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
I have had several requests for the Rice Household Spicy Mac & Cheese. This is such a simple recipe is and it’s great for potlucks, family gatherings or a quick meal. Enjoy!
- 16 ounces elbow macaroni
- 3 cups shredded cheddar cheese
- 8 ounces cream cheese
- 1 can Campbell cheddar cheese soup
- 3 cups milk
- 3 tbsp butter
- 4 hand roasted pablano peppers skinned & diced (or a 4 ounce can of diced hatch chillies found in the Mexican aisle of your grocery store)
- Toppings 1/4 cup grated Parmesan cheese mixed with 1/4 tsp of cayenne pepper & 1/4 tsp smoked paprika
- Spray your Crock-Pot with nonstick cooking spray.
- Place all ingredients except toppings in Crock-Pot
- Stir together
- Cook on high for 2 hrs stirring often.
- When noodles are tender turn to warm.
- Sprinkle topping and serve.
Until next time.
Mrs Kay Rice
Bacon Wrapped Cheese Stuffed Jalapeno Peppers
These are a great little appetizer to spice up any party! Some call them poppers, stuffed peppers, bacon wrapped jalapenos. Enjoy!
- At least 2 dozen nice sized jalapeno peppers
- Latex gloves
- Cream Cheese (a block for each 2 dozen)
- Thick cut smoked bacon
- cookie sheets
- Prepare your items by opening your cream cheese brick and set to the side
- And open your bacon and cut in half down the middle and then each of the halves in half long ways so you have a 4 (four) sections of strips of bacon.
- Get your cutting board and knife out.
- Preheat your oven to 350 degrees F.
- Place foil on your cookie sheets (no need to grease or spray here).
- Set aside a can or something to pour hot grease into.
- THIS IS IMPORTANT! PUT ON YOUR LATEX GLOVES! You are welcome for that note.
- Cut your jalapeno peppers long ways half and remove the seeds and veins.
- KEEP YOUR GLOVES ON THROUGH ALL OF THIS!
- With your gloved finger scope a little ball of cream cheese and put the ball of cream cheese in the pepper half and smooth it out. Do all of your peppers like this.
- Now, take each pepper and wrap your bacon strip around each pepper, one of the quarter strips should fit perfect. Big peppers might take two.
- You can now remove your gloves.
- Place all of these on the foil covered cookie sheet and place the cookie sheet(s) in the preheated oven.
- Set your timer for 25 minutes.
- You may want to put your oven vent on to avoid any smoke alarms.
- when the timer goes of, CAREFULLY, remove the cookie sheets one at a time.
- Using tongs, remove the peppers onto a temporary plate.
- Drain off the grease into your grease can, carefully.
- Remove the foil and replace with fresh foil (cleaning off any grease that may have gotten on the sheet from the previous foil).
- Place your peppers back on the new foil on the sheets and put back into the oven.
- Set your timer for 18-20 minutes.
- When the timer goes off your bacon should be completely done and the house will smell absolutely wonderful!
- Place your peppers into your container that you will be using carefully, and let them cool.
- Peppers can be served hot or cold. Personally, I like them cold.
You can add all kinds of variations to the insides, add some crab meat to the cream cheese or green onion or all kinds of things, you are only limited by your own imagination.
Until next time,
Mrs. Kay L. Rice