This recipe is an alteration of my favorite fried corn side dish I grew to love back home. Growing it up was fried sweet corn with a bit of butter salt and pepper. Now that I’m all grown up and my loving husband has introduced me to a world of new flavors from his time of Arizona, my comfort food side dish has taken on a whole new level of awesomeness.
I recently made this for a family gathering and had many requests to share the recipe. Here it is.
- 1/4 cup pork lard
- 4 cups of sweet corn
- 1/2 onion diced
- 2 cloves of garlic diced
- 8 ounces roasted New Mexico Hatch Chilies (pealed and diced)
- 1 tbsp Corn meal or corn flour
- 1 tsp Jalapeno powder
- 1 tbsp Chili powder
- White soft quesadilla cheese
- Fresh Cilantro (optional)
- A pinch of salt
- Heat a cast iron skillet and melt your lard (Do not use Crisco or butter, it won’t taste the same).
- Saute the onion and garlic until limp.
- Add in your corn and fry on a medium heat. You want your corn to have a chard look to it.
- Add in your hatch chilies and continue “frying” in the skillet.
- Combine your jalapeno powder and chili powder together then add to your skillet, spreading it evenly over the corn while frying. Stir in.
- Sprinkle in your corn flower over top of the corn and fold it in evenly.
- When the corn has a “roasted” look to it (it will toughen up as well), take it off the heat and transfer it into a large pan or serving dish.
- Sprinkle with some chili powder, grated white Mexican cheese and the fresh cilantro.
- Can be served cold or hot.
Feel free to add in jalapeno slices, extra peppers, some jalapeno tomato dices or even some black beans. Yum.
Enjoy and be the hit of any late summer picnic!
Until next time,
Mrs. Kay L. Rice
Well by now you know we really enjoy meals with a kick. This is a wonderful summer chowder made from fresh sweet corn 🌽.
- 3 cups of sweet corn (kernals)
- 3 potatoes diced
- Half a sweet onion diced
- 3 cloves of garlic diced
- 2 small dried chipotle peppers
- 1 cup chicken broth
- 3 tablespoons of butter
- 1 1/2 cups of milk
- 1 cup water
- 1/2 Cup Greek yogurt
- 1 cup Masa
- 1 roasted chili diced (optional)
- Melt your butter in a deep pan.
- Add in all of your vegetables in the pan to “fry”.
- Sprinkle with 1 tablespoon of Masa.
- While those are cooking, put your Chipotle Peppers and broth in a large Crock-Pot, turn on low.
- When your corn mix is looking like it’s starting to fry scoop out 2 cups of the mix and put it in your Crock-Pot.
- Using a hand blender, puree the items in the Crock-Pot.
- Add in your remaining Masa, milk & water and continue to puree.
- Fold in your yogurt in the Crock-Pot mixture.
- Add the the remaining fried corn, potatoes, onion mix from the pan into the Crock-Pot.
- Stir in with about a teaspoon of salt for flavor.
- Cook on low until nicely thick.
- Add more Masa if you need to thicken it up.
Until next time,
Mrs. Kay L Rice
Meal-Prep 101: Crockpot Cilantro Lime Chicken
THIS CLASS WILL BE HELD ON APRIL 20, 2017 at Quest Community Church (Westerville, Ohio) in the back kitchen area at 6:30 PM Quest Meal-Prep Class
The following recipe is for our class on 04/20/2017 at Quest Church. This versatile recipe is is great to have as a go to in the freezer. It can be used as a main dish served over rice, as burrito filling, soft taco filling, added to a casserole or soup, pretty much anything you can imagine. Even if you can’t join us in person, I hope you enjoy this recipe.
INGREDIENTS (for each meal bag):
- 1 1/2 lbs chicken breast (or thighs)
- 4 tablespoons of lime juice
- 1 fresh bunch of cilantro, chopped with the stems
- 1 (16 ounce) bag of frozen corn
- 1 can of black beans (drained and rinsed)
- 2-3 cloves of garlic chopped
- 1/2 red onion, chopped
- 1 can of jalapeno and tomatoes diced.
- 1 can of green peppers or 2 jalapeno peppers diced (optional)
- 1 tsp of cumin.
Other items you will need:
- Cutting boards (two, 1 for produce, 1 for the chicken)
- Latex gloves (2 pair, 1 pr for the chicken 1 pr for the jalapeno peppers if you are chopping)
- Knives (1 for chicken, 1 for produce)
- Can opener
- teaspoons and tablespoons
- garlic press or a use your produce knife
- 1 large gallon freezer bag
- 1 quart freezer bag
- marker to label your bag.
- Before we get started, Write on your Gallon freezer bag, Cilantro Lime chicken, thaw over night. Crockpot cook for 6-8 hrs low.
- Prepare your chicken on your chicken cutting board, put on your latex gloves.
- Cut your chicken in half then in half again and then in quarters.
Place the chicken in your quart freezer bag.
- Remove your “chicken gloves” & discard.
- Add in two tablespoons of lime juice in with your chicken.
- Remove the air from your “chicken bag” and seal, place to the side. Now, clean off your chicken cutting board with hot soapy water and keep away from your produce.
- On your produce cutting board, chop your fresh cilantro. make sure you use the stems, this is where most of your flavor comes from!
- Place in your gallon freezer bag.
- Dice your onion and place in your gallon freezer bag.
- Add in your frozen corn and rinsed black beans to your gallon freezer bag.
- Add in your small can of jalapeno/diced tomatoes.
- IF YOU WANT FRESH DICED JALAPENO PEPPERS, PUT ON YOUR LATEX GLOVES FOR PRODUCE. You WILL thank me later.
- When you cut fresh peppers, keep in mind the heat is in the seeds, more heat, leave the seeds, less heat, makes sure you leave out the seeds.
- Add your Peppers to the gallon bag. (removing your gloves after working with your peppers.)
- Add in your cumin.
- Add in 2 tablespoons of lime juice.
- Gently roll and place your chicken bag on the top of your produce.
- Push out the extra air and seal the gallon bag. (I like to double bag my items.)
- Flatten bag and freeze.
Day be before preparing instructions:
- Set upright in the refrigerator (in a bowl in case it leaks) to thaw.
Cooking day instructions:
- Open bag carefully and pull out your chicken bag.
- Put the chicken in your crock-pot first.
- Dump in the remaining ingredients from the gallon bag on top of the chicken.
- Set crock-pot on low and cook for 6-8 hours.
- Before serving, shred with a fork the chicken and stir into the cooked ingredients.
- Serve over rice, with corn tortillas as soft tacos, in large flour tortillas as burritos, over corn chips as nachos anything your heart desires.
- The shredded left overs are also great to freeze and have on hand for soups!
Until Next Time,
Mrs. Kay L. Rice