Hot And Spicy Corn Food

EASY SPICY CORN SALSA

Steps:

• Pre-heat a large frying pan and add a tablespoon of oil. Add the drained corn and allow to cook until golden brown and the edges start to char. Remove from the pan and allow to cool to room temperature.
• Add the avocado, onion, jalapeño, tomato and coriander/cilantro then season with salt and lime. Mix well and serve.

HOT PEPPER HONEY CORNBREAD

Steps:

• Preheat the oven to 400 degrees F. Put a10-inch cast-iron skillet into the oven to heat.
• Whisk together the cornmeal, flour, baking powder and 2 teaspoons salt in a large bowl. Add the sliced peppers and toss to coat.
• Remove the skillet from the oven and add 1 stick of the butter to the skillet to melt. Pour into a bowl. Add the buttermilk, eggs and 1/2 cup of the honey to the bowl and whisk together. Stir the buttermilk mixture into the dry mix, then pour the combined batter into the hot skillet. Bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes.
• While the cornbread is cooling, mix the remaining stick of butter and 1/4 cup honey with the cayenne and a pinch of salt in a small bowl until completely combined.
• Serve the cornbread with the hot honey.

SPICY CORNBREAD

Steps:

• Preheat the oven to 375 degrees F.
• Combine the cornmeal, sugar, baking powder, cayenne, coriander, salt, pepper and baking soda in a large bowl.
• Melt 8 tablespoons butter in a 10-inch cast-iron skillet over medium-high heat, then pour into a small bowl and set aside. Return the skillet to medium-high heat, add another tablespoon of butter and once it melts, add the poblano pepper and cook until soft, about 4 minutes. Add the garlic and cook until it is softened and light brown, about 1 minute. Remove the skillet from the heat and transfer the pepper-garlic mixture to another small bowl.
• Whisk together the buttermilk, eggs and the reserved 8 tablespoons of melted butter. Pour the buttermilk mixture into the cornbread mixture and stir until smooth. Separate and reserve a few pieces of poblano from the pepper-garlic mixture, then mix the remaining pepper-garlic mixture into the batter.
• Add the remaining tablespoon of butter to the skillet and melt, swirling to coat (if your pan has cooled a bit, warm it up over low heat). Turn off the heat and pour the cornbread batter into the skillet. Top with the reserved pieces of poblano and bake until the center bounces back when gently pressed with a finger, about 20 minutes. Serve warm or at room temperature.

HOT AND SPICY CORN

Steps:

• Pre-heat oven to 375.
• In a medium saucepan over medium heat, combine butter, cream cheese, and milk, stirring until smooth.
• In a 9x13 baking dish, combine corn and green chiles.
• Pour mixture over top.
• Sprinkle cheddar cheese on top.
• Bake for 35 minutes.

HOT CORN DIP

Steps:

• Preheat the oven to 350 degrees F. Grease a 9- 13- by 2-inch casserole dish. In a medium bowl, mix the corn, chiles, cheeses and mayonnaise until fully combined. Spread the mixture in the prepared casserole dish and bake, uncovered, until bubbly around the edges, 30 to 40 minutes. Serve the dip warm from the oven with corn chips.

SPICY CREAMED CORN

Steps:

• In a large saucepan, combine all the ingredients. Cook over medium heat until cream cheese is melted and mixture is blended, stirring often.

HOT 'N SPICY CORN DIP

Steps:

• Preheat oven to 350°. Mix all ingredients until well blended.
• Spread into 9-inch pie plate.
• Bake 20 minutes or until golden brown and bubbly. Serve with crackers.
• Makes 2-1/2 cups or 20 servings.

GRILLED SPICY CORN ON THE COB

Steps:

• Place each ear of corn on a double thickness of heavy-duty foil (about 18x12 in.). Combine butter, thyme, hot pepper sauce and bouillon granules. Brush over corn; sprinkle each with 1 tablespoon jalapenos. Seal tightly., Grill, covered, over medium heat until corn is tender, 15-20 minutes. Open carefully to allow steam to escape.

HOT AND SPICY CORN

Steps:

• Cook corn as directed on bags.
• Stir in all remaining ingredients; cook until hot.

HOT AND SPICY BEANS AND CORN

Steps:

• Empty corn and beans in their juice into a pot and mix together.
• Warm on meduim-low until heated through, about 7 minutes - if the liquid starts to boil and the corn begins to smell like popcorn, it is overcooked and will not taste as good.
• If using chili peppers, add at the end of cooking time and stir to spread flavor evenly.
• If using Aurora hot peppers, chop and add as topping to beans and corn once served. (Add a drizzle of oil from the pepper jar for extra spice.).
• Divide beans and corn between two plates, add Aurora hot peppers and sprinkle cheese as topping.
• Top with freshly ground black pepper. Enjoy!

SPICY CORN ON THE COB

Steps:

• Fill a large saucepan half full with water; bring to a boil. Add corn; cover and cook for 5-7 minutes or until tender. , Meanwhile, in a small saucepan, heat oil and butter over low heat until butter is melted. Stir in the jalapeno, cumin and pepper. Drain corn; brush with butter mixture.