Spiced Corn Food

SPICED CORN

Steps:

• Fill a deep pan with water and bring to a boil. Add corn and salt and cook until corn is tender, 5 to 7 minutes. Drain.
• Melt butter in a skillet over medium heat. Add boiled corn, lemon juice, garam masala, chaat masala, chili powder, and salt and cook until corn turns light brown in color, about 5 minutes

CAJUN SPICED CORN

Steps:

• Preheat oven to 450 degrees F or grill to medium-high.
• Center vegetables on sheet of Reynolds Wrap® Aluminum Foil. Sprinkle with Cajun seasoning; stir to blend. Top with margarine.
• Bring up foil sides. Double fold top and ends to seal making one large foil packet, leaving room for heat circulation inside.
• Bake 20 to 25 minutes on a cookie sheet in oven.
• OR grill 12 to 14 minutes in covered grill.

SPICY CORN SOUP

Steps:

• Prepare the corn by cutting the kernels from the cob. You should have approximately 3 cups of corn kernels from 4 cobs of corn. Save the corn cobs and set aside. The cobs will add additional corn flavor to the soup. In a medium-sized saucepan over medium-high heat, add the olive oil, then the onions. Saute for 3 to 4 minutes until they are translucent, stirring occasionally. Add the garlic and chipotle chili powder and saute for 1 more minute. Add the corn kernels and saute for another 3 minutes, stirring constantly. Add the salt, black pepper, and chicken stock and bring to a boil. (If you have cut your corn fresh from the cob, place the reserved cobs into the saucepan at this time). Once the mixture has boiled, reduce the heat and simmer for 30 minutes. Stir occasionally to prevent the corn kernels from burning or sticking to the bottom of the pan. While the corn soup is simmering, roast the red bell pepper. Char the skin of the pepper until it is black over an open flame or on a grill. When the skin is blistered and blackened, remove the pepper from the flame and place in a paper or plastic bag and seal. Let steam for 15 minutes. When the pepper is cool enough to handle, peel, seed, and dice it.
• Place the diced bell pepper into a blender with 1/2 cup of the heavy cream and blend thoroughly for 1 minute. Pour through a fine sieve and discard the contents of the sieve. Pour the red bell pepper sauce into a plastic squirt bottle and set aside. Remove the corn soup mixture from the heat, discard the corn cobs and set aside. Place the corn soup mixture in a blender and puree for 3 minutes. Pour the mixture through a sieve and discard the contents of the sieve. Return the mixture to a saucepan, add the remaining 1 cup of heavy cream, and heat, over medium heat for 15 minutes, stirring occasionally to prevent burning. Pour into bowls, garnish with some of the red pepper sauce and serve immediately.

SPICY GRILLED CORN

Steps:

• Preheat the grill to medium heat.
• In a small bowl, mix the butter, paprika, red pepper flakes
• and salt and pepper to taste. Rub the spiced butter on the corn, coating
• completely.
• Wrap each ear of corn in aluminum foil and place on the
• grill. Cook 20 to 25 minutes, turning several times for even cooking. Carefully
• remove the foil before serving.

SPICY FRESH CORN SALAD

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Shuck corn and remove the silks. Cut off the base of the stalk and slice kernels off the cob. Transfer kernels to a rimmed baking sheet. Add green pepper and shallot. Drizzle with oil and season with salt and pepper. Toss and spread out in an even layer.
• Broil in the preheated oven until fragrant, about 5 minutes. Stir and spread back out on the sheet. Continue broiling until corn starts to brown, about 5 minutes more. Cool for 5 minutes.
• Transfer vegetables to a large bowl. Add mayonnaise, lime juice, and cilantro. Stir until vegetables are evenly coated. Gently fold in avocado.

GRILLED SPICED CORN

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Mix together cumin, coriander, salt, sugar, chili powder, ginger, cinnamon, pepper, and cloves in a small bowl. Slice lemon into 8 wedges. Set aside.
• Brush corn with olive oil.
• Grill corn on the hot grill, turning every few minutes, until lightly browned, about 15 minutes. Remove from grill.
• Dip lemon wedges into spice mixture. Rub 1 lemon wedge over each ear of corn.

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.

SPICED GRILLED CORN

Steps:

• In a small bowl, combine the first eight ingredients. Brush oil over corn; sprinkle with spice mixture. Place each on a rectangle of heavy-duty foil (about 14x12 in.). Fold foil over corn, sealing tightly., Grill corn, covered, over medium heat 10-12 minutes or until tender, turning occasionally. Open foil carefully to allow steam to escape.

SAUCY SPICED COD WITH CORN

Steps:

• Melt butter in a large skillet with a lid over medium heat. Add garlic, coriander seeds, and cumin seeds and cook, swirling pan often, until butter is foaming and spices are very fragrant, about 2 minutes (reduce heat if butter is starting to brown). Add red pepper flakes, turmeric, a big pinch of salt, and several grinds of pepper. Cook, swirling pan, until very fragrant, about 30 seconds. Add ½ cup water (careful, it may spatter a bit), then soy sauce.
• Add corn to skillet. Season fish lightly with salt and nestle into corn and broth; bring to a simmer. Reduce heat, cover, and simmer gently until fish flakes easily with a fork, 7-9 minutes.
• Divide fish among bowls. Taste broth and season with more salt if needed. Divide corn and broth among bowls and top with mint and sesame seeds.

SPICED CARAMEL CORN

Steps:

• Preheat the oven to 325 degrees. Spread nuts on a small rimmed baking sheet, and bake until fragrant and beginning to brown, 10 to 15 minutes. Remove from oven, and let stand until cool. Coarsely chop; set aside.
• Line a baking sheet with a Silpat (a French nonstick baking mat); set aside. In a medium stockpot, heat oil over high heat. Add popcorn, and cover. Once the corn begins to pop, shake the pan constantly. When the corn has finished popping, remove from the heat, uncover; set aside.
• In a large deep pot, at least 12 inches wide, stir together water, sugar, and corn syrup. Add vanilla pod and seeds, cinnamon, nutmeg, cloves, cardamom, and salt. Bring to a boil over medium-high heat without stirring. Using a pastry brush dipped in water, brush down the sides of the pan to remove any undissolved sugar granules. Reduce heat to medium, and cook, tilting and swirling the pan, until the mixture just begins to smoke and is a deep caramel color, 4 to 5 minutes more.
• Stir in the popcorn and nuts. Cook, stirring, while moving the pot on and off the heat to prevent the caramel from burning, until the popcorn is completely coated and the mixture is deep mahogany in color. Pour onto prepared baking sheet, and spread in an even layer. Let cool. Remove and discard vanilla bean. Store in an airtight container at room temperature for up to 3 days.

SPICED CORN ON THE COB

Steps:

• Cut each shucked ear of corn into 2-inch pieces and place in a pot just large enough to fit the corn snugly. Add enough water to cover the corn.
• Add the salt, black pepper, Scotch bonnet pepper, butter, and garlic. Bring to a boil over high heat, cover, and reduce the heat to medium-low. Simmer for 30 minutes. Check periodically to make sure the water level remains the same. Add more water as needed. Rotate the corn in the pot for even cooking.

SPICY CORN

Steps:

• Grill corn to desired doneness, I like mine charred a little. And cut from cob.
• Melt butter in skillet and brown onion, bell pepper, jalapeno and half of basil.
• When onions and pepper are tender, add corn and heat all the way through. mix in remaining basil.

SPICY CREAMED CORN CRUMBLE

Steps:

• Preheat the oven to 375 degrees F. Butter a 2-quart baking dish.
• Toss the corn kernels with their juices and heavy cream together in a large bowl and mix to combine. Transfer 1 cup of the corn mixture to a food processor and puree until very smooth, then add back to the bowl. Fold in the jalapenos, chipotle sauce, 1/4 cup cilantro, and 1 1/2 teaspoons salt. Spread the corn mixture evenly into the prepared baking dish.
• Mix the crushed tortilla chips, flour, sugar and 1/2 teaspoon salt in a medium bowl. Drizzle in the melted butter and toss together with a fork until clumps start to form. Sprinkle evenly over the corn filling.
• Bake until the top is light golden brown and the corn filling is bubbling up the sides, 35 to 40 minutes. Let sit for 10 minutes. Sprinkle with the Cotija and remaining 1/4 cup cilantro. Serve with lime wedges on the side.

SPICED KETTLE CORN

Steps:

• Have a hot pad or kitchen towel and a paper grocery bag or large baking sheet handy. Heat the vegetable oil in a large heavy-bottomed Dutch oven or pan over medium heat. Place a couple of kernels of popcorn in the pan. When the kernels pop, proceed to the next step.
• Once the oil is hot enough, add the butter and stir quickly into the oil to prevent burning. Immediately add the popcorn and stir (the butter may not be completely melted). Add the sugar right away and stir again. Cover the pan, and start shaking it gently back and forth on the burner, using a hot pad or kitchen towel to protect your hands. Keep shaking as the popcorn pops.
• Once you start hearing 1 or 2 seconds of quiet between the pops, turn the heat off immediately. This means the popcorn is mostly popped. (Be careful not to overcook, as the popcorn can easily burn.) Pour the popcorn into the paper bag or onto the baking sheet and sprinkle with salt, cinnamon, and cayenne. Allow to cool a few minutes before placing in a bowl. (Careful, the hot sugar makes the popcorn extremely hot!)

SPICY CORN AND PEPPERS

Steps:

• In a large skillet, melt butter over medium heat. Add onion, bell pepper, cayenne, and salt. Cook, stirring occasionally, until onion is soft, about 5 minutes.
• Add corn and tomatoes; cook, stirring often, until corn is tender and tomatoes have softened, about 10 minutes. Stir in milk; remove from heat. Serve immediately.

SWEET 'N' SPICY ROASTED CORN

Steps:

• Carefully peel back corn husks to within 1 in. of bottom; remove silk. Rewrap corn in husks and secure with kitchen string. Soak corn in cold water for 1 hour., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning occasionally. Remove string before serving., Meanwhile, in a small saucepan, melt butter. Add the garlic, brown sugar, red pepper flakes and chili powder. Serve with grilled corn.

SPICED CORN MELANGE

Steps:

• Spray large skillet with cooking spray. Heat over medium until hot.
• Saute green beans, zucchini, onion and garlic until onion is tender, 3-5 minutes.
• Add corn, tomatoes, and herbs to pan. Heat to boiling.
• Reduce heat and simmer, covered 8-10 minutes.
• Season to taste with salt and pepper.

SPICY CORN RELISH

Steps:

• Bring a large pot of water to a boil, containing two 8-ounce or four 4-ounce canning jars and their lids to sterilize.
• Place onion, peppers, garlic, coriander and oregano in the bowl of a food processor. Process until coarsely chopped. Scrape mixture into a 2 1/2-quart souffle dish. Stir in remaining ingredients. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a 650- to 700-watt oven for 5 minutes.
• Leaving dish in oven, prick plastic to release steam and uncover carefully. Cook, uncovered, at 100 percent power for 3 minutes.
• Remove from oven. Divide between sterilized jars and store, tightly covered and refrigerated, for up to 2 months.

SPICY CORNED BEEF

Steps:

• in a large stockpot, combine all of the ingredients except the glaze and cover with warm water.
• Bring to a boil and simmer, covered, over medium-low heat for 40 minutes per pound, approximately 2 1/2 hours.
• the meat should be tender, but not falling apart.
• remove the beef from the broth, cover and cool, then refrigerate overnight.
• when the meat is cold, slice it very thinly and place in a 9x13" serving dish.
• cover and refrigerate.
• to serve, preheat the oven to 350*.
• make the glaze by combining the chili sauce and water.
• pour just enough glaze over beef to moisten it well.it should not cover the meat entirely.
• sprinkle the brown sugar over the top and bake the beef, uncovered for 30 minutes -- or untl the meat is heated through and the sugar is a bit crackly.you may want to turn up the heat to broil for a minute or two to achieve this effect.

CARIBBEAN SPICED CORN-ON-THE-COB

Steps:

• Preheat oven to 350'F.
• Rinse the ears of corn.
• Put corn cobs directly on the middle rack of the oven.
• Bake for 30 Minutes.
• Remove husks & cut cobs in half.
• Transfer to a large serving bowl.
• In a separate bowl mix all of the ingredients together.
• Pour over corn & toss to coat.
• Sprinkle Cilantro if desired.
• Enjoy! }:^D''''.
• (If you don't have garlic-flavored hot sauce, you can substitute it with regular hot sauce + 1/2 teaspoons garlic powder instead).
• (Leftover butter sauce can be saved in the fridge for next time).

SPICED CORN MUFFINS

Steps:

• Heat oven to 425°F Coat muffin pan with non stick spray.
• Mix together the dry ingredients in a large bowl.
• Mix together the wet ingredients, not including the cheese, in a small bowl.
• Add the wet to the dry and mix until almost no dry spots remain. Add the cheese at this point and mix until everything has been moistened.
• Fill 12 muffing cups 1/2 full and bake for about 15 minutes or until a toothpick inserted in the center of a muffin comes out clean.

SPICED CARAMEL CORN

Steps:

• Place popcorn in a large bowl; set aside. In a large heavy saucepan, combine the brown sugar, butter, syrup, cinnamon, nutmeg, cloves and salt. Bring to a boil over medium heat, stirring constantly. Boil for 5 minutes without stirring., Remove from the heat; stir in vanilla and baking soda (mixture will foam). Quickly pour over popcorn and mix well., Transfer to two lightly greased 15x10x1-in. baking pans. Bake at 250° for 1 hour, stirring every 15 minutes. Remove from pans and place on waxed paper to cool. Store in an airtight container.

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.

SPICY CORN PUDDING RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease a 9 x 13-inch glass baking dish with Kroger® Unsalted Butter.
• In a large bowl, whisk together the creamed corn, kernel corn, corn muffin mix, sour cream, ½ teaspoon salt, the cumin, chili powder, and 8 tablespoons melted Kroger® Unsalted Butter until smooth. Fold in the chopped jalapeño.
• Pour the mixture into the prepared baking dish and smooth the top.
• Remove a small chipotle pepper from the sauce and place in a small blender. Add 1½ tablespoons of adobo sauce, the remaining 2 tablespoons melted Kroger® Unsalted Butter, the honey, and remaining ¼ teaspoon salt. Blend until smooth.
• Drizzle the chipotle sauce over the top of the corn pudding, then use a butter knife to swirl the sauce into the top of the pudding.
• Gently press the sliced jalapeños, if using, onto the surface of the pudding.
• Transfer the pudding to the oven and bake for 80-90 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Remove from the oven and let cool for 5 minutes.
• Serve warm.
• Enjoy!