Hot Corn Recipes

Steps:

• Heat a grill pan over medium heat (or preheat an outdoor grill). Brush the corn with vegetable oil, sprinkle with a little salt and grill, turning, until slightly charred, about 10 minutes. Set aside to cool.
• In a large skillet, melt the butter over medium heat. Add the red onion, garlic, bell peppers and jalapeño. Stir and cook the veggies until they?re soft and golden, about 5 minutes. Set aside to cool slightly.
• Cut the corn kernels off the cobs. (You can stand the cob in the center of a Bundt pan to keep the kernels from winding up all over the universe!)
• In the bowl of a mixer fitted with a paddle attachment, combine the cream cheese, mayonnaise, sour cream and two-thirds of the monterey jack. Mix on low speed until combined. Add the scallions, veggie mixture, corn and canned chiles in their liquid. Mix until just combined.
• Spread the mixture in a 3-quart baking dish and sprinkle with the rest of the monterey jack and a little chili powder. (At this point, you can cover the pan with foil and keep it in the fridge for up to 2 days. Just let it sit at room temperature for 30 minutes before baking.)
• Preheat the oven to 350 degrees F. Bake the dip until bubbling and golden, 20 to 22 minutes. Remove from the oven and serve warm with tortilla chips.

Steps:

• In a skillet, fry green pepper and onion till tender. Add corn, tomato, salt and pepper.
• Mix well and lower heat.
• Cover and cook from 5 to 10 minutes till good and hot, stirring once or twice.

Steps:

• Preheat the oven to 350 degrees F.
• Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat. Add the corn, salt, and pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. Transfer to a bowl. Melt the remaining tablespoon of butter in the skillet. Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes. Add the green onions, jalapeno, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened. Transfer to the bowl with the corn. Add the mayonnaise, 1/2 of the monterey jack and half of the cheddar, and the cayenne and mix well. Pour into an 8-inch square baking dish and sprinkle the remaining cheese on top. Bake until bubbly and golden brown, 10 to 12 minutes. Serve hot with the chips.

Steps:

• Preheat oven to 450 degrees. Heat bacon in a 9 or 10" cast iron skillet. Saute until rendered. Remove crisp bits with a slotted spoon and discard all but 2 tablespoons of fat. Stick skillet in oven to preheat it while you make the batter.
• In a bowl whisk together the cornmeal, flour, salt and baking soda. In another bowl whisk together egg, chilis, buttermilk or yogurt and milk. Add reserved bacon fat and crisp bacon and pour wet ingredients into dry ingredients and stir to blend. Remove skillet from the oven and pour in the batter. Return to oven and bake until deep golden brown, about 20 minutes. While this is baking, make your stew of white beans.

Steps:

• Preheat oven to 375°. Add oil to a 12-in cast iron or oven-proof skillet; place in oven. In a large bowl, whisk together all cornmeal, salt and water. Mixture will be thick. Carefully spread mixture evenly in skillet, spooning some of the oil on top of batter. Bake until edges start to brown, about 35 minutes. To serve, break into pieces and serve with butter and honey if desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium baking dish, mix white corn, yellow corn, diced tomatoes with green chile peppers, cream cheese, chili powder, garlic powder and cilantro.
• Bake in the preheated oven 30 minutes, or until hot bubbly

Steps:

• In a large saucepan over medium heat cook corn in stock with chilies, sweet pepper, marjoram and salt until reduced to 3 1/2 cups.
• Remove from heat.
• Whisk in butter.
• Garnish with cilantro.

Steps:

• Place the vinegar, lemon juice, parsley, oregano, garlic and red pepper flakes in a food processor and pulse until finely chopped.
• Transfer the mixture to a piece of cheesecloth or a kitchen towel and wring out the excess liquid. Place the mixture in a small bowl and stir in the butter.
• Transfer the chimichurri butter to a sheet of plastic wrap and shape it into a log. Wrap in plastic wrap and refrigerate until it has hardened.
• Meanwhile, bring large pot of salted water to a boil. Add the corn and boil until it is tender, about 5 to 7 minutes. Drain and transfer to a serving platter.
• Place a disk of chimichurri butter on each ear of corn and serve sprinkled with Cotija cheese and a lime wedge on the side.

Steps:

• Heat oven to 350°F.
• Mix all ingredients except chili powder until blended.
• Spread onto bottom of 9-inch pie plate sprayed with cooking spray; sprinkle with chili powder.
• Bake 20 min. or until dip is heated through and top is golden brown.

Steps:

• Preheat the oven to 350 degrees F. Grease a 9- 13- by 2-inch casserole dish. In a medium bowl, mix the corn, chiles, cheeses and mayonnaise until fully combined. Spread the mixture in the prepared casserole dish and bake, uncovered, until bubbly around the edges, 30 to 40 minutes. Serve the dip warm from the oven with corn chips.

Steps:

• Brush corn with melted butter, then mayonnaise, then sprinkle on chili and cheese.

Steps:

• Heat oven to 375°F.
• Mix cream cheese and MIRACLE WHIP in medium bowl until blended. Add 1/2 cup mozzarella and 1/4 cup Parmesan; mix well.
• Reserve 2 Tbsp. onions for later use. Add remaining onions to dip along with the crabmeat, peppers and 1 cup corn; mix lightly.
• Spoon into 9-inch pie plate sprayed with cooking spray; top with remaining mozzarella, Parmesan and corn.
• Bake 30 to 35 min. or until dip is heated through and mozzarella is melted. Sprinkle with reserved onions.

Steps:

• Soften cream cheese and butter, by putting in microwave for 20-30 seconds.
• Mix together with mixer until smooth.
• Stir in corn (2) cans drained (1) can undrained.
• Stir in diced jalapenos- to taste.
• Bake at 350 for 30 minute.