Spicy Creamed Corn Recipes

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SPICY CREAMED CORN



Spicy Creamed Corn image

"One of my family's favorite vegetables is corn, and this quick corn dish is so easy to prepare," assures Nancy McDonald of Burns, Wyoming. "It tastes delicious and goes very well with turkey and chicken. It's a simple way to add a touch of spice to your meal."

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 5

3 ounces cream cheese, cubed
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (4 ounces) chopped green chilies
1/4 cup sliced green onions
1/4 cup chopped sweet red pepper

Steps:

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

Nutrition Facts : Calories 162 calories, Fat 8g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 471mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein.

SPICY CREAMED CORN CRUMBLE



Spicy Creamed Corn Crumble image

Inspired by elote (the Mexican street food dish made of grilled corn topped with mayo, chile powder, cheese and lime juice), this crumble is delightful in summer, and would go nicely with grilled chicken.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 12

3 tablespoons unsalted butter, melted, plus more for the baking dish
6 to 8 ears of corn, kernels removed (about 4 cups) and juices scraped from the cobs and reserved
1 1/2 cups heavy cream
1/4 cup chopped pickled jalapenos
1 tablespoon sauce from canned chipotle in adobo
1/2 cup roughly chopped cilantro leaves
Kosher salt
1 cup crushed tortilla chips (about 2 1/4 ounces; crushed to pea-size)
1/3 cup all-purpose flour
1/2 teaspoon sugar
1/2 cup crumbled Cotija cheese (about 2 1/4 ounces)
Lime wedges, for serving

Steps:

  • Preheat the oven to 375 degrees F. Butter a 2-quart baking dish.
  • Toss the corn kernels with their juices and heavy cream together in a large bowl and mix to combine. Transfer 1 cup of the corn mixture to a food processor and puree until very smooth, then add back to the bowl. Fold in the jalapenos, chipotle sauce, 1/4 cup cilantro, and 1 1/2 teaspoons salt. Spread the corn mixture evenly into the prepared baking dish.
  • Mix the crushed tortilla chips, flour, sugar and 1/2 teaspoon salt in a medium bowl. Drizzle in the melted butter and toss together with a fork until clumps start to form. Sprinkle evenly over the corn filling.
  • Bake until the top is light golden brown and the corn filling is bubbling up the sides, 35 to 40 minutes. Let sit for 10 minutes. Sprinkle with the Cotija and remaining 1/4 cup cilantro. Serve with lime wedges on the side.

SPICY CREAMED CORN



Spicy Creamed Corn image

Make and share this Spicy Creamed Corn recipe from Food.com.

Provided by CourtneysCakeBalls

Categories     Vegetable

Time 20m

Yield 6 cups, 9 serving(s)

Number Of Ingredients 12

2 garlic cloves, chopped
1 tablespoon extra virgin olive oil
2 tablespoons lowfat margarine
1 large yellow onion
2 jalapeno peppers
1 small red bell pepper
2 (10 ounce) boxes frozen corn kernels
1 1/2 cups chicken stock, Reduced Sodium
1/2 cup skim milk
1/2 tablespoon cornstarch
1/4 cup fresh parsley, chopped
2 tablespoons fresh cilantro, chopped

Steps:

  • Preheat a skillet over medium-high heat with 2 tbsp EVOO and the butter. Add the onions, jalapenos, bell peppers, garlic, corn, salt and pepper. Cook for 4-5 minutes or until the onions are tender. Sprinkle with flour, and continue to cook for 1 minute. Whisk in the chicken stock and milk. Bring the corn up to a simmer and then lower the heat to medium-low and add in cornstarch; cook until thick and creamy, about 5 minutes. Finish the corn with parsley and cilantro.

Nutrition Facts : Calories 106.2, Fat 2.6, SaturatedFat 0.4, Cholesterol 1.5, Sodium 69.7, Carbohydrate 19.4, Fiber 1.9, Sugar 1.8, Protein 3.9

SPICY "CREAMED" CORN (DAIRY-FREE)



Spicy

Chef Sara Moulton was inspired by a corn soup thickened with pureed corn. From the local newspaper. This is also vegetarian if you use vegetable broth or water.

Provided by duonyte

Categories     Corn

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

10 -12 ears fresh corn, husked
3/4 cup vegetable broth or 3/4 cup water, divided
2 tablespoons grapeseed oil or 2 tablespoons olive oil
1 medium yellow onion, finely chopped (about 1 cup)
1 serrano chili, minced (about 1 tbl)
1 -2 tablespoon fresh lime juice or 1 -2 tablespoon lemon juice, to taste
1 tablespoon shredded fresh basil (or other herbs) or 1 tablespoon chopped fresh cilantro (or other herbs)
salt
ground black pepper

Steps:

  • Carefully cut the kernels off the ears, sawing down with a serrated knife. You should have about 6 cups kernels. Remove seeds and ribs from chili, if you wish.
  • In a blender, combine 1 cup of the kernels and 1/2 cup of the broth. Puree until smooth. Set aside.
  • In a large skillet over medium, heat the oil. Add the onion and a pinch of salt, reduce the heat to moderately low and cook, stirring occasionally until golden, about 8 minutes.
  • Add the remaining corn kernels and another pinch of salt. Saute for 3 minutes.
  • Add the chili and pureed corn then bring the mixture to a simmer and cook for 2 minutes.
  • Stir in the remaining broth, the lime juice and basil or cilantro or herbs of your choice. Season with salt and pepper and simmer for another minute.

Nutrition Facts : Calories 182.3, Fat 6.5, SaturatedFat 0.8, Sodium 116.7, Carbohydrate 30.6, Fiber 4.4, Sugar 5.8, Protein 5.7

SPICY, CREAMY CORN SALSA



Spicy, Creamy Corn Salsa image

An easy, quick and delicious recipe that you can make with items you more than likely have. This corn salsa is so versatile that it can be served as a dip or as a cold side dish.

Provided by Yoly

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Tomato Salsa Recipes

Time 15m

Yield 12

Number Of Ingredients 10

½ cup sour cream
½ cup mayonnaise
2 (15.25 ounce) cans whole kernel corn, drained
1 (10 ounce) can diced tomatoes with habanero peppers (such as RO*TEL® Hot)
½ cup thinly sliced green onion, white and green parts
2 tablespoons chopped fresh cilantro
½ teaspoon salt
¼ teaspoon ground black pepper
⅛ teaspoon ground cumin
2 cups shredded sharp Cheddar cheese

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.

Nutrition Facts : Calories 241.7 calories, Carbohydrate 15.6 g, Cholesterol 31.8 mg, Fat 17.6 g, Fiber 1.7 g, Protein 8.2 g, SaturatedFat 7.3 g, Sodium 603.3 mg, Sugar 2.5 g

CREAMED CORN



Creamed Corn image

This homemade creamed corn recipe is an excellent side dish for both Thanksgiving and Christmas.

Provided by Gina

Categories     Side Dish     Vegetables     Corn

Yield 8

Number Of Ingredients 8

½ cup butter
2 tablespoons all-purpose flour
2 (16 ounce) packages frozen corn kernels
1 pint half-and-half cream
1 pint heavy cream
1 teaspoon salt
1 ½ tablespoons white sugar
1 cup grated Romano cheese

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a large pot over medium heat, melt the butter and blend together with the flour.
  • Add the corn, half and half, whipping cream, salt and sugar. Stir and heat until mixture begins to thicken.
  • Stir in cheese and pour into a 2 quart casserole dish. Bake for 15 to 20 minutes.

Nutrition Facts : Calories 570.2 calories, Carbohydrate 32.4 g, Cholesterol 153.4 mg, Fat 46.5 g, Fiber 2.7 g, Protein 11.7 g, SaturatedFat 28.7 g, Sodium 605.6 mg, Sugar 6.4 g

CREAMED CORN WITH JALAPENOS



Creamed Corn with Jalapenos image

A combination of puréed corn and whole corn kernels make up this creamy side dish recipe. If you don't want this dish too spicy, use only the flesh of the jalapeños and discard the seeds, which hold most of the heat in the pepper.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 8

2 tablespoons butter
1 shallot, minced
1 jalapeno, minced (discard seeds for less heat)
2 10-ounce bags corn kernels
1/2 cup heavy cream
1/3 cup water
2 ounces Monterey Jack cheese, grated
1/2 teaspoon salt

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.

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