.

Nutrition

Calories: 449kcal | Carbohydrates: 2g | Protein: 48g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 147mg | Sodium: 501mg | Potassium: 975mg | Fiber: 1g | Sugar: 1g | Vitamin A: 71IU | Vitamin C: 13mg | Calcium: 31mg | Iron: 6mg

Nutritional values are approximate.