Tangy Corn Recipes

TANGY CORN RELISH

Steps:

• Preheat a grill to medium-high. Brush the corn with 1 tablespoon olive oil and sprinkle with the cumin, and salt and pepper to taste. Grill until golden and toasted on all sides, 5 to 8 minutes, turning as needed.
• Combine the remaining 2 tablespoons oil, the sweet piquante peppers, onion, gherkins, parsley, jalapeno and sugar in a large bowl and season with salt and pepper. Slice the corn kernels off the cobs and toss with the relish. Cover and refrigerate for at least 30 minutes. Serve with Grilled Sausage.
• Soak 8 to 10 wooden skewers in water for about 20 minutes.
• Preheat a grill to medium and brush with the oil. Thread the sausage onto the skewers, leaving space between each piece. Grill until slightly crisp, 3 to 4 minutes per side.
• Mix the ketchup, mustard and hot sauce in a bowl. Serve with the sausage for dipping.

TANGY CORN

Steps:

• Combine all ingredients in a saucepan; cook over medium heat for 5 minutes or until heated through.

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!

TANGY CORN RELISH

Steps:

• Warm olive oil in a small, heavy, non-reactive saucepan over medium heat. Add red and green peppers, jalapeno, onion and garlic. Cover, and cook, stirring once or twice, for 5 minutes. Add corn and juices, and cook, covered, until mixture has softened and thickened, about 8 minutes.
• Transfer to a bowl, stir in vinegar and lime juice; let cool. Cover. Refrigerate 24 hours or up to 3 days. To serve, add cilantro.

TANGY CORN SALAD

Steps:

• Set the shallots aside in a small bowl. Bring vinegar and sugar to a boil in a small saucepan, stirring until sugar is dissolved. Pour over shallots; let cool.
• Heat 2 tablespoons oil in a large skillet over medium heat until hot but not smoking. Cook corn, stirring, until just tender, 3 to 5 minutes. Transfer to a large bowl with bell pepper and jicama; toss.
• Transfer shallots to corn mixture with a slotted spoon; reserve vinegar. Add remaining 2 tablespoons oil, lime juice (to taste), and basil. Add reserved vinegar to taste. Season with salt and pepper.

TANGY CORN ON THE COBB

Steps:

• Cook your cobbs in your usual way (boiled, bbq, baked etc).
• Rub lime wedge all over corn while still hot, right before you eat it!
• You'll never need to use butter and salt again!

TANGY CORN

Steps:

• Combine all ingredients in a saucepan cook over medium heat for 5 minutes or until heated through.© Copyright Reiman Publications, 1993-1997

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.