Chipotle Cheddar Corn Casserole Recipe 55 Food

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ORE-IDA SWEET HEAT CORN CASSEROLE



ORE-IDA Sweet Heat Corn Casserole image

Chipotle chile powder brings a touch of heat to this easy, creamy, cheesy corn casserole with hash brown potatoes.

Provided by Ore-Ida

Categories     Trusted Brands: Recipes and Tips     Ore-Ida®

Time 55m

Yield 10

Number Of Ingredients 10

2 eggs, beaten
½ cup BREAKSTONE'S or KNUDSEN Sour Cream
½ cup whole milk
½ teaspoon onion powder
½ teaspoon chipotle chile pepper powder
4 ½ cups ORE-IDA® Shredded Hash Brown Potatoes, thawed
1 (14.75 ounce) can whole kernel corn, drained
1 (14.75 ounce) can cream-style corn
1 cup KRAFT Shredded Sharp Cheddar Cheese
½ cup chopped red bell peppers

Steps:

  • Heat oven to 375 degrees F.
  • Mix eggs, sour cream, milk, onion powder and chipotle chile powder in large bowl until blended. Add hash brown potatoes, whole kernel corn, cream-style corn, shredded Cheddar cheese, and chopped peppers; mix well.
  • Spoon into 13x9-inch pan sprayed with cooking spray.
  • Bake 40 to 45 min. or until potato mixture is heated through and top is golden brown.

Nutrition Facts : Calories 242.5 calories, Carbohydrate 37.3 g, Cholesterol 56.2 mg, Fat 8 g, Fiber 3.9 g, Protein 8.9 g, SaturatedFat 4.4 g, Sodium 380.3 mg, Sugar 3.8 g

THE BEST CORN CASSEROLE



The Best Corn Casserole image

We added Cheddar and chives to this classic and quick side that goes from mixing bowl to oven in less than 10 minutes. It bakes up golden brown and puffy -- perfect for a potluck or holiday gathering.

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 11

One 15-ounce can whole corn kernels, drained
One 15-ounce can creamed corn
1 large egg
1 1/2 cups shredded sharp Cheddar
1 cup yellow cornmeal
1 cup sour cream
6 tablespoons unsalted butter, melted
1/4 cup chopped fresh chives
1/4 cup sugar
2 teaspoons baking soda
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • Add the whole corn, creamed corn, egg, Cheddar, cornmeal, sour cream, butter, chives, sugar, baking soda, 1 1/2 teaspoons salt and a generous amount of black pepper to a large bowl and stir until well combined.
  • Pour the mixture into a 2-quart baking dish and bake until lightly golden on the outside and set in the middle, 30 to 35 minutes.

CHIPOTLE CHEDDAR CORN CASSEROLE



Chipotle Cheddar Corn Casserole image

Make and share this Chipotle Cheddar Corn Casserole recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 8

2 tablespoons unsalted butter
1/4 cup finely chopped sweet onion, such as Vidalia
1 chipotle chile in adobo, finely chopped
2 tablespoons unbleached all-purpose flour
2 1/4 cups whole milk
2 teaspoons sugar
1 (16 ounce) bag frozen white corn, defrosted
1/2-3/4 cup finely shredded cheddar cheese

Steps:

  • Coat the inside of a 9-inch square baking pan with cooking spray.
  • Melt butter in a medium saucepan over medium heat; add in onion and chipotle; saute about 2 minutes, until the onion begins to soften.
  • Add in the flour; whisk until white bubbles form on the vegetables.
  • Cook the flour for about 2 minutes, being careful not to burn the chipotle.
  • Gradually add the milk and sugar and bring to a boil, whisking constantly.
  • Add in corn; stir to blend.
  • Pour the mixture into the prepared dish; sprinkle cheese over the top.
  • Preheat oven to 350°; Bake for 30 minutes, until the casserole is bubbling and the cheese is golden brown; serve hot.
  • Make Ahead or OAMC: after step 7-cool, cover, and refrigerate for up to 2 days or freeze for up to 1 month.
  • Defrost casserole in the refrigerator overnight, if necessary.
  • Preheat oven to 350°; let casserole come to room temperature for about 30 minutes.
  • Bake for 30 minutes, until casserole is bubbling and the cheese is golden brown; serve hot.
  • Variations: Parmesan-Crusted Corn Casserole with Sun-Dried Tomatoes-substitute ¼ cup finely chopped sun-dried tomatoes for the chipotle and freshly grated Parmesan cheese for the cheddar.
  • Green Chile Corn Casserole: substitute one 4-ounce can chopped green chiles, rinsed and drained, for the chipotles, and substitute pepper Jack cheese for the cheddar.
  • Creamy Herbed Corn Casserole: omit the chipotle and add 2 teaspoons chopped fresh tarragon to the onion while sautéing; substitute either shredded Gruyere or sliced Brie cheese for the cheddar.

Nutrition Facts : Calories 314.4, Fat 15.8, SaturatedFat 9.3, Cholesterol 43.8, Sodium 147.2, Carbohydrate 35.7, Fiber 3, Sugar 9.8, Protein 11.9

CHIPOTLE CHEDDAR CORN CASSEROLE RECIPE - (5/5)



Chipotle Cheddar Corn Casserole Recipe - (5/5) image

Provided by á-3711

Number Of Ingredients 8

2 T butter
1/2 sweet onion, chopped
1 chipotle chile in adobo sauce, finely chopped
2 T flour
2 cups milk
2 t sugar, optional
1 (16 oz.) bag frozen white or yellow corn, thawed
1/2 cup finely shredded cheddar cheese

Steps:

  • Preheat oven to 350. Melt the butter in a large saucepan over medium heat. Add onion and chipotle; cook, stirring, until onion softens, 2 minutes. Whisk in the flour; cook, whisking, 2 minutes. Gradually whisk in the milk; stir in sugar. Heat, whisking, to a boil. Stir in the corn. Pour the mixture into a greased 9 inch square baking pan. Sprinkle cheese over top. Bake until bubbling and cheese is golden brown, 40-50 minutes.

CHEDDAR CHEESE CORN CASSEROLE



Cheddar Cheese Corn Casserole image

Family tradition demands corn casserole at Thanksgiving at my house. This is the one my mom has made since I was a kid, and we never have any left.

Provided by Felix4067

Categories     Corn

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 10

1/4 lb butter (1 stick)
1 large onion, chopped
1/4 cup green pepper, chopped
2 eggs, slightly beaten
1 (15 ounce) can creamed corn
1 (15 ounce) can whole kernel corn, including liquid
1 box Jiffy corn muffin mix
1/2 teaspoon salt
1/2 pint sour cream
4 ounces cheddar cheese, grated

Steps:

  • Preheat oven to 400 degrees.
  • Saute onion and green pepper in butter.
  • Add eggs, creamed corn can, corn and liquid, Jiffy mix, salt, sour cream and cheddar cheese.
  • Pour into a 9x13 inch baking pan and bake for 45 minutes or until top is golden brown.

CHIPOTLE CHICKEN CASSEROLE



Chipotle Chicken Casserole image

A one-pot, family-style meal with smoky chipotle flavor. Yet to try, posted for safekeeping. From lifestyle.msn.com .

Provided by Tee Lee

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

nonstick cooking spray
2 cups frozen whole kernel corn or 2 cups fresh whole kernel corn
3 cups frozen cubed hash brown potatoes
1 (14 1/2 ounce) can diced tomatoes with basil oregano and garlic
2 chipotle chiles in adobo, chopped
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano, crushed
1 tablespoon olive oil
4 (4 -6 ounce) boneless skinless chicken breast halves
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
3/4 cup colby-monterey jack cheese, shredded (3 ounces)

Steps:

  • Coat a 2-quart round casserole with nonstick spray; set aside.
  • Coat an unheated large nonstick skillet with nonstick spray.
  • Heat skillet over medium-high heat.
  • Add corn; cook about 5 minutes or until corn begins to lightly brown.
  • Add potatoes; cook and stir 5 to 8 minutes longer or until potatoes begin to brown.
  • Stir in tomatoes, chipotle peppers, 1/2 teaspoon chili powder, 1/2 teaspoon cumin, and the oregano.
  • Remove from heat; transfer mixture to the prepared casserole.
  • Wipe skillet clean, add oil to skillet and heat over medium-high heat.
  • Sprinkle chicken evenly with 1/4 teaspoon salt, 1/4 teaspoon chili powder, and 1/4 teaspoon cumin.
  • Brown chicken in hot oil, turning once to brown both sides (about 3 minutes on each side).
  • Place chicken on top of potato mixture in casserole.
  • Bake, uncovered, in a 375 degree F oven for 20 minutes or until bubbly and chicken is no longer pink.
  • Sprinkle with cheese and serve hot.

Nutrition Facts : Calories 515.7, Fat 15.1, SaturatedFat 5.6, Cholesterol 91.4, Sodium 293.8, Carbohydrate 62.9, Fiber 6.4, Sugar 0.2, Protein 37.6

CHIPOTLE CORN MUFFINS



chipotle corn muffins image

My husband loves these with garlic roasted chicken or veggie soup. I can't remember where the recipe originated. For a variation, add a small can of yellow corn to the batter. Good on a cold winter night. Medium hot on the heat scale.

Provided by venus2

Categories     Quick Breads

Time 30m

Yield 6-24 muffins

Number Of Ingredients 9

1/4 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
1 cup yellow cornmeal
2 eggs
3/4 cup plain yogurt
4 teaspoons oil
3 chipotle chiles in adobo, drained & minced or 3 dried chipotle chiles, that have bee rehydrated in hot water
1/4 cup cheddar cheese

Steps:

  • Pre-heat oven to 425 degrees.
  • Spray muffin tins lightly with oil.
  • Mix together baking soda, baking powder, salt, and cornmeal in a small bowl.
  • In a separate bowl, beat the eggs with yogurt.
  • Stir in the chipotles& cheese; then gently stir the egg mix into the cornmeal mix just until combined.
  • fill the muffin tins with the batter& bake for 10-15 minutes for regular sized muffins or 7-10 minutes for mini-muffins.

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