Spicy Corn Recipes

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SPICY CORN ON THE COB



Spicy Corn on the Cob image

"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

2 large ears sweet corn
1 tablespoon olive oil
1 tablespoon butter
1 jalapeno pepper, seeded and minced
1/4 teaspoon ground cumin
1/4 teaspoon pepper

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.

SPICY CORN



Spicy Corn image

I make this with fresh corn on the cob when I have time to grill it, or a bag of frozen corn. Tastes great sprinkled with Parmesan cheese.

Provided by TerriB16

Categories     Corn

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

5 -6 ears corn (or large bag, frozen)
2 tablespoons butter
1 small onion, chopped
1/4 cup fresh basil, chopped
1/2 green bell pepper, chopped
1 jalapeno, chopped (optional)
salt
pepper

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 GRILLED CORN



Spicy Grilled Corn image

Provided by Melissa d'Arabian : Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

3 tablespoons unsalted butter, at room temperature
1/2 teaspoon smoked paprika
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
4 ears of corn, shucked (husk and silk removed)

Steps:

  • Preheat the grill to medium heat.
  • In a small bowl, mix the butter, paprika, red pepper flakes
  • and salt and pepper to taste. Rub the spiced butter on the corn, coating
  • completely.
  • Wrap each ear of corn in aluminum foil and place on the
  • grill. Cook 20 to 25 minutes, turning several times for even cooking. Carefully
  • remove the foil before serving.

HOT AND SPICY CORN



Hot and Spicy Corn image

Are you finding side dishes a little boring? Jazz up corn using chipotle chiles!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 15m

Yield 8

Number Of Ingredients 4

6 cups frozen corn
1/2 cup sun-dried tomatoes in oil and herbs (from 8-ounce jar), drained and chopped
1 tablespoon finely chopped chipotle chiles in adobo sauce (from 7-oz can)
1 teaspoon salt

Steps:

  • Cook corn as directed on bags.
  • Stir in all remaining ingredients; cook until hot.

Nutrition Facts : Calories 100, Carbohydrate 23 g, Cholesterol 0 mg, Fiber 3 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 340 mg

SPICY CORN DIP



Spicy Corn Dip image

Serve this spicy dip with tortilla chips, fresh vegetables, or both! This recipe makes enough for a large party.

Provided by Jodi

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Cold Cheese Dip Recipes

Time 10m

Yield 32

Number Of Ingredients 7

1 (8 ounce) container sour cream
1 cup mayonnaise
2 (11 ounce) cans Mexican-style corn
4 green onions, chopped
3 jalapeno peppers, seeded and minced
1 (7 ounce) can diced green chiles
1 ¼ cups shredded Cheddar cheese

Steps:

  • In a medium bowl, mix together sour cream, mayonnaise, corn, green onions, jalapeno chile peppers, green chile peppers and cheese. Ready to serve!

Nutrition Facts : Calories 99.4 calories, Carbohydrate 4.6 g, Cholesterol 10.4 mg, Fat 8.4 g, Fiber 0.7 g, Protein 2 g, SaturatedFat 2.7 g, Sodium 248.5 mg, Sugar 1.4 g

GRILLED SPICY CORN ON THE COB



Grilled Spicy Corn on the Cob image

During a family picnic, we added jalapenos and hot pepper sauce to our homegrown corn. Now we spice up the ears every chance we get. -Bernadette Walker, Waco, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 6

4 large ears sweet corn, husks removed
1/4 cup butter, melted
2 teaspoons dried thyme
1 tablespoon hot pepper sauce
1 teaspoon chicken bouillon granules
1/4 cup chopped seeded jalapeno peppers

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.

Nutrition Facts : Calories 229 calories, Fat 13g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 335mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 4g fiber), Protein 5g protein.

SPICY CORN PUDDING RECIPE BY TASTY



Spicy Corn Pudding Recipe by Tasty image

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

Kroger® Unsalted Butter, for greasing
1 can creamed corn
1 can whole kernel corn, not drained
1 box corn muffin mix
1 container sour cream
¾ teaspoon kosher salt, divided
½ teaspoon ground cumin
½ teaspoon chili powder
10 tablespoons Kroger® Unsalted Butter, divided
1 tablespoon jalapeño, seeded
1 can chipotle pepper in adobo sauce
1 teaspoon honey
1 small jalapeño, sliced into thin rounds

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



Spicy Corn Relish image

Provided by Barbara Kafka

Categories     quick, condiments

Time 28m

Yield 4 cups

Number Of Ingredients 12

4 ounces onion (1 small onion), peeled and cut into chunks
2 hot peppers, seeded
6 cloves garlic, mashed and peeled
1/2 cup tightly packed fresh coriander leaves
1 tablespoon tightly packed oregano leaves
1 1/2 cups fresh corn kernels (from about 3 ears corn), or canned corn niblets
1 large red bell pepper (about 8 ounces), stemmed, seeded, ribbed and cut into 1/2-inch dice
3 ribs celery, peeled and chopped (about 3/4 cup chopped)
1 tablespoon kosher salt
1 1/2 teaspoons cumin
3/4 cup white vinegar
1/2 cup dark Mexican beer

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.

Nutrition Facts : @context http, Calories 142, UnsaturatedFat 1 gram, Carbohydrate 26 grams, Fat 1 gram, Fiber 4 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 625 milligrams, Sugar 6 grams

SPICY CORN CHOWDER



Spicy Corn Chowder image

This hearty, dairy-free soup has both sweetness and bite! It can be served immediately or chilled overnight to intensify the flavors. Top with grated Colby or Parmesan cheese if desired.

Provided by jgmurphy

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 1h20m

Yield 6

Number Of Ingredients 20

1 (16 ounce) package Frozen white shoepeg corn
2 ears fresh corn, kernels cut from cob
1 cup dry white wine (such as Pinot Grigio)
2 cups water
1 tablespoon olive oil
1 red onion, diced
2 cloves garlic, minced
1 yellow bell pepper, diced
1 red bell pepper, diced
½ small jalapeno pepper, seeded and minced
1 quart soy milk
2 tablespoons chopped fresh oregano
½ cup chipotle salsa
3 tablespoons cornstarch
⅓ cup cool water
2 tablespoons honey
1 tablespoon soy sauce
1 teaspoon grated orange zest
garlic powder, or to taste
salt and cracked black pepper to taste

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.

Nutrition Facts : Calories 304.9 calories, Carbohydrate 47.1 g, Fat 6.2 g, Fiber 5.2 g, Protein 9.6 g, SaturatedFat 0.7 g, Sodium 420.2 mg, Sugar 19.5 g

SPICY CORN STEW



Spicy Corn Stew image

Given a choice, I always prefer white corn -- the sweetest and most tender you can find. Although new hybrids make corn on the cob much hardier and longer-lasting than it used to be, I am still from the out-of-the-fields-and-into-the-pot school of corn cooking. If you don't grow your own, try to find a farmer's market that sells fresh corn picked that morning.''

Provided by William Norwich

Categories     project, appetizer, side dish

Time 50m

Yield 4 servings

Number Of Ingredients 12

5 to 8 ears of fresh corn
3 tablespoons butter
4 strips thickly sliced slab of bacon
1/2 small onion, chopped
1/2 cup dry white wine, preferably riesling
2 garlic cloves, crushed with the flat side of a knife and finely chopped
1 large jalapeno pepper, chopped
2 cups chicken broth
12 to 15 cherry tomatoes, quartered
1 tablespoon finely minced cilantro plus 4 nice sprigs
Juice of 1/2 lime
Salt and freshly ground pepper

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.

Nutrition Facts : @context http, Calories 338, UnsaturatedFat 7 grams, Carbohydrate 42 grams, Fat 15 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 7 grams, Sodium 956 milligrams, Sugar 14 grams, TransFat 0 grams

SPICY BUTTERED CORN



Spicy buttered corn image

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

8 small corn on the cob
3 tbsp butter
1 tbsp chopped coriander
2 tsp ancho chilli powder (see below) or smoked paprika

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



Spicy Southern Hot Corn Recipe by Tasty image

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

2 tablespoons unsalted butter
4 oz cream cheese, cubed
3 tablespoons jalapeño, chopped
1 tablespoon jalapeño brine
½ cup red bell pepper, diced
½ cup green bell pepper, diced
2 cans yellow corn, drained
1 teaspoon paprika
1 teaspoon kosher salt
1 cup shredded cheddar cheese, divided
2 tablespoons mexican crema, for garnish
2 green onions, sliced, for garnish

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 CORNBREAD



Spicy Cornbread image

Found this in one of my cookbooks. Made it last week for lunch and it was good! Hope you'll like it too.

Provided by Chef Dudo

Categories     Breads

Time 35m

Yield 1 bread

Number Of Ingredients 12

1 cup yellow cornmeal
1 teaspoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
3 large eggs
1 cup milk
1 small red bell pepper, chopped and diced
1 medium onion, chopped and diced
1/2 teaspoon garlic granules
1 green chili pepper, very finely cut
1 cup corn kernel, fresh, frozen or canned
1 1/2 cups grated cheese

Steps:

  • Preheat oven to 450°F.
  • Grease a ten-inch skillet and place it on the middle shelf in the oven.
  • Sift the cornmeal, baking powder, sugar, and salt.
  • Whisk the eggs then stir in milk, red bell pepper, onion, chilipepper, garlic, corn kernels and 1 cup of the cheese.
  • Form a well in the dry ingredients and pour in the wet ingredients.
  • Mix well
  • Carefully remove the hot pan from the oven and immediately pour the batter into the pan.
  • Sprinkle the remaining cheese on top and return to the oven.
  • Bake for 20 minutes or until a toothpick inserted in the center of the pan comes out clean.
  • The top should be golden brown.
  • Can be served warm or cold.

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SPICY CORN PASTA - SPRINKLES AND SPROUTS
2020-04-03 Bring a large pan of water to a boil. Add the salt and cook the pasta for 1 minute less than the packet suggests. (Set your timer) 12 oz/340g pasta. Remove 2 cups of the pasta cooking water. Drain the pasta. Bring to a simmer and cook for 4-5 minutes over medium-high heat, until the sauce is thick.
From sprinklesandsprouts.com
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SPICY CORN ON THE COB RECIPE | THEHUB FROM WALMART CANADA
2021-07-16 Directions. Preheat barbecue to medium-high. Peel back corn husks and secure with butcher's twine. Remove silk from cobs. Soak cobs in water for at least 5 minutes before grilling. Stir lime juice with chilli powder, salt and black pepper in a small bowl. Oil grill.
From ideas.walmart.ca
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SPICY CORNBREAD WITH CORN - MYINDIANSTOVE
2021-03-04 Wet ingredients: In a separate bowl, whisk the egg well and add the yogurt, milk, ghee (or melted butter), corn, bell pepper, scallions, and chilies, if using. A spicy cornbread, lightly sweetened and only as hot as you wish; moistened with yogurt and pops of sweet corn kernels. It is THE go-to cornbread recipe to make.
From myindianstove.com
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SPICY CREAMED CORN – CAN'T STAY OUT OF THE KITCHEN
2020-11-23 Add corn, diced green chilies, red bell pepper and diced green onions. Stir ingredients to combine and heat through. Remove corn to a serving bowl to serve. Spicy Creamed Corn is delicious with Italian Chicken and fresh fruit. This easy recipe is also gluten free. The green chilies and green onion add a little pop and zest to this creamy side dish.
From cantstayoutofthekitchen.com
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Top Asked Questions

How do you make spicy Mexican corn?
Let’s Make Some Spicy Mexican Corn! Start with a large skillet and add 2 tablespoons of butter. Once it has melted add your garlic, lime zest and spices and mix well, reserving the last tablespoon of butter for the end. Then add in your corn and sauté for about a minute or two making sure the corn is heated through.
How to cook corn on the cob with spices?
In a large skillet, melt 2 tablespoons of butter. Add your garlic, lime zest, chili powder, cumin, salt, pepper, and paprika. Stir the spices into the butter and then add your corn. Saute for 2 - 3 minutes or until the corn is cooked through and the spices are well incorporated. Add your last tablespoon of butter and mix until melted.
How do you cook corn on the cob with mayonnaise?
(The corn should be warm but don’t overcook the kernels or they’ll become mushy.) In a large bowl, combine the mayonnaise, feta cheese, and lime juice. Stir in the diced jalapeño, red onion, cilantro, chili powder, garlic, and red pepper flakes. Add in the corn into the cheese mixture and stir until well coated. Add salt to taste, then serve.
How long to cook corn on the cob in the oven?
Instructions Cut the corn off of the cobs and set aside. In a cast iron skillet, melt 2 tablespoons of butter. Add your garlic, lime zest, chili powder, cumin, salt, pepper, and paprika. Stir into the butter and then add your corn. Saute for 2 - 3 minutes or until the corn is cooked through and the spices are well incorporated.

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