CHIPOTLE CREAM
Provided by Chris Santos
Time 5m
Number Of Ingredients 0
Steps:
- Whisk 1/2 cup sour cream or Mexican crema, 1 minced canned chipotle in adobo, a pinch of ground ancho chile and 1/4 teaspoon kosher salt in a small bowl. (The cream can be covered and refrigerated for up to 8 hours.)
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
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.
CREAMY CORN AND CHILE DIP
Provided by Trisha Yearwood
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Cut the kernels from the corn. Cut 2 thin rounds of the Fresno chile and reserve them for garnish. Seed the remaining chile, if desired, then finely chop it.
- Heat the butter in a medium skillet over medium heat. Add the scallion whites and garlic and cook, stirring occasionally, until softened, about 2 minutes Add the corn and cook, stirring occasionally, until crisp tender, about 6 minutes. Add the heavy cream and chopped chili and simmer, stirring occasionally, until thickened, about 2 minutes. Stir in the cream cheese until melted, then remove from the heat and season with salt to taste. Transfer to a serving bowl and top with the scallion greens and the chile slices. Serve hot or at room temperature with tortilla chips for dipping.
GRILLED CORN WITH MAPLE AND CHIPOTLE
Provided by Bobby Flay
Time 1h45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Peel away the outer husks on the corn without actually removing them. Remove the inner silky threads, then wrap the outer husk back around the ear. Soak the ears in water for 1 hour.
- In a small saucepan, combine the maple syrup, butter, chiles and garlic and season with salt and pepper. Allow to simmer over medium heat for about 8 minutes. Remove from the heat and keep warm.
- Preheat a grill for medium heat. Grill the corn, turning occasionally, until the kernels are slightly charred, about 20 minutes. Brush with the maple butter.
CREAMED CORN
My family loves canned creamed corn but I can't stand it. I finally came up with this recipe so we could all get along at supper. LOL!
Provided by Marg CaymanDesigns
Categories Corn
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cook corn according to package directions; I use the microwave.
- Melt butter in saucepan, stir in flour and blend well.
- Add milk, about 1/2 cup at a time, and blend with whisk.
- Cook over medium heat until thickened.
- Stir in sugar, salt and pepper.
- Add cooked, drained corn.
- Hint: sometimes I use part milk, part cream.
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
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.
CHIPOTLE MAYO AND BLUE CORN TORTILLA CHIPS CORN ON THE COB
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 15m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Prepare a grill for medium-high heat.
- Grill the corn, turning every 3 to 4 minutes, until it starts to char, about 12 minutes.
- Spread the chipotle mayo over the corn. Roll in the crushed corn chips and finish with a squeeze of lime juice.
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
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.
CHIPOTLE-PECAN CANDIED POPCORN
Provided by Marcela Valladolid
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 250 degrees F. Generously spray a baking sheet with cooking spray.
- Mix the chopped pecans and warm popcorn on the prepared baking sheet. Place in the oven while preparing the syrup.
- Combine the brown sugar, butter and honey in a heavy medium saucepan. Whisk over medium-low heat until the sugar dissolves and the butter is completely melted. Increase the heat to high and boil for 4 minutes, stirring constantly. Remove from the heat, add the salt, chipotle powder and baking soda and mix to evenly incorporate. Slowly pour the syrup over the popcorn-pecan mixture. Stir gently to make sure the popcorn and nuts are completely coated.
- Bake until the caramel is dry and has hardened, about 1 hour. Let cool before serving.
CREAMED CORN WITH BACON
I found this in Taste of Home Oct/Nov 2008 magazine. I'm using it this Thanksgiving as one of my side dishes.
Provided by cheesygiraffe
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, saute onion in butter for 3 minutes.
- Add corn; saute 1-2 minutes longer or until onion and corn are tender.
- Stir in the cream, broth, bacon, and pepper.
- Cook and stir for 5-7 minutes or until slightly thickened.
- Stir in cheese and parsley.
Nutrition Facts : Calories 291.5, Fat 21.5, SaturatedFat 12.1, Cholesterol 66.7, Sodium 187.8, Carbohydrate 22.1, Fiber 3, Sugar 3.9, Protein 6.7
PANELA WITH CHIPOTLE CREAM
Provided by Marcela Valladolid
Time 10m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Place each cheese wedge on a serving platter. Process the Mexican crema, sour cream, lime juice, chipotle chiles, adobo, and cilantro in a blender until smooth. Season with salt and pepper, to taste. Divide the mixture and pour over the cheese wedges.
- Serve with corn tortilla chips.
CHIPOTLE CORN ON THE COB
Provided by Michael Symon : Food Network
Categories side-dish
Time 1h21m
Yield 4 servings
Number Of Ingredients 4
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.
COLORFUL CHIPOTLE ROASTED CORN SALSA
I've always loved Chipotle (the burrito restaurant's) corn salsa, and I found a recipe that approximates the cool, zesty taste. You can find the original recipe mine is based off of here, http://www.recipesecrets.net/blog/recipes/copycat-chipotle-corn-salsa/ I used canned corn for ease of use and to avoid using a grill, allowing fully indoor preparation. If you choose to use them, roasting and skinning the poblano peppers is the most tedious part of this recipe, and it will take some practice to get it right. You really need to blacken the skin to get it to the point where it will separate from the flesh easily. Note: It proved to be a medium salsa that sneaks up on you. After three chip-loads, your tongue really starts to wake up and notice.
Provided by Animakitty
Categories Corn
Time 1h15m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Line a baking/cookie sheet with foil and coat with cooking-spray. Roast the corn at 375 degrees for 30 minutes or until it just begins to brown.
- Roast the sweet or Poblano peppers at 375 degrees for 45 minutes, then de-stem, de-seed, skin, and slice them.
- Combine all ingredients in a bowl, mix, cover with plastic wrap.
- Refrigerate the mixture for 1 hour.
- Add lime juice, mix, replace plastic wrap.
Nutrition Facts : Calories 182.3, Fat 2, SaturatedFat 0.4, Sodium 640, Carbohydrate 42.4, Fiber 4.5, Sugar 7.5, Protein 5.9
CREAMED CORN (LIKE I USED TO MAKE AT THE PUB)
Make and share this Creamed Corn (Like I Used to Make at the Pub) recipe from Food.com.
Provided by JustJanS
Categories Corn
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt the butter.
- Add the flour and cook, stirring over medioum heat for a minute.
- Add the corn and cook stirring another minute or two.
- Add the cream and cook over a medium heat until thickened and almost at a gentle boil.
- Add the sugar, stock powder and pepper and cook over a low heat for 5 mintes more.
Nutrition Facts : Calories 292.1, Fat 22.5, SaturatedFat 13.5, Cholesterol 74, Sodium 49.2, Carbohydrate 22.3, Fiber 1.8, Sugar 6.8, Protein 4.1
CHIPOTLE FIRE ROASTED CORN ON THE COB
This sweet corn is kicked up with chiptoles pepper in Adobe sauce. It is both sweet and spicy with every bite.
Provided by Abba Gimel
Categories Corn
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix the first three ingredients
- Place corn in heavy foil pour the mixture over corn.
- Seal foil around corn tightly.
- Grill over hot coals for 5 minutes, turning 2 times.
- Remove from foil and put back on the hot grill for 3- 5 minutes, turning 2 times.
Nutrition Facts : Calories 165.4, Fat 4.3, SaturatedFat 0.6, Sodium 7.3, Carbohydrate 32.8, Fiber 3.5, Sugar 8.1, Protein 4.1
FETA CREAMED CORN
Make and share this Feta Creamed Corn recipe from Food.com.
Provided by chia2160
Categories Corn
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- heat skillet on stovetop.
- add olive oil, onions, garlic, cook until softened.
- add corn and rosemary and stir.
- add stock and simmer until corn is tender, 5 minutes.
- add heavy cream, bring to a boil and cook until reduced by 1/3.
- remove from heat.
- stir in feta and butter until creamy.
- season with fresh ground pepper, serve.
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