Sautéed Jalapeño Corn Recipes

JALAPENO CREAMED CORN

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.

CORN WITH JALAPENOS

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.

SAUTEED FRESH CORN

Steps:

• Remove the husks and the silk from the corn and cut the kernels off as close to the husk as possible without removing any of the husk. You should have about 7 cups of kernels.
• Melt the butter in a large, heavy saute pan. Add the corn, salt, and pepper and saute uncovered on medium-low heat for 8 to 10 minutes, stirring occasionally, until all the starchiness in the corn is gone. Taste, for salt and pepper, and serve.

JALAPENO BUTTERED CORN

Steps:

• Prepare a grill or grill pan to high heat.
• Grill the jalapenos, turning them occasionally, until charred on all sides, about 10 minutes. Transfer them to a cutting board and let cool for 5 minutes. Keep the grill on high heat.
• Using a small paring knife, peel the jalapenos. Scrape out and discard the seeds and veins. Coarsely chop the chiles and transfer them to a medium bowl. Add the butter, garlic, and parsley and mash together. Season the jalapeno butter with salt and pepper, to taste. Put a square piece of plastic wrap on a work surface. Spoon the jalapeno butter onto the center and roll it up into a 1-inch-diameter log. Refrigerate it until firm, at least 30 minutes, or up to 1 week.
• Grill the corn on the hot grill or grill pan, turning occasionally, until it is browned in spots and the kernels are tender, about 15 minutes. Transfer the ears to a platter. Top each ear with a pat of the jalapeno butter, sprinkle with queso fresco, and serve.

CREAMY JALAPENO CORN

Steps:

• In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low until corn is tender, stirring occasionally, 4-5 hours.

CREAMED CORN WITH JALAPENOS

Steps:

• Melt butter in a heated large straight-sided skillet over medium heat. Add shallot and jalapeno. Saute for 2 minutes.
• Puree 1/2 bag of corn in food processor or blender. Add pureed corn and remaining frozen corn to pan. Add cream, water, and cheese. Stir and cook until cheese is melted, about 2 to 3 minutes. Season with salt and serve warm.

SOUTHWESTERN SAUTEED CORN

Steps:

• In a large cast-iron or other heavy skillet, heat butter over medium-high heat. Add corn; cook and stir until tender, 3-5 minutes. Reduce heat to medium-low; stir in tomato, lime juice, salt and cumin. Cook until heated through, 3-4 minutes. Remove from heat; stir in cilantro.

JALAPENO SCALLOPED CORN

Steps:

• Heat oven to 350. Spray a 13 x 9" baking pan with non-stick cooking spray.
• Combine frozen corn, cream corn, jalapeno peppers, onions, sour cream and eggs in a large bowl.
• Season to taste with salt and pepper.
• Pour into baking dish and bake uncovered for 1 hour and 10 minutes or until golden and bubbly.

TOASTED JALAPEñO CORN BREAD

Steps:

• Preheat oven to 400°F. Generously butter 13 x 9 x 2-inch glass baking dish. Heat oil in medium skillet over medium heat. Add onions and jalapeños; sauté until onions are tender, about 5 minutes.
• Mix cornmeal, flour, baking powder, salt and baking soda in large bowl. Whisk buttermilk, yolks and butter in medium bowl to blend. Mix buttermilk mixture into dry ingredients just until moist and blended. Stir in onion mixture.
• Using electric mixer, beat egg whites in another large bowl until soft peaks form. Add sugar and beat until whites are stiff but not dry. Stir 1/3 of whites into batter to lighten. Fold in remaining whites. Transfer batter to prepared pan. Bake until corn bread is golden and tester inserted into center comes out clean, about 25 minutes. (Can be prepared 8 hours ahead. Cool; cover with foil and store at room temperature. Rewarm covered in 350°F oven for 10 minutes before serving.) Cut into 20 squares and serve warm.

"JIFFY" ROASTED CORN AND JALAPENO CORNBREAD

Steps:

• Melt butter in a sauté pan.
• Add the corn, onion and red pepper and sauté on medium heat until some of the corn kernels start to turn golden brown.
• Whisk egg, corn liquid, and cream together.
• Stir into corn muffin mix with a fork.
• Stir in diced jalapenos and cheddar cheese.
• Quickly stir in hot sautéed corn and onion mixture, just mixing in slightly.
• Pour into 8” x 8” buttered baking dish.
• Bake at 350º for 15 minutes.
• Remove cornbread, turn off oven, drizzle cornbread with honey and put back in hot oven for 5 minutes (If you prefer not to use honey just bake for a total of 20 minutes).
• Remove from oven and let stand for 10 minutes before serving.
• Note: you may want to use 1½ cups frozen corn in place of the canned corn; just use 1/4 cup milk in place of the 1/4 cup reserved corn liquid.

SAUTéED JALAPEñO CORN

Steps:

• Toast the cumin seeds in a hot dry pan for a minute or so to bring out the fragrant oils, let cool a bit, then pulverize in a mortar along with a pinch of coarse salt.
• Cover the bottom of a sauté pan with a coating of olive oil, put over medium heat, and add the garlic. (A tip to avoid burning garlic: Instead of adding chopped garlic to oil that may be too hot and will scorch it immediately, heat the garlic with the oil from the start, and you will see and hear it cooking gently and can prevent it from overheating.) When the garlic begins to sizzle, add the cumin and jalapeño and cook gently for another minute or so. Add the corn. Stir it while it cooks and, if needed, add a splash of water. The corn cooks quickly and will be done in 2 to 3 minutes. Finish with a few grinds of pepper and serve.