Saucy Spiced Cod With Corn Recipes

SAUCY SPICED COD WITH CORN

Steps:

• Melt butter in a large skillet with a lid over medium heat. Add garlic, coriander seeds, and cumin seeds and cook, swirling pan often, until butter is foaming and spices are very fragrant, about 2 minutes (reduce heat if butter is starting to brown). Add red pepper flakes, turmeric, a big pinch of salt, and several grinds of pepper. Cook, swirling pan, until very fragrant, about 30 seconds. Add ½ cup water (careful, it may spatter a bit), then soy sauce.
• Add corn to skillet. Season fish lightly with salt and nestle into corn and broth; bring to a simmer. Reduce heat, cover, and simmer gently until fish flakes easily with a fork, 7-9 minutes.
• Divide fish among bowls. Taste broth and season with more salt if needed. Divide corn and broth among bowls and top with mint and sesame seeds.

GRILLED SPICY CORN ON THE COB

Steps:

• Place each ear of corn on a double thickness of heavy-duty foil (about 18x12 in.). Combine butter, thyme, hot pepper sauce and bouillon granules. Brush over corn; sprinkle each with 1 tablespoon jalapenos. Seal tightly., Grill, covered, over medium heat until corn is tender, 15-20 minutes. Open carefully to allow steam to escape.

SPICY CAJUN STYLE COD

Steps:

• Drizzle cod fillets with lemon juice.
• Salt and pepper to taste.
• Rub fillets with cajun spices and coat well.
• In very hot skillet, cook fillets in butter for 4 minutes on each side.
• Remove from skillet and serve immediately.
• Serve with sour cream, carrot and zucchini cut into julienne.
• Garnish with fresh parsley or dill.

SPICY CORN ON THE COB

Steps:

• Fill a large saucepan half full with water; bring to a boil. Add corn; cover and cook for 5-7 minutes or until tender. , Meanwhile, in a small saucepan, heat oil and butter over low heat until butter is melted. Stir in the jalapeno, cumin and pepper. Drain corn; brush with butter mixture.

SPICY CORNMEAL COD

Steps:

• Heat oven to 500°F.
• Cut fish fillet into 4x2-inch pieces. Mix remaining ingredients except eggs and butter. Dip fish into eggs, then coat with cornmeal mixture.
• Place fish on ungreased cookie sheet. Drizzle butter over fish. Bake 10 to 12 minutes, turning fish once, until golden brown.

SPICED CORN ON THE COB

Steps:

• Cut each shucked ear of corn into 2-inch pieces and place in a pot just large enough to fit the corn snugly. Add enough water to cover the corn.
• Add the salt, black pepper, Scotch bonnet pepper, butter, and garlic. Bring to a boil over high heat, cover, and reduce the heat to medium-low. Simmer for 30 minutes. Check periodically to make sure the water level remains the same. Add more water as needed. Rotate the corn in the pot for even cooking.

CURRIED CORN WITH COD & PRAWNS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Cook the corn cobs in a pan of lightly salted boiling water for 10 mins. Drain and leave to cool slightly. Stand the cobs upright on a board and slice the kernels off using a sharp knife in a downward motion along the length of the cob.
• Heat the olive oil in a large frying pan over a medium heat and cook the onion with a pinch of salt for 10 mins until golden and caramelised. Add the garlic, ginger, cumin, ground coriander, chilli and turmeric, and cook for 2 mins more. Tip in the coconut milk and tomatoes, then bring to a simmer. Arrange the cod fillets in a large roasting tin or casserole, then pour the spiced coconut and tomato mixture around the fish. Add the corn and prawns, and bake for 18-20 mins. Scatter with with fresh coriander and chillies and serve with rice and lime wedges on the side for squeezing over.

SPICY SOUTHERN HOT CORN RECIPE BY TASTY

Steps:

• Melt the butter in a large cast iron skillet over medium heat. Add the cream cheese and cook until softened and spreadable, about 3 minutes.
• Add the pickled jalapeños, jalapeño brine, and red and green bell peppers. Sauté for 3 minutes, until the peppers are tender.
• Add the corn, paprika, and salt and sauté until fully combined, about 5 minutes.
• Stir in ½ cup (50 G) of cheddar cheese. Spread the corn in an even layer, then sprinkle the remaining ½ cup (50 G) cheddar cheese on top.
• Turn the broiler on. Transfer the skillet to the oven and broil for 10 minutes, or until the cheese on top is golden brown.
• Remove the pan from the oven. Let cool for 5 minutes. Top with the Mexican crema and green onions, then serve warm.
• Enjoy!

SPICY CORNMEAL COD (LIGHTER RECIPE)

Steps:

• Heat oven to 500°F. Lightly grease cookie sheet.
• Cut fish fillets into 4x2-inch pieces. Mix remaining ingredients except egg product and margarine. Dip fish into egg product, then coat with cornmeal mixture.
• Place fish on cookie sheet. Drizzle margarine over fish. Bake 10 to 12 minutes, turning fish once, until golden brown.

SPICY, CREAMY CORN SALSA

Steps:

• Stir sour cream and mayonnaise until well combined. Set aside.
• Combine corn, diced tomatoes, green onions, cilantro, salt, pepper, and cumin in a large bowl. Stir in sour cream mixture. Fold in Cheddar cheese.

SPICY BAKED COD

Steps:

• Put piece of fish in a gratin dish; sprinkle with spice and dot with butter.
• Put plastic wrap over dish and microwave until fish is done (about 3 minutes in my microwave).

EASIEST SPICY COD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Rinse and dry cod fillets. Place fillets in a lightly greased casserole dish. Pour salsa over fish. Sprinkle with parsley, salt and pepper.
• Bake in preheated oven for 30 minutes. Serve warm over rice.