When we decided on tacos for Thanksgiving and the Santa Fe corn stole the show…

We still ate too much, even with the stuffing and mashed potatoes. I plan to post Adam's delicious corn recipe - he called it Santa Fe Corn and I just called it delicious, but I won't post the homemade tortillas as they did not turn out as well as before. I've already posted the Mango salsa and the regular salsa is simply delicious because it's homemade but its a pretty basic recipe. We had beef with regular taco seasoning, shrimp with Sazon seasoning, and shredded turkey tacos, tomatillo sauce, guacamole, sour cream, and Spanish rice (from a box).

For tonight, I'm just going to share the photos but I will add the recipes tomorrow. Let me know in the comments what you might like me to post or share some pictures of your dinner spread too. We were feeding 16 tonight.

Thanksgiving spread for 16 family members

My plate minus the jalapeño popper

Adam's Santa Fe Corn

• 2 lb frozen corn

• 1 can green chilies

• 1 medium onion

• 1 red pepper

• 5 (or more) cloves of garlic

• 1 pack Sazon seasoning *

• 1/2 tsp cinnamon

• 3 TBS light brown sugar

• 2 TBS canola oil

• 1 TBS butter

• salt and pepper to taste

* You can make a homemade blend with 1 TBS each of annatto, ground coriander, ground cumin, garlic powder, and 1 tsp each of salt and onion power, 2 tsp of oregano, and 1/2 teaspoon of ground black pepper blended together. Paprika can be used if you cannot find annatto but it might alter the taste some. Luckily we love paprika. Use 1 1/2 teaspoons of this mix to substitute for Sazon.

Directions:

1. Dice onion and red peppers approximately the size of the corn for uniformity in pieces. Keep red pepper aside.

2. Mince the garlic.

3. Add oil and butter to a skillet (or a wok if you like to cook with high heat, but be more cautious with timing). Sauté the onion and garlic until onion is translucent.

4. Add corn and stir until the corn starts to lightly brown.

5. Add Sazon and cinnamon and mix in thoroughly.

6. Add red peppers and green chilies mixing well.

7. Mix in the brown sugar and stir enough for the sugar to dissolve then kill the heat. (Letting this step go too long will cause it to burn too much).

8. Finish off by spreading the corn on a cookie sheet and burn slightly with a blow torch or place under a broiler. Mix and repeat at least once. Being very careful not to over do the char.

9. This dish can be served warm and fresh or cold the next day. Yummy, yummy