JALAPEñO POPPER CORN NUGGETS
Make and share this Jalapeño Popper Corn Nuggets recipe from Food.com.
Provided by Food.com
Categories Cheese
Time 30m
Yield 16 poppers
Number Of Ingredients 23
Steps:
- Preheat oven 400 degrees F. Line a baking sheet with parchment paper; set aside.
- In a large bowl, stir to combine corn, garlic, scallions, red onion, 1 cup shredded cheddar cheese, sour cream, egg, 1/2 cup panko bread crumbs, 2 teaspoons chili seasoning, 1/4 teaspoon salt and 1/8 teaspoon pepper.
- To make the topping, in a small bowl, stir to combine 1/4 cup shredded cheddar cheese with 1/4 cup panko, 1/2 teaspoon chili powder and olive oil.
- Spoon the corn mixture into the jalapeno halves and place on the prepared baking sheet. Top each jalapeno with the panko and cheese topping. Bake for 18-20 minutes until jalapeno is softened and topping is golden.
- To make the green goddess sauce:.
- Place all ingredients in a blender and process until smooth.
- Top each jalapeno with a dollop of sour cream, a sprinkle of chives and serve with the green goddess dipping sauce on the side.
Nutrition Facts : Calories 148.3, Fat 10.5, SaturatedFat 3.6, Cholesterol 24.6, Sodium 90.5, Carbohydrate 11.3, Fiber 1.5, Sugar 3.2, Protein 4
CORNBREAD JALAPENO POPPERS
Kickin' and easy. Use as an appetizer or a side. If half a jalapeno is too much for you in a bit, just put the batter in mini muffin tin and place a slice of jalapeno on top (or in the middle and cheese on top).
Provided by Ambervim
Categories High In...
Time 25m
Yield 30 Pops
Number Of Ingredients 4
Steps:
- Slice the jalapenos longwise and carefully remove all the seeds and veins.set aside.
- In a medium bowl, mix up the Cornbread batter according to the box instructions, add in the Corn and 1 cup of the Cheddar.
- Fill each Jalapeno half with some batter! Careful, don't over fill them!
- Sprinkle them all with the remaining 1/2 cup of Cheddar.
- Place them on a baking rack & sheet pan, bake them at 350 for about 15-20 minutes, or until the Cornbread is firm and cooked through. They will be puffed and cheesy too!
- Alternatively put the dough in mini muffin tin and then place a slice of jalapeno on top or sneak it in the middle and put more cheese on top. This is a milder approach.
JALAPENO POPPER CORN SALAD
I created this recipe for a wedding I was catering, and it's a good thing I made buckets of it, because I couldn't stop eating it! This chilled creamy salad combines all the best flavors of jalapeno poppers with the delicate sweetness of fresh corn. -Amanda Miller, Hutchinson, Kansas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Grill onion and jalapenos, covered, over medium-high heat or broil 4 in. from heat 3-5 minutes on each side or until lightly charred. Cool completely; chop into 1/2-inch pieces., Combine the next nine ingredients. Stir in corn, cheeses, half the bacon, and the grilled vegetables. Top with remaining bacon to serve.
Nutrition Facts : Calories 476 calories, Fat 40g fat (14g saturated fat), Cholesterol 47mg cholesterol, Sodium 616mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 2g fiber), Protein 14g protein.
CORN NUGGETS
Make and share this Corn Nuggets recipe from Food.com.
Provided by Teresa Johnson
Categories Corn
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oil to 400 degrees.
- Mix the dry ingredients.
- Toss in the shucked corn.
- Using a fork, stir in the egg.
- A little bit at a time, mix in the liquid until the dough forms a ball.
- Let sit for 10 min, then check to see if it needs a bit more liquid.
- You are aiming for a very stiff, but not at all dry, dough.
- Shape into balls, and drop a few at a time into the oil.
- Fry until golden brown.
JALAPENO POPPER MEXICAN STREET CORN
One of the best things about summer is fresh sweet corn, and this recipe is a definite standout. We love its creamy dressing, crunchy panko coating and spicy jalapeno kick. If you're really feeling wild, sprinkle these with a bit of cooked and crumbled bacon! -Crystal Schlueter, Northglenn, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Husk corn. Rub corn and jalapenos with 2 tablespoons canola oil. Grill, covered, on a greased grill rack over medium-high direct heat until lightly charred on all sides, 10-12 minutes. Remove from heat. When jalapenos are cool enough to handle, remove skin, seeds and membranes; chop finely. Set aside., Sprinkle corn with 1/2 teaspoon salt. In a small skillet, heat remaining oil over medium heat. Add panko; cook and stir until starting to brown. Add paprika and oregano; cook until crumbs are toasted and fragrant., Meanwhile, combine cream cheese, crema, lime juice and remaining salt; spread over corn. Sprinkle with bread crumbs, jalapenos and chipotle pepper. If desired, sprinkle with cilantro and serve with lime wedges.
Nutrition Facts : Calories 339 calories, Fat 26g fat (9g saturated fat), Cholesterol 39mg cholesterol, Sodium 568mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 3g fiber), Protein 6g protein.
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