Ree Drummond Popcorn Recipes

SPICY SRIRACHA POPCORN

Spicy Sriracha Popcorn image

Provided by Ree Drummond : Food Network

Time 10m

Yield 6 servings

Number Of Ingredients 5

Ingredients

3 tablespoons vegetable oil
1/2 cup popcorn kernels
4 tablespoons butter
2 teaspoons sriracha
1 teaspoon kosher salt

Steps:

Coat the bottom of a large pot with the vegetable oil. Pour in the popcorn kernels, cover and set over medium-high heat. When you hear the first kernels pop, begin to shake. Continue to cook, shaking, until all the corn is popped. When you no longer hear popping, remove from the heat and transfer to a large bowl.
In a pan, melt the butter, add the sriracha and stir. Drizzle over the popcorn and toss. Season with salt.

FRESH CORN CASSEROLE WITH RED BELL PEPPERS AND JALAPENOS

Fresh Corn Casserole with Red Bell Peppers and Jalapenos image

Try Ree Drummond's Fresh Corn Casserole with Red Bell Peppers and Jalapenos Food Network recipe for a spicy take on corn casserole.

Provided by Ree Drummond : Food Network

Categories main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 7

Ingredients

8 ears corn (still in the husk)
2 red bell peppers, diced
2 fresh jalapenos, diced
1 cup heavy cream
1/2 cup milk
Salt and freshly ground black pepper
1 stick salted butter, cut into pieces

Steps:

Preheat the oven to 350 degrees F.
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.)
Add the red bell peppers, jalapenos, heavy cream, milk, 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.

MAPLE BACON SNACK MIX

Maple Bacon Snack Mix image

Provided by Ree Drummond : Food Network

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 10

Ingredients

6 cups popped popcorn
8 slices peppered bacon, cooked and chopped
3 cups mini pretzel twists
2 cups mixed roasted nuts
1 1/2 cups sugar
1 cup (2 sticks) butter
1/3 cup maple syrup
1/4 cup dark corn syrup
1/4 teaspoon kosher salt
2 teaspoons maple extract

Steps:

Line 2 sheet pans with waxed paper, then set aside.
Add the popcorn, bacon, pretzels and nuts to a large bowl. Mix and set aside.
Add the sugar, butter, maple syrup, corn syrup and salt to a large, heavy-bottomed pot fitted with a candy thermometer and place over a medium-low heat. When the butter has melted, stir together, then turn up the heat to medium-high. Cook, stirring occasionally, until the candy thermometer reads "hard-crack stage" (300 degrees F), 4 to 5 minutes.
Remove from the heat and stir in the maple extract. Carefully pour over the snack mix and toss using two wooden spoons. Transfer to the prepared sheet pans and spread out to allow it to cool, about 10 minutes. Break into clusters and transfer to a large serving bowl.

CORN RIBS

Corn Ribs image

Provided by Ree Drummond : Food Network

Time 40m

Yield 3 to 4 servings

Number Of Ingredients 13

Ingredients

1 tablespoon brown sugar
1 tablespoon smoked paprika
1 heaping teaspoon garlic powder
1 large pinch kosher salt
1 large pinch black pepper
3 ears corn, shucked
2 tablespoons olive oil
1/4 cup mayonnaise
1/4 cup BBQ sauce
2 tablespoons brown mustard
1 tablespoon honey
1/2 cup store-bought fried onions
2 green onions, sliced thin

Steps:

Preheat the oven to 425°F. Cover the bottom of a baking sheet with parchment paper.
For the ribs: In a small bowl, mix together the brown sugar, paprika, garlic powder, salt and pepper. Set aside.
Using a sharp knife, carefully halve the ears of corn lengthwise (see Cook's Note). Then, cut each half lengthwise, creating 4 equal pieces. Brush each with the olive oil and season the corn with the spice mix. Transfer to the prepared baking sheet.
Bake until the corn is nicely charred and the slices begin to curl, resembling ribs, 18 to 20 minutes.
While the ribs bake, make the mustard mayo: Mix together the mayonnaise, BBQ sauce, mustard and honey in a small bowl. Set aside.
Remove the ribs from the oven and immediately brush with a little bit of the sauce. Transfer the corn ribs to a platter. Sprinkle over the fried onions and the green onions, then serve.

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