CORN WITH A KICK
I love this zesty summer side dish because it's great with canned, frozen or leftover corn. Tomato and green peppers add bright color and a lot of great summer flavor. -Nancy McDonald, Burns, Wyoming
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan or cast iron skillet, saute onion and green pepper in butter until tender. Stir in the corn, tomato, salt, pepper and cayenne. Cover and simmer for 5-10 minutes or until heated through, stirring occasionally. ,
Nutrition Facts : Calories 125 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 961mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein.
CORN BREAD WITH A KICK
Nothing says southern cooking like crisp corn bread made in a cast iron skillet. I use a very old skillet that belonged to my great-aunt. It will be passed on for generations. -Geordyth Sullivan, Cutler Bay, Florida
Provided by Taste of Home
Time 40m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 6 ingredients. In another bowl, whisk egg and buttermilk., Place butter in an 8-in. cast-iron or other ovenproof skillet; heat skillet in a 425° oven until butter is melted, 3-5 minutes. Meanwhile, stir egg mixture into dry ingredients just until moistened. Fold in peppers and bacon., Carefully swirl the butter in the skillet to coat the sides and bottom of pan; add batter. Bake at 425° until a toothpick inserted in the center comes out clean, 18-22 minutes. Cut into wedges; serve warm.
Nutrition Facts : Calories 174 calories, Fat 8g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 431mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 1g fiber), Protein 6g protein.
CORN CHOWDER WITH A KICK
Trying several corn chowders, I decided to try to come up with one with a little more pazazz. Atfer many errors, I developed this hearty corn chowder. I use Jimmy Dean or Williams brands of hot sausage to spice this soup up a bit. My husband, who's not much of a soup eater, even asks for this soup on cold fall and winter days. I usually serve it with crusty french bread.
Provided by r_mess
Categories Chowders
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a 5 qt dutch oven, put chicken broth, pepper sauce and potatoes. Boil until pototoes are fork tender.
- While potatoes are cooking, brown sausage and onions. When all of the pink is out of the sausage add cream cheese cubes and heat until cheese is completely melted. Heat this mixture slowly and stir often so the cheese doesn't scorch.
- When potatoes are done, add sausage mixture to potatoes and broth and mix well.
- Add corn and milk. Stir. Add seasoned salt and pepper to taste. Heat just until it just starts to boil. Turn heat down to a slow simmer for 15 minutes.
- Tip: This soup tends to thicken so more milk can be added, or whole kernel corn can be added without draining it.Recipe can be cut down but it does not freeze well.
Nutrition Facts : Calories 701.2, Fat 32.9, SaturatedFat 13, Cholesterol 121.5, Sodium 1990, Carbohydrate 79.2, Fiber 7.4, Sugar 11.6, Protein 30.7
SUNNY'S SWEET QUICK KENNER MAQUE CHOUX
Provided by Sunny Anderson
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- In a large pan with straight sides, add the bacon and cook over medium heat, rendering the fat until crispy, about 8 minutes. Add the onions, celery, bell pepper, butter and salt and pepper to taste. Cook, stirring, until the veggies are tender, 5 to 7 minutes.
- Add the tomatoes, garlic, corn and chicken stock. Stir and bring to a low simmer, then cook until everything is tender, 3 to 4 minutes. Stir in the yogurt and a generous amount of black pepper, more salt and cayenne pepper.
- Transfer to a platter and serve.
KICKED-UP CORNED BEEF HASH
Provided by Aaron McCargo Jr.
Categories side-dish
Time 55m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Put the potatoes in a saucepan and cover with water and bring to a boil over high heat. Reduce the heat to low; and simmer for 1 minute making sure the potatoes are still firm. Drain the potatoes in colander and set aside.
- Heat a 10-inch skillet, over medium-high. Add the butter and allow it to brown for 1 minute. Stir in the onions, garlic and jalapenos and cook for 5 minutes. Add the corned beef, horseradish, bouillon, potatoes, chives and Swiss cheese. Mix well, then remove from the heat. Spoon the hash into 6 (6-ounce) ramekins. Put the ramekins on a quarter sheet tray and bake until nicely browned, about 12 to 15 minutes. Remove from the oven and serve hot.
VEGAN CORN CHOWDER WITH A KICK
A delicious and creamy vegan corn chowder with a little kick, using only whole foods and no oils. I added turmeric to boost the health benefits, but that is optional.
Provided by Geeksr
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- Cook onion, bell pepper, and jalapeno in 2 tablespoons vegetable broth in a large saucepan over medium heat until tender, 5 to 7 minutes. Add remaining broth and potatoes; bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes. Add mustard, basil, paprika, and pepper flakes; mix well. Add corn, green onions, and all but 3 to 4 tablespoons soy milk; bring to a boil.
- Mix remaining soy milk with almond flour in a small bowl until smooth. Stir into the chowder with salt and turmeric; return to a boil. Cook and stir until soup is thickened and bubbly, about 2 more minutes.
Nutrition Facts : Calories 200.2 calories, Carbohydrate 37.2 g, Fat 4.2 g, Fiber 4.9 g, Protein 7.3 g, SaturatedFat 0.5 g, Sodium 864.9 mg, Sugar 7.7 g
COBBED CORN WITH KICK
Something a little different and very easy to make. You can use fat free or low fat sald dressing if watching your fat/calorie intake. Serve this one at your summer BBQ.
Provided by TheDancingCook
Categories Corn
Time 40m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Place corn, peppers and onion in deep dish or resealable bag and coat with dressing.
- Marinate in fridge for 30 minutes or more; depending on your taste.
- Drain and discard marinade.
- Place veggies in grill pan or disposable foil pan with holes punched in bottom.
- Grill, covered for 25 minutes over medium heat, turning frequently.
Nutrition Facts : Calories 418.3, Fat 27, SaturatedFat 4.3, Sodium 1482.8, Carbohydrate 45.5, Fiber 6.5, Sugar 17, Protein 6.3
CORN WITH A KICK
Make and share this Corn With a Kick recipe from Food.com.
Provided by mom of 3 in NV
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cut up bell peppers, and onion into bite size pieces. Put oil in fry pan over medium heat. Add peppers and onions. Saute for a few minutes until peppers are starting to soften. Add corn. Cook for a few more minutes until corn is heated through.
Nutrition Facts : Calories 112.4, Fat 1.7, SaturatedFat 0.3, Sodium 15.6, Carbohydrate 25, Fiber 3.2, Sugar 4.2, Protein 3.4
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