Chicken Queso Dip/Filling

Ingredients:

1 ½ lbs. diced chicken breasts (approximately 3 cups)

1 T. olive oil or vegetable oil

½ t. Salt

¼ t. Pepper

1 T. Dehydrated onions

1 t. Red pepper flakes

1 can RO*TEL (DO NOT DRAIN)

1 ⅓ c. minute rice

1 can corn, (DO NOT DRAIN)

1 can black beans, drained and rinsed

16 oz Velveeta, cubed

Directions:

1.  Heat large pan until hot.  Add oil. Add the diced chicken breast.  Cook on medium high until chicken turns white, but is not cooked through.

2. Add seasonings (salt, pepper, onions, red pepper flakes)

3. Add Ro-Tel and continue to cook about 5 minutes, covered.

4. Add corn with the liquid and the minute rice. Reduce heat to medium low.  Cover for approximately 5 more minutes.

5. Add the black beans and stir.

6. Add the diced Velveeta cheese and stir.

7. Turn heat down to simmer and cook until cheese it completely melted.

8. This can be served as a dip, filling for a burritos, or a main dish!

Black bean corn salsa

Ingredients:
1/4 c. Mayo
1/2 t. cumin
1 can black beans, drained
1 can whole kernal corn
1/2 c. tomatoes, chopped
1/2 c. red onion, chopped
1 T. fresh cilantro
Diced Jalapeno to taste

Directions:
Mix and chill several hours to let flavors blend.  Serve over corn chips or over grilled chicken.

Taco Casserole

Ingredients

• 1 lb ground beef
• ½ onion
• ½ shredded zucchini – optional
• 1 cup corn
•  1 can black beans
• 1 can rotel
• 1/2 package taco seasoning
• Salt
• 2 cups cooked rice
• Shredded cheese
• 9X13 pan

Directions

1. Brown hamburger. Add onion and zucchini
2. Stir in taco seasoning
3. Add corn, tomato, beans
4. Spray pan spoon rice in the bottom
5. Spoon meat mixture over rice
6. Top with cheese
7. Bake covered at 350 degrees for 25 minutes
8. If frozen cover with foil. Let thaw overnight in the fridge. Bake at 350 degrees for 45 minutes. Then remove foil and cook until top is brown

Mexican Corn Salad - Frazee's

Ingredients:
2-15oz  cans whole kernel yellow corn, drained
2 cans white shoepeg corn, drained
1 medium onion - chopped
1/2 green pepper - chopped
1/2 red pepper - chopped
1 c. Miracle Whip
---
3 cups shredded sharp chedder cheese
1 bag Fritos Chili Cheese chips or Honey BBQ twists - crushed

Directions:
Mix and chill the first ingredients.  Just before serving, stir in the last two ingredients.  Makes quite a bit so consider halving it.

Freezer Corn

Ingredients:

4 quarts corn
1 quart water
1/2 c. sugar
4 tsp. salt

Directions:

Boil ingredients for 10 minutes.  Bag into Ziplock quart bags and place in freezer.

Gina's Corn Dip

Ingredients:

2 cans whole kernel corn
1 can of Rotel
1 carton Robert's Sassy Salsa
OR 16 oz. Sour Cream with salsa added
1 c. Miracle Whip or Mayo
8 oz. Cheddar Cheese

Mix all ingredients together and chill.  Serve with Fritos Scoops.

Cheddar Chowder

Ingredients:

2 c. water
2 c. potatoes, diced
1/2 c. carrots, diced
1/2 c. celery, diced
1/4 c. onion, chopped
1 tsp. salt
1/4 tsp. pepper
1 c. cubed ham
1 can corn
1/4 c. butter
1/4 c. flour
2 c. milk
2 c. cheddar cheese, grated

Directions:

Combine first seven ingredients in a large kettle and boil 10-12 minutes.  Meanwhile in a small saucepan, make a white sauce by melting butter, then add flour.  Stir until smooth and slowly add milk; cook until thickened.  Add grated cheese and stir until melted.  Add white sauce, corn and cubed ham to cooked vegetables.  Heat through.

Chicken Soup

Ingredients:

3 lg. carrots, cut small
3 sticks of celery, cut small
1/2 onion, chopped
8 c. chicken broth
2 large chicken breasts
1 c. frozen corn
wide egg noodles
salt & garlic pepper
bay leaf
8 oz. sliced mushrooms, optional

Directions:

Boil chopped veggies in broth while frying chicken pieces.  Add chicken pieces, corn, noodles,, salt, pepper and bay leaf.  Boil till noodles are almost done and add mushrooms.  Top with chopped green onions and serve with fresh baked rolls.

Mexican Street Corn

Ingredients:

1 16oz. bag frozen corn, 3-4 cups
2 Tbls. olive oil
3 Tbls. mayonaise
3-4 oz. Cotija cheese, crumbled
2 Tbls. lime juice
1 Tbls. jalapeno pepper, finely chopped
1/3 c. fresh cilantro, chopped
2 Tbls. red onion, chopped
2 cloves garlic, minced
1/2 tsp. chili powder
salt and pepper to taste

Directions:

1.  Heat oil over medium heat.  Add frozen corn and let cook until corn starts to char, stirring occasionally...7-8 minutes in a cast-iron skillet.
2. While the corn is cooking, mix together mayo, cheese, lime juice, cilantro, red onion, garlic, chili powder and salt/pepper in a large bowl.  
3. When corn is done, gently fold it in with the other ingredients.  
4. Serve immediately and store any leftovers in the refrigerator.

***Best when served with pulled pork tacos at Leslie Wheeler's house.

Corn Salsa

Ingredients

• 1 small onion, chopped
• three large roma tomatoes, diced
• 1 can of white shoepeg corn, drained
• 1 can of regular corn, drained
• 1 can of black beans, drained and rinsed
• 1-2 jalapinos
• avocado (if available)
• fresh cilantro to taste
• 3/4 t. salt
• garlic to taste
• T. lime juice

Directions

1. mix ingredients together.
2. walah!!!

Corn, Tomato & Avocado Salad

Ingredients

• 2c. cooked corn, freshed or frozen 
• 2 avocados cut into 1/2" cubes
• 1 pint cherry tomatoes, halved
• 1/2 c. finely diced purple onion

Dressing:

• 2 T. olive oil
• 1/2 t. grated lime zest
• 1 T. fresh lime juice
• 1/4 c. chopped cilantro
• salt and pepper to taste

Directions

1. Mix the first four ingredients in a large bowl.
2. Mix together the dressing ingredients in another bowl
3. Pour over the salad and gently toss to mix