PEPPERED CORN FRITTERS
The addition of cumin complements the corn and peppers in these fritters that will be eaten up as quick as you can make them! -Precious Owens, Elizabethtown, Kentucky
Provided by Taste of Home
Time 30m
Yield 14 fritters.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the corn, red pepper and onions. In a small bowl, combine the flour, baking powder, cumin, salt and pepper; stir into corn mixture. Gradually add milk, stirring until blended. , In an electric skillet or deep-fat fryer, heat 1/4 in. of oil to 375°. Drop batter by 1/4 cupfuls, a few at a time, into hot oil. Fry until golden brown, about 2 to 2-1/2 minutes on each side. Drain on paper towels.
Nutrition Facts : Calories 243 calories, Fat 14g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 221mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein.
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
SAUTEED CORN AND GREEN PEPPERS
Steps:
- In a non-stick skillet, heat the oil over moderately high heat until it is hot but not smoking Add corn and pepper dice and saute, stirring, until tender but still crunchy, about 3 minutes. Stir in red pepper flakes and cook 15 more seconds. Season with salt and pepper.
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
CORN WITH ONION AND PEPPERS
Steps:
- Using a sharp knife, cut and scrape the kernels from the corncobs. There should be about two cups.
- Heat the oil and butter in a skillet and add the onion, garlic and chopped pepper. Add corn, salt and pepper. Cook, stirring, briefly and sprinkle with cumin.
- Cover and cook over low heat about three minutes. Remove from the heat and serve.
Nutrition Facts : @context http, Calories 239, UnsaturatedFat 5 grams, Carbohydrate 43 grams, Fat 8 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 560 milligrams, Sugar 9 grams, TransFat 0 grams
PEPPERED CORNBREAD
Pretty flecks of jalapeno and red peppers peek out from this golden cornbread. It has a mild flavor that appeals to most palates. -Ila Bray, Pelham, North Carolina
Provided by Taste of Home
Time 45m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the cornmeal, flour, sugar, baking powder, salt and baking soda; set aside. In a small bowl, combine the eggs, corn, buttermilk and oil; stir into the dry ingredients just until blended. Fold in the cheese, peppers and onions. , Pour into a greased 13x9-in. baking dish. Bake at 350° until a toothpick inserted in the center comes out clean, 30-35 minutes. Cut into squares; serve warm.
Nutrition Facts : Calories 217 calories, Fat 15g fat (5g saturated fat), Cholesterol 44mg cholesterol, Sodium 368mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.
PEPPERED CORN FRITTERS
Make and share this Peppered Corn Fritters recipe from Food.com.
Provided by ratherbeswimmin
Categories Corn
Time 1h
Yield 13 fritters
Number Of Ingredients 10
Steps:
- In a bowl, combine the corn, red pepper and onions.
- Combine the flour, baking powder, cumin, salt, and pepper; stir into corn mixture.
- Gradually add milk, stirring until blended.
- In a skillet over medium heat, heat 2 tablespoons of oil.
- Drop batter by 1/4 cupfuls into skillet.
- Cook for 2 minutes on each side or until golden brown.
- Repeat with remaining batter, adding more oil as needed.
PEPPERCORN SAUCE
Peppercorn Sauce
Provided by mrsdrink
Time 15m
Yield Serves 4
Number Of Ingredients 0
Steps:
- 1. Crush the peppercorns slightly, either using a mortar and pestle or a rolling pin.
- 2. Melt the butter in a saucepan over medium high heat. Add the shallots and saute until soft, about 3 minutes. Add the brandy and boil for another 3 minutes. Add beef stock and boil another 3 minutes.
- 3. Finally, add the cream and reduce the heat to medium. Heat through, but don't allow the peppercorn sauce to boil. Once the sauce is at your desired thickness, test for seasoning. Add salt if necessary, then serve with your favourite steak.
PEPPERCORN SAUCE
This simple peppercorn sauce is packed with flavour and is a must-have when serving up steak. Red wine, double cream and stock make a rich, flavoursome condiment
Provided by Good Food team
Categories Condiment
Time 25m
Number Of Ingredients 7
Steps:
- Put the butter in a large, high-sided frying pan, then fry the shallots and peppercorns over a medium heat for 5 mins, until the shallots have softened but not browned. Add the brandy and cook until it has reduced away to almost nothing.
- Pour the wine into the pan, turn up the heat and boil rapidly until reduced by half. Add the stock and reduce again, this time by two-thirds, this will take around 5 mins. Stir the cream into the sauce and allow it to thicken slightly. Check the sauce is seasoned to your liking before serving with steak.
Nutrition Facts : Calories 232 calories, Fat 19 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.22 milligram of sodium
SWEET CORN WITH PEPPERS
Steps:
- Core and vein the peppers. Cut the flesh into very thin strips about 1 1/2 inches in length. There should be about 2 cups.
- Set aside. Scrape the kernels from the corn. There should be about one cup.
- Set aside.
- Heat the oil and butter in a skillet and add the scallions, peppers and corn. Sprinkle with cumin, salt, pepper and garlic. Cook, shaking the skillet and stirring, about 1 1/2 minutes.
- Spoon the mixture into a warm serving dish.
Nutrition Facts : @context http, Calories 117, UnsaturatedFat 4 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 343 milligrams, Sugar 6 grams, TransFat 0 grams
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.
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- Bake the corn bread for about 35 minutes, until risen and golden and a toothpick inserted in the center comes out with a few moist crumbs. Let cool for 20 minutes. Cut into wedges and serve.
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