Corn With A Kick Recipes
CORN BREAD WITH A KICK
Nothing says southern cooking like crisp corn bread made in a cast iron skillet. I use a very old skillet that belonged to my great-aunt. It will be passed on for generations. -Geordyth Sullivan, Cutler Bay, Florida
Provided by Taste of Home
Time 40m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 6 ingredients. In another bowl, whisk egg and buttermilk., Place butter in an 8-in. cast-iron or other ovenproof skillet; heat skillet in a 425° oven until butter is melted, 3-5 minutes. Meanwhile, stir egg mixture into dry ingredients just until moistened. Fold in peppers and bacon., Carefully swirl the butter in the skillet to coat the sides and bottom of pan; add batter. Bake at 425° until a toothpick inserted in the center comes out clean, 18-22 minutes. Cut into wedges; serve warm.
Nutrition Facts : Calories 174 calories, Fat 8g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 431mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 1g fiber), Protein 6g protein.
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
SPICY FOURTH OF JULY CORN ON THE COB WITH A KICK IS WHAT YOUR BBQ NEEDS
Celebrate the 4th of July-or any holiday-with this deliciously spicy corn on the cob, complete with a homemade spice rub perfect for corn.
Provided by Nisa Burns Cochran
Categories Side Dish
Yield 2
Number Of Ingredients 7
Steps:
- Shuck two ears of corn. Mince the garlic. Melt the butter in a sauce pan on low heat. Add the garlic, red pepper flakes, Tabasco, cumin, salt and pepper to the butter and mix together. Place corn in aluminum foil, rub with sauce and tightly seal the foil around the corn. Cook on the grill for 15 to 20 minutes. Or, if you'd prefer to skip the grill, you can also cook them in the oven at 400 degrees for 20 minutes.
Nutrition Facts :
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
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.
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