Corn With A Kick Recipes

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CREAMY CORN WITH A KICK!



Creamy Corn with a KICK! image

Found this amazing recipe online, and modified it slightly.

Provided by Robin Grover

Categories     Side Casseroles

Time 1h5m

Number Of Ingredients 6

8-10 ears corn (still in the husk)
1-2 red bell peppers, diced
2-6 fresh jalapenos, diced (depending how spicy you like it!)
1 1/2 c heavy cream
salt and freshly ground black pepper to taste
1 1/2 stick salted butter, cut into pieces

Steps:

  • 1. Preheat the oven to 350 degrees F.
  • 2. Remove the corn from the husks. In a large, deep bowl, slice off the kernels of corn with a sharp knife. Turn the knife to the dull side and scrape the cob all the way down to remove all the bits of kernel and creamy milk inside. (I do this inside the bowl because it goes everywhere if you cut it on a board.)
  • 3. Add the red bell peppers, jalapenos, heavy cream, salt to taste, a generous amount of pepper and butter and mix it well. Pour into a 9 by 13-inch baking dish. Bake until thoroughly warmed through, 30 to 45 minutes.

CORN BREAD WITH A KICK



Corn Bread with a Kick image

Nothing says southern cooking like crisp corn bread made in a cast iron skillet. I use a very old skillet that belonged to my great-aunt. It will be passed on for generations. -Geordyth Sullivan, Cutler Bay, Florida

Provided by Taste of Home

Time 40m

Yield 8 servings.

Number Of Ingredients 11

2/3 cup all-purpose flour
2/3 cup cornmeal
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 large egg, room temperature
1 cup buttermilk
3 tablespoons butter
3 chipotle peppers in adobo sauce, drained and chopped
6 bacon strips, cooked and crumbled

Steps:

  • In a large bowl, combine the first 6 ingredients. In another bowl, whisk egg and buttermilk., Place butter in an 8-in. cast-iron or other ovenproof skillet; heat skillet in a 425° oven until butter is melted, 3-5 minutes. Meanwhile, stir egg mixture into dry ingredients just until moistened. Fold in peppers and bacon., Carefully swirl the butter in the skillet to coat the sides and bottom of pan; add batter. Bake at 425° until a toothpick inserted in the center comes out clean, 18-22 minutes. Cut into wedges; serve warm.

Nutrition Facts : Calories 174 calories, Fat 8g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 431mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 1g fiber), Protein 6g protein.

CORN WITH A KICK



Corn With a Kick image

Make and share this Corn With a Kick recipe from Food.com.

Provided by mom of 3 in NV

Categories     Vegetable

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 -4 cups corn (I use frozen but canned or fresh would work also)
1/2-1 green bell pepper
1/2-1 red bell pepper
1/2-1 yellow bell pepper
1/2-1 yellow onion
1/2 teaspoon olive oil
black pepper

Steps:

  • Cut up bell peppers, and onion into bite size pieces. Put oil in fry pan over medium heat. Add peppers and onions. Saute for a few minutes until peppers are starting to soften. Add corn. Cook for a few more minutes until corn is heated through.

Nutrition Facts : Calories 112.4, Fat 1.7, SaturatedFat 0.3, Sodium 15.6, Carbohydrate 25, Fiber 3.2, Sugar 4.2, Protein 3.4

CORN CHOWDER WITH A KICK



Corn Chowder With a Kick image

Trying several corn chowders, I decided to try to come up with one with a little more pazazz. Atfer many errors, I developed this hearty corn chowder. I use Jimmy Dean or Williams brands of hot sausage to spice this soup up a bit. My husband, who's not much of a soup eater, even asks for this soup on cold fall and winter days. I usually serve it with crusty french bread.

Provided by r_mess

Categories     Chowders

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 11

32 ounces chicken broth
3 medium potatoes, peeled and diced
1 teaspoon red devil pepper sauce
1 lb spicy bulk sausage
1/2 cup onion, chopped
8 ounces cream cheese, softened and cubed
2 (15 ounce) cans whole kernel corn, drained
2 (15 ounce) cans creamed corn
1 cup milk
seasoning salt
pepper

Steps:

  • In a 5 qt dutch oven, put chicken broth, pepper sauce and potatoes. Boil until pototoes are fork tender.
  • While potatoes are cooking, brown sausage and onions. When all of the pink is out of the sausage add cream cheese cubes and heat until cheese is completely melted. Heat this mixture slowly and stir often so the cheese doesn't scorch.
  • When potatoes are done, add sausage mixture to potatoes and broth and mix well.
  • Add corn and milk. Stir. Add seasoned salt and pepper to taste. Heat just until it just starts to boil. Turn heat down to a slow simmer for 15 minutes.
  • Tip: This soup tends to thicken so more milk can be added, or whole kernel corn can be added without draining it.Recipe can be cut down but it does not freeze well.

Nutrition Facts : Calories 701.2, Fat 32.9, SaturatedFat 13, Cholesterol 121.5, Sodium 1990, Carbohydrate 79.2, Fiber 7.4, Sugar 11.6, Protein 30.7

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