I recently posed a question on facebook asking which recipes you wanted to see on the blog…the readers have spoken and today I present you with the two winners! (If you want a say in Gaining Mommymentum’s content, come “like” us on Facebook!)
I love me some rice and beans…but since we discovered that Buddy is allergic to legumes (peanuts, peas, beans, chickpeas, etc) beans have been banned from our house. I still like to make Mexican rice (especially the kind with lots of cheese…mmm) but lately I have just been looking for something more. I tried the steamer bags of Southwest corn (yum!) but Buddy still refuses to eat corn so I was stumped on a veggie to go with Mexican food nights at our house. Enter calabacitas (Mexican zucchini)! I read through several recipes and then decided to make up my own to go with what I had available in the house already.
1 medium zucchini (halved lengthwise then sliced about 1/2 inch thick)
1 medium yellow squash (halved lengthwise then sliced about 1/2 inch thick)
1- 15oz can diced tomatoes (drained)
1- 15 oz can whole kernel corn (drained)
1/4-1/2 cup frozen chopped onions
1 Tbls. olive oil
2 tsp. sugar
1 cup monterey jack cheese, divided
Throw first 6 ingredients in a large sauce pan & cook over medium heat for 15-20 minutes, stirring occasionally.
But wait Lauren, I thought you said you had two delicious Mexican sides to share? Oh I do. You know those yummy, gooey, sweet corn cake scoops you get on your plate at Mexican restaurants??? I’m gonna show you how easy it is to make them!
Sweet Chili Corn Cakes
1 box Jiffy cornbread mix
1- 15oz can cream style corn
1 stick of butter
2 Tbls. chili powder
1/4 cup honey
My gosh this is so easy! Ok, melt the stick of butter in a microwave safe bowl then throw all the other ingredients in on top of it.
Stir well. (Make sure you incorporate all the Jiffy mix…it tends to try to hide & clump in the bottom of the bowl.) Pour mixture into a loaf pan.
Bake at 425 degrees for about 25 minutes. Be prepared, it’s going to look like it’s not done because of all the extra moisture from the creamed corn and the honey. We don’t want it to be “done” like corn bread, we’re looking for scoopable. Now, that being said, if you really think yours isn’t done, leave it in for a few more minutes, just keep an eye on it so it doesn’t burn.
Allow to cool a little bit but these are best served warm too. Use a tablespoon or cookie scoop to scoop balls of this out and place it on the plates.
These sides go great with cheesy chicken enchiladas, don’t you think?! 🙂
What are your go to side choices for Mexican night at your house?