Corn Olive Spread Food

GRILLED CORN WITH OLIVE BUTTER

Grilled Corn with Olive Butter image

Olives are an acquired taste, but there's something special about its briny flavor in combination with butter and sweet corn. Sounds weird, but don't knock it until you try it.

Provided by Food Network

Categories side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 stick (8 tablespoons) unsalted butter, softened
1/2 cup fresh basil leaves, finely chopped, plus small leaves for garnish
3 tablespoons pitted black olives, chopped
1 teaspoon lemon zest
1 medium shallot, minced
Kosher salt
Kosher salt and freshly ground black pepper
6 ears yellow corn
3 tablespoons vegetable oil

Steps:

For the olive butter: Combine the butter, basil, olives, lemon zest, shallot, and salt to taste in a bowl.
For the corn: Bring a large pot of water to a boil, then salt liberally. Cook the corn for 30 seconds, then remove and pat dry.
Preheat a grill pan on high heat (see Cook's Note). Brush the corn with the oil and sprinkle with salt and pepper. Cook the corn in the grill pan, turning to ensure uniform charring, for about 6 minutes.
Transfer the corn to a platter and spread the olive butter evenly and liberally on each piece. Garnish with basil leaves.

CORN AND OLIVE SPREAD

Corn and Olive Spread image

Whip up a creamy spread that boasts a peppy flavor and color.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 1h20m

Yield 32

Number Of Ingredients 7

Ingredients

2 packages (8 oz each) cream cheese, softened
1 package (1 oz) ranch dressing and seasoning mix (milk recipe)
2 cans (4 1/4 oz each) chopped ripe olives, drained
1 can (11 oz) whole kernel sweet corn, drained
1 can (4.5 oz) Old El Paso™ chopped green chiles, drained
1 medium red bell pepper, chopped (1 cup)
Bagel chips or tortilla chips

Steps:

In large bowl, beat cream cheese and dressing mix with electric mixer on medium speed until smooth. Stir in remaining ingredients except bagel chips.
Cover; refrigerate 1 to 2 hours to blend flavors. Serve with bagel chips.

Nutrition Facts : Calories 130, Carbohydrate 11 g, Cholesterol 15 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 1 g, TransFat 0 g

OLIVE SPREAD

Olive Spread image

An easy and great tasting appetizer. You can not just have one.... You will have garlic breathe when you are finished, but it's worth it.

Provided by LeeAnn

Categories Spreads

Time 10m

Yield 1 bowl

Number Of Ingredients 5

Ingredients

1/2 cup green olives, drained
1/2 cup black olives, drained
1 tablespoon capers, drained
1 -2 clove garlic, mashed (to your taste)
1/4 cup olive oil

Steps:

Put all ingredients, except olive oil in the food processor and pulse until chopped.
Turn processor on low setting and gradually add olive oil until you get a grainy texture.
I stop and start and scrape down the sides as I am going.
I try to add as little oil as possible, but enough to hold the mixture together so it will spread nicely.
Serve with slices of grainy baguette.
This is wonderful and easy.

CORN OLIVE SPREAD

Corn Olive Spread image

I actually call this Fiesta dip but there are so many "Fiesta" dips on this website and none of them are anything like this! This is a family favorite my family and my husband's family-enjoy!

Provided by gingersnap

Categories Spreads

Time 2h10m

Yield 40 serving(s)

Number Of Ingredients 6

Ingredients

2 (8 ounce) packages cream cheese, softened (fat free is ok)
1 (1 ounce) package dry ranch dressing mix
1 medium red bell pepper, chopped
1 (11 ounce) can corn, drained
1 (4 1/2 ounce) can chopped green olives, drained
1 (4 ounce) can green chilies, drained

Steps:

Mix cream cheese and ranch dressing.
Stir in remaining ingredients.
Cover and refrigerate for 1-2 hours.
Serve with a buttery cracker or in a round, hollowed out loaf of bread. (I use garlic and cheddar or cheddar and jalapeño from a local bakery).

Nutrition Facts : Calories 53, Fat 4.5, SaturatedFat 2.3, Cholesterol 12.5, Sodium 86.5, Carbohydrate 2.7, Fiber 0.4, Sugar 1, Protein 1.1

TASTY HAM-OLIVE SPREAD

Tasty Ham-Olive Spread image

Makes a wonderful addition to an appetizer table. Olives add the zip to the ham spread. Add some diced cheddar cheese for a different taste. For sandwiches, I use toasted whole wheat or pumpernickel.

Provided by Caroline Cooks

Categories Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 cup cooked ham, ground
1/2 cup mayonnaise
2 tablespoons celery, minced
2 tablespoons green onions, minced
1 tablespoon Dijon mustard
2 tablespoons diced green olives, with pimentos
1/2 tablespoon parsley, minced
salt and fresh pepper
1 dash Tabasco sauce (optional)

Steps:

Place cubed left-over ham in food processor; pulse to grind. (Careful, not too much).
Remove to mixing bowl and add remaining ingredients.
Refrigerate, covered, until ready to serve.
Serve with baquettes, crackers or sturdy tortilla chips.

MEXICAN CORN SPREAD

Mexican Corn Spread image

From Chile Pepper magazine. Using half the recipe, I mixed this with a cooked 16 oz bag of frozen corn for a different twist. I did reduce the lemon juice by half.

Provided by iris5555

Categories Mexican

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 tablespoons mayonnaise
1 tablespoon lemon juice
2 tablespoons butter, softened
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon garlic powder

Steps:

Stir all ingredients together in a small bowl.
Let sit at room temperature while cooking corn.
Use a flexible spatula to spread topping on ears of corn.

Nutrition Facts : Calories 83.7, Fat 8.3, SaturatedFat 4, Cholesterol 17.2, Sodium 390.5, Carbohydrate 2.7, Fiber 0.3, Sugar 0.7, Protein 0.3

GREEK FETA AND OLIVE SPREAD

Greek Feta and Olive Spread image

Make and share this Greek Feta and Olive Spread recipe from Food.com.

Provided by dicentra

Categories Spreads

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

6 ounces feta, crumbled
2 tablespoons olive oil
1 teaspoon lemon juice
1/2 teaspoon garlic, minced
2 ounces sun-dried tomatoes
1/2 teaspoon oregano
1 tablespoon black olives, chopped

Steps:

Put everything except the olives in a food processor and blend until smooth.
Add olives by hand. Refrigerate until ready to serve.

Nutrition Facts : Calories 218.9, Fat 17, SaturatedFat 7.8, Cholesterol 40.1, Sodium 820.9, Carbohydrate 10.2, Fiber 1.9, Sugar 7.2, Protein 8.5

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{2 INGREDIENT} OLIVE SPREAD - BELLY FULL

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Corn Olive Spread Food

GRILLED CORN WITH OLIVE BUTTER

Olives are an acquired taste, but there's something special about its briny flavor in combination with butter and sweet corn. Sounds weird, but don't knock it until you try it.

CORN AND OLIVE SPREAD

Whip up a creamy spread that boasts a peppy flavor and color.

OLIVE SPREAD

An easy and great tasting appetizer. You can not just have one.... You will have garlic breathe when you are finished, but it's worth it.

CORN OLIVE SPREAD

I actually call this Fiesta dip but there are so many "Fiesta" dips on this website and none of them are anything like this! This is a family favorite my family and my husband's family-enjoy!

TASTY HAM-OLIVE SPREAD

Makes a wonderful addition to an appetizer table. Olives add the zip to the ham spread. Add some diced cheddar cheese for a different taste. For sandwiches, I use toasted whole wheat or pumpernickel.

MEXICAN CORN SPREAD

From Chile Pepper magazine. Using half the recipe, I mixed this with a cooked 16 oz bag of frozen corn for a different twist. I did reduce the lemon juice by half.

GREEK FETA AND OLIVE SPREAD

Make and share this Greek Feta and Olive Spread recipe from Food.com.

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