Spicy Corn Cups Recipes

SPICY CORN SOUP

Steps:

• Prepare the corn by cutting the kernels from the cob. You should have approximately 3 cups of corn kernels from 4 cobs of corn. Save the corn cobs and set aside. The cobs will add additional corn flavor to the soup. In a medium-sized saucepan over medium-high heat, add the olive oil, then the onions. Saute for 3 to 4 minutes until they are translucent, stirring occasionally. Add the garlic and chipotle chili powder and saute for 1 more minute. Add the corn kernels and saute for another 3 minutes, stirring constantly. Add the salt, black pepper, and chicken stock and bring to a boil. (If you have cut your corn fresh from the cob, place the reserved cobs into the saucepan at this time). Once the mixture has boiled, reduce the heat and simmer for 30 minutes. Stir occasionally to prevent the corn kernels from burning or sticking to the bottom of the pan. While the corn soup is simmering, roast the red bell pepper. Char the skin of the pepper until it is black over an open flame or on a grill. When the skin is blistered and blackened, remove the pepper from the flame and place in a paper or plastic bag and seal. Let steam for 15 minutes. When the pepper is cool enough to handle, peel, seed, and dice it.
• Place the diced bell pepper into a blender with 1/2 cup of the heavy cream and blend thoroughly for 1 minute. Pour through a fine sieve and discard the contents of the sieve. Pour the red bell pepper sauce into a plastic squirt bottle and set aside. Remove the corn soup mixture from the heat, discard the corn cobs and set aside. Place the corn soup mixture in a blender and puree for 3 minutes. Pour the mixture through a sieve and discard the contents of the sieve. Return the mixture to a saucepan, add the remaining 1 cup of heavy cream, and heat, over medium heat for 15 minutes, stirring occasionally to prevent burning. Pour into bowls, garnish with some of the red pepper sauce and serve immediately.

SPICY CORN CHOWDER

Steps:

• Place the shoepeg corn and fresh corn into a large pot with the wine and water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
• Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the onions, garlic, yellow bell pepper, red bell pepper, and jalapeno pepper. Cook and stir until the vegetables have softened and the onion has turned translucent, about 10 minutes.
• Stir the pepper mixture into the pot with the corn along with the soy milk, oregano, and chipotle salsa. Return the soup to a simmer over medium-high heat, then reduce the heat to medium-low, and simmer uncovered for 10 minutes. Dissolve the cornstarch in 1/3 cup of cool water, and stir into the simmering soup along with the honey, soy sauce, orange zest, and garlic powder. Simmer another 10 minutes to thicken the soup, stirring frequently. Remove from the heat and season to taste with salt and cracked pepper before serving.

SPICED CORN

Steps:

• Fill a deep pan with water and bring to a boil. Add corn and salt and cook until corn is tender, 5 to 7 minutes. Drain.
• Melt butter in a skillet over medium heat. Add boiled corn, lemon juice, garam masala, chaat masala, chili powder, and salt and cook until corn turns light brown in color, about 5 minutes

SPICY CREAMED CORN

Steps:

• In a large saucepan, combine all the ingredients. Cook over medium heat until cream cheese is melted and mixture is blended, stirring often.

SPICY CORN AND PEPPERS

Steps:

• In a large skillet, melt butter over medium heat. Add onion, bell pepper, cayenne, and salt. Cook, stirring occasionally, until onion is soft, about 5 minutes.
• Add corn and tomatoes; cook, stirring often, until corn is tender and tomatoes have softened, about 10 minutes. Stir in milk; remove from heat. Serve immediately.

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 CORN

Steps:

• Grill corn to desired doneness, I like mine charred a little. And cut from cob.
• Melt butter in skillet and brown onion, bell pepper, jalapeno and half of basil.
• When onions and pepper are tender, add corn and heat all the way through. mix in remaining basil.

SPICY CORN CUPS

Steps:

• Preheat oven to 350°F.
• In small bowl, mix together onion, tomato, cilantro, and chili powder, set aside.
• Spray three 8 oz. custard cups with cooking spray.
• Using a slotted spoon divide the tomato mixture equally between the custard cups.
• Put about 3 tablespoons of cheese atop each tomato mixture.
• Put egg in medium sized mixing bowl, lightly beat; stir in corn, milk, sugar, breadcrumbs or corn meal or buttery crackers, garlic salt, and pepper.
• Put corn mixture on top of the tomato mixture.
• Place filled custard cups on a large pan-just so it is easier to handle, place in oven.
• Bake for 40 minutes, or until browned on top.
• Let cool for 5 minutes, run table knife around sides, then carefully tip out of pan onto serving plate.

SPICY CORN PUDDING RECIPE BY TASTY

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 RELISH

Steps:

• Bring a large pot of water to a boil, containing two 8-ounce or four 4-ounce canning jars and their lids to sterilize.
• Place onion, peppers, garlic, coriander and oregano in the bowl of a food processor. Process until coarsely chopped. Scrape mixture into a 2 1/2-quart souffle dish. Stir in remaining ingredients. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a 650- to 700-watt oven for 5 minutes.
• Leaving dish in oven, prick plastic to release steam and uncover carefully. Cook, uncovered, at 100 percent power for 3 minutes.
• Remove from oven. Divide between sterilized jars and store, tightly covered and refrigerated, for up to 2 months.

SPICY CORN STEW

Steps:

• Shuck the corn and cut the kernels off the cobs. Reserve the corncobs and kernels separately.
• In a medium saucepan over low heat, melt 2 of the tablespoons of butter. Add the bacon and onion, cover and cook 3 to 5 minutes, until the onion is softened but not browned.
• Add the wine and bring to a boil. Add the garlic and jalapeno and boil until the wine is reduced to about 1 tablespoon. Add the chicken broth and corncobs. Simmer for 30 minutes.
• Add the corn kernels and cook for 3 to 5 minutes. Remove and discard the corncobs and bacon.
• Swirl the remaining tablespoon of butter into the corn. Add the cherry tomatoes, minced cilantro and lime juice. Season with salt and pepper to taste. Transfer to a serving bowl and garnish with the sprigs of cilantro. Serve warm.

CORN CUPS

Steps:

• Preheat oven to 350 degrees with rack in center. In the bowl of an electric mixer fitted with the paddle attachment, mix together butter and cream cheese. Combine flour, cornmeal, and salt in a small bowl. Add gradually to butter mixture, mixing constantly until well incorporated.
• Divide dough into 1-inch balls and press into small muffin tins, using your thumbs to form cups inside the mold. Dough cups should be as even as possible and come up to the top of the tins.
• Bake until golden brown, about 20 minutes. Spoon desired filling into cups, and serve.

SPICY CORN KABOBS

Steps:

• Insert a metal or soaked wooden skewer into the cut end of each piece of corn. Grill, covered, over medium heat until tender, 25-30 minutes, turning often., In a small bowl, combine sour cream and mayonnaise; spread over corn. Sprinkle with cheese, chili powder and, if desired, cayenne. Serve with lime wedges.