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magazine 2008 04 corn tortillas
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Don’t toss those stale tortillas. Scramble them with eggs and give them a second chance at life.
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A twist on the classic fattoush salad, with a creamy avocado and lime dressing and crispy fried tortilla strips standing in for the traditional pita chips.
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(5)
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These veggie enchiladas feature a charred tomatillo salsa verde, creamy pinto beans, and plenty of cheese.
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(4.85)
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These vegetarian vampiro tacos swap out the classic carne asada for caramelized kabocha squash seasoned with smoked paprika, cumin, coriander, and cayenne.
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Your favorite tacos are about to taste even better thanks to this classic recipe for corn tortillas.
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Loaded with crispy kernels, these snackable corn ribs are slathered with a smoky, tangy seasoned butter for a fresh take on barbecue corn recipes.
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This cornbread recipe gets everything you want out of the simple sidekick: It’s easy to cut, not too sweet, and it holds together.
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This gluten-free stuffing has all the familiar aromatics and flavors baked right into cornbread batter, resulting in a crunchy, craggly, super-savory side dish.
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Filled with seasoned ground beef and all the fixings, these shatteringly crisp taco shells are the pride of San Antonio.
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Made of crispy tortillas laced with fluffy scrambled eggs, migas is a textural marvel that’s as ideal for brunch as it is breakfast-for-dinner.
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Corn nut “magic dust” delivers a big pop of corn flavor in this savory Thanksgiving side.
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By using potato chips, this spin on the Spanish classic is doable on a weeknight.
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(4.25)
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Seek out a tortilleria if possible; it makes a difference.
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Featuring cornmeal and fresh corn kernels.
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An oversize breakfast wrap bursting with eggs, chorizo, cheese, and—drumroll—crushed tortilla chips.
4.3
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Eating your veggies has never tasted as good as when they’re beer-battered and fried until crispy. Sub the zucchini for any veg—from broccolini to mixed mushrooms.
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Keep this 20-minute taco recipe featuring pan-seared fish fillets, a lime-infused slaw, and a creamy, spicy sauce in your back pocket for busy weeknights.
4.5
(4.5)
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Everyone’s favorite pigs in a blanket goes Chicago-style, complete with celery salt, poppy seeds, and a cheeky cornichon.
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A great taco must start with an excellent tortilla. The only question is, which one will you choose?
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This golden pasta inspired by the zesty, spicy flavors of Mexican street corn is luxuriously creamy—but doesn’t have a drop of cream.
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(3.76)
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Experience the joy of warm, cheesy cornbread with caramelly bursts of corn kernels.
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(5)
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This weeknight pizza introduces the topping you didn’t know you were missing: creamed corn. Blitzing raw corn kernels with ricotta, Parmesan, heavy cream, and olive oil creates a quick and lush creamed-corn sauce. Spicy, salty, and smoky pepperoni complements the creamy sauce, while smoked mozzarella brings an even deeper dimension to the pizza (but regular mozzarella also works). Be sure to top the finished pizza with plenty of bright basil for a super-fresh hit. Although this recipe works best with fresh corn, thawed frozen corn is a fine substitute.
4.7
(4.67)
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Boxed cornbread mix becomes its very best self thanks to cheddar cheese, sour cream, and lots of chives.
4.3
(4.25)
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The shrimp is even better when it’s grilled.
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