Mexican Corn Dip

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This time last year: Crispy Butterfinger Cookies (2012)

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Sometimes it is cold outside and you just need something warm and delicious in your belly.

Today is one of those days.

The leaves have turned here in Atlanta, and fall has officially made its’ appearance. However, fall was ushered in along with two straight days of cold rain, chilling all of us southerners to the bone.

Thus, my weekly lunch needed a little pick-me up, and this recipe is the perfect amount of warmth and kick to make your head-down, windy, rain soaked walk a little bit warmer 🙂

Happy cooking, and come back soon!

Love, A Rented Kitchen

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Ingredients:

  • 2 tablespoons unsalted butter
  • 5 ears corn, shucked and rinsed
  • 1 jalapeño, seeded and diced
  • 3 tablespoons mayonnaise
  • 2 tablespoons crumbled cotija cheese
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 teaspoon chili powder, or more, to taste
  • 1 clove garlic, pressed
  • Juice of 1 lime

Directions:

  1. In a large skillet, melt butter over high heat.
  2. Add the corn and the jalapeño to the pan, and cook, stirring occasionally, until slightly charred. (About 8-10 minutes).
  3. Add the remaining ingredients, stir, and serve warm!

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Notes and Tips!:

  • Source: Damn Delicious
  • Yield: 4 servings
  • Like this recipe? Try these other delicious dishes from A Rented Kitchen (Recipe links found below):

Spiced Black Bean, Corn, and Avocado Quesadillas

I had a friend yesterday ask me what my form of “chicken” was since I am a vegetarian- that one food that I can cook any way I like and eat all the time. I am not sure that I have any one food I depend on that much in my regular diet. I enjoy a great variety. I do cook tofu a good amount, and tofu can be prepared in numerous ways. (Check out my Teriyaki Tofu and Pineapple Bake recipe here!) However, if I were to be honest, the answer might be beans! I love beans! Beans are so healthy for you, high in protein and amino acids, and can be thrown in just about anything- taco salad, beans and rice, bean dip, the list goes on! This recipe is my favorite bean, corn, and avocado quesadilla recipe. It’s seriously delicious, and really filling! Cut your quesadilla up and serve it as an appetizer, or use it as the entrée for a meal as I usually do.  You can’t go wrong!

 

Ingredients:

  • 15 oz. can of black beans
  • 1 can of sweet corn
  • ¼ cup sliced cilantro
  • ¼ teaspoon ground cumin
  • 1/8 teaspoon salt
  • ¼ teaspoon garlic powder
  • 1 Tablespoon olive oil
  • Mexican cheese blend
  • 1 avocado, sliced
  • Whole wheat tortillas
  • Salsa (for dipping)

Directions:

  1. Empty the can of black beans and sweet corn into a small stovetop pot and heat until warm, 5-8 minutes. 
  2. Once warm, empty the beans and corn into a strainer, removing the excess liquid. Return the beans and corn to their pot and add the cilantro and spices. Mix well.
  3. Spread a thin layer of olive oil onto a frying pan, preheating it to medium/medium-high heat.
  4. Place one tortilla on the pan and sprinkle a thin layer of cheese. Top with a scoop of beans and corn- evenly distributed across the tortilla. 
  5. Arrange 3-6 thin slices of avocado across the beans and corn and top with another thin layer of cheese and a second tortilla.
  6. Once the first layer of cheese has melted and the bottom tortilla has slightly browned, flip the quesadilla and heat for a few more minutes. Be careful in the flipping process, it is easy for beans and corn to fall out!
  7. Once all the cheese is melted and the tortillas are lightly browned, remove the quesadilla from the heat and place on a cutting board.
  8. Using a pizza cutter, slice the quesadilla into wedges, and serve with salsa. Enjoy!

 

Notes and Tips!:

  • Yield: 2 full quesadillas (about 12- 16 wedges)
  • If you like this recipe, check out my Southwestern Eggrolls

 

Southwestern Egg Rolls

I have another fun recipe for you all today. I have made this dish twice now and both times have had overwhelmingly positive reviews. The preparation involved in this meal is quick and easy- simply combine the ingredients, roll them up into egg roll wrappers, and ta-da! You have one delicious meal with a huge flavor reward.  Also, due to the fact that the egg rolls are baked and not fried, it’s a much healthier meal. Serve these up with some salsa as appetizers or as the main course- either way you can’t go wrong!  And for those other college kids out there- these egg rolls can keep for several days in the refrigerator if sealed. Microwave or toast a few when hungry, and you can manage to make several meals out of one recipe- a college budget’s dream.

So far this dish has only pros. Try it for yourself!

Ingredients:

  • 2 cups frozen corn, thawed
  • 1 (15 oz.) can black beans, rinsed and drained
  • 1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
  • 2 cups shredded Mexican cheese blend
  • 1 (4 oz.) can diced green chiles, drained
  • 4 green onions, chopped
  • 1 tsp. ground cumin
  • ½ tsp. chili powder
  • 1 tsp. salt
  • ½ tsp. pepper
  • ¼ tsp. cayenne pepper
  • 1 package egg roll wrappers (about 24 total)
  • non-stick cooking spray

Directions:

  1. Preheat oven to 425 and lightly oil a baking sheet with non-stick cooking spray.
  2. In a large bowl combine the beans, corn, spinach (don’t forget to squeeze the spinach dry!), cheese, chiles, green onions, and spices. Mix well so that all the spices are evenly distributed.
  3. Place one egg roll wrapper on a large plate or cutting board so that it appears in the shape of a diamond, with a corner pointed towards you.
  4. Using a ¼ cup-measuring cup, scoop ¼ cup of filling and place in the center of the egg roll wrapper.
  5. Fold the corner closest to you over the filling and roll once completely.
  6. Tuck the corners pointed outward in towards the center and continue rolling until there is a small portion of the egg roll sheet remaining.
  7. Using a pastry brush or your finger, lightly spread a little bit of water on the corner to help the egg roll hold together.  Complete rolling, pressing the wet corner down to seal closed.
  8. Repeat this process with the remainder of the filling and wrappers.
  9. Place the sealed egg rolls on a baking sheet and lightly spray the tops with a thin layer of cooking spray.
  10. Bake for 15 minutes, or until the tops begin to turn golden brown. Flip once halfway through.
  11. Serve warm with salsa.

Notes and Tips:

  • This recipe was found on “Annie’s- Eats” food blog, but was originally adapted from Ezra Pound Cake.