Chipotle Creamed Corn Recipes

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THE BEST CORN CASSEROLE

We added Cheddar and chives to this classic and quick side that goes from mixing bowl to oven in less than 10 minutes. It bakes up golden brown and puffy -- perfect for a potluck or holiday gathering.

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 11



The Best Corn Casserole image

Steps:

  • Preheat the oven to 350 degrees F.
  • Add the whole corn, creamed corn, egg, Cheddar, cornmeal, sour cream, butter, chives, sugar, baking soda, 1 1/2 teaspoons salt and a generous amount of black pepper to a large bowl and stir until well combined.
  • Pour the mixture into a 2-quart baking dish and bake until lightly golden on the outside and set in the middle, 30 to 35 minutes.

One 15-ounce can whole corn kernels, drained
One 15-ounce can creamed corn
1 large egg
1 1/2 cups shredded sharp Cheddar
1 cup yellow cornmeal
1 cup sour cream
6 tablespoons unsalted butter, melted
1/4 cup chopped fresh chives
1/4 cup sugar
2 teaspoons baking soda
Kosher salt and freshly ground black pepper

CHARRED CREAMED CORN

Provided by Molly Yeh

Categories     side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 10



Charred Creamed Corn image

Steps:

  • Preheat a cast-iron pan over medium-high heat. Add the corn and allow the corn to char, stirring just often enough so that the char marks are even and the bottom of the pan does not burn, until evenly charred all over, about 8 minutes. Remove from the heat and set aside.
  • Melt the butter in a medium skillet over medium heat. Add the shallot and saute until translucent, about 3 minutes. Add the smoked paprika and stir to combine. Add the flour and stir until combined evenly, then cook until the flour is cooked and the roux is blond, about 2 minutes. Add half the milk in a slow stream, whisking constantly, until combined. Then add the remaining milk in a slow stream and whisk constantly until smooth. Add the cream cheese and sugar and continue to whisk until smooth and thick, about 2 minutes. Add about 3/4 cup corn and smash into the cream mixture using a wooden spoon or spatula. Stir to combine, then fold in the remaining corn. Turn heat to low and allow to simmer gently until flavors are rich, about 10 minutes. Season with salt and pepper. Remove from the heat and garnish with parsley if desired.

24 ounces frozen corn
2 tablespoons unsalted butter
1 shallot, finely diced
2 teaspoons smoked paprika
3 tablespoons all-purpose flour
1 1/2 cups whole milk
4 ounces cream cheese
2 tablespoons sugar
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh parsley, optional

CHIPOTLE CREAMED CORN

This is a recipe that I adopted after Mean Chef (IHHDRO) left the site. His original comments were, "Add a little zest to corn. So simple and tasty." My original review stated, "Thumbs up from my hubby. He loves corn, but I don't prepare it often due to the high carb content. He was in heaven with this recipe. We served it as a side to grilled turkey mignons, grilled sweet potato slices, and a simple salad. I had been lucky to find fresh corn and loved how its sweetness contrasted with the heat of the chipotle. I am sure that he will request this recipe again." We HAVE made this again and again...both with fresh corn in season, and with frozen sweet corn. My husband does love this.

Provided by Ms B.

Categories     Corn

Time 21m

Yield 4 serving(s)

Number Of Ingredients 9



Chipotle Creamed Corn image

Steps:

  • Prepare Chipotle Cream first- In a small bowl, whisk together the sour cream, cream and pureed chipotle.
  • Set aside.
  • In a large saute pan over medium-high heat, heat oil.
  • Add onion, zucchini and corn; saute until half done, about 2 to 3 minutes.
  • Add Chipotle Cream and cook until just thickened and coating corn.
  • Season liberally with salt to taste.
  • Garnish with chives.

2 tablespoons sour cream
1/2 cup heavy cream or 1/2 cup whipping cream
1 1/2-2 teaspoons chipotle chiles in adobo, pureed
1 tablespoon vegetable oil
1/2 cup red onion (diced into 1/4 inch dice)
1 cup zucchini (diced into 1/4 inch dice)
2 cups corn kernels, fresh-cut is best
salt
1 tablespoon fresh chives (1 inch pieces)

(I CAN'T BELIEVE IT'S NOT) CREAMED CORN

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories     side-dish

Time 13m

Yield 4 servings

Number Of Ingredients 4



(I Can't Believe It's Not) Creamed Corn image

Steps:

  • Using a sharp paring knife, start at the top of the cob and score the middle of each row of kernels. The object here is to puncture the individual casings so that it is easier to force out the contents (as described in step 2). The depth of the incision, as well as your ability to slice a straight line, is of no consequence.
  • Grab your largest pot and a common dinner knife. Hold the cob inside the pot. Starting at the top of the cob, run the backside of the blade down the cob, using pressure to force out the meat and milk from the casings. Be forewarned, this is a messy job (hence the pot) that requires a healthy amount of muscle power. If possible, do this outdoors.
  • Discard the cobs and transfer the corn mash to a smaller pot. If you decide to add butter and/or chipotle do it here. Warm over a medium heat for a few watchful minutes, stirring frequently. If you warm corn for too long, or over too high a temperature, the natural liquids will evaporate and the corn will become gooey.
  • Season with salt and pepper, and serve immediately.

8 ears corn, husked
2 tablespoons butter, optional
1/4 teaspoon chipotle chili powder, optional
Salt and freshly ground pepper

CHIPOTLE CORN ON THE COB

Provided by Michael Symon : Food Network

Categories     side-dish

Time 1h21m

Yield 4 servings

Number Of Ingredients 4



Chipotle Corn on the Cob image

Steps:

  • Pull husks back on corn. In a small bowl combine the chipotle, lemon zest and juice and butter. Rub half the butter on corn and pull the husk back up. Grill corn for 3 minutes per side.
  • Serve with remaining butter.

4 ears corn on the cob, silks removed and soaked for 1 hour
1 tablespoon pureed chipotle in adobe sauce
1 lemon, zested and juiced
6 ounces whole butter, at room temperature

SPICY CREAMED CORN CRUMBLE

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



Spicy Creamed Corn Crumble image

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.

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

CHIPOTLE-LIME CORN

The flavors of chipotle chiles and lime juice make this a tangy, spicy side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 6



Chipotle-Lime Corn image

Steps:

  • In a large nonstick skillet, heat olive oil over medium. Add scallions and cook until softened, 3 minutes. Add chile and cook 1 minute. Add corn and water, cover, and cook until corn is warmed through, about 4 minutes. Uncover and cook until liquid is evaporated, 2 minutes. Stir in lime juice and season with salt and pepper.

Nutrition Facts : Calories 132 g, Fat 3 g, Fiber 4 g, Protein 4 g, SaturatedFat 1 g

2 teaspoons extra-virgin olive oil
1 bunch scallions, thinly sliced
1 chipotle chile in adobo, chopped
3 1/2 cups corn (fresh or frozen)
1 1/2 tablespoons lime juice
Coarse salt and ground pepper

CHIPOTLE MEXICAN STREET CORN DIP WITH GOAT CHEESE

I was craving Mexican street corn that I had during a recent trip to Puerto Vallarta, so I came up with this fabulous dip. It blends the traditional profile of the popular street food with updated flavors for a tasty twist. -Joseph A Sciascia, San Mateo, California

Provided by Taste of Home

Categories     Appetizers

Time 1h5m

Yield 3 cups

Number Of Ingredients 14



Chipotle Mexican Street Corn Dip with Goat Cheese image

Steps:

  • Brush corn with oil. Grill corn, covered, over medium heat until lightly browned and tender, 10-12 minutes, turning occasionally. Cool slightly., Preheat oven to 350°. Cut corn from cobs; transfer to a large bowl. Stir in goat cheese, mayonnaise, green chiles, pimientos, green onions, chipotle pepper, cilantro, lime juice and zest, cumin and chili powder. Transfer to a greased 1-1/2-qt. baking dish. Bake until bubbly and golden brown, 35-40 minutes. Serve with tortilla chips.

Nutrition Facts : Calories 157 calories, Fat 14g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 182mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

3 medium ears sweet corn
1 tablespoon olive oil
1 cup crumbled goat cheese
3/4 cup mayonnaise
1 can (4 ounces) chopped green chiles
1 jar (4 ounces) diced pimientos, drained
2 green onions, chopped
2 tablespoons finely chopped chipotle peppers in adobo sauce
1 tablespoon minced fresh cilantro
1 to 2 tablespoons lime juice
1-1/2 teaspoons grated lime zest
1 teaspoon ground cumin
1 teaspoon chili powder
Tortilla chips

SPICY CHIPOTLE CREAMY CORN SOUP

You can increase the amounts of chipotle peppers, but beware, they are HOT! My family loves this soup, if you love spicy foods then I urge you to give this a try. Serve this with crusty rolls and butter. Canned chipotle chilies or sometimes called adobo, can be found in any Latin-American markets, or specialty food stores and major grocery food stores in the Mexican section. You might want to double ingredients, this soup is so good!

Provided by Kittencalrecipezazz

Categories     Corn

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 11



Spicy Chipotle Creamy Corn Soup image

Steps:

  • In a large heavy pot over medium heat melt butter and sauté the onions, red bell pepper and garlic (about 5 minutes).
  • Add in tomatoes with juice; cook for 2 minutes.
  • Combine 2 cups chicken broth with chipotle chilies in a blender and puree.
  • Add in the puree and cream-style corn into the pot with sautéed veggies; mix to combine and bring to a boil.
  • Reduce heat and simmer for about 25 minutes, stirring occasionally.
  • Add in frozen corn, whipping cream and oregano; simmer 5 minutes, stirring.
  • Ladle into serving bowls.

Nutrition Facts : Calories 825.3, Fat 48.4, SaturatedFat 28.7, Cholesterol 149.4, Sodium 1433.8, Carbohydrate 96.7, Fiber 10.6, Sugar 17.1, Protein 16.7

1/4 cup butter
1 large red bell pepper, chopped
1 large onion, chopped
1 -2 tablespoon minced garlic
1 (14 ounce) can diced tomatoes (with juice)
2 cups good-quality chicken broth
1 tablespoon chopped canned chipotle chile (or to taste)
2 (14 ounce) cans cream-style corn
1 (16 ounce) package frozen corn
1 cup whipping cream (unwhipped)
1/2-1 teaspoon dried oregano

CREAMED CORN WITH BACON AND CHIPOTLE

I love creamed corn, but I don't like to use the term "creamed corn," because it may call to mind some slop from a can. But, come on - there's nothing like the fresh taste of sweet corn bathed in luxurious cream. Add in some spice from chipotle peppers, as well as everyone's favorite ingredient - bacon - and this recipe is a guaranteed crowd-pleaser! (This is my original recipe. Also, it is perfectly delicious without the chipotle if you don't like spicy food.)

Provided by Spice Boy

Categories     Corn

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 13



Creamed Corn With Bacon and Chipotle image

Steps:

  • Cook bacon in a medium skillet over medium-low heat until the bacon is soft and much of the fat is rendered. Remove about half to 2/3 of the bacon fat, leaving about a Tablespoon. (Be strong! Resist the urge to leave in the bacon fat. You're adding butter and cheese shortly, and - trust me -the dish WILL get too greasy).
  • Add onion and red bell pepper and continue to saute until vegetables are soft and bacon is slightly crisp, about 5 minutes more.
  • Melt in the butter, then tumble in your corn kernels, along with the garlic and chipotle. Turn the heat to medium and saute until the corn begins to get a bit soft, about 5 minutes.
  • Turn the heat to high and stir in the cream, chicken broth, sugar, and black pepper (hold off on the salt for now). Bring to a boil and cook until the liquid has thickened and reduced by half. Taste the mixture for texture and salt level. Cook longer if necessary, adding some more half & half if needed (As an alternative to more half & half, you can add more chicken broth, or even low-fat milk). Add a pinch of salt if necessary (Note: Be careful with the salt - keep in mind the bacon and chicken broth contain salt, and so does the parmesan you'll be adding in a moment, so you may only need to add a small amount of salt. You can always add more salt at the end, but removing it ain't so easy!).
  • When the corn is cooked and sauce is clinging to the corn, remove from the heat and stir in cheese. (Note: Never boil liquids after adding cheese; the cheese's oils may separate).
  • Taste and adjust salt & pepper, sugar, and/or chipotle. Serve warm, garnished with chopped chives or parsley.

1 tablespoon butter
3 slices smoked bacon, chopped
1 small onion, minced (or a large shallot)
1/4 cup red bell pepper, seeded and chopped
3 cups fresh corn kernels, cut from the cob (or 3 C frozen corn, thawed)
1 teaspoon chipotle chile in adobo, chopped (Or more if more heat is desired, or alternatively, use 1 - 2 tsp pure chile powder, such as Ancho or)
3 garlic cloves, minced
1 cup half-and-half cream
1/2 cup chicken broth
1/2 teaspoon sugar (or more, to taste, depending on sweetness of corn)
1/2 cup parmesan cheese, finely grated
salt & pepper
2 tablespoons chopped chives (optional) or 2 tablespoons parsley (optional)

CHIPOTLE CORN BREAD

Categories     Bread     Side     Bake     Picnic     Backyard BBQ     Hot Pepper     Summer     Potluck     Monterey Jack     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 loaf

Number Of Ingredients 11



Chipotle Corn Bread image

Steps:

  • Preheat oven to 375°F. Butter 9 x 5 x 2 1/2-inch metal loaf pan. Mix first 6 ingredients in large bowl. Stir in cheese. Whisk buttermilk, eggs, melted butter and chipotles in medium bowl. Add buttermilk mixture to dry ingredients; stir until blended. Spoon batter into prepared pan. Bake bread until tester inserted into center comes out clean, about 35 minutes. Cool in pan on rack 15 minutes. Turn bread out onto rack; cool completely.

1 cup yellow cornmeal
1 cup all purpose flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup grated Monterey Jack cheese
1 cup buttermilk
3 large eggs
6 tablespoons unsalted butter, melted, cooled
2 tablespoons minced seeded canned chipotle chilies

CHIPOTLE CHEDDAR CORN CASSEROLE

Make and share this Chipotle Cheddar Corn Casserole recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 8



Chipotle Cheddar Corn Casserole image

Steps:

  • Coat the inside of a 9-inch square baking pan with cooking spray.
  • Melt butter in a medium saucepan over medium heat; add in onion and chipotle; saute about 2 minutes, until the onion begins to soften.
  • Add in the flour; whisk until white bubbles form on the vegetables.
  • Cook the flour for about 2 minutes, being careful not to burn the chipotle.
  • Gradually add the milk and sugar and bring to a boil, whisking constantly.
  • Add in corn; stir to blend.
  • Pour the mixture into the prepared dish; sprinkle cheese over the top.
  • Preheat oven to 350°; Bake for 30 minutes, until the casserole is bubbling and the cheese is golden brown; serve hot.
  • Make Ahead or OAMC: after step 7-cool, cover, and refrigerate for up to 2 days or freeze for up to 1 month.
  • Defrost casserole in the refrigerator overnight, if necessary.
  • Preheat oven to 350°; let casserole come to room temperature for about 30 minutes.
  • Bake for 30 minutes, until casserole is bubbling and the cheese is golden brown; serve hot.
  • Variations: Parmesan-Crusted Corn Casserole with Sun-Dried Tomatoes-substitute ¼ cup finely chopped sun-dried tomatoes for the chipotle and freshly grated Parmesan cheese for the cheddar.
  • Green Chile Corn Casserole: substitute one 4-ounce can chopped green chiles, rinsed and drained, for the chipotles, and substitute pepper Jack cheese for the cheddar.
  • Creamy Herbed Corn Casserole: omit the chipotle and add 2 teaspoons chopped fresh tarragon to the onion while sautéing; substitute either shredded Gruyere or sliced Brie cheese for the cheddar.

Nutrition Facts : Calories 314.4, Fat 15.8, SaturatedFat 9.3, Cholesterol 43.8, Sodium 147.2, Carbohydrate 35.7, Fiber 3, Sugar 9.8, Protein 11.9

2 tablespoons unsalted butter
1/4 cup finely chopped sweet onion, such as Vidalia
1 chipotle chile in adobo, finely chopped
2 tablespoons unbleached all-purpose flour
2 1/4 cups whole milk
2 teaspoons sugar
1 (16 ounce) bag frozen white corn, defrosted
1/2-3/4 cup finely shredded cheddar cheese

CREAMED CORN

Make and share this creamed corn recipe from Food.com.

Provided by gina2452

Categories     Corn

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 6



creamed corn image

Steps:

  • cut corn down the middle of the kernals then cut from cob.
  • cook in a little water until done add a little sugar,milk,salt, pepper,butter.
  • cook a min.
  • dissolve cornstarch in water and add bring to a boil for 1 minute.
  • can be frozen or canned.

Nutrition Facts : Calories 462.9, Fat 7.7, SaturatedFat 2.5, Cholesterol 7.9, Sodium 90.5, Carbohydrate 101.8, Fiber 11, Sugar 14.6, Protein 13.8

20 ears corn
water
1 tablespoon sugar
1/2 cup milk
cornstarch
1 tablespoon butter

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From thespruceeats.com


FRESH CORN TART WITH CHIPOTLE CREAM RECIPE | MYRECIPES
Combine 2 cups water and salt in a saucepan over medium-high heat; bring to a boil. Gradually stir in the polenta; cook 5 minutes or until thick, stirring constantly. Remove from heat, and stir in 1 1/2 cups corn mixture. Pour polenta mixture into prepared pan. Sprinkle 1/4 cup cheese evenly over polenta mixture; top with remaining corn mixture ...
From myrecipes.com


CHIPOTLE CREAMED CORN PIZZA - THURSDAY NIGHT PIZZA
Brush the dough all over with olive oil. Arrange the corn on the dough in an even layer, top with the cheddar, and use a fork to dot the minced chipotles on top of the cheese. Drizzle on the cream, sprinkle with the Cotija, and season with a pinch or two of salt.
From thursdaynightpizza.com


OVEN ROASTED CORN WITH CHIPOTLE BUTTER RECIPE - INSPIRED TASTE
Directions. Heat the oven to 350 degrees F. Place corn husks onto the oven rack and roast for about 30 minutes or until corn is soft. In the meantime, make the chipotle butter. Combine softened butter, lime juice, cilantro, chipotle peppers and a generous pinch of salt. Place onto plastic wrap and roll the butter into a log.
From inspiredtaste.net


CHIPOTLE CREAMED CORN | FOOD.COM | CREAMED CORN, CHIPOTLE, CORN
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From pinterest.com


IFOOD.TV
Celebrate Cinco de Mayo with our new favorite taco! Fun to say and even more fun to eat, chicken tinga tacos are extra tender and moist due to a dip in our Green Valley ..
From ifood.tv


SWEET CHIPOTLE CORN CASSEROLE - SMARTYPANTSKITCHEN
Pour 4 tablespoons of the sweet chipotle liquid into the corn. Add mayonnaise, sour cream, chili powder, cumin, garlic powder, lime juice, salt and Pepper Jack cheese; combine well. Add half of the green onions to the mixture (¼cup of green onions); reserve the other ¼cup for garnish; combine well. Pour corn mixture into lightly oiled baking ...
From smartypantskitchen.com


CHIPOTLE CREAMED CORN ON THE GRILL | RECIPE | MEXICAN FOOD RECIPES ...
Jun 30, 2018 - This gorgeous side dish couldn't be easier to make, and it couldn't be more delicious, either! Grilled corn is topped with Mexican table cream, chipotle peppers and queso fresco for a dish that can only be described as "total yum."
From pinterest.ca


SMOKED FILLET WITH CHIPOTLE CREAMED CORN SAUCE - COOKING CHANNEL
Directions. For the smoked fillet: Load the smoker with mesquite wood and preheat to 225 degrees F. Preheat a grill to 350 degrees F. In a medium bowl mix the kosher salt, granulated garlic, pepper and seasoned salt until evenly combined. Sprinkle 1/4 cup of the seasoning mixture all over the tenderloin.
From cookingchanneltv.com


CORNBREAD WITH CREAMED CORN - RESTLESS CHIPOTLE
In a large bowl, whisk together eggs, buttermilk, butter, and honey until smooth. Add the creamed corn, salt, and corn muffin mix. Stir just until combined. Pour batter to the prepared baking dish. Bake for 45 minutes, or until the top is golden brown and a toothpick inserted in the center of the cornbread comes out clean.
From restlesschipotle.com


CHIPOTLE CREAMED CORN - CHAMPSDIET.COM
Chipotle Creamed Corn - champsdiet.com ... Categories ...
From champsdiet.com


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