Deviledcorn Recipes

THE BEST CORN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F.
• Add the whole corn, creamed corn, egg, Cheddar, cornmeal, sour cream, butter, chives, sugar, baking soda, 1 1/2 teaspoons salt and a generous amount of black pepper to a large bowl and stir until well combined.
• Pour the mixture into a 2-quart baking dish and bake until lightly golden on the outside and set in the middle, 30 to 35 minutes.

SPICY DEVILED CORN RECIPE

Steps:

• Heat the oil or butter in a large skillet over medium until hot.
• Add the onion and cook until starting to soften, about 3 minutes.
• Add the garlic, salt, and ground cumin and continue to cook until onion is starting to turn golden, about 5 more minutes.
• Add honey, corn and water. Bring to a boil.
• Put a lid on the pan and let the corn cook for 5 minutes. This will help get some of the flavor into the kernels.
• Remove lid and add jalapenos, cream cheese, and salsa.
• Stir well as the cream cheese melts.
• Let simmer for about 5 minutes.
• Taste and adjust seasonings.
• OPTIONAL: put into individual ramekins or into a casserole dish, top with shredded pepper jack cheese, and broil until cheese is melted and starting to brown.
• Enjoy hot or warm.

THE BEST DEVILED EGGS

Steps:

• Place the eggs in a single layer in a wide saucepan, cover with 1 inch of water and bring to a boil. Lower the heat to medium-low and simmer for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely, then carefully peel them.
• Dip a clean kitchen towel in a small bowl of warm water. Wipe the blade of your knife with the towel to warm it up and to wet the blade. Slice the eggs in half lengthwise, one at a time, wiping the blade clean between each egg. (The warm, wet blade will give you clean cuts.) Remove the yolks to a medium bowl. Mash the yolks with a whisk. Add the mayonnaise, mustard, hot sauce if using and salt and pepper to taste. Whisk until very smooth. Transfer to a large resealable plastic bag or disposable pastry bag and snip off one corner with scissors.
• Place the egg whites on a platter. Pipe the filling evenly into the egg whites. Top with chives and a sprinkle of paprika. Refrigerate for 20 to 25 minutes prior to serving.

DEVILED CORNED BEEF BUNS

Steps:

• In a medium bowl, combine the first eight ingredients. Divide and spoon onto bottom of rolls. Replace tops; wrap each tightly in foil. Bake at 325° for 20 minutes or until heated through.

CLASSIC DEVILED EGGS RECIPE BY TASTY

Steps:

• Place the eggs in a pot and fill with cold water until the eggs are just covered. Bring the pot to a boil, then cover, remove from heat, and let sit for about 12 minutes.
• Transfer the eggs to a bowl of ice water for about 3 minutes, then peel them and cut them in half. Transfer the egg yolks to a bowl, and set the cooked egg whites aside.
• Mix the mayonnaise, mustard, relish, salt, and pepper with the yolks and transfer to a piping bag. (Alternatively, use a zip-top bag with a corner cut off.)
• Pipe the mixture into the egg whites, garnish with paprika and parsley, and serve chilled.
• Enjoy!

DEVILED CRAB

Steps:

• In a large skillet, saute onion in butter until tender. Stir in flour and salt until blended. Gradually stir in cream until smooth. , Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat., Stir a small amount of hot mixture into egg yolks. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in the crab, mustard, Worcestershire sauce and chives., Spoon into six greased 6-oz. ramekins or custard cups. Place on a baking sheet. Combine bread crumbs and melted butter; sprinkle over tops. Bake at 375° for 20-25 minutes or until topping is golden brown.

DEVILED CORN

Steps:

• Heat the corn in the butter, add mustard, salt and pepper.
• Add cheese.
• Serve Hot.
• Note: Time to prepare is if you are using fresh corn and must cut off cob and cook, if using canned corn preparation time will be much less.

DEVILED CORN (EASY MICROWAVE FIX)

Steps:

• Soften the butter in the microwave on HIGH for 30 seconds.
• Then blend in the ketchup, Worcestershire sauce & mustard.
• Place ea corn cob on a piece of greaseproof paper & spread w/the butter mixture using a pastry brush.
• Wrap the cobs in the paper & place in a single layer in a large dish.
• Cook on HIGH till tender (about 12 min if fresh or 15 min if frozen).
• Turn halfway thru cooking & serve w/the buttery juices poured over the cobs.