PEPPER CORN
This is my family's favorite veggie dish. It's a spicy blend of cream cheese, butter, evaporated milk, corn and chilies. It's not low calorie but it is tasty.
Provided by DANELLE
Categories Side Dish Vegetables Corn
Time 30m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 528.3 calories, Carbohydrate 24.3 g, Cholesterol 132.8 mg, Fat 46.1 g, Fiber 2.4 g, Protein 9.5 g, SaturatedFat 28.6 g, Sodium 874.4 mg, Sugar 6.8 g
SOUTHWESTERN CORN AND PEPPERS
Make and share this Southwestern Corn and Peppers recipe from Food.com.
Provided by Beth A.
Categories Corn
Time 12m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 150.9, Fat 3.9, SaturatedFat 2, Cholesterol 7.6, Sodium 317.7, Carbohydrate 29.7, Fiber 3.4, Sugar 2.1, Protein 4.2
SPICY CORN AND PEPPERS
Serve this Southern side dish with our Cornflake-Crusted Baked Chicken.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 25m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 127 g, Fat 5 g, Fiber 2 g, Protein 4 g
SPICY SOUTHERN HOT CORN RECIPE BY TASTY
Spice up your plain dinner sides with this southern hot corn recipe. It cooks all in one pan for easy cooking and easier cleanup. You can also pair it with chips and eat It as a dip!
Provided by Nichi Hoskins
Categories Appetizers
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Melt the butter in a large cast iron skillet over medium heat. Add the cream cheese and cook until softened and spreadable, about 3 minutes.
- Add the pickled jalapeños, jalapeño brine, and red and green bell peppers. Sauté for 3 minutes, until the peppers are tender.
- Add the corn, paprika, and salt and sauté until fully combined, about 5 minutes.
- Stir in ½ cup (50 G) of cheddar cheese. Spread the corn in an even layer, then sprinkle the remaining ½ cup (50 G) cheddar cheese on top.
- Turn the broiler on. Transfer the skillet to the oven and broil for 10 minutes, or until the cheese on top is golden brown.
- Remove the pan from the oven. Let cool for 5 minutes. Top with the Mexican crema and green onions, then serve warm.
- Enjoy!
Nutrition Facts : Calories 370 calories, Carbohydrate 22 grams, Fat 27 grams, Fiber 3 grams, Protein 12 grams, Sugar 6 grams
SPICED PEPPER & CORN SOUP
A vegetable soup with a chilli kick - really warming
Provided by Good Food team
Categories Dinner, Lunch, Snack, Soup, Supper
Time 40m
Number Of Ingredients 11
Steps:
- Grill chillies and peppers for 5-10 mins, turning often, until the skin is blistered and lightly charred. Place in a plastic bag, then set aside to cool. Once cooled, peel off the skins, deseed and roughly chop the flesh.
- Heat the oil in a large pan. Add the onion and cook for 5 mins until softened. Add the garlic and cook for a further 2 mins. Add the vegetable stock and potatoes, bring to the boil, then simmer for 10 mins until tender.
- Allow to cool slightly. Place in a food processor, then process to a coarse purée. Return the mixture to the pan and bring to the boil. Add the sweetcorn and some of the chillies, peppers and spring onions, then simmer for 2 mins. Stir in the coriander and cream. Season, top with the remaining chilles, peppers and spring onions and serve with warmed pitta bread, if liked.
Nutrition Facts : Calories 565 calories, Fat 29 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 68 grams carbohydrates, Fiber 7 grams fiber, Protein 13 grams protein, Sodium 1.35 milligram of sodium
SPICY CORN AND SHISHITO SALAD
In this recipe, shishito peppers are sliced, lightly sautéed, then tossed with raw summer corn and a cumin-lime vinaigrette for a summer salad that's crunchy, smoky and a little spicy. Traditionally used in Japanese and Korean cooking, shishitos are small, thin-skinned green peppers that have become increasingly popular in the United States. They are typically mild in flavor, but the occasional pepper packs a spicy punch. If you can't find them, use diced green bell peppers in their place. Finally, cilantro-averse cooks can substitute fresh mint.
Provided by Lidey Heuck
Categories brunch, dinner, lunch, weekday, salads and dressings, vegetables, appetizer, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a small bowl, whisk 2 tablespoons olive oil with the lime juice, cumin and 3/4 teaspoon salt. Stir in the red onion and garlic and set aside until ready to use. (Do this step first so the onions and garlic have time to mellow slightly in the dressing.)
- Place the corn kernels in a large bowl and set aside. In a medium (10-inch) sauté pan, heat the remaining 1 1/2 tablespoons olive oil over medium heat. Add the shishitos, jalapeño and a pinch of salt and cook, stirring occasionally, until the peppers are tender and beginning to brown, 4 to 6 minutes.
- Add the peppers and dressing to the bowl with the corn and toss well. Add the cheese, if using, and toss. Garnish with cilantro.
SWEET CORN 'N' PEPPERS
Peppers add punch to this mouthwatering grilled sweet corn.-Grace Camp, Owingsville, Kentucky.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine peppers and onion. Combine the salt, pepper, cayenne and paprika; sprinkle half over the vegetables and set aside. Sprinkle remaining seasoning mixture over corn., Place the corn on a vegetable grilling rack coated with cooking spray or in a perforated disposable aluminum pan. , Grill, covered, over medium heat for 10 minutes. Add reserved vegetables. Grill, covered, 5-10 minutes longer or until vegetables are tender, stirring occasionally and rotating corn.
Nutrition Facts :
SPICY ROASTED RED PEPPER CORN MUFFINS
Categories Bread Side Bake Quick & Easy Cheddar Cornmeal Bell Pepper Fall Jalapeño Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F. and butter twelve 1/3-cup muffin tins.
- In a bowl whisk together cornmeal, flour, sugar, baking powder, baking soda, salt, and Cheddar. In a small bowl whisk together buttermilk, egg, butter, and chilies. Add buttermilk mixture to cornmeal mixture, stirring until just combined, and stir in roasted peppers (do not overmix).
- Divide batter evenly among muffin tins and bake in middle of oven 15 to 20 minutes, or until golden and a tester comes out clean.
CARAMELIZED CORN WITH ONIONS AND RED BELL PEPPERS
Categories Onion Side Sauté Quick & Easy Corn Bell Pepper Cilantro Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
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.
SPICY CORN SALSA
This spicy corn salsa is easy to make. It almost tastes like Chipotle's, just a little hotter.
Provided by Dee
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Grill corn and poblano peppers on the preheated grill until corn has charred and peppers have softened, 12 to 15 minutes. Remove from the grill and let cool enough to handle, about 10 minutes.
- Cut corn off cobs and dice poblanos; place into a bowl. Add jalapenos, onion, cilantro, lime juice, salt, and pepper and mix together.
Nutrition Facts : Calories 91.3 calories, Carbohydrate 20.1 g, Fat 1.2 g, Fiber 3.8 g, Protein 3.6 g, SaturatedFat 0.2 g, Sodium 44.7 mg, Sugar 4.1 g
SWEET 'N' SPICY ROASTED CORN
In Bryan, Texas, Erin Littlefield saves herself the trouble of husking those ears of sweet corn she brings to family picnics and get-togethers with this scrumptious grilling technique. "My husband came up with the sweet and spicy glaze," she confides. "It tastes really good, looks beautiful with the flecks of red pepper and requires much less butter than folks generally use."
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 163 calories, Fat 6g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 62mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges
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