Corn With Chile Peppers Food

PEPPER CORN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt cream cheese and butter in a saucepan. When ingredients are melted, stir in evaporated milk, corn, and green chilies. Pour mixture into an 8x8 inch pan.
• Bake in a 350 degrees F (175 degrees C) oven for 20 minutes; until brown and bubbly.

MEXICAN-STYLE CORN WITH PEPPERS

Steps:

• Gather the ingredients.
• In a skillet or saute pan over medium-low heat, melt butter.
• When butter is hot, add corn, green bell pepper, salt, and pepper.
• Cook, stirring occasionally, for about 20 minutes.
• Add chopped pimiento and heat through.
• Garnish corn with chopped fresh cilantro, if desired.

CORN CHILI

Steps:

• Saute ground beef, onions, and green peppers in a deep saucepan.
• Drain, and season with salt, pepper, and thyme.
• Stir in tomatoes, tomato paste mixture, and corn, and heat until corn is thawed.
• Add kidney beans, and chili powder, and pour this into a slow cooker.
• Cover, and cook on low 5-6 hours.
• Top individual servings with dollops of sour cream or sprinkle with shredded cheese.

HOT CORN CHILE DIP

Steps:

• Heat a grill on medium heat. Grill the corn until lots of the kernels have color. Cut off the kernels and set aside.
• If serving immediately, preheat the oven to 350 degrees F.
• Melt the butter in a large skillet over medium-high heat. Add the garlic, jalapenos, onions and green and red bell peppers. Cook for a few minutes, until the peppers get great color on the outside. Add the chiles and stir for 30 seconds. Set aside.
• In a large bowl, combine 1 cup of the pepper-jack, the cream cheese, mayonnaise, sour cream and green onions and stir until combined. Add the reserved corn and veggie mixture and stir to combine thoroughly. Pour into a small baking dish. Bake immediately, or cover with foil and refrigerate up to 48 hours.
• Sprinkle the remaining 1/2 cup cheese over the top and bake until bubbly, 20 to 25 minutes. Serve with tortilla chips or pita crisps.

ROASTED PASILLA PEPPERS WITH CORN AND COTIJA

Steps:

• Roast the peppers over a flame or in a dry skillet, turning with tongs as needed, until charred all over. Put roasted peppers in a plastic bag and let sit until skin rubs off easily; remove skin. Cut a slit in 1 side of each pepper to create a pocket; pull out ribs and seeds. Set peppers aside.
• In a frying pan, melt butter and add corn, green onions, and oregano. Saute until onions are soft and corn is cooked (about 5 minutes). Stir in crema and cotija, then season, to taste, with salt and pepper. Add shrimp to mixture, if using, and spoon filling evenly into peppers.
• Wrap peppers in foil and place in the embers of a burnt-down fire to warm through (about 15 minutes). Or, arrange peppers in a baking dish, cover with foil, and bake in a preheated 350 degree oven about 15 minutes.

CREAMY CORN AND CHILE DIP

Steps:

• Cut the kernels from the corn. Cut 2 thin rounds of the Fresno chile and reserve them for garnish. Seed the remaining chile, if desired, then finely chop it.
• Heat the butter in a medium skillet over medium heat. Add the scallion whites and garlic and cook, stirring occasionally, until softened, about 2 minutes Add the corn and cook, stirring occasionally, until crisp tender, about 6 minutes. Add the heavy cream and chopped chili and simmer, stirring occasionally, until thickened, about 2 minutes. Stir in the cream cheese until melted, then remove from the heat and season with salt to taste. Transfer to a serving bowl and top with the scallion greens and the chile slices. Serve hot or at room temperature with tortilla chips for dipping.

CORN WITH PASILLA BUTTER

Steps:

• Soak the corn cobs in water, so the husks don't burn when you grill them. Minimum 1 hour but overnight is fine.
• Preheat the oven to 250 degrees F.
• To make the butter, put the pasilla chile peppers on a baking sheet and bake them until very brittle, about 15 minutes. When they are done, remove and cool them. Remove the seeds and crumble the chiles into a food processor. Add the butter and process until combined.
• Lay out a sheet of plastic wrap on top of a sheet of foil. Turn the butter out onto the wrap and roll it into a cylinder. First wrap the plastic wrap around the cylinder and then secure the foil around it. Twist the ends, gradually applying more pressure as you twist, in order to make the cylinder taught. Alternatively, pile the butter into ramekins and cover with plastic wrap. Refrigerate it until firm.
• Preheat a grill or grill pan to medium-high heat. Remove the corn from the water and shake or pat them dry. Grill the corn on the cob for 10 minutes, turning it every couple of minutes. Remove the corn cobs from the grill and pull the husks back on each one. Lay slices of the chilled pasilla butter on and let it melt. The corn will have beautiful flecks of chile. Or serve the ramekins on the dinner table for everyone to help themselves.

CORN WITH CHILE PEPPERS

Steps:

• In a skillet over medium heat, sauté onion in 2 tablespoons of butter until soft. Stir in remaining butter, corn, chopped peppers, red bell pepper, and salt. Cook corn mixture, stirring frequently, for about 10 minutes, until hot and onion is lightly browned. Corn with chile pepper recipe serves 6 to 8. Enjoy!

ROASTED CORN WITH FOUR-CHILE BUTTER

Steps:

• Carefully roast the chile peppers over the flame of your stovetop, on a grill or under the broiler. Using tongs, flip and move them around until their skins are completely charred. Transfer the chiles to a resealable plastic bag, seal the bag and let them steam for 10 minutes. Peel, seed and dice the chiles; set aside.
• Preheat the oven to 375 degrees F.
• Put the corn on a baking sheet, brush with vegetable oil and season with salt and pepper. Roast, turning halfway through, until cooked, 10 to 12 minutes.
• Meanwhile, melt the butter in a small saucepan. Add the diced chiles, chili powder, lime zest and juice, 1 teaspoon salt and 1 teaspoon black pepper and stir. Cook on low for 2 to 3 minutes to allow the flavors to meld.
• Transfer the corn to a serving platter (or a foil pan with a cover if transporting) and pour the chili butter over the corn. To serve, garnish with the chopped cilantro.

CHILI AND CORN STUFFED SWEET PEPPERS

Steps:

• Preheat the oven to 375 degrees. Heat the oil in a medium-size nonstick skillet over medium heat. Add the garlic and cook, stirring, for 20 seconds. Add the onion and cook until soft and lightly browned, about 5 minutes. Let cool.
• Place half the corn and half the hominy in a food processor with the eggs. Process until smooth. Scrape into a bowl and stir in the onion mixture, remaining corn and hominy, chilies, salt and pepper.
• Slice the tops off the peppers. Remove the cores and use a spoon to scrape out the seeds and ribs. Trim the bottoms so the peppers will stand straight, being careful not to cut all the way through. Fill the peppers with the corn mixture. Place in a shallow baking dish large enough to hold them without crowding and pour in 1 cup of water.
• Cover with aluminum foil. Bake for 30 minutes. Uncover and continue baking until the peppers are tender when pierced with a small knife, about 30 minutes longer. Sprinkle the tops with the cheese and bake just until melted. Divide the peppers among 4 plates, sprinkle with the scallions and serve.

CORN ON THE COB WITH LEMON-PEPPER BUTTER

Steps:

• Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Rewrap corn in husks; secure with kitchen string. Place in a stockpot; cover with cold water. Soak 20 minutes; drain., Meanwhile, in a small bowl, mix butter and lemon pepper. Grill corn, covered, over medium heat 20-25 minutes or until tender, turning often., Cut string and peel back husks. Serve corn with butter mixture.

CORN CHILI

Steps:

• In a large pot, cook onion in oil over medium heat 1 minute. Stir in cayenne and oregano and cook 1 minute more. Stir in corn, tomatoes, pinto beans, kidney beans, chicken bouillon granules, water, salt, pepper, tomato sauce and tomato paste. Cook, uncovered, until heated through and slightly thickened, 10 to 15 minutes.

CHILI PEPPER, CORN, AND BACON QUICHE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place pastry shell in a 9-inch pie pan or quiche pan. Prick the bottom and sides with a fork.
• Bake in the preheated oven for 8 minutes. Remove and set aside. Leave the oven on.
• Whisk half-and-half, eggs, salt, and pepper together in a medium bowl until light and fluffy.
• Sprinkle cheese, corn, chile peppers, and crumbled bacon into the pie shell. Carefully pour egg mixture over top.
• Bake in the oven until filling is just about set but a little wiggly in the center, about 30 minutes. Remove from the oven and cool for 10 minutes. Garnish with parsley and serve.

CARAMELIZED CORN WITH ONIONS AND RED BELL PEPPERS

Steps:

• Heat large nonstick skillet over medium-high heat. Add corn; stir until beginning to dry and brown, about 8 minutes. Transfer to small bowl. Add oil to skillet. Heat over medium-high heat. Add bell peppers, onion, and garlic. Sauté until peppers are tender, about 8 minutes. Mix in cilantro and chili powder, then corn. Stir until heated through, about 2 minutes. Season with salt and pepper.

CORN 'N' RED PEPPER MEDLEY

Steps:

• In a large nonstick skillet, cook corn in oil for 2 minutes. Add the red peppers, onion and garlic; cook and stir for 4-6 minutes or until peppers are crisp-tender. Stir in the parsley, chili powder, salt and pepper; cook 1-2 minutes longer.

CORN AND RED PEPPER MEDLEY

Steps:

• In a large skillet, heat the oil and cook the corn for about 2 minutes.
• Add the red peppers, onions, and garlic, and saute for 4-6 minutes.
• Stir in the parsley, chili powder, salt and pepper and cook for another minute or two.

CORN WITH JALAPENOS

Steps:

• Combine corn, jalapenos, onion, pimentos, and butter in microwave safe bowl. Cover, and cook in the microwave on 100% power until heated through, about 4 minutes depending on your microwave. Stir every minute. Serve hot.

SOUTHWESTERN CORN AND PEPPERS

Steps:

• In a 2-quart microwave-safe casserole dish, combine corn, bell pepper, onion and butter.
• Cover and microwave on high until bell pepper is crisp-tender (5-7 minutes), stirring once.
• Stir in cumin, salt and ground pepper. Cover and let stand 5 minutes before serving.

SWEET CORN WITH PEPPERS

Steps:

• Core and vein the peppers. Cut the flesh into very thin strips about 1 1/2 inches in length. There should be about 2 cups.
• Set aside. Scrape the kernels from the corn. There should be about one cup.
• Set aside.
• Heat the oil and butter in a skillet and add the scallions, peppers and corn. Sprinkle with cumin, salt, pepper and garlic. Cook, shaking the skillet and stirring, about 1 1/2 minutes.
• Spoon the mixture into a warm serving dish.