CORN AND JALAPENOS
Great combination of corn and peppers!
Provided by shackbart
Categories Side Dish Vegetables Corn
Time 25m
Yield 3
Number Of Ingredients 6
Steps:
- Heat olive oil over medium low heat. Cook and stir jalapeno pepper in hot oil until softened, about 5 minutes. Add onion; cook and stir until the onion is soft, about 2 minutes more. Add corn. Season mixture with salt and black pepper. Continue cooking and stirring until the corn is hot, about 5 minutes. Sprinkle cilantro over the mixture, stir, and simmer another 30 to 60 seconds.
Nutrition Facts : Calories 104.5 calories, Carbohydrate 18 g, Fat 3.8 g, Fiber 2.2 g, Protein 2.6 g, SaturatedFat 0.5 g, Sodium 3.3 mg, Sugar 3.2 g
CORN WITH JALAPENOS
Fresh corn with some heat.
Provided by Come4Dinner
Categories Side Dish Vegetables Corn
Time 21m
Yield 4
Number Of Ingredients 6
Steps:
- Combine corn, jalapenos, onion, pimentos, and butter in microwave safe bowl. Cover, and cook in the microwave on 100% power until heated through, about 4 minutes depending on your microwave. Stir every minute. Serve hot.
Nutrition Facts : Calories 176.1 calories, Carbohydrate 27.7 g, Cholesterol 15.3 mg, Fat 7.4 g, Fiber 4.2 g, Protein 4.7 g, SaturatedFat 3.9 g, Sodium 62.6 mg, Sugar 5.3 g
CORN AND JALAPENO FRITTERS
Make and share this Corn and Jalapeno Fritters recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 40m
Yield 30 fritters
Number Of Ingredients 13
Steps:
- Combine the flour, cornmeal, baking powder, sugar, and salt in a bowl.
- Stir in the eggs, milk, creamed corn just until the flour mixture has all been moistened.
- The mixture should be lumpy.
- Fold in corn, jalapeno, and cilantro.
- Heat 1/4 inch of vegetable oil in a large skillet over med-high heat; drop the corn batter by tablespoonfuls into the skillet and fry until brown on both sides.
- The centers should feel firm when gently pressed, about 1 minute per side.
- Remove and drain on paper towels.
- Sprinkle fritters lightly with coarse salt immediately.
- Transfer to a serving platter and keep warm.
- Repeat until all the batter has been used, adding more oil as needed.
- Serve hot with dipping sauce on the side.
- *The fritters can be made and kept warm in a 200° oven for 30 minutes.
Nutrition Facts : Calories 51, Fat 0.7, SaturatedFat 0.2, Cholesterol 14.5, Sodium 96.6, Carbohydrate 10.2, Fiber 0.6, Sugar 1.3, Protein 1.6
JALAPENO CORNBREAD
Provided by Food Network Kitchen
Time 25m
Number Of Ingredients 0
Steps:
- Combine 1 1/4 cups flour, 1 1/2 cups cornmeal, 3 tablespoons sugar, 1 tablespoon baking powder, 1 teaspoon salt and 1/2 teaspoon baking soda. Whisk 2 1/4 cups buttermilk, 2 eggs, 1/2 stick melted butter and 1 tablespoon chopped pickled jalapenos; stir into the flour mixture. Pour into a buttered, cornmeal-dusted 9-inch cast-iron skillet; top with sliced fresh jalapenos. Bake at 450 degrees F, 20 to 25 minutes.
SLOW COOKED JALAPENO CORN
Provided by Ree Drummond : Food Network
Categories side-dish
Time 2h20m
Yield 16 to 18 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 250 degrees F.
- Scrape the corn off the cobs with a knife into a large foil roasting pan. Add the cream, butter, paprika, salt, pepper, garlic and sliced jalapenos, and mix it all together.
- Cover the pan with foil and bake until the casserole is golden on top and the corn is tender, 1 1/2 to 2 hours.
CORN AND JALAPENO GRIDDLE CAKES
On the outside these look like pancakes. One bite, and you'll see they're far from ordinary. Flecked with bits of crisp corn and jalapeno pepper, these griddle cakes are the answer to breakfast, lunch or even dinner. We suggest using grilled or roasted corn, but thawed frozen kernels work well in a pinch.
Provided by Jennifer Perillo
Time 25m
Yield 12 griddle cakes
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together the flour, cornmeal, baking powder, sugar and salt. In a small bowl or measuring cup, use a fork to lightly beat the milk, melted butter and egg. Pour the milk mixture over the flour mixture. Add the corn and jalapeno. Use a fork to stir until just mixed and there are no visible traces of flour.
- Heat a 10-inch skillet over medium-low heat. Sprinkle a few drops of water into the skillet--if they "dance" across it, the skillet is ready. Add a pat of butter and swirl to coat. Drop scant 1/4 cupfuls of batter into the skillet, leaving 1 to 2 inches between each cake. Cook until set around the edges and air bubbles form on top, about 2 minutes. Flip and cook 1 to 2 more minutes. Serve hot.
- Love Your Leftovers: Store remaining griddle cakes in a ziptop bag in the fridge for up to 2 days, or the freezer for up to 1 month. Heat them in a toaster (no need to thaw frozen ones) when ready to eat.
BAKED CREAMED CORN WITH RED BELL PEPPERS AND JALAPENOS
Provided by Ree Drummond : Food Network
Time 1h5m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F. Slice the corn kernels from the ear in a large, deep bowl with a sharp knife. Turn the knife to the dull side and scrape the cob all the way down to remove all the bits of kernel and the creamy milk.
- Add the red bell peppers, jalapenos, heavy cream, 2 teaspoons salt, a generous amount of pepper and the butter and mix well. Pour into a 9-by-13-inch baking dish. Bake until hot and bubbly, 45 to 55 minutes.
- Photograph by Con Poulos
ROASTED CORN, ZUCCHINI AND JALAPENO SALAD
Provided by Marcela Valladolid
Categories side-dish
Time 2h25m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Place the olive oil and lime juice in a small bowl. Whisk until combined and season to taste with salt and pepper.
- Combine the corn kernels, zucchini, jalapeno and cilantro in a large bowl. Toss with the lime dressing until combined. Season to taste with salt and pepper. Cover and refrigerate for at least 2 hours and up to 1 day before serving. Transfer to a serving bowl and serve with the chicharron alongside for dipping.
FRESH CORN CASSEROLE WITH RED BELL PEPPERS AND JALAPENOS
Try Ree Drummond's Fresh Corn Casserole with Red Bell Peppers and Jalapenos Food Network recipe for a spicy take on corn casserole.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Remove the corn from the husks. In a large, deep bowl, slice off the kernels of corn with a sharp knife. Turn the knife to the dull side and scrape the cob all the way down to remove all the bits of kernel and creamy milk inside. (I do this inside the bowl because it goes everywhere if you cut it on a board.)
- Add the red bell peppers, jalapenos, heavy cream, milk, salt to taste, a generous amount of pepper and butter and mix it well. Pour into a 9 by 13-inch baking dish. Bake until thoroughly warmed through, 30 to 45 minutes.
CORN-JALAPEñO FRITTERS
Steps:
- Pulse 2 beaten large eggs, 1/4 cup all-purpose flour, 2 tablespoons grated Parmesan, and 1/2 teaspoon kosher salt in a food processor to combine. Add 2 cups fresh corn kernels, 1 thinly sliced scallion, and 1/2 finely chopped seeded jalapeño; pulse 2-3 times.
- Working in batches, cook heaping tablespoonfuls of batter until golden brown, about 4 minutes per side; season fritters with salt. Serve with sour cream and lime wedges.
CORN/JALAPENO CASSEROLE
This casserole can be made as "hot" as you prefer. I use "mild" Jalapenos when serving to guests, but my family prefers "hot".
Provided by dojemi
Categories Corn
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Combine all ingredients.
- Cook, covered, at 350 degrees for 30 minuted.
Nutrition Facts : Calories 451.4, Fat 22.9, SaturatedFat 12.9, Cholesterol 62.4, Sodium 206.7, Carbohydrate 60.1, Fiber 7.1, Sugar 8.3, Protein 12.2
"JIFFY" ROASTED CORN AND JALAPENO CORNBREAD
This is a moist, easy, colorful and delicious cornbread. Roasting the corn adds a little nuttier flavor and the red bell pepper adds a nice color and flavor.
Provided by Diane in Nebraska
Categories Breads
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in a sauté pan.
- Add the corn, onion and red pepper and sauté on medium heat until some of the corn kernels start to turn golden brown.
- Whisk egg, corn liquid, and cream together.
- Stir into corn muffin mix with a fork.
- Stir in diced jalapenos and cheddar cheese.
- Quickly stir in hot sautéed corn and onion mixture, just mixing in slightly.
- Pour into 8 x 8 buttered baking dish.
- Bake at 350º for 15 minutes.
- Remove cornbread, turn off oven, drizzle cornbread with honey and put back in hot oven for 5 minutes (If you prefer not to use honey just bake for a total of 20 minutes).
- Remove from oven and let stand for 10 minutes before serving.
- Note: you may want to use 1½ cups frozen corn in place of the canned corn; just use 1/4 cup milk in place of the 1/4 cup reserved corn liquid.
TEXAS JALAPENO CORN
A simple, delicious addition to any meal, Tex-Mex or otherwise. I personally like a bit of spice, so I use 3 jalapenos. You may use 2 if you can't handle much of a kick.
Provided by Melanie2590
Categories Corn
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- In large bowl, mix cream cheese and sour cream. Add garlic, green onions, jalapenos, salt and pepper. Mix well.
- Stir in corn.
- Spread mixture evenly in large glass baking dish. Top with shredded cheese.
- Bake for approximately 30 minutes.
Nutrition Facts : Calories 164.6, Fat 6, SaturatedFat 3.4, Cholesterol 17.6, Sodium 196, Carbohydrate 22, Fiber 2.5, Sugar 0.6, Protein 9
SWEET CORN AND JALAPENO DIP
Do not let the title fool you, this is delicious. This is an appetizer/dip recipe that goes well with tortilla chips. Everytime I make this dip people rave about it and ask for the recipe.
Provided by peg_lyn
Categories Corn
Time 1h
Yield 8-12 serving(s)
Number Of Ingredients 6
Steps:
- In large bowl combine cream cheese and sour cream and beat until smooth.
- Beat in taco seasonings and jalapenos. Beat into this mixture one of the 3/4 C of the shredded cheese.
- Fold in the corn and mix well.
- Place mixture into a 9-inch square or comparable sized prepared baking dish(sprayed with non-stick).
- Cover the top with the remaining 3/4 C of the shredded cheese.
- Garnish top with a few sprinkles of taco seasoning.
- Bake at 300 degrees F until cheese is melted and bubbly. (DO NOT OVERBAKE--IT WON'T BE CREAMY).
- Serve hot with tortilla chips.
Nutrition Facts : Calories 353.5, Fat 29.2, SaturatedFat 16.8, Cholesterol 93.5, Sodium 552.1, Carbohydrate 15.2, Fiber 1.4, Sugar 3.5, Protein 10.5
CORN CHOWDER WITH JALAPENO
This recipe is from Andrew Schloss's Art of the Slow Cooker.Mr. Schloss instructs, "The cornmeal thickens the soup and adds an appealing grainy texture. If you don't have cornmeal, substitute 1 tablespoon flour; it will thicken just as well. Or you can throw in a handful of crumbled corn chips once you add the broth. If you do use the corn chips, don't wait for the broth to thicken in the skillet. Just add everything to the slow cooker and the chips will thicken the soup as it cooks."
Provided by Princess Pea
Categories Chowders
Time 4h20m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Heat a large deep skillet, preferably cast-iron, over medium-high heat. Add the salt pork and cook until browned and the bottom of the pan is glazed with fat.
- Add the onions, bell pepper, celery and jalapeños and sauté until the onions are lightly browned and tender, about 5 minutes.
- Transfer to a 5- to 6-quart slow cooker, and add the corn, tomatoes and beans.
- Add the cornmeal, salt, pepper, cumin, oregano and rosemary to the skillet and cook for 30 seconds over medium heat, stirring constantly.
- Add the broth and heat to boiling, stirring often. Continue boiling until thickened, stirring constantly, for about 2 minutes and pour into the slow cooker.
- Cover the cooker and cook for 3 to 4 hours on high, or 6 to 8 on low, until the vegetables are tender and the flavors are blended.
- Stir in the cream and heat through, about 1 minute.
Nutrition Facts : Calories 244.7, Fat 10.5, SaturatedFat 6, Cholesterol 33.2, Sodium 243.4, Carbohydrate 32.4, Fiber 6.2, Sugar 5.2, Protein 8.6
SWEET POTATO, CORN AND JALAPENO BISQUE
This recipe was published in the New York Times today. It's a New Orleans recipe that was salvaged from Hurricane Katrina, originally published in the Times-Picayune. It was Judy Laine's recipe, a hurricane survivor whose home was flooded with 10 feet of water and who broke both legs during the storm. It's comforting and very inexpensive. Some bisques are vegetarian, but most all have cream. This doesn't, so I'm not sure why it's called a bisque. It's sweet and hot at the same time. I recommend you use less cayenne and jalapeno if you prefer less spicy. Molasses gives it an appealing and distinctive taste, though I'm sure you could use other sweeteners if you don't have any.
Provided by Kumquat the Cats fr
Categories Yam/Sweet Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan or soup pot, heat oil over medium heat. Add onions and garlic and saute until just soft, 2 to 3 minutes. Add sweet potatoes and stock and bring to a boil.
- Reduce heat and simmer until potatoes are soft, about 10 minutes. Remove from heat. Using an immersion blender, regular blender or food processor, puree contents of pot, carefully and in batches if necessary, until smooth.
- Reheat soup, stirring in jalapeno, corn, molasses, salt, cayenne, black pepper and cinnamon. Taste, adjust seasoning and serve, topped with scallions.
JALAPENO CORNBREAD
This makes a large pan of cornbread with a kick! If you prefer a milder version just leave out the peppers. It's delicious either way.
Provided by CCinSC
Categories Breads
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350º.
- Chop onion.
- Grate Cheese.
- Beat eggs in large mixing bowl.
- Stir in creamed corn, sour cream and oil.
- Fold in onion, cheese, and jalapenos.
- Add cornmeal, flour, baking powder and salt.
- Mix well.
- Pour batter into greased 13 x 9 inch baking dish and bake at 350º until cooked through and golden brown on top, approximately 1 hour.
- *Note*You may need to place foil on top if cornbread is getting too brown on top but not yet cooked in the center.
JALAPENO CREAMED CORN
Corn with a zip!
Provided by Stephen Williams
Categories Side Dish Vegetables Corn
Time 15m
Yield 6
Number Of Ingredients 5
Steps:
- Melt cream cheese and butter together in a saucepan over medium heat; add corn, Cheddar cheese, butter, and jalapeno pepper. Cook the corn mixture, stirring regularly, until the sauce is smooth and the ingredients are hot, about 10 minutes.
Nutrition Facts : Calories 293.1 calories, Carbohydrate 20.3 g, Cholesterol 60.6 mg, Fat 21.4 g, Fiber 2 g, Protein 8.9 g, SaturatedFat 13.1 g, Sodium 479.2 mg, Sugar 3.4 g
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