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With Labour Day in sight and summer coming to a close soon, we want to help you make the most of what is in season this month. August is the prime time for zucchini, tomatoes, peaches, potatoes and one of Casa Mendosa® favourites… Corn. Corn is an extremely diverse vegetable that is often used in Mexican foods and recipes. Not only is it delicious, sweet and crunchy, but with the help of Casa Mendosa® tortillas, there are many diverse recipes and ways to make more than just Mexican-inspired dishes. We want to share a few recipes and tips on using corn with Casa Mendosa® or check out some of our Fiesta-inspired recipes here.

1. Peaches & Cream Corn Tacos with a peach avocado and tomato salsa

Some evenings we are looking for a quick and easy dinner that has tons of flavour and uses minimal ingredients. Making the most of what you have in the fridge can be a challenge, and with all the fresh produce, that is valuable to us. If you are looking for a meatless Monday option, this recipe is for you.

Heat a medium frying pan on the stove and add two large sweet onions with 1 tsp. olive oil. Allow the onions to cook down and lightly caramelize.
Add a large package of sliced mushrooms into the frying pan with the onions adding 1 tsp. salt, ½ tsp. of ground pepper, two cloves of garlic, two cups or (2 cobs) of corn, and allow the mixture to cook down until lightly golden and brown.
While the mushrooms are cooking, place the following ingredients in a medium-sized bowl; dice two peaches, one cup of cherry tomatoes, ½ a diced onion, 1/3 cup of cilantro, one jalapeno finely chopped (seeded if you don’t like spice), the juice of ½ a lime, one avocado, salt and pepper to taste.
Warm the Casa Mendosa® 50/50 Corn and Wheat 7″ Tortillas on a gas burner, oven, or microwave. Begin assembling your tacos by placing the onion, mushroom and corn mix into two corn tortillas. Top with your favourite cheese and serve with the salsa on the side. Enjoy the sweet and savoury flavour of this quick and easy dish.
2. Mexican Street Corn Inspired Layered Tortilla Casserole

Are you ever looking for a one-dish meal that you can throw in the oven after work so you don’t spend all day debating what to make for dinner? This excellent meal prep recipe is a little different from your usual recipes, but it may be something you add to your routine. This quick and easy 40-minute recipe is a must and highlights corn, Pico De Gallo tomato salsa and Casa Mendosa® 50/50 Corn and Wheat 7″ Tortillas.

In a medium frying pan, sauté onion until translucent. Add fresh corn and sauté until it’s brown on onside. Add cream cheese and salt & pepper. Stir in cilantro and set aside.
Stir together black beans and pico de gallo in a medium bowl and grab a 9-inch deep dish pan.
Start with 1/3 of the corn mixture at the bottom of the dish, adding the pico de gallo and beans. Cut the Casa Mendosa® 50/50 Corn and Wheat tortillas in half and start to assemble your casserole, adding Monterey jack cheese and sprinkling the top layer with Cojita cheese and chilli powder.

This casserole only takes 20 minutes, and when you are ready to serve, you have to preheat your oven to 375 °F and bake for 20 minutes, broil to finish if you like the top of your casserole browned and crispy. Serve with a side of fresh tomato Pico De Gallo, and you have the perfect evening dish that serves up to four people. Feel free to double the recipe if you love leftovers.

3. Chicken, Rice Burrito

No one can ever say no to a burrito, especially one with fresh corn, rice and chicken with a side of homemade salsa. This recipe features a cup of fresh corn, black beans, shredded chicken, long-grain rice and one jar of salsa if you choose. Whether you’re a salsa fan or not, if you feel like a fresh and delicious addition to this burrito recipe, give this salsa a try. Chop 3 cups of tomatoes as finely as possible, ½ a red onion, ½ cup of cilantro, fresh lime juice, one jalapeno, and salt and pepper to taste. Mix the salsa and serve as a side to your burrito.

4. Taco Tortilla Cups

Are you entertaining this summer and planning to have a Mexican-themed evening that includes tacos, margaritas, and an appetizer? Well, these cute and delicious Casa Mendosa® Taco Tortilla Cups only take 20 minutes and will blow your guests away. You can make these little tortilla cups using a muffin pan and 12 Casa Mendosa® Original 10-inch Tortillas. Preheat your oven to 350 °F, place your tortillas on a flat surface and use a metal cookie cutter. Cut the tortillas into circular shapes utilizing the underside of the muffin tin as a mold. Be careful not to let the tortillas fold too closely into the middle of the muffin tin so that there is room for filling. Bake the tortillas for 5-10 minutes in the oven or until the tortillas cups have hardened slightly. Fill the cups with whatever you choose. We recommend homemade corn, and black beans salsa topped with sour cream. If you are looking to make this recipe the main dish, feel free to add tofu, chicken or ground beef.

Eating vegetables in season makes food so much more delicious and desirable. When corn, tomatoes and peaches are in season, these vegetables and fruit are hard to turn down. Enjoy your last few weeks of summer entertaining with friends, family, seasonal ingredients and Casa Mendosa® Recipes.