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Moist Pumpkin Bread Made With Pumpkin Beer

By 17 Comments

The secret to this super moist pumpkin bread recipe is to add pumpkin beer or pumpkin ale. This is a very popular recipe full of warm spices and pumpkin flavor. This is a “no mixer” pumpkin bread recipe, which makes this a quick and easy fix.

Pumpkin bread sliced on a plate.

I’m not going to tip toe around the pumpkin patch with this one, I’m here to say … this is simply the best pumpkin bread recipe. And adios, rest in peace, to the pumpkin bread recipe I’ve made and served for over 30 years. (sorry Mom) This recipe is times better.

This is a pumpkin bread recipe made with pumpkin beer. I’m not an expert with the chemistry of what happens when you mix beer and flour, but even the great Heisenberg would stop the burners for a bite of this bread

Tip: Homemade Pumpkin Bread makes a wonderful seasonal gift for neighbors, co-workers and also makes a great hostess gift.

Take my advice and double this recipe and give as gifts. Let’s take a look.

Ingredients You’ll Need

This pumpkin bread recipe with no nuts, it’s pure and simple in flavor and texture.

Ingredients to make pumpkin spice bread with pumpkin beer.
  • Canned Pumpkin.
  • Pumpkin Beer, or ale
  • All Purpose Flour
  • Granulated White Sugar
  • Brown Sugar
  • Oils: olive oil and vegetable or canola oil.
  • Eggs
  • Baking Soda
  • Pumpkin Spices: Cinnamon, Ground Cloves, Ground Ginger, Ground Nutmeg, Salt

Step by Step Instructions, It’s Easy

This recipe makes two 9 x 5 loafs of pumpkin bread.

Mixing together wet ingredients to make pumpkin bread.
Mixing dry ingredients together to make pumpkin bread.
  • Step 1: In a large bowl mix together the pumpkin, eggs, oils, beer and sugars until well blended
  • Step 2: In a medium bowl, sift the remaining dry ingredients, then stir with a whisk.
Mixing dry and wet ingredients together to make pumpkin bread.
Batter to make spiced pumpkin bread.
  • Step 3: Add the dry mixture gradually into the wet ingredients, about a cup at a time. I use a large whisk and give it about 30 hard and brisk stirs each time I add a cup of the dry ingredients.
  • Step 4: Blend until well incorporated but do not over mix. You can use a stand mixer or a hand mixer, but I’ve always used a whisk, less cleanup and makes this truly an easy pumpkin bread recipe.
Pumpkin bread dough in two loaf pans.
Best pumpkin bread made with pumpkin beer ale
  • Step 5: Bake for 45-55 minutes, checking with a toothpick or skewer after 40 minutes. Watch it close and don’t let it over-cook.

Common Questions

Can You Freeze Pumpkin Bread?

Absolutely yes. That’s the beauty about this recipe. Get a jump on your holiday cooking. Make several loaves of this quick pumpkin bread and freeze it. Pumpkin bread will keep in the freezer for three months. I like to wrap it in plastic wrap, then with a layer of aluminum foil.

What Causes Pumpkin Bread To Crack On Top?

As with any quick bread, the top of the bread tends rise and to set-up more quickly. This causes cracking. I happen to like the rustic look of the crusty cracked topping and it’s a great place to test the bread using a toothpick or cake tester while baking.

Serving Ideas

This is one of those recipes that can wear so many hats.

Simply stated, it’s super moist quick pumpkin bread recipe that you’ll want to make over and over again.

Tips for Success

  • Be sure to use pure pumpkin puree rather than a can of pumpkin pie filling. They are usually found side by side on the baking aisle. Pumpkin puree is simply pumpkin that has been pureed for our convenience. Pumpkin pie filling has been seasoned with pumpkin spices and sugar.

Pumpkin Bread Recipe Made with Pumpkin Beer

Serve this pumpkin bread slathered with butter, or room temperature cream cheese.

This pumpkin bread is super moist and with a little layer of crispy crust, you’ll be slathering more than one slice of this bread with creamy butter. Smooth in flavor, the clove flavor shines through for a delicious loaf of Autumn bread.

And if you’re looking for more unique quick bread recipes, you won’t want to miss this one for Dark Chocolate Banana Bread, made in a cast iron skillet.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Pumpkin beer bread sliced on a plate.
Print Recipe
5 from 2 votes

Moist Pumpkin Spice Bread With Pumpkin Ale

This is the best pumpkin bread I have ever had. Makes 2 loaves.
Prep Time30 minutes
Cook Time50 minutes
Total Time1 hour 20 minutes
Course: Bread
Cuisine: American
Servings: 20
Calories: 329kcal
Author: Lea Ann Brown

Equipment

  • 2 9 x 5 loaf pans

Ingredients

  • 15-ounces canned Pure pumpkin puree I use Libbys
  • 4 Eggs
  • ½ Cup Vegetable Oil or canola oil
  • ½ Cup Olive Oil
  • ⅔ Cup Pumpkin Beer or pumpkin ale.
  • 1 ½ Cup White Sugar
  • 1 ½ Cup Brown Sugar
  • 3 ½ Cups All Purpose Flour
  • 2 Teaspoons Baking Soda
  • 1 ½ Teaspoons Salt
  • 2 Teaspoons Cinnamon
  • 1 Teaspoon Freshly Ground Nutmeg or dried nutmeg
  • ½ Teaspoon Cloves
  • ½ Teaspoon Ginger
  • ¼ Cup Raw Sugar for topping. Optional.

Instructions

  • Preheat oven to 350 degrees. Grease and flour two 9 x 5 loaf pans.
  • In a large bowl mix together the pumpkin, eggs, oils, beer and sugars until well blended.
  • In a medium bowl, sift the dry ingredients, then stir with a whisk.
  • Add the dry mixture gradually into the wet ingredients, about a cup at a time. I use a large whisk and give it about 30 hard and brisk stirs each time I add a cup of the dry ingredients. Blend until well incorporated but do not over mix. You can use a stand mixer or a hand mixer.
  • Pour batter into the two loaf pans and sprinkle top with raw sugar (optional). Adding the raw sugar will add a sweet crust on the bread. If you prefer a leas sweet bread, skip it. If you don't have raw sugar you could use white sugar
  • Bake for 45-55 minutes, checking with a toothpick or skewer after 40-45 minutes. Watch it close and don't let it over-cook.
  • Let the bread cool before you remove from the loaf pans.

Notes

Tips for Success:
Taste the batter before baking and see if it has enough of the spice flavor you like. You can add a dash of Pumpkin Pie Spice to add more flavor. However, I like it as it is.
Sprinkling the top with raw sugar, will add a little sparkle to the appearance.
Tips for Success: 
Be sure to use pure pumpkin puree rather than a can of pumpkin pie filling. They are usually found side by side on the baking aisle. Pumpkin puree is simply pumpkin that has been pureed for our convenience. Pumpkin pie filling has been seasoned with pumpkin spices and sugar.

Nutrition

Calories: 329kcal | Carbohydrates: 53g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 303mg | Potassium: 103mg | Fiber: 1g | Sugar: 34g | Vitamin A: 3357IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg

Moist Pumpkin Bread made with Pumpkin Ale …It’s what’s for Snacking.

Baked Shrimp Burritos Con Queso

By 59 Comments

This classic Mexican and Southwest Recipe features cheese sauce smothered shrimp burritos filled with tender shrimp, sauteed calabacitas squash (Mexican zucchini) bell pepper, green chiles and onion. The cheese sauce is just right spicy and makes everything creamy, rich and decadent.

There’s almost nothing we love more than cheese smothered Mexican food. If you’re on board with that, don’t miss my Chicken Enchiladas with Tomato Cream Sauce or this Overnight Make Ahead Breakfast Burrito Casserole.

Shrimp burritos baked in a casserole dish.

What Is A Smothered Burrito?

A smothered burrito is a burrito that’s been filled with and covered with a sauce. Green chile sauce is a good example. It can also be filled and covered with a cheese sauce, like this Baked Shrimp Burrito Recipe.

What You’ll Love About This Recipe

  • This shrimp burrito recipe is made with fresh, real ingredients. Wild caught shrimp, fresh vegetables and no “cream of” canned soups.
  • The cheese sauce is easy to make.
  • This is a baked casserole style burrito recipe. It makes six large burritos.
  • An easy recipe with a “fancy feel”, these shrimp burritos are as good as anything you’d get at your favorite Mexican Restaurant.
  • In case there are leftovers, these burritos will freeze well.

Shrimp are sautéed with fresh vegetables and wrapped inside fluffy white tortillas. Drizzled with a thickened cheese sauce of Monterey Jack Cheese and sour cream, they’re irresistibly cheesy and creamy.

Let’s get started.

Ingredients You’ll Need

Ingredients to make shrimp burritos.

For The Shrimp Burrito Filling

  • Mexican Oregano
  • Neutral Oil, such as Canola Oil
  • A garlic clove
  • 1 pound shrimp: Find wild caught shrimp if you can. It will have a truer shrimp flavor and better texture than farm raised shrimp.
  • Vegetables: Hatch Chile Peppers, Onions, Red Bell Pepper and Calabacitas Squash (or zucchini).

Mexican Oregano is preferred for this recipe. It's peppery, grassy, earthy flavor is a good compliment for Mexican Food. If you don't have Mexican Oregano, substitute Marjoram. Known for its aroma and delicate flavor, its related to oregano and will bring a sweet undertone to any recipe.

For The Cheese Sauce

Ingredients to make cheese sauce for shrimp burritos.
  • Milk, For a richer flavor and creamier sauce, use whole milk please, but if all you have is 2% it most certainly will work.
  • Sour Cream
  • Cheese: Pepper Jack, Monterey Jack, or Muenster. These are all good melting cheeses.
  • Flour: All purpose white flour.
  • New Mexico Chile Powder: Chimayo preferred, or cayenne pepper will work, or even a few shakes of your favorite hot sauce.
  • Flour tortillas
  • Cilantro and tomatoes for garnish.

Pro Tip: Purchase good quality cheese and grate it yourself. Pre-grated cheese in bags includes additives to keep it from clumping, which will also compromise the melting factor. Grating cheese from a block of cheese will result in a creamier and more consistent melting experience. Plus, it’s less expensive.

Step By Step Instructions … It’s Easy!

Make The Shrimp Burrito Filling

Cooking shrimp to make shrimp burritos.
  • Step 1: Heat the oil in a large fry pan. Saute the chopped onion and red bell pepper until just getting tender, about 1 minute.
  • Step 2: Add the shrimp and cook, stirring, for about 2 minutes. You don’t want to cook them through.
Adding vegetables to make shrimp burritos.
Making a roux with flour and water.
  • Step 3: Add chile peppers, zucchini, oregano, salt and pepper. Cook another two minutes. Add garlic and cook until fragrant, this will take about 30 seconds.
  • Step 4: Make the Sauce: In a small bowl, combine flour and water and whisk to blend.
Adding dairy to make a cheese sauce for shrimp burritos.
Filling flour tortillas to make shrimp burritos.
  • Step 5: Add flour mixture to vegetable shrimp mixture and cook one minute. Add milk and stir until well blended. Reduce heat and simmer until slightly thickened, about 3 minutes. Add 1 cup of the Monterey Jack cheese and the chile powder and stir until melted. Remove from heat and stir in sour cream.
  • Step 6: Lay out flour tortillas and fill each equally with most of the shrimp mixture. Roll tightly and place seam side down in the baking dish.
  • Tip: Just as I do with enchilada recipes, like this one for New Mexico Blue Corn Red Chile Ground Beef Enchiladas, use the pan as your rolling station, then push them together as you fill.
Shrimp burritos ready to bake.
  • Step 7: Top burritos with remaining vegetable cream sauce mixture and the remaining 1 cup of shredded cheese. Cover the pan with foil and bake 30 minutes or until thoroughly heated.

Tips For Success

  • Pat the shrimp dry before cooking them in this recipe. If you don’t, the moisture from the shrimp will create a thinner cheese sauce. Plus removing excess water from the shrimp will result in the best possible texture.
  • Purchase easy peal shrimp. These shrimp are deveined and the shell is split. This makes for easy shell and tail removal. Or better yet, purchase shell off, tail off shrimp.

Consider Serving These With

FAQ’s

Can I Make Shrimp Burritos With Pre-Cooked Shrimp

Yes you can. But I recommend using raw shrimp. You can purchase cooked frozen shrimp from the seafood aisle. Let the shrimp thaw in the refrigerator. Plan ahead and let them thaw overnight. Pat the shrimp dry with a paper towel before using in this recipe. Add the shrimp once the sauce is cooked and just before filling the shrimp burrito.

Can I Make These With Corn Tortillas?

You could but then you’d be making shrimp enchiladas. You will need to fry the corn tortillas in oil before filling them with the shrimp/cheese mixture.

Recipe For Shrimp Burritos Con Queso

Shrimp burrito on a Mexican plate garnished with tomatoes and cilantro.

Garnishes For Shrimp Burritos: Sliced jalapeno peppers, cherry tomatoes, cilantro, chopped avocado would work well here. And even some sliced radish would be an authentic topping for Mexican burritos.

And even though this is a creamy cheesy baked casserole style recipe, don’t hesitate to offer a bowl of Mango Pico de Gallo, Restaurant Style Salsa or even Homemade Roasted Tomatillo Salsa for toppings.

Chef Tip: I like to purchase Cherub brand tomatoes. Cherubs are a variety of grape tomatoes which have a stronger outer skin and meatier, less watery flesh. They are easier to slice for salads, hold up better during cooking or roasting and are reliable year round with their mild, sweet flavor.

I hope you give this Shrimp Burrito Recipe a try. They’re a very special treat when you’re in the mood for a cheesy Mexican Food meal.

Explore More Southwestern Recipes

Love homemade Mexican flavors? Don’t miss this favorite for Smothered Green Chili Burritos. And my category for Mexican/Southwest recipes.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Shrimp burrito on a Mexican plate garnished with tomatoes and cilantro.
Print Recipe
4.78 from 9 votes

Baked Smothered Shrimp Burritos Con Queso

Sauteed Sweet Shrimp with a Sour Cream Cheese Sauce for an Easy Mexican Shrimp Burrito.
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Mexican
Cuisine: Mexican
Servings: 10
Calories: 216kcal
Author: Lea Ann Brown

Ingredients

  • For The Shrimp Burrito Filling
  • 2 Tablespoons neutral oil canola or vegetable oil
  • 1 Cup red bell pepper chopped
  • 1 Cup sweet onion chopped
  • 1 pound medium raw shrimp peeled and deveined
  • 1 Cup green chile peppers roasted, peeled, chopped
  • 2 Cups Calabacitas (zucchini) seeds removed and chopped, unpeeled
  • 1 clove garlic peeled and diced
  • ½ teaspoon Mexican oregano dried. Or marjoram
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground pepper
  • For The Con Queso Sauce
  • ½ teaspoon New Mexico Chimayo Chile powder or ancho, or cayenne
  • 3 Tablespoon flour
  • 3 Tablespoons water
  • 1 Cup whole milk
  • 2 Cup Monterey Jack cheese grated and divided
  • ¼ Cup sour cream full fat
  • 6 flour tortillas 8 inch
  • For Garnish
  • ½ cup tomatoes chopped
  • cilantro

Instructions

  • For The Burrito Filling
  • Preheat oven to 350 degrees. Spray a 9 x 9 inch baking dish with non-stick cooking spray.
  • In a large fry pan heat the oil over medium heat. Add bell pepper and onion. Cook, stirring for about 2 minutes. Add shrimp and cook for 1 minute.
  • Add chile peppers, zucchini, oregano, salt and pepper. Cook another two minutes. Add garlic and cook until fragrant, this will take about 30 seconds.
  • For The Con Queso Sauce
  • In a small bowl, combine flour and water and whisk to blend. Add to vegetable shrimp mixture and cook one minute.
  • Add milk and stir until well blended. Reduce heat and simmer until slightly thickened, about 3 minutes.
  • Add 1 cup of the Monterey Jack cheese and the chile powder and stir until melted. Remove from heat and stir in sour cream.
  • Lay out flour tortillas and fill each equally with most of the shrimp mixture. Roll tightly and place seam side down in the baking dish.
  • Top burritos with remaining vegetable cream sauce mixture and the remaining 1 cup of shredded cheese. Cover the pan with foil and bake 30 minutes or until thoroughly heated.
  • Garnish with chopped tomatoes and cilantro and serve.

Nutrition

Calories: 216kcal | Carbohydrates: 16g | Protein: 15g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 130mg | Sodium: 581mg | Potassium: 236mg | Fiber: 2g | Sugar: 4g | Vitamin A: 663IU | Vitamin C: 19mg | Calcium: 212mg | Iron: 2mg

Mexican Shrimp Burrito Recipe …It’s what’s for Dinner

Make Ahead Mexican Street Corn Dip

By 6 Comments

Mexican Street Corn Dip is a perfect appetizer for any party! You can serve it warm or at room temperature, which makes this one a “make ahead” dream come true. A creamy, just right spicy, party dip, this classic Mexican and Southwestern recipe features sweet roasted corn kernels, mixed with flavors that will steal the show. Grab some chips, It’s delicious!

Mexican Street Corn Dip served with yellow and blue corn tortilla chips.

What Is Mexican Street Corn Dip?

Mexican Street Corn Dip is a creamy, scoopable appetizer inspired by elote, the popular Mexican street corn. This traditional recipe features sweet corn mixed into a rich base, usually sour cream, mayonnaise, or crema, then seasoned with chili powder or chile powder, garlic, lime juice, and salty cheese like cotija or feta. Fresh cilantro and a little heat from jalapeño or chile add-ons are common. Served warm or cold, it delivers the bold, tangy, smoky flavors of street corn in an easy-to-share dip.

Taking advantage of Colorado sweet corn season, this Mexican Street Corn Dip is always a crowd pleaser and easy on the hostess because you can make this one ahead of time.

  • Caramelized: Sweet corn is made even sweeter and more complex with flavor by roasting and lightly caramelizing it on a sheet pan in the oven.
  • Flavor Profile: Once roasted, the corn is combined with tangy lime juice, creamy mayo, Mexican Crema, and salty Cotija cheese.
  • Addicting: The crowning glory is the bite of heat from the jalapeno and the wonderful earthy heat from the New Mexico Chile Powder. It’s simply addicting with flavor.

Mexican elote street corn is usually grilled and served whole on the cob. With very good results, I traded the grill for my oven to caramelize the corn kernels to mix with the traditional ingredients used to make grilled Mexican corn.

I’ve been wanting to make this appetizer ever since I made Sweet Corn Soup with Roasted Corn Guacamole. Fresh corn off the cob roasted and toasted into bliss makes such a wonderful base Mexican-style corn.

Ingredients

Ingredients to make Mexican Street Corn Dip.
  • Sweet Corn: Four Cups. You’ll need kernels from about 5 ears of corn.
  • Cotija Cheese: Cotija cheese is a dry Mexican crumbling cheese. You’ll find it in the Mexican section of your produce aisle.
  • Mayonnaise
  • Mexican Crema: Mexican Crema is thinner than our American sour cream, a little more tangy and slightly salty. You can find it in the Mexican section of the produce aisle.
  • Seasoning: Limes, Garlic, Cilantro
  • Chile Powder: This chile forward Mexican recipe wouldn’t be complete without New Mexico Chimayo Chile Powder. Chimayo is recommended, but any New Mexico red chile powder will work. Please note that I’ve spelled the chile in chile powder with an “e” not an “i”. Avoid using chili seasoning which is a mix of spices made to season chili soups. To learn more, visit my Chili vs. Chile post, know the difference.

Ingredient Substitutions

  • Sweet Corn: Substitute frozen sweet corn. Purchase a good quality brand. I like C&W Petite White and Golden Corn here. Some less expensive brands may be a “tougher” variety of corn which may not cook properly for this recipe. You can also use canned corn. Just make sure it’s well drained before roasting.
  • What’s the Best Cheese Substitution for Cotija Cheese? Queso Fresco may be used and even Feta Cheese.
  • Mexican Crema: Substitute sour cream.
  • Mayonnaise: You can substitute Greek Yogurt for mayo, but the flavor profile will change a bit.
  • Cilantro: Some people simply don’t like cilantro. Omit it from the recipe.
  • Chile Powder: Use Ancho Chile Powder or even Cayenne. You can even use a shake or two of your favorite hot sauce.

Step by Step Instructions, It’s Easy

Preparing corn kernels to make Mexican Street Corn Dip.
Corn kernels on a sheet pan.
  1. Step 1: Preheat oven to 400 degrees. In a large bowl, toss the corn kernels with two tablespoons of olive oil and some salt and pepper.
  2. Step 2: Line a sheet pan with a sheet of parchment paper. Distribute the corn evenly on the sheet pan. Place in the oven and set the timer for ten minutes. Cook the corn for 35 – 45 minutes, gently stirring the corn every 10 minutes.
Making sauce for Mexican Street Corn Dip.
Roasted sweet corn kernels to make Mexican Street Corn Dip.
  1. Step 3: Meanwhile combine the remaining ingredients in a large bowl.
  2. Step 4: Once the corn is starting to turn golden and caramelized, remove from oven and let cool for about 10 minutes.
Mexican Street Corn Dip in a Fiesta serving bowl.
  1. Step 5: Add the corn to this bowl of sauce and gently stir to combine. Ladle into your favorite festive serving bowl and serve with corn chips. Serve this dip warm or at room temperature.

Tips For Success

  • Use sturdy tortilla chips. Some of the popular brands of tortilla chips are very light and will break easily. I like to use Simple Truth (Kroger brand) Organic chips.
  • Be careful when stirring the roasting corn kernels while roasting. Parchment paper will help protect the corn from sticking to the pan, but it’s also somewhat fragile. Use a silicone spatula and stir carefully as to not tear the paper.
  • Double this recipe … you’ll be glad you did.

Pro Tip – Presentation: To give this street corn dip a Southwestern New Mexico vibe, serve with a combination of yellow corn and blue corn chips. Blue corn tortillas and blue corn chips are a staple in New Mexico and Southwestern cuisine.

What To Serve with Mexican Street Corn Dip

This Mexican appetizer is a perfect starter for any Mexican entree. Some of our favorites are:

Common Questions About Street Corn Dip

What’s The Easiest Way To Remove Corn Kernels From The Cob?

Use a good sharp Chef’s knife. Place the corn cob on a dinner plate with the corn standing upright. Carefully slice down the cob to remove kernels.

Can I Use Canned Corn?

You can, but make sure it well drained before proceeding with the recipe. A colander works well here. I prefer using frozen corn which is flash frozen at the peak of it’s season. Let it thaw, pat it dry with a paper towel. Then mix it with the olive oil and salt and pepper and distribute it on the sheet pan.

Where Can I Find Fresh Colorado Sweet Corn?

Living in the Denver Metro area, I like to make the trip Northeast to Brighton. You’ll find acres and acres of vegetable fields and included is some of the best Colorado sweet corn you can find. At roadside stands workers are bringing in bags of fresh produce from the field. It doesn’t get any fresher than that. Local Farmer’s Markets carry Colorado sweet corn beginning in late July through August and September.

Is Mexican Street Corn Dip Served Hot Or Cold?

Either works very well. However, I would recommend letting the cold dip to somewhat come to room temperature. If made ahead, perhaps remove it from the refrigerator up to 30 minutes before serving.

Make Ahead and Leftovers

  • Make Ahead: This is the type of recipe that will benefit from making a day ahead. The flavors will marry, meld and become more flavorful.
  • Storage: Mexican Street Corn Dip will keep for 4 – 5 days. Store any leftovers in an airtight container in the refrigerator. When ready to serve, let the dip come to room temperature.

Recipe for Mexican Corn Dip (Elote Dip)

Mexican Street Corn Dip made with roasted sweet corn, mayonnaise, sour cream, jalapeno pepper and cilantro. Served with blue and white corn tortilla chips.

Bring the vibrant colors, rich aromas and the sizzle of Traditional Mexican and Southwestern cooking to your own kitchen with this Mexican Street Corn Dip. Mexican Street Corn, or “elote” turns into a creamy savory delight with this popular appetizer. Perfect for any occasion.

So if you’re looking for Mexican corn appetizers, this dip has the power to transport your taste buds to the bustling streets of Mexico. And it’s a perfect appetizer for a Mexican Meal.

Explore More Southwestern Recipes

And if you love those small bite party appetizers, don’t miss my Appetizer Category. And don’t miss this Southwestern favorite for Hatch Green Chile Cheese Dip.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Mexican street corn dip served with blue and yellow corn tortillas.
Print Recipe
5 from 2 votes

Mexican Street Corn Dip (Elote Dip)

This dip gets its addicting flavor from caramelized sweet corn, zesty lime, spicy jalapeno and creamy mayo and Mexican Crema. A sprinkle of chile powder brings an earthy note to the combo.
Prep Time10 minutes
Cook Time30 minutes
Course: Appetizer Recipes
Cuisine: Mexican
Servings: 10
Calories: 171kcal
Author: Lea Ann Brown

Ingredients

  • 4 cups corn kernels frozen or kernels from about 5 ears of corn
  • 3 tablespoons olive oil
  • salt and pepper to taste
  • 1 large jalapeno pepper top cut off, seeds and veins removed, and diced
  • ¼ cup Mayonnaise
  • ½ cup Mexican Crema or sour cream
  • ½ cup Cotija Cheese crumbled, plus more for garnish
  • 1 clove garlic pressed
  • ¼ cup cilantro chopped, plus more for garnish
  • 1 teaspoon Chile Powder Ancho or New Mexico Red Chile powder
  • lime zest from one half lime
  • 1 lime juiced

Instructions

  • Preheat oven to 400 degrees
  • Place corn in a bowl. Add olive oil and salt and pepper and toss to coat. Line a large sheet pan with parchment paper. Distribute corn on the sheet pan. Cook 30-40 minutes, stirring every 10 minutes. Cook until corn just starts to turn golden. Don't over cook corn or it will become too chewy. Fresh sweet corn browns sooner than frozen.
  • Meanwhile in a large bowl combine the remaining ingredients. Once the corn is roasted and has cooled a bit, add the corn to this bowl and gently stir to combine flavors.
  • Adjust seasoning. Serve warm or at room temperature.
  • Serve with a combination of blue and yellow corn tortilla chips.

Notes

    • Use sturdy tortilla chips. Some of the popular brands of tortilla chips are very light and will break easily. I like to use Simple Truth (Kroger brand) Organic chips. The blue and white corn chips are sturdy and flavorful. Fritos are another good choice here.
    • Be careful when stirring the roasting corn kernels as they’re roasting. Parchment will help protect the corn from sticking to the pan, but it’s also somewhat fragile. Use a silicone spatula and stir carefully as to not tear the paper.
    • Serve this Mexican corn dip cold or at room temperature.
    • Double this recipe …. you’ll be glad you did.

Nutrition

Calories: 171kcal | Carbohydrates: 14g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 294mg | Potassium: 106mg | Fiber: 2g | Sugar: 3g | Vitamin A: 216IU | Vitamin C: 5mg | Calcium: 61mg | Iron: 1mg

Mexican Street Corn Dip … It’s What’s For An Appetizer

Old Fashioned Cherry Delight Dessert

By 36 Comments

This Old Fashioned Cherry Delight Dessert is so delicious you simply can’t have just one helping. Not too sweet, and simple with ingredients, who can resist a graham cracker crust topped with pecan studded cream cheese, Cool Whip and cherry pie filling. Easy! Let’s take a look.

Don’t miss my recipe for the best Cherry Pie. It’s a recipe from the Culinary Institute and one that will wow your crowd.

A slice of Cherry Delight Dessert.

What is Cherry Delight?

This Cherry Delight Dessert is a popular old fashioned layered cherry dessert made with a butter Graham Cracker Crust, a cheesecake filling of cream cheese and pecans, cherry pie filling and cool whip.

The combination of tart cherries, savory cream cheese and a whipped topping that’s not too sweet, makes this a irresistible flavor combination.

I’ve been making this recipe since the 60’s or 70’s. It’s a recipe that my mom made on a regular basis and it’s been a family favorite for decades.

I make this recipe year round, but since it’s a red dessert it’s a great recipe for Christmas or Valentine’s Day.

Ingredients You’ll Need

Ingredients to make cherry delight dessert

This super easy Cherry Delight recipe is made with just a few simple ingredients.

  • Whole Graham Crackers
  • White and Brown Sugar
  • Cream Cheese
  • Pecans
  • Cool Whip
  • Cherry Pie Filling

Ingredient Substitutions

  • Purchase pre-ground graham crackers on the baking aisle.
  • Switch it up. Make this dessert using Blueberry Pie Filling

How To Make Cherry Delight, It’s Easy

Cherry Delight Dessert is one of those “oldies-but-goodie” recipe that probably came off of either a Cool Whip container or a package of Cream Cheese. And It’s really so, so, so very good.

The only baking part of this recipe is making the graham cracker crust. From that point, this is a no-bake dessert that everyone will love. And oh-so easy.

Let’s get started.

Graham crackers in a food processor.
Crushed graham crackers in a food processor.
  1. Step 1: Use your hands to break up the crackers in a food processor.
  2. Step 2: Using the pulse function, grind the graham crackers into a consistent granulated state. Add the sugars and pulse to combine.
Making a graham cracker crust in a food processor.
Mixing pecans and cream cheese together with a fork.
  1. Step 3: Add the melted butter and pulse until combined. Press the crust into a 9 x 9 casserole dish and bake at 375 degrees for 7 minutes.
  2. Step 4: In the meantime, using a fork, combine room temperature cream cheese with chopped pecans.
Adding cream cheese mixture to graham cracker crust to make cherry delight dessert.
Layer of cream cheese for cherry delight dessert.
  1. Step 5: Place large dollops of cream cheese/pecan mix over the baked crust.
  2. Step 6: Using your index fingers, gently spread the mix over the graham cracker crust. Be gentle and patient. It will eventually cover the crust.
Adding a layer of cool whip to Cherry Delight dessert.
Spreading a layer cherry pie filling to make cherry delight dessert.
  1. Step 7: Use a small spatula to spread a healthy layer of cool whip over the layer of cream cheese.
  2. Step 8: Add the cherry pie filling on top of the layer of Cool Whip. Again, work gently as to not combine much of Cool Whip with the pie filling.
Cherry delight dessert with two slices on dessert plates.
  1. Step 9: Top with another generous layer of Cool Whip and garnish with rough crushed Graham crackers. Cover tightly with plastic wrap and refrigerate overnight.

Common Questions About Cherry Delight

Can This Be Made In A 9 x 13 Pan?

Yes. Simply double the recipe to feed a larger crowd.

Can You Freeze Cherry Delight?

Yes. Cover tightly with plastic wrap and then cover that tightly with foil. It will keep in the freezer for up to three months.

Tips For Success

  • Crust: You can purchase pre-crushed graham crackers on the baking aisle to make a pie crust, but try making your own. Purchase a box of graham crackers, It’s easy to make using a food processor. Plus you’ll have extra crackers left over for snacks.
  • Preparing Crust: When pressing the graham cracker crust into the pan, don’t pack it too tightly. This will cause it to harden and become hard to remove from the pan when ready to serve. Just press it into the pan until it’s well formed to the bottom.
  • Cream Cheese: Allow an hour for the cream cheese to come to room temperature. You’ll really have problems combining it with the pecans and spreading it if you don’t.
  • Cool Whip: Make sure the Cool Whip has completely thawed. Place it in the refrigerator for a 4-5 hours or leave it at room temperature. You can also remove the lid and place it in the microwave for 30 seconds. Important: Use the setting for defrost.
  • Refrigerate: For best results, once assembled, make sure to refrigerate Cherry Delight for at least one hour before slicing. This will allow the dessert to set up a bit. An overnight rest in the refrigerator is best.
  • Slicing: As with any cheesecake type dessert, use a sharp knife for slicing and serving. Each time you start a new slice, dip the knife in warm water and wipe clean with a paper towel. This will insure easy neater slices.
  • Garnish: Top Cherry Delight with some crushed graham crackers, or even some shaved chocolate.

Storage

  • Store Cherry Delight Dessert in the refrigerator covered tightly with plastic wrap. It holds up remarkably well, keeping for about 5 days.

I hope you give this old fashioned Cherry Delight Dessert recipe a try. It’s a wonderful crowd pleasing cherry cream cheese dessert that is bound to make you very popular.

More Luscious Dessert Recipes

And if your sweet tooth needs more ideas, don’t miss my Dessert Category. You’ll find lots of sweet treats, including the most popular on my site for Gelatina con Tres Leches, (Mexican Jello).

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Cherry delight dessert served on a white plate.
Print Recipe
5 from 8 votes

Cherry Delight, Cream Cheese Cherry Dessert

An easy and delicious dessert any time of year.Cherry Delight is an easy no-bake cream cheese dessert recipe. Cherry Pie filling brings a beautiful red color making it a perfect dessert for Christmas or Valentines Day. Do delicious, you simply can’t have just one helping.
Prep Time30 minutes
Cook Time7 minutes
Resting time1 day
Total Time1 day 37 minutes
Course: Dessert
Cuisine: Amerian
Servings: 16 squares
Calories: 224kcal
Author: Lea Ann Brown

Equipment

  • 8 x 8 casserole pan

Ingredients

  • For the Graham Cracker Crust
  • 1 ½ cups Graham Cracker Crumbs 10 sheets of of Graham Crackers
  • 2 Tablespoons sugar
  • 2 Tablespoons Brown sugar
  • 7 Tablespoons butter melted
  • To Make The Dessert
  • 8 ounces cream cheese room temperature
  • ½ Cup pecans chopped
  • 21 ounce Canned Cherry Pie Filling
  • 8 ounce Cool Whip Original

Instructions

  • In a food processor, grind the graham crackers into a consistent granulated state. Add the sugars and pulse to combine.
  • In a microwave safe bowl, melt butter in the microwave in 15 second increments until melted. Add the melted butter to the graham cracker mix and pulse in the food processor until just combined.
  • Press crust into a 8 x 8 square casserole pan. Bake at 375 degrees for 7 minutes. And then refrigerate for at least 1 hour.
  • In the meantime cream together cream cheese and pecans.
  • Place dollops of the cream cheese on the graham cracker crust. Use index fingers to gently spread the mixture to cover the crust. Be gentle and patient, the cream cheese will eventually cover the crust.
  • Spread one heaping cup of Cool Whip over the cream cheese mixture.
  • Use a spatula to cover the Cool Whip with the Cherry Pie Filling. Again go slow, you don't want to combine the Cool Whip with the pie filling.
  • Top with another heaping cup of Cool Whip. Garnish the top with with rough chopped Graham Crackers. I use my hands.
  • Chill overnight.

Notes

Double the recipe and use a 9 x 11 baking dish to serve a crowd.
Tips for Success: 
  • Crust: You can purchase pre-crushed graham crackers on the baking aisle to make a pie crust, but try making your own. Purchase a box of graham crackers, It’s easy to make using a food processor. Plus you’ll have extra crackers left over for snacks.
  • Preparing Crust: When pressing the graham cracker crust into the pan, don’t pack it too tightly. This will cause it to harden and become hard to remove from the pan when ready to serve. Just press it into the pan until it’s well formed to the bottom.
  • Cream Cheese: Allow an hour for the cream cheese to come to room temperature. You’ll really have problems combining it with the pecans and spreading it if you don’t.
  • Cool Whip: Make sure the Cool Whip has completely thawed. Place it in the refrigerator for a 4-5 hours or leave it at room temperature. You can also remove the lid and place it in the microwave for 30 seconds. Important: Use the setting for defrost.
  • Refrigerate: For best results, once assembled, make sure to refrigerate Cherry Delight for at least one hour before slicing. This will allow the dessert to set up a bit. An overnight rest in the refrigerator is best.
  • Slicing: As with any cheesecake type dessert, use a sharp knife for slicing and serving. Each time you start a new slice, dip the knife in warm water and wipe clean with a paper towel. This will insure easy neater slices.
  • Garnish: Top Cherry Delight with some crushed graham crackers, or even some shaved chocolate.

Nutrition

Calories: 224kcal | Carbohydrates: 24g | Protein: 2g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 153mg | Potassium: 103mg | Fiber: 1g | Sugar: 8g | Vitamin A: 446IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg

Cherry Delight Dessert …It’s what’s for the Holidays

Peach Pizza With Bacon and Jalapeno

By 3 Comments

This Peach Pizza is ready in under 30 minutes, layered with juicy sweet peaches, crispy smoky bacon, bubbling mozzarella, and just enough jalapeño heat to keep every bite interesting. It's the kind of sweet-savory combo that tastes a little bold, a little summery, and completely worth turning on the oven for.

Bacon, jalapeno peach pizza cooked on a pizza stone.

Why This Peach Pizza Works

This flavor combination may sound unconventional but trust me; this pizza is an explosion of flavors that will leave your taste buds asking for more. It’s all about that sweet and salty “thing”. You've got:

  • Sweet fruit.
  • Salty bacon.
  • Creamy cheese.
  • Heat from jalapeños.
  • A rustic vibe with a little Southwestern heat.

It's the same contrasting flavor logic chefs use all the time. Sweet and salty. Fat and acid. Crunch and soft. It hits all the check marks for a great culinary experience.

Homemade pizza is such a quick dinner idea, ready in under thirty minutes. And always a fun project, as the ingredient combinations are endless.  

Once our Colorado Western Slope Palisade Peaches hit our markets, this peach pizza is one of the first things I make. It’s simply a great Summer pizza and hard to put into words how delicious it is.

Table of contents

About Palisade Peaches

Palisade Peaches are famously grown on our Western slope, in and around the town of Palisade. Colorado peaches are known for being extra juicy and extra sweet, thanks to the long sunny hot days and cool Colorado Summer nights. That equals perfect conditions for fruity sugars to develop. To learn more about what makes a Colorado Peach so special, check out this article about Colorado Western Slope Peaches.

Ingredients You’ll Need

Ingredients to make peach pizza.
  • Pizza Dough: Use purchased pizza dough to make this a quick dinner.
  • Mozzarella Cheese: Grated.
  • Bacon: Thick sliced good quality please. Cut into one-inch chunks and fry until almost done. Who can resist bacon on pizza?
  • Fresh peaches.
  • Jalapeno pepper.

Best Peaches To Use

  • Choose peaches that are ripe but still firm. If they're too soft, the juice will cause your crust to become soggy. Too hard and they won't caramelize.
  • In culinary school we talked about "knife ripeness." If your knife glides in without resistance but the peach still holds its shape, you’re in business.

Ingredient Substitutions:

  • If you don’t want to use fresh pizza dough, purchase a pre-made Boboli crust, or Whole Foods has a great pre-made crust.
  • Cheese: Substitute a good melting cheese. Muenster, Monterey Jack, Pepper Jack, or Cheddar would work well here.
  • Bacon: If you’re not a pork eater, substitute turkey bacon, or even shredded chicken. Peach and prosciutto pizza is also a good combo.
  • Chile Peppers: Jalapeno peppers can be spicy hot. Substitute copped poblano pepper, or even a chopped red or orange bell pepper would work well here.
  • I always like basil on pizza and it works well here as an add-on.

Pro Tip: Purchase good quality cheese and grate it yourself. Pre-grated cheese in bags includes additives to keep it from clumping, which will also compromise the melting factor. Grating cheese from a block of cheese will result in a creamier and more consistent melting experience. Plus, it’s less expensive.

How can this Homemade Pizza be ready So Fast?

  • I like to purchase pre-made pizza dough from my local grocery store. It’s inexpensive and ready to go. All you need to do is roll it out with a rolling pin, or for a more rustic look, use your hands to stretch the dough.
  • I also like buying ready to bake pizza crusts. My favorite is Whole Food’s version of Boboli. It’s sold on the pasta and pasta sauce aisle. It’s a thin crust version that is sold in white or whole wheat and bakes up nice and crispy, almost like a flatbread pizza. And once toppings are placed, ready in ten minutes.

After a long day of work, having these quick fix products in your back pocket can be a game changer.

Step by Step Instructions, It’s Easy:

How to make peach pizza.
  1. Step 1: Preheat oven to 400 degrees.
  2. Step 2: Use a rolling pin or use your hands to stretch the pizza into a rustic style crust. Roll out the pizza dough on a floured parchment paper surface to your desired thickness.
  3. Step 3: Sprinkle a generous amount of the grated mozzarella cheese on the crust, reaching almost to the edge of the crust.
  4. Step 4: Sprinkle on the cooked bacon, sliced peaches (¼ inch thick) and sliced jalapeno peppers.
  5. Step 5: Transfer the prepared crust with toppings to a baking sheet or pizza stone.
  6. Step 6: Bake pizza until edges are starting to turn golden and cheese is bubbly.

Flavor Boosters

I love this peach pizza recipe as written, but I’ve also tried these little flavor boosters with success:

  • Fresh basil and peaches are a great flavor combo. Add a few leaves after baking. Not before.
  • A little drizzle of honey ties everything together.
  • Balsamic glaze? Just a few small drizzles adds a great pop of flavor.

Tips for the Best 30 Minute Peach Pizza:

  • Prep ahead: Cut the bacon in one-inch chunks and starting at a medium low heat, cook and brown until almost crispy and most of the fat has rendered. Don’t let it get over-browned, as it will continue to cook in the oven. While the bacon is cooking you can grate the cheese and slice the jalapeno and peaches.
  • Don’t skimp on the cheese. Remember, there is no pizza sauce on this pizza.
  • If you have one, use A Pizza Stone. A hot pizza stone that’s been heating in the oven for about 20 minutes. It heats more evenly than a sheet pan and it retains the heat yielding a crispier crust.
  • Prepare the pizza on a lightly floured piece of parchment paper. This will allow you to easily pick up the pizza and place it on the hot pizza stone.
  • If the dough starts to retract while rolling or stretching it out, let it rest for about 10 minutes. It simply means the gluten has become overworked and needs to rest.
  • If you’d like to make your own quick homemade pizza dough recipe, take a look at this 30-minute recipe from Fleischmann’s Yeast. Using rapid rising yeast makes this a quick fix.

Peach Pizza Commonly Asked Questions:

Do You Peel Peaches For Pizza?

Not at all. Unless you want to. Using a sharp knife, simply remove thin slices of the peach.

How Can You Make A Jalapeno Pepper Less Spicy?

Easy! Cut off the top of the pepper. Using the handle of a thin spoon, scrape out the seeds and veins. That’s where the heat lives.

Storage, Reheating and Leftovers

  • Refrigerator: Store any leftovers, sealed well, in the refrigerator for up to four days.
  • Reheating: I don’t recommend a microwave for reheating any pizza. It caused the crust to become soggy. Heat individual slices on an oven safe pan at 375 degrees for about 6 minutes. And even better, use a toaster oven or air-fryer to keep things nice and crispy.

What To Serve It With

  • Wine: These’s nothing better than sitting on the patio with a slice of this pizza and a cold glass of Rose Wine. It’s crisp flavor compliments this pizza.
  • Sides: Keep it simple with a side salad of crisp greens. And may I suggest this sweet Red Wine Vinegar Dressing?
  • Dessert: Stay on theme using Summer peaches. Try this Vanilla Roasted Peaches with Mascarpone.
Peach pizza with bacon and jalapeno pepper.

If you’re looking to shake up Pizza Night at your house, I highly recommend trying this peach pizza recipe … you can’t go wrong with bacon.

And if you’re looking for more fun pizza topping ideas, take a look at this recipe BBQ Brisket Pizza with BBQ Sauce. A great way to use up left over brisket. And one of our favorites that I call “Let it Brie”. A pizza with creamy brie cheese, pepperoni and green olives.

Explore More Colorado Peach Recipes

One of my favorite recipes to use Summer peaches is this one for Cinnamon Pecan Peach Bread. Quick easy and luscious with flavor. Here are some more ideas.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Peach Pizza.
Print Recipe
5 from 2 votes

Peach Pizza with Bacon and Jalapeno Peppers

Satisfy you sweet and salty cravings with this Peach Pizza with Bacon. Simple with ingredients, big on flavor and one of the best pizza's you can make at home. Salty, sweet, spicy and sassy. Have a slice!
Prep Time10 minutes
Cook Time15 minutes
Course: Pizza
Cuisine: American
Servings: 6
Calories: 606kcal
Author: Lea Ann Brown

Equipment

  • pizza stone or sheet pan

Ingredients

  • 1 pound pizza dough or 1 pre-made pizza crust
  • 12 ounces Mozarella cheese shredded
  • 2 small jalapeno peppers stem removed, seeds and veins removed, thin sliced
  • 1 large peach ripe, no need to remove skin, sliced ¼" thick
  • ¾ pound bacon thick sliced, cut in 1 inch lardons, and fried
  • garnish options: chopped fresh basil or cilantro

Instructions

  • Preheat oven to 400 degrees.
  • Use a rolling pin or use your hands to stretch the pizza into a rustic style crust. Roll out the pizza dough on a floured parchment paper surface to your desired thickness.
  • Sprinkle a generous amount of the grated mozzarella cheese on the crust, reaching almost to the edge of the crust.
  • Sprinkle on the cooked bacon, sliced fresh peaches and slices jalapeno pepper.
  • Transfer the prepared pizza to a baking sheet or pizza stone. Bake pizza until edges of the crust are starting to turn golden and cheese is bubbly.
  • Optional garnishes: chopped fresh basil, or chopped fresh cilantro.

Notes

Tips for Success
  • Prep ahead: Cut the bacon in 1-inch chunks and starting at a medium low heat, start cooking and browning until almost crispy and most of the fat has rendered. Don’t get it to over-browned, as it will continue to cook in the oven. While the bacon is cooking you can grate the cheese and slice the jalapeno and peaches.
  • Don’t skimp on the cheese. Remember, there is no pizza sauce on this pizza.
  • If you have one, use A Pizza Stone. A hot pizza stone that’s been hating in the oven for about 20 minutes. It heats more evenly than a sheet pan, it retains that heat and will yield a crispier crust.
  • Prepare the pizza on a lightly floured piece of parchment paper. This will allow you to easily pick up the pizza and place it on the hot pizza stone.
  • If the dough starts to retract while rolling or stretching it out, let it rest for about 10 minutes. It simply means the gluten has become overworked and needs to rest.
  • If you’d like to make your own quick homemade pizza dough, take a look at this 30 minute recipe from Fleischmann’s Yeast. Using rapid rise yeast makes this a quick fix.

Nutrition

Calories: 606kcal | Carbohydrates: 41g | Protein: 26g | Fat: 38g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 82mg | Sodium: 1281mg | Potassium: 203mg | Fiber: 2g | Sugar: 8g | Vitamin A: 550IU | Vitamin C: 7mg | Calcium: 291mg | Iron: 3mg

Peach Pizza with Bacon and Jalapeno … It’s What’s For Dinner