CORN WITH A KICK
I love this zesty summer side dish because it's great with canned, frozen or leftover corn. Tomato and green peppers add bright color and a lot of great summer flavor. -Nancy McDonald, Burns, Wyoming
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan or cast iron skillet, saute onion and green pepper in butter until tender. Stir in the corn, tomato, salt, pepper and cayenne. Cover and simmer for 5-10 minutes or until heated through, stirring occasionally. ,
Nutrition Facts : Calories 125 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 961mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein.
CHICKEN STREET CORN SKILLET
Ree thinks this recipe-a riff on Mexican street corn that she's turned into a full meal with the addition of rice and chicken-is the perfect recipe to pass onto her daughter Paige, as everything goes into one pan to bake and is served straight away. What could be simpler?
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 25
Steps:
- Preheat the oven to 425 degrees F.
- In a bowl, mix the chicken, corn, cream cheese, mayonnaise, green chiles, garlic, green onions, butter, chili powder, 1/2 cup sour cream, 1/4 cup Cotija and 1/4 cup cilantro. Juice in 1 lime and mix well.
- Add the rice to a 10-inch ovenproof skillet or baking dish and spread to cover the bottom. Top with the chicken and corn mixture, spreading as needed. Top with the pepper jack cheese and a sprinkle of chili powder. Bake until bubbly and browned, 12 to 14 minutes.
- Remove from the oven and top with the remaining 2 tablespoons sour cream, 1/4 cup Cotija and 1/4 cup cilantro. Cut the remaining 2 limes into wedges. Serve with the warmed tortillas, chips and lime wedges on the side, and with the Tomato Avocado Salad.
- Add the tomatoes, avocado, green onions, lime juice, olive oil, salt and pepper to a bowl. Toss to combine. Garnish with the cilantro.
CORN CHOWDER WITH A KICK
Trying several corn chowders, I decided to try to come up with one with a little more pazazz. Atfer many errors, I developed this hearty corn chowder. I use Jimmy Dean or Williams brands of hot sausage to spice this soup up a bit. My husband, who's not much of a soup eater, even asks for this soup on cold fall and winter days. I usually serve it with crusty french bread.
Provided by r_mess
Categories Chowders
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a 5 qt dutch oven, put chicken broth, pepper sauce and potatoes. Boil until pototoes are fork tender.
- While potatoes are cooking, brown sausage and onions. When all of the pink is out of the sausage add cream cheese cubes and heat until cheese is completely melted. Heat this mixture slowly and stir often so the cheese doesn't scorch.
- When potatoes are done, add sausage mixture to potatoes and broth and mix well.
- Add corn and milk. Stir. Add seasoned salt and pepper to taste. Heat just until it just starts to boil. Turn heat down to a slow simmer for 15 minutes.
- Tip: This soup tends to thicken so more milk can be added, or whole kernel corn can be added without draining it.Recipe can be cut down but it does not freeze well.
Nutrition Facts : Calories 701.2, Fat 32.9, SaturatedFat 13, Cholesterol 121.5, Sodium 1990, Carbohydrate 79.2, Fiber 7.4, Sugar 11.6, Protein 30.7
CORN WITH A KICK
Make and share this Corn With a Kick recipe from Food.com.
Provided by mom of 3 in NV
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cut up bell peppers, and onion into bite size pieces. Put oil in fry pan over medium heat. Add peppers and onions. Saute for a few minutes until peppers are starting to soften. Add corn. Cook for a few more minutes until corn is heated through.
Nutrition Facts : Calories 112.4, Fat 1.7, SaturatedFat 0.3, Sodium 15.6, Carbohydrate 25, Fiber 3.2, Sugar 4.2, Protein 3.4
BARBECUE BACON WEDGE SALAD WITH GRILLED CORN
Steps:
- For the corn: Preheat the broiler. Line a baking sheet with foil.
- Rub the oil on the corn on the prepared baking sheet. Broil the corn, turning every few minutes, until charred on all sides, about 10 minutes. Remove the corn and let it cool slightly, then cut the kernels from the cob and set aside; discard the cob.
- For the bacon: Preheat the oven to 350 degrees F. Line a baking sheet with parchment.
- Mix the barbecue sauce, vinegar and sugar in a small bowl. Put the bacon on the prepared baking sheet and brush with a layer of the sauce. Bake, flipping and basting with more sauce every 10 minutes, until the bacon is cooked through and juicy and the sauce is sticky and dark, 45 to 55 minutes. Cut the bacon in half crosswise to yield 4 pieces.
- To assemble the salad: Arrange the wedges of lettuce on a large platter. Add the tomatoes, corn and bacon around the wedges. Season the lettuce and tomatoes with salt. Top with coarsely ground pepper. Spoon the dressing over the lettuce wedges and top with the pickled onions. Serve immediately.
- Mix the mayonnaise, buttermilk, vinegar, sugar and hot sauce in a medium bowl. Season with a pinch each of salt and pepper, then fold in the blue cheese, leaving a few lumps of cheese.
- Place the onions and peppercorns in a jar. Whisk the vinegars together with the sugar, salt and 1 cup water in a medium bowl until the sugar is dissolved. Pour over the onions and refrigerate for 2 to 3 hours. The pickled onions will keep about 2 weeks in the fridge.
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