SPICY BUTTERED CORN
John Torode serves his corn on the cob with plenty of melted Mexican 'ancho' chilli and coriander butter
Provided by John Torode
Categories Dinner, Side dish
Time 15m
Number Of Ingredients 4
Steps:
- Boil a large pan of water. Add some salt and the corn. Boil for 10 mins. Meanwhile, mix the butter with coriander and chilli powder. When ready to serve, drain the corn, then add the butter mixture to the pan so it melts on all sides of the corn.
Nutrition Facts : Calories 165 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
SPICY SOUTHERN HOT CORN RECIPE BY TASTY
Spice up your plain dinner sides with this southern hot corn recipe. It cooks all in one pan for easy cooking and easier cleanup. You can also pair it with chips and eat It as a dip!
Provided by Nichi Hoskins
Categories Appetizers
Time 35m
Yield 4 servings
Number Of Ingredients 12
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!
Nutrition Facts : Calories 370 calories, Carbohydrate 22 grams, Fat 27 grams, Fiber 3 grams, Protein 12 grams, Sugar 6 grams
SPICY AND TENDER CORNED BEEF
It will be a mighty 'lucky' group who gets to eat this corned beef on St. Patrick's Day. A spicy and fork-tender treat. My Mother was Irish and she cooked it this way. I'm married to an Irishman, I'm a Lucky Lassie to have him, and he loves this dish!
Provided by June Mc
Categories World Cuisine Recipes European UK and Ireland Irish
Time 3h30m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Pour beer into a roasting pan and add contents of corned beef seasoning packet, dry mustard, salt, and black pepper to the beer. Stir to combine. Use a sharp knife to pierce corned beef all over; insert garlic slivers into holes. Push whole cloves into meat. Lay the corned beef into the roasting pan.
- Bake in the preheated oven for 1 hour; scatter carrots around corned beef and roast for about 1 1/2 hour more. Distribute red potatoes around the meat and roast until corned beef and vegetables are tender, about 40 minutes more.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cabbage wedges, cover, and steam until tender, about 10 minutes. Transfer to a platter and season with salt and black pepper. Let butter melt over the hot cabbage. Cut visible fat from corned beef and serve with cabbage, carrots, and potatoes.
Nutrition Facts : Calories 423.8 calories, Carbohydrate 33.2 g, Cholesterol 102.4 mg, Fat 21.8 g, Fiber 8.6 g, Protein 23.4 g, SaturatedFat 7.6 g, Sodium 1260.2 mg, Sugar 10.6 g
SPICY CORN ON THE COB WITH MISO BUTTER AND CHIVES
Corn slathered in miso butter is special enough, so you're within your rights to ignore any other ingredients in this recipe. But for lovers of spice, the Japanese spice blend shichimi togarashi is worth seeking out. In English, it translates to "seven-flavor chile pepper," though not all of those seven flavors are chile: There's also roasted orange peel, sesame seeds, ground ginger and seaweed in the mix. Add it gradually, so as not to overpower the subtle flavor of the miso butter (and because everyone likes a different amount of spice). If you can't find shichimi togarashi, substitute crushed red-pepper flakes.
Provided by Emily Fleischaker
Categories vegetables, appetizer, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat your grill to medium-high. Grill corn, turning occasionally, until cooked through and lightly charred, 10 to 12 minutes. (Alternatively, drop corn in a large pot of salted boiling water and cook for 5 to 7 minutes.)
- Meanwhile, in a small bowl, mix together butter and miso paste.
- Slather hot corn with miso butter. Sprinkle with chives and shichimi togarashi, and serve with lime wedges alongside for squeezing.
SPICY PARMESAN HERB CORN ON THE COB
Provided by Food Network
Number Of Ingredients 5
Steps:
- In a bowl, combine Garlic & Herb Seasoning Mix with softened butter. Mix well and set aside. Grill corn. Spread butter on corn; sprinkle corn with cayenne pepper and roll in cheese until evenly coated.
BOILED CORN ON THE COB WITH SPICY BUTTER
We absolutely love this, we tend to get bored with 'plain' corn on the cob after eating it all summer
Provided by lets.eat
Categories Corn
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl combine the butter, parsley, chili powder, garlic salt, and cumin; set aside.
- To pot of boiling water add 1 tablespoons granulated sugar, and 1 tablespoons lemon juice. Add corn. Boil for 3 to 5 minutes, uncovered. Remove from heat, cover and let stand for 15 minutes. Remove from hot water, spread ears of corn with seasoned butter.
CORN ON THE COB WITH SPICY CILANTRO BUTTER
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat a grill or grill pan to medium high. Mix the butter with the cilantro, lime zest, jalapeno, 1/2 teaspoon salt and a few grinds of pepper in a small bowl until combined; set aside.
- Grill the corn, turning occasionally, until lightly charred and tender, 10 to 15 minutes. Remove to a platter and smear with the cilantro butter. Squeeze the lime wedges on top.
- We husked the corn before grilling to give the kernels a charred flavor. If you want to leave the husks on, grill 3 to 4 more minutes.
BUTTERY & SPICY LEMON CORN
This is my favorite way to have corn...the spicy, buttery, tartness goes really well with the sweetness of the corn.
Provided by catalinacrawler
Categories Corn
Time 22m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- In a square metal bread pan add corn, lemon juice, garlic and cayenne.
- Slice butter into pats and place over the top of each corn.
- Sprinkle with garlic salt and a little more cayenne.
- Heat on the BBQ or oven at 350°F until simmering and cook for 20 minutes or until tender, turning 3 times.
SWEET 'N' SPICY ROASTED CORN
In Bryan, Texas, Erin Littlefield saves herself the trouble of husking those ears of sweet corn she brings to family picnics and get-togethers with this scrumptious grilling technique. "My husband came up with the sweet and spicy glaze," she confides. "It tastes really good, looks beautiful with the flecks of red pepper and requires much less butter than folks generally use."
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Carefully peel back corn husks to within 1 in. of bottom; remove silk. Rewrap corn in husks and secure with kitchen string. Soak corn in cold water for 1 hour., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning occasionally. Remove string before serving., Meanwhile, in a small saucepan, melt butter. Add the garlic, brown sugar, red pepper flakes and chili powder. Serve with grilled corn.
Nutrition Facts : Calories 163 calories, Fat 6g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 62mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges
SPICY CORN PUDDING RECIPE BY TASTY
Here's what you need: Kroger® Unsalted Butter, creamed corn, whole kernel corn, corn muffin mix, sour cream, kosher salt, ground cumin, chili powder, Kroger® Unsalted Butter, jalapeño, chipotle pepper in adobo sauce, honey, small jalapeño
Provided by Kroger
Categories Dinner
Yield 12 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F (180°C). Grease a 9 x 13-inch glass baking dish with Kroger® Unsalted Butter.
- In a large bowl, whisk together the creamed corn, kernel corn, corn muffin mix, sour cream, ½ teaspoon salt, the cumin, chili powder, and 8 tablespoons melted Kroger® Unsalted Butter until smooth. Fold in the chopped jalapeño.
- Pour the mixture into the prepared baking dish and smooth the top.
- Remove a small chipotle pepper from the sauce and place in a small blender. Add 1½ tablespoons of adobo sauce, the remaining 2 tablespoons melted Kroger® Unsalted Butter, the honey, and remaining ¼ teaspoon salt. Blend until smooth.
- Drizzle the chipotle sauce over the top of the corn pudding, then use a butter knife to swirl the sauce into the top of the pudding.
- Gently press the sliced jalapeños, if using, onto the surface of the pudding.
- Transfer the pudding to the oven and bake for 80-90 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Remove from the oven and let cool for 5 minutes.
- Serve warm.
- Enjoy!
SPICY CORN ON THE COB
"Being from Louisiana, we like everything hot...even our vegetables," writes Glenda Ardoin from Hessmer. "This is one of our summer favorites."
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 2 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 191 calories, Fat 14g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 72mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein.
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