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Best Corn Chip Recipes

Best Corn Chip Recipes

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Top Rated Corn Chip Recipes

Boston's TD Garden hosts a Frito Lay Test Kitchen and offers many Frito Lay-inspired foods, including this delicious dog!Recipe courtesy of Frito-Lay

Perfect for snacking after school or when you're watching the game, this mix of crunchy Chex cereal and Goldfish crackers has a tangy taco flavor. Courtesy of McCormick

These addictive nachos are from Executive Chef Jon T. Severson at Levi’s Stadium in Santa Clara, California. The stadium featured this recipe when the San Francisco 49ers played the LA Rams for the divisional playoff game.Recipe courtesy of Frito-Lay

Wow your friends with this fun, totally delicious recipe. Who doesn't love ground beef chili served in a bag of Fritos corn chips?Recipe courtesy of Beef. It's What's for Dinner.

These quinoa burrito bowls are super easy to make and filled with quinoa, chicken sausage and all the taco toppings you could possibly want. It’s a delicious time-saver for when you’re craving tacos but don’t have the bandwidth to top, layer and fold each individual tortilla or shell.Recipe courtesy of Happy Money Saver

I found this on the Foster's Lager website — sounds tasty and easy to make. You can use any beer, I'm sure, but Australian beer would add a special touch of authenticity to this recipe.-Shannon CooksThis recipe is courtesy of Shannon Cooks via

If quick and easy is your mantra this Cinco de Mayo, then you can't beat this nacho recipe. A spicy, tangy habanero lime cheese packs in tons of flavor with very little effort.This recipe is courtesy of Yellow Door Creamery.

12 Recipes That Start With a Bag of Frozen Corn

Fresh corn is only in season for a short window of time every summer, but frozen corn is a great option all year. Inexpensive and easy to store, frozen corn is picked at the peak of ripeness, removed from the kernel, and flash-frozen to preserve the flavor and texture of the vegetable. Frozen corn cooks quickly for a weeknight side dish or can be long simmered in soups and stews. You can even thaw it and eat it right from the bag, atop salads or in a corn dip. From chowders to salsas, this compilation of recipes that start with frozen corn will show you how to enjoy this evergreen veggie all year.

The Best Recipes from Guy's Ranch Kitchen

Each weekend Guy invites a few of his favorite chefs to his ranch for a fun cook-off between friends. Here are the winning recipes.

Photo By: Michael Moriatis

Photo By: Michael Moriatis

Photo By: Michael Moriatis

Photo By: Michael Moriatis

Photo By: Michael Moriatis

Photo By: Michael Moriatis

Photo By: Michael Moriatis

Photo By: Michael Moriatis

Photo By: Michael Moriatis

Photo By: Michael Moriatis

Photo By: Michael Moriatis

Photo By: Michael Moriatis

Photo By: Michael Moriatis

Photo By: Michael Moriatis

Photo By: Michael Moriatis

Photo By: Michael Moriatis

Photo By: Michael Moriatis

Photo By: Michael Moriatis

Photo By: Michael Moriatis

Photo By: Michael Moriatis

Photo By: Michael Moriatis

Photo By: Michael Moriatis

Photo By: Michael Moriatis

Photo By: Michael Moriatis

Thanksgiving Samosas

Aarti's Thanksgiving Samosas wowed the group with their combination of traditional Indian spices and classic holiday flavors.

Lobster Truffle Pot Pie

Marc took the classic pot pie and elevated it into a decadent masterpiece with the addition of buttery lobster and a heaping handful of fresh truffle shavings.

Thirty-Layer Green Chile Mac and Cheese

Aaron May's unique pasta dish is a cross between lasagna and the gooiest mac and cheese you've ever seen.

Salt Crusted Leg of Lamb

Marc Murphy's coats lamb in a salt crust seasoned with rosemary, thyme, oregano and chile flakes to seal in the tenderizing juices.

Sesame Cannoli with Ginger

Lemon Ricotta Pancakes with Brown Butter Stone Fruit Compote and Amaretto Syrup

Eric Greenspan adds a hint of lemon to these fluffy pancakes and then tops them with a buttery compote made of peaches, plums, nectarines and apricots.

Egyptian Spinach Pie with Hazelnut Dukkah

Aarti's Egyptian Spinach Pie with Dukka is filled with mozzarella and cheddar and gets a terrific crunch from a crushed nut and spice topping.

Grandma Guarnaschelli's Lasagna Appetizer

Get a taste of Guarnaschelli-family tradition with this cheesy appetizer.

Creamed Spinach With Pickled Onions and Raclette Cheese

Chef Eric Greenspan gives creamed spinach an upgrade with gooey raclette cheese.

Swordfish Milanese

Chef Michael Voltaggio updates fish and chips by using meaty swordfish and breading it in a mixture of panko and crushed potato chips.

Grilled Skirt Steak with a Salsa-Like Sauce

Chef Marc Murphy tops a grilled skirt steak with a chimichurri-like salsa made with charred peppers, achovies, parsley and lemon zest.

Beef and Broccoli

Chef Michael Voltaggio reinvents beef and broccoli with bone-in, dry-aged rib eye, broccoli chimichurri sauce and an umami-packed tofu mustard.

Cuban Fu Fu

Chef Carl Ruiz's Fu Fu is a classic Cuban side dish made up of crispy bits of pork and fried plantains.

Hot Buttered Rum Cake

Chef Damaris infuses rum into the batter and the sticky, buttery glaze that tops this decadent bundt cake.

Pineapple Upside Down Cake with Pink Peppercorn Caramel

Chef Alex adds a subtle kick to Pineapple Upside Down Cake with a caramel sauce made with slightly spicy pink peppercorns. It is best to unmold the cake while it is still hot, before the caramel sets up in the pan.

Marc's Gigantic French Toast

Chef Marc cuts the bread for his pain perdu into obscenely large slices. He soaks them overnight in an egg and cream mixture. The pieces are then seared in a hot pan to caramelize and finished in the oven. As they bake they become soft and soufflé-like in the center.

Deviled Eggs with Crispy Bacon

Chef Alex folds whipped cream into the yolks for light and ephemeral deviled eggs before topping them with crispy bacon. Her mother got the tip for folding in the whipped cream from Julia Child.

Rice Balls with Bolognese Sauce

Chef Antonia recreates the classic beef-stuffed rice balls that she used to have as a kid growing up in Long Island.

Shrimp and Grits

Marc makes a shrimp stock from reserved shells to pack as much shrimp flavor as possible into the grits.

Charred Corn with Bacon Lardons and Red Onion

Marc takes a simple corn salad and elevates it into a winning dish with bacon, basil and a touch of vinegar.

Salted Peanut Butter Pie

Damaris adds pretzels to her graham cracker crust and binds it all together with homemade caramel. After baking the crust and cooling, she adds a layer of peanut butter cream and whipped cream and then drizzles the whole thing with more caramel.

Pimiento Cheese Biscuits

Chef Damaris packs all of the ingredients found in traditional pimiento cheese into warm biscuits.

Filet of Beef with Sauce Perigourdine

The classic French sauce for Chef Marc Murphy's Filet of Beef with Sauce Perigourdine is simple but it takes time for the flavors to develop.

Office Doughnut Bread Pudding

Duff wins the day by taking stale doughnuts and turning them into a luscious dessert.

Alex's Dark Chocolate Almond Whoopie Pies

Chef Alex makes her own version of this childhood favorite, packed with dark chocolate and filled with a sweet almond cream.

Olive Oil Strawberry Shortcake

Chef Michael Voltaggio adds olive oil to this cake to make it super moist. Guy called it one of the best strawberry shortcakes he has ever had.

Braised Lamb Shanks with Carrots, Black Pepper and Miso

Chef Alex Guarnaschelli slow braises the lamb shank until it is very tender with blonde miso for extra umami.

Roasted Eggplant Salad with Soy, Sesame and Charred Peppers

Chef Alex Guarnaschelli makes flavor magic with ordinary supermarket eggplants by cooking them in a hot oven so that they stay firm but get a good crisp. She serves it with charred peppers and a ginger-sesame vinaigrette.

Watermelon Rebujito

Chef Michael Voltaggio's cuts watermelon into cubes and freezes it to chill this classic cocktail.

Brick-Pressed Chicken with Chickpea Conserva

Chef Michael Mina chars a brined, spatchcocked chicken, to keep it juicy, before cooking in under a brick. He serves it over chickpeas sauteed with crispy pancetta.

Zucchini Caponata with Olive Dirt

Chef Michael Voltaggio adds a whimisical element to this traditional dish with an olive dirt made with black olives, flour, panko and cocao powder.

Nduja Stuffed Squid

Chef Michael Mina stuffs squid with spicy, spreadable Aduja sausage and quickly sears it.

Hasselback Potatoes with Fromage Fort

The secret ingredient in Chef Aaron May's dynamite baked potato is the Fromage Fort. To make it, he takes leftover rinds of cheese and pulses them with garlic and white wine. The cheese mixutes melts and crisps on the potato in the oven.

Chicken Thigh Fricassee

Chef Aaron May takes low-cost chicken thighs , Guy's favorite part of the chicken, and braises them in an onion, garlic, tomatoes, celery and Vermouth mixture.

Rice and Lentil Porridge with Peanuts, Coconut and Fried Shallots (Kichidi)

Aarti calls this dish the Indian version of rice and beans. She combines rice and lentils and cooks them to a soft porridge consistency in a pressure cooker. She tops the comforting dish with yogurt and crunchy, spicy peanuts.

Rack of Lamb with Herb Crust and Lamb Jus

Chef Jonathan Waxman prepares a beautiful Rack of Lamb with Herb Crust and then uses the leftover riblets to make a dynamite sauce.

Caesar Salad with Spicy Pancetta and Cornbread Croutons

Chef Alex upgrades Caesar salad with crispy pancetta and cornbread croutons cooked in the rendered pancetta fat.

Gratin of Celery Root and Potato

Chef Jonathan Waxman uses a speciality cheese called Beaufort, and lots of butter and cheese, to create this truly decadent side dish.

Steamed & Fire Roasted Goose with Blood Orange Sauce

This recipe is not easy, but if you want to cook the most-amazing goose you've ever tasted, Chef Jonathan Waxman's technique is the one to follow. Chef Waxman marinates the goose, steams it and finally roasts it over the course of two days which results in a super tender bird.

Turkey Shepherd's Pie

Chef Marc Murphy's roasts turkey legs to create this hearty casserole, but you can use leftover turkey if you have it on hand.


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        Recipe Summary

        • 1 ½ teaspoons olive oil
        • 1 cup chopped onion
        • ½ cup red bell pepper, chopped
        • 1 teaspoon minced garlic
        • 2 cups whole kernel corn, drained
        • 1 cup milk
        • ¼ cup cornmeal
        • 1 egg
        • 2 egg whites
        • 1 ½ cups shredded Cheddar cheese
        • 2 tablespoons chopped fresh parsley
        • ½ cup crushed tortilla chips
        • salt to taste
        • ground black pepper to taste

        Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 2 quart casserole dish.

        Saute the onions, red bell peppers and garlic in the olive oil. Add the corn and continue to cook.

        In a another saucepan bring the milk to a simmer and slowly stir in the cornmeal. Simmer for 2 to 3 minutes, constantly stirring until thick. Remove from the heat and add salt and pepper to taste.

        Whisk the egg and egg whites together and slowly add them to the cornmeal mixture. Stir in the onion mixture, shredded cheese and parsley into the cornmeal mixture. Spoon mixture into the prepared casserole dish. Sprinkle top with more grated cheese and crushed corn tortilla chips.

        Best 5 Corn Recipes

        You've seen it overflowing the farmers market tables and piling high in the grocery store produce section: Corn is officially in season, with its sweet, bright-yellow cobs at their peak of freshness from now through the end of the summer. While shucking and boiling corn, then dousing it with butter and salt is a deliciously traditional way to prepare this family-friendly vegetable, there are indeed dressed-up versions of the classic that are every bit as simple and quick to prepare. Grilling fresh cobs will deliver a smoky note, while experimenting with ingredient butters or baking the kernels into a sweet casserole will offer next-level tastes and textures that highlight corn's natural flavor. Check out Food Network's top-five corn dishes below from the Neelys, Guy, Bobby and more Food Network chefs for easy recipe inspiration.

        5. Smoky Corn on the Cob — Thanks to a low and slow grilling technique, these slightly charred cobs have time to become tender without burning.

        4. Sweet Corn Pudding — A creamy, cheesy casserole that will round out your backyard barbecue, the Neelys' fresh-corn bake is spiked with a pinch of cayenne pepper for subtle heat.

        3. Barbecue Corn — Cover whole corn cobs with a smooth mixture of butter and barbecue sauce, then wrap them in corn and grill until tender for a no-fuss side dish ready to eat in only 15 minutes.

        2. Black Bean and Corn Salad — Guy's quick-fix salad — featuring sauteed bell peppers, snow peas and seasonal tomatoes — can be served warm or cold.

        1. Grilled Corn on the Cob with Garlic Butter, Fresh Lime and Cotija Cheese — In the style of Mexican street corn, Bobby's five-star cobs (pictured above) are grilled until smoky, blanketed in a creamy, bold butter, sprinkled with cheese, then finished with refreshing lime juice. Click the play button on the video below to watch Bobby make them.


        Step 1

        Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.

        In a medium bowl, flour, cornstarch, baking soda, and salt set aside.

        In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl then add the egg and vanilla and beat until well combined. Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and beat until just incorporated. Fold in chocolate chips.

        Drop by rounded tablespoons onto prepared baking sheet, leaving about 2 inches between them. Bake for 8-10 minutes or until barely golden brown around the edges. Let cookies cool on sheets for 5 minutes before transferring cookies to wire racks to cool completely.

        Out-of-this-World Corn Dip:

        Greetings all! I hope you had a fab Fourth of July. I know I did.

        Though, I must admit having a holiday mid-week always screws me up. Not only do I have no idea what day it is, my productivity schedule is completely out of whack. Anyone else?

        Yesterday I whipped up an impromptu dip for a little swimming nosh at my Dad&rsquos house. I hadn&rsquot made this dip in over five years and honestly forgot how delicious it really is. And, you know me, it&rsquos super simple to put together an it makes a ginormous amount of dip.

        I actually found this recipe via a Gooseberry Patch cookbook my mom gave me years ago when I first moved to Philadelphia after college.

        However, after a quick google search found it all over the net. Some even call it Crack Corn Dip! But, for the purpose of this post, I give all the credit to Gooseberry Patch&rsquos Coming Home with Gooseberry Patch.

        5-ingredient Mexican street corn

        Sure, you've probably had corn on the cob plenty of times before. But did you know that there's an even tastier way to prepare this classic veggie? Once you taste Mexican street corn, you may never want regular corn on the cob again. Also known as elote, this street food is super popular in Mexico, but you can also find it throughout the U.S. If you're looking for a quick and easy version, you can't go wrong with our 5-ingredient Mexican street corn recipe. With just a few ingredients, it can be prepared in no time at all.

        When I think of carbonara, what comes to mind is an insanely creamy white sauce.

        While I personally have no qualms about it, others find it too rich. If that&rsquos the case for you, you&rsquoll have to give this recipe a try.

        This carbonara is also rich, but not overwhelmingly umami-packed. The secret? Three things: corn, red pepper flakes, and bacon.

        Thanks to the flavor and texture contrast they offer, you&rsquoll have one bowl after another.

        Corn Chip Taco Salad

        This taco salad was such a great weeknight meal. Can I add, absolutely perfect to throw together on a school night! Make it even easier on yourself and cook up the ground beef with taco seasoning and freeze in 1lb packages, that way when you’re ready to make this tasty salad it’s just a matter of thawing the meat in the fridge that morning! Silas really got a kick out of the corn chips, and the Catalina dressing was the perfect compliment to the Mexican flavors. Definitely added this to our regular rotation. Try it!

        Corn Chip Taco Salad

        serves 4-6

        from Scattered Thoughts of a Crafty Mom

        1 bag romaine lettuce blend

        1 lb ground beef

        1 pkg taco seasoning

        1 can of black beans

        1 bag Steamfresh corn

        2 tomatoes, seeded and diced

        1 cup shredded monterey jack cheese

        2 cups corn chips

        Catalina salad dressing

        Cook and drain ground beef, return to pan and add taco seasoning and 2/3 cup water. Simmer about 10 minutes until liquid is absorbed. In a salad bowl, place lettuce, taco meat, black beans (drained and rinsed), corn, and tomatoes. Top with cheese and corn chips. Toss together to combine. Serve with dressing.

        Have some taco seasoning in the pantry? Check out some of my favorite past recipes:

        Bubble Up Enchiladas

        Taco Mac Casserole

        Crockpot Chicken Taco Soup

        Don’t miss another Mostly Homemade Mom recipe! Click here to have recipes delivered by email. Or, you can follow along via Facebook, Pinterest, Twitter, or Google+ – I’d love to connect with you!


  1. Sihr

    By and large, I agree with you. It just seems to some that they definitely need something to stand out from the crowd. And how to stand out is no longer important.

  2. Daibar

    is curious, and the analog is?

  3. Ammi

    analogues exist?

  4. Garg

    As long as everything is good.

  5. Qaletaqa

    You are wrong. I can defend my position. Email me at PM, we will discuss.

  6. Raymon

    It doesn't come close to me. Can the variants still exist?

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