CORN WITH JALAPENOS
Fresh corn with some heat.
Provided by Come4Dinner
Categories Side Dish Vegetables Corn
Time 21m
Yield 4
Number Of Ingredients 6
Steps:
- Combine corn, jalapenos, onion, pimentos, and butter in microwave safe bowl. Cover, and cook in the microwave on 100% power until heated through, about 4 minutes depending on your microwave. Stir every minute. Serve hot.
Nutrition Facts : Calories 176.1 calories, Carbohydrate 27.7 g, Cholesterol 15.3 mg, Fat 7.4 g, Fiber 4.2 g, Protein 4.7 g, SaturatedFat 3.9 g, Sodium 62.6 mg, Sugar 5.3 g
JALAPENO HONEY BUTTER GRILLED CORN
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the grill to 375 degrees F, setting one side of the grill to medium-high heat and the other side to low heat.
- Place the ears of corn directly on the grill grates on the medium-high side of the grill. Let char 2 to 3 minutes per side, about 10 minutes total.
- While the corn is grilling, in a 9-by-13-inch disposable aluminum baking pan, add the butter, honey and garlic. Place the pan directly on the grill grates on the low side of the grill. Stir occasionally to incorporate the butter and honey.
- Once the corn is done grilling and the butter is melted, remove the pan from the grill. Roll each piece in the baking pan, coating each side of the corn. When ready to serve, sprinkle with the crispy jalapenos and chili lime seasoning.
CREAMY JALAPENO CORN
This comforting and creamy corn side dish is appealing to almost everyone. It gets its spicy kick from jalapeno peppers.-Judy Carty, Wichita, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 4h15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low until corn is tender, stirring occasionally, 4-5 hours.
Nutrition Facts : Calories 251 calories, Fat 16g fat (10g saturated fat), Cholesterol 46mg cholesterol, Sodium 275mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 3g fiber), Protein 6g protein.
CREAMY JALAPEñO CORN ON THE COB
Give the butter a break and dress your next batch of corn on the cob with a spicy jalapeño cream cheese spread and chopped fresh cilantro.
Provided by My Food and Family
Categories Recipes
Time 5m
Yield 8 servings
Number Of Ingredients 3
Steps:
- Spread corn with cream cheese spread.
- Sprinkle with cilantro.
Nutrition Facts : Calories 160, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 160 mg, Carbohydrate 24 g, Fiber 3 g, Sugar 4 g, Protein 6 g
CORN WITH JALAPENO-GARLIC BUTTER
An easy way to dress up corn from a recipe card at the grocery store! Adjust the heat to your preference by removing seeds and deribbing for less heat, or include seeds for some extra zip.
Provided by Starrynews
Categories Low Protein
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine butter, jalapeno, and garlic in a small saucepan over low heat. Cook until the butter melts, stirring occasionally. Season to taste with salt and pepper, and reduce to a warm setting to keep the butter melted.
- Preheat grill to medium heat. Place each ear of corn in a sheet of foil.
- Brush corn with butter. If you'd like to have the jalapeno on the grill too, scoop some in alongside the corn. Otherwise leave in pan with remaining butter.
- Cover grill and cook for 10-15 minutes, turning occasionally. When corn is tender, remove from grill.
- Serve with remaining jalapeno-garlic butter.
Nutrition Facts : Calories 319.1, Fat 24.8, SaturatedFat 14.8, Cholesterol 61, Sodium 204, Carbohydrate 25.3, Fiber 3, Sugar 5.5, Protein 4.3
JALAPENO CREAMED CORN
Corn with a zip!
Provided by Stephen Williams
Categories Side Dish Vegetables Corn
Time 15m
Yield 6
Number Of Ingredients 5
Steps:
- Melt cream cheese and butter together in a saucepan over medium heat; add corn, Cheddar cheese, butter, and jalapeno pepper. Cook the corn mixture, stirring regularly, until the sauce is smooth and the ingredients are hot, about 10 minutes.
Nutrition Facts : Calories 293.1 calories, Carbohydrate 20.3 g, Cholesterol 60.6 mg, Fat 21.4 g, Fiber 2 g, Protein 8.9 g, SaturatedFat 13.1 g, Sodium 479.2 mg, Sugar 3.4 g
GRILLED CORN ON THE COB WITH JALAPEñO-LIME BUTTER
Categories Side Lime Corn Summer Grill/Barbecue Jalapeño Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Prepare barbecue (high heat). Grill chiles until charred on all sides. Cool 5 minutes. Using small paring knife, peel chiles. Scrape out seeds and pale membranes; discard. Coarsely chop chiles; transfer to processor. Add butter, garlic, and lime peel; process until smooth. Season jalapeño-lime butter to taste with salt. Transfer to small bowl. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)
- Grill corn until husks are blackened on all sides, turning occasionally, about 15 minutes. Wearing oven mitts to protect hands, remove husks and silk from corn. Serve immediately with jalapeño-lime butter and salt.
ROASTED JALAPENO BUTTER
Make and share this Roasted Jalapeno Butter recipe from Food.com.
Provided by gailanng
Categories Peppers
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat grill to medium-high heat.
- Place jalapeno on grill rack coated with cooking spray; cover and grill for 10 minutes or until blackened and charred, turning occasionally.
- Place jalapeno in a small paper bag and fold tightly to seal. Let stand for 5 minutes. Peel and discard skins; cut jalapeno in half lengthwise. Discard stem, seeds and membranes. Finely chop jalapeno.
- Combine jalapeno, butter, lime zest, honey and salt in a small bowl; stir well.
- If desired, brush corn with jalapeno butter.
Nutrition Facts : Calories 47.3, Fat 4.5, SaturatedFat 2.8, Cholesterol 11.9, Sodium 97.7, Carbohydrate 2.1, Fiber 0.1, Sugar 2, Protein 0.1
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.
GRILLED CORN WITH JALAPEñO-FETA BUTTER
This dish puts a spicy, cheesy spin on the classic buttered corn-on-the-cob. The ears are charred on the grill, then rubbed with a feta and jalapeño-flecked butter that melts all over the sweet, blackened kernels. The compound butter is perfectly adaptable. You can substitute other cheeses for the feta, and play around with different kinds of chiles and herbs. Be sure to save any leftover compound butter in the freezer. It's also terrific sliced on top of grilled or roasted chicken, fish or meats.
Provided by Melissa Clark
Time 15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- To prepare the jalapeño-feta butter, in a small bowl, mash together the butter, jalapeño, feta, cilantro, garlic, lime or lemon juice, salt and coriander.
- Divide the butter equally onto six pieces of parchment paper large enough to wrap them snugly (6-inch squares should do it), form into logs, and wrap well, twisting the ends like candy wrappers. Chill for at least 2 hours and up to 3 days before using, or freeze for up to 3 months.
- Light the grill or heat the broiler, arranging the rack about 4 inches from the heat source. Brush corn lightly with oil. Grill until charred on all sides, 3 to 6 minutes total.
- Transfer corn to plates, and serve each ear with a log of jalapeño-feta butter for rubbing onto the ear.
JALAPEñO CORN BREAD
Steps:
- Place rack in middle of oven and heat oven to 400 degrees.
- In a bowl, combine corn, cornmeal, eggs, salt, baking soda, buttermilk, corn oil, Monterey Jack and jalapeño; mix well.
- Put butter in 10-by-15-inch baking pan and put it in oven for about 5 minutes to melt. Remove from oven and pour in batter. Bake about 30 minutes, until corn bread begins to pull away from sides of pan and knife inserted near center of pan comes out clean. Cool. Cut into small cubes or larger pieces.
Nutrition Facts : @context http, Calories 522, UnsaturatedFat 21 grams, Carbohydrate 38 grams, Fat 35 grams, Fiber 3 grams, Protein 16 grams, SaturatedFat 12 grams, Sodium 671 milligrams, Sugar 5 grams, TransFat 0 grams
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