Tag: mexican

Slow Cooker Enchilada Soup

I don’t usually fire up (ok, turn on) my crockpot during the hot summer, but storms were brewing. I decided to make an exception and make a fantastic slow cooker enchilada soup. Tender, falling apart chicken is slow cooked in a pool of enchilada sauce goodness. Deep flavors, and a bit spicy. I love spicy and this soup does not disappoint.

Slow Cooker Enchilada Soup

Roasted Corn Adds Flavor

Since fresh corn is in season I tossed a few ears on the grill to roast them, then cut off the kernels for this slow cooker enchilada soup, but right-out-of-the-can works great too. You can roast canned corn if you wish. Just drain it well, dump it out on a sheet pan, and place under the broiler (keeping an eye on it) until it starts to char a bit. Done.

Crock-Pot 7 Quart Oval Manual Slow Cooker, Stainless Steel (SCV700-S-BR)
Crock-Pot 7 Quart Oval Manual Slow Cooker, Stainless Steel (SCV700-S-BR)

Also try my slow cooker French onion soup.

Slow Cooker Enchilada Soup
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5 from 1 vote

Slow Cooker Enchilada Soup

Tender, falling apart chicken is slow cooked in a pool of enchilada sauce goodness. Deep flavors, and a bit spicy. I love spicy and this soup does not disappoint.
Course Main
Cuisine American
Keyword crockpot, slow cooker, soup, southwestern
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 8
Calories 95kcal
Author Based on a recipe from Gimme Some Oven

Equipment

Ingredients

Instructions

  • Add all ingredients to a slow cooker.
  • Stir and set cooker to low.
  • Cook for 6-8 hours or until the chicken is tender but not falling apart.
  • Remove the chicken to a cutting board and shred with two forks.
  • Return the meat to the slow cooker and continue cooking 30 more minutes.
  • Serve topped with desired garnishes.

Notes

Substitute canned roasted jalapenos for the chiles for a nice kicked-up version!

Nutrition

Calories: 95kcal | Carbohydrates: 4g | Protein: 14g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 446mg | Potassium: 307mg | Fiber: 1g | Sugar: 2g | Vitamin A: 28IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 1mg

Nutritional values are approximate.

Reynolds Kitchens Slow Cooker Liners, Regular (Fits 3-8 Quarts), 6 Count
Reynolds Kitchens Slow Cooker Liners, Regular (Fits 3-8 Quarts), 6 Count

Slow Cooker Steak Fajitas

I have a slow cooker for the same reason most people have one: it’s easy. But even though I like easy, I love flavor more. I won’t trade taste for convenience, which is why I really liked these slow cooker steak fajitas. The beef simmers low and slow, taking on the great flavors from onion, peppers and salsa, along with a really fantastic fajita seasoning.

Slow Cooker Steak Fajitas

Flavor-Packed Goodness

I topped these slow cooker steak fajitas with a very simple but flavorful sour cream mixture. All you do is take a little sour cream and add chipotles in adobo. In a crunch for time? Just use chipotle salsa instead of chopping chipotles. You can usually find it right by the canned chipotles in the grocery store.

The better the salsa you use the better these fajitas will be. Don’t opt for the cheap stuff. Last thing you want to do is ruin a good dish with meh salsa.

Crock-Pot 7 Quart Oval Manual Slow Cooker, Stainless Steel (SCV700-S-BR)
Crock-Pot 7 Quart Oval Manual Slow Cooker, Stainless Steel (SCV700-S-BR)

Also try my slow cooker Sloppy Joes.

Slow Cooker Steak Fajitas
Print Pin
5 from 1 vote

Slow Cooker Steak Fajitas

I won’t trade taste for convenience, which is why I really liked these slow cooker steak fajitas. The beef simmers low and slow, taking on the great flavors from onion, peppers and salsa, along with a really fantastic fajita seasoning.
Course Main
Cuisine American
Keyword crockpot, slow cooker, southwestern, steak
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 6
Calories 420kcal
Author Based on a recipe from Fit Slow Cooker Queen

Equipment

Ingredients

For the fajitas

  • 2 pounds beef sliced thin (I used ribeye)
  • 1 red bell pepper sliced thin
  • 1 green bell pepper sliced thin
  • 1 sweet onion sliced thin
  • 20 ounces salsa
  • 2 tablespoons fajita seasoning store-bought or make your own using the recipe below
  • flour tortillas or corn, warmed
  • chipotle sour cream for serving (just mix a tablespoon or so of chopped chipotles in adobo with sour cream)

For the fajita seasoning

Instructions

For the fajitas

  • Turn on your slow cooker, setting the temperature to low.
  • Add the salsa then the remaining ingredients except for the tortillas and topping.
  • Cook for 6-8 hours or until the beef is tender.
  • Serve on warmed tortillas topped with chipotle sour cream.

For the fajita seasoning

  • Combine all ingredients. Store unused portion in an air-right container.

Notes

Don’t be afraid to splash on a little hot sauce or taco sauce too!

Nutrition

Calories: 420kcal | Carbohydrates: 8g | Protein: 27g | Fat: 31g | Saturated Fat: 12g | Trans Fat: 2g | Cholesterol: 107mg | Sodium: 520mg | Potassium: 597mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1140IU | Vitamin C: 45mg | Calcium: 56mg | Iron: 4mg

Nutritional values are approximate.

Reynolds Kitchens Slow Cooker Liners, Regular (Fits 3-8 Quarts), 6 Count
Reynolds Kitchens Slow Cooker Liners, Regular (Fits 3-8 Quarts), 6 Count

Slow Cooker Mexican Chicken

Incredible flavor. Incredibly tender. Fantastic aroma. This slow cooker Mexican chicken has knocked my long-time easy go-to beef taco mixture off the podium and replaced it at #1. And rightfully so.

This is the perfect mixture for tacos, nachos, burritos, chimichangas, you name it. Anything. Heck you can throw it on a bun and serve it as a sandwich. Or add it to a grilled cheese sandwich for something totally different.

Slow Cooker Mexican Chicken

Tender Juicy Deliciousness

I prefer using fire-roasted green chiles and tomatoes in dishes like this slow cooker Mexican chicken. The roasting adds so much more flavor to the vegetables. I leave it up to you if you want to drain the tomatoes. I added the juices in since I wanted to make sure the chicken stayed very moist. You can keep the juices and actually eat this as a soup. Just add some cheese and tortilla strips, and maybe a dollop of sour cream.

Crock-Pot 7 Quart Oval Manual Slow Cooker, Stainless Steel (SCV700-S-BR)
Crock-Pot 7 Quart Oval Manual Slow Cooker, Stainless Steel (SCV700-S-BR)
Slow Cooker Mexican Chicken
Print Pin
4 from 1 vote

Slow Cooker Mexican Chicken

This is the perfect mixture for tacos, nachos, burritos, chimichangas, you name it. Anything. Heck you can throw it on a bun and serve it as a sandwich. Or add it to a grilled cheese sandwich for something totally different.
Course Main
Cuisine American
Keyword chicken, crockpot, Mexican, slow cooker
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 8
Calories 338kcal
Author Based on a recipe from Carlsbad Cravings

Equipment

Ingredients

Instructions

  • Rub the chicken with the oil and place into a slow cooker set on low.
  • In a large bowl stir together the remaining ingredients. Pour over the chicken and cover.
  • Cook for 7 hours, stirring occasionally.
  • Carefully remove chicken (it should be falling apart tender at this point) to a cutting board and shred or chop as desired.
  • Return to the slow cooker and cook another hour, stirring occasionally.
  • Depending on the dish, you may want to drain the chicken before using.

Notes

Serve on tacos, tortillas or nachos.

Nutrition

Calories: 338kcal | Carbohydrates: 19g | Protein: 49g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 1442mg | Potassium: 1032mg | Fiber: 2g | Sugar: 15g | Vitamin A: 1037IU | Vitamin C: 4mg | Calcium: 56mg | Iron: 2mg

Nutritional values are approximate.

Reynolds Kitchens Slow Cooker Liners, Regular (Fits 3-8 Quarts), 6 Count
Reynolds Kitchens Slow Cooker Liners, Regular (Fits 3-8 Quarts), 6 Count

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… You’re 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

Tame It Up A Bit

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.

NutriChef Food Vacuum Sealer Machine - Automatic Air Sealing System for Dry & Moist Foods, LED Touch Controls, Includes Vacuum Bags, Hose & Wine Stopper, High Suction Power, 14"x6"x3", Black
NutriChef Food Vacuum Sealer Machine – Automatic Air Sealing System for Dry & Moist Foods, LED Touch Controls, Includes Vacuum Bags, Hose & Wine Stopper, High Suction Power, 14″x6″x3″, Black

Also try my pumpkin pull-apart bread.

Roasted Jalapeno Pull-Apart Bread
Print Pin
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
Author Based on a recipe from Kraft

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.

Notes

Substitute serranos for even more spicy greatness.

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.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Quick Taco Salads

Unbelievably easy to make, these quick taco salads disappear really fast. Use whatever toppings you have on hand. And whatever toppings you enjoy. We kept them pretty simple. There’s nothing fancy going on here. Just a quick and easy salad-for-dinner.

Quick Fix Taco Salads

Perfect Salads In No Time

If you have the time, slow cook the beef a little longer for a more tender, flavorful filling. I like to let mine simmer with the lid on for at least two hours. I add a bit of water if the mixture gets too dry. It’s not really a necessary step but I think the beef gets more flavor. All the way through.

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.

Geedel Rotary Cheese Grater, Kitchen Mandoline Vegetable Slicer with 3 Interchangeable Blades, Easy to Clean Rotary Grater Slicer for Fruit, Vegetables, Nuts
Geedel Rotary Cheese Grater, Kitchen Mandoline Vegetable Slicer with 3 Interchangeable Blades, Easy to Clean Rotary Grater Slicer for Fruit, Vegetables, Nuts

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

Quick Fix Taco Salads
Print Pin
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
Author Based on a recipe from Kraft

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.

Notes

I love Ranch, but of course you can use your favorite salad dressing!

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.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

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

Embellish As You Like

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.

I recommend making a thin slice down the dogs before cooking them. Not all the way through, but about 1/4″. The slice will open up as the dogs cook. This gives the toppings a place to go. That way they don’t just roll off the dogs!

SLOTDOG - Hot Dog Slicing Tool - Stainless Steel Cutter Blades for Kitchen, Grilling, Tailgating, Camping and Backyard Outdoor BBQ - 10 inch - Red
SLOTDOG – Hot Dog Slicing Tool – Stainless Steel Cutter Blades for Kitchen, Grilling, Tailgating, Camping and Backyard Outdoor BBQ – 10 inch – Red
Nacho Hot Dogs
Print Pin
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!

Notes

Cut a long narrow slit in your dogs before cooking to give the toppings a great place to go!

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.

TableCraft 3-Piece Nostalgia Squeeze Bottle Set, 12-Ounce
TableCraft 3-Piece Nostalgia Squeeze Bottle Set, 12-Ounce

Mexican Meatloaf

I love meatloaf, and I’m not afraid to make it a little different than what one might consider a traditional meatloaf (though I love that too. Gimme plenty of potatoes and carrots too!). This Mexican meatloaf takes meatloaf to a new spicy, flavor-packed place. There’s absolutely nothing boring about it, that’s for sure, from the tender moist meat mixture, packed with vegetables, to the spicy smoky tomato salsa topping. Is it just as great the next day? Oh, it’s even better!

Mexican Meatloaf

No Mushy Meatloaf!

I have a little rule about my meatloaf. I like to keep my vegetables cut a big bigger than most. They don’t need to be cooked until mushy. They need to be a little crunchy, but not a lot crunchy. I don’t want to the vegetables to get lost in the this fantastic Mexican meatloaf meatiness.

I love chipotles in adobo sauce. They aren’t too particularly hot, but the smokiness adds a great flavor to just about any dish.

La Costena Chipotle Peppers 7oz.
La Costena Chipotle Peppers 7oz.

Also try my delicious barbecue meatloaf.

Mexican Meatloaf
Print Pin
4 from 1 vote

Mexican Meatloaf

This Mexican meatloaf takes meatloaf to a new spicy, flavor-packed place. There’s absolutely nothing boring about it, that’s for sure, from the tender moist meat mixture, packed with vegetables, to the spicy smoky tomato salsa topping. Is it just as great the next day? Oh, it’s even better!
Course Main
Cuisine American
Keyword meatloaf, Mexican
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 8
Calories 680kcal
Author Based on a recipe from Marcela Valladolid

Ingredients

For the meatloaf

For the salsa

Instructions

  • Preheat oven to 375 F.
  • Heat the oil in a large skillet over medium-high heat.
  • Add the onion, carrots and celery and cook until just starting to soften, 8-10 minutes.
  • Add the garlic and cook another 1 minute.
  • Remove from heat and let cool.
  • Transfer the vegetables to a large bowl.
  • Add the ground beef, chorizo and the roasted poblano.
  • In a separate bowl combine the salt, pepper, cayenne, ketchup, and sour cream.
  • Add mix to the meat mixture.
  • Add bread crumbs and mix everything together. Thoroughly. Using your hands. Don't be shy.
  • Spray x 9″ x 13″ pan with non-stick spray.
  • Add meat and form into a loaf.
  • Place into the oven and bake until the meat reaches 165 F, 60-90 minuets.
  • Remove from the oven and let rest 10 minutes before slicing.
  • Serve topped with the salsa from below.

For the salsa

  • Add the canned tomatoes, onion, garlic, and serrano peppers to a blender and pulse until chunky.
  • Transfer to a skillet over medium heat and add the brown sugar, chipotle peppers and adobo sauce and mustard.
  • Simmer until thick then season with salt.

Notes

You can substitute your favorite salsa for the homemade version.

Nutrition

Calories: 680kcal | Carbohydrates: 38g | Protein: 34g | Fat: 43g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 205mg | Sodium: 1196mg | Potassium: 643mg | Fiber: 3g | Sugar: 21g | Vitamin A: 3558IU | Vitamin C: 30mg | Calcium: 114mg | Iron: 4mg

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

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

I’d Add Some Kick….

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.

Geedel Rotary Cheese Grater, Kitchen Mandoline Vegetable Slicer with 3 Interchangeable Blades, Easy to Clean Rotary Grater Slicer for Fruit, Vegetables, Nuts
Geedel Rotary Cheese Grater, Kitchen Mandoline Vegetable Slicer with 3 Interchangeable Blades, Easy to Clean Rotary Grater Slicer for Fruit, Vegetables, Nuts

Also try my quick and easy taco salads.

Mexican Cornbread Salad
Print Pin
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
Author Based on a recipe found here

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.

Notes

Substitute pepper jack for the cheddar for a bit of a spicy kick.

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.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

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. That corn often finds its way into dishes like this Mexican corn soup. Packed with flavor, this is a great meal-in-a-bowl. Spicy and delicious, the corn is front and center. Like it should be.

Mexican Corn Soup

Corn Is The Star Of This Show

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!

365 by Whole Foods Market, Organic Low Sodium Chicken Broth, 32 Fl Oz
365 by Whole Foods Market, Organic Low Sodium Chicken Broth, 32 Fl Oz

Also try my outstandly yummy southwestern turkey soup.

Mexican Corn Soup
Print Pin
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
Author Based on a recipe from Ingrid Hoffman

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.

Notes

Substitute pepper jack for a little kick.

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.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Mexican Charred Corn Hot Dog

Wow, I just had no idea how much we would both love this Mexican charred corn hot dog. It has such a wonderful combination of tastes, from the bite of the onion, to that great sweetness you get from roasted corn, fantastic citrus lime mayonnaise, all served over a grilled all-beef hot dog. Topped with crumbled Cotija cheese! These dogs were an absolute treat!

Mexican Charred Corn Hot Dog

Different. And Delicious.

Mexican charred corn hot dogs are light and refreshing, the perfect dogs for a sunny day. If fresh corn-on-the-cob is no longer available in your area, you can use canned or frozen corn kernels. Drain them first and pat dry so that they roast well. Pour the kernels out onto a baking sheet and place under the broiler just long enough for them to start to char. It won’t take long, so don’t walk away and ignore them. Give them a stir or two as they roast to make sure they are charred evenly.

SLOTDOG - Hot Dog Slicing Tool - Stainless Steel Cutter Blades for Kitchen, Grilling, Tailgating, Camping and Backyard Outdoor BBQ - 10 inch - Red
SLOTDOG – Hot Dog Slicing Tool – Stainless Steel Cutter Blades for Kitchen, Grilling, Tailgating, Camping and Backyard Outdoor BBQ – 10 inch – Red

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

Blue Plate Real Mayonnaise, Homestyle Mayo For Chicken Salad to Deviled Eggs, 30 Fl Oz (Pack of 1)
Blue Plate Real Mayonnaise, Homestyle Mayo For Chicken Salad to Deviled Eggs, 30 Fl Oz (Pack of 1)

You’ll want to also try my loaded Mexican hot dogs.

Mexican Charred Corn Hot Dog
Print Pin
4 from 1 vote

Mexican Charred Corn Hot Dog

Wow, I just had no idea how much we would both love this Mexican charred corn hot dog. It has such a wonderful combination of tastes.
Course Main
Cuisine American
Keyword hot dogs, Mexican
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 servings
Calories 298kcal
Author Based on a recipe from Martha Stewart

Ingredients

Instructions

  • Fire up your grill.
  • Brush the corn with the oil and place over direct heat.
  • Cook until charred on all sides, about 20 minutes.
  • Remove from heat and let cool slightly.
  • Meanwhile, cook the dogs and toast the buns as desired.
  • Cut the kernels from the corn.
  • Place in a bowl and stir in the green onions.
  • Combine the mayonnaise and lime juice.
  • Season with salt and pepper.
  • Slather hot dog buns with the mayonnaise.
  • Top with the dogs.
  • Add the corn and green onion mixture.
  • Sprinkle with Cotija cheese and chili powder, if using.

Notes

Cut a long narrow slit in your dogs before cooking to give the toppings a great place to go!

Nutrition

Calories: 298kcal | Carbohydrates: 30g | Protein: 9g | Fat: 16g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 566mg | Potassium: 143mg | Fiber: 1g | Sugar: 3g | Vitamin A: 69IU | Vitamin C: 3mg | Calcium: 90mg | Iron: 3mg

Nutritional values are approximate.

TableCraft 3-Piece Nostalgia Squeeze Bottle Set, 12-Ounce
TableCraft 3-Piece Nostalgia Squeeze Bottle Set, 12-Ounce