Deviled Corn Recipes
DEVILED CORNED BEEF BUNS
THIS IS quite an old recipe that I've used for years. I've always thought of it as a good "living room picnic", because each sandwich is wrapped individually. That makes them easy to eat. The sandwich spread keeps for days in the refrigerator, so it's a good thing to have on hand for a quick and easy meal. -Helen Kennedy, Hudson, New York
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a medium bowl, combine the first eight ingredients. Divide and spoon onto bottom of rolls. Replace tops; wrap each tightly in foil. Bake at 325° for 20 minutes or until heated through.
Nutrition Facts : Calories 425 calories, Fat 17g fat (8g saturated fat), Cholesterol 60mg cholesterol, Sodium 1529mg sodium, Carbohydrate 44g carbohydrate (9g sugars, Fiber 2g fiber), Protein 26g protein.
DEVILED CORN
Different way to fix corn but very good. Lowered the amount of salt called for in this recipe on 4-15-07, was 1/2 teaspoon.
Provided by Jacqueline in KY
Categories Corn
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat the corn in the butter, add mustard, salt and pepper.
- Add cheese.
- Serve Hot.
- Note: Time to prepare is if you are using fresh corn and must cut off cob and cook, if using canned corn preparation time will be much less.
CORNED BEEF DEVILED EGGS
Whip up Corned Beef Deviled Eggs for a delicious appetizer. With just 15 minutes of prep time, Corned Beef Deviled Eggs are sure to be a new family favorite.
Provided by My Food and Family
Categories Meal Recipes
Time 15m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Microwave coleslaw blend in microwaveable bowl on HIGH 1 min., stirring after 30 sec. Cool.
- Mash egg yolks in medium bowl with fork. Stir in mayo and mustard. Add corned beef, coleslaw blend and half the carrots; mix well.
- Spoon into centers of whites; sprinkle with remaining carrots and parsley.
Nutrition Facts : Calories 150, Fat 13 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 190 mg, Sodium 170 mg, Carbohydrate 1 g, Fiber 0 g, Sugar 0.8573 g, Protein 7 g
DEVILED CORN
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine corn & 1/4 cup water in a medium saucepan. Bring to a boil; cover, reduce heat and simmer 7 - 8 minutes or until corn is just tender. Drain. Add butter, mustard, salt and pepper and Tabasco to the corn; blend well. Cook over medium heat until thoroughly heated. Stir in cheese - serve immediately.
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- Fill a large pot with water and bring to a rolling boil over high heat. Carefully add the eggs to the pot and bring the water back to a boil. Cook for 12-14 minutes.
- About 1 minute before the eggs are ready, fill a large bowl with ice and water. When the eggs are done, carefully transfer them to the ice bath using a slotted spoon. Let them sit in the ice bath until they’re cool enough to handle, about 10 minutes.
- While the eggs are cooling down, heat olive oil in a small skillet over medium-high heat. Add frozen corn and sauté for 3-4 minutes, stirring occasionally. Transfer 3 tablespoons of the sautéed corn to a small bowl and set aside to use for garnishing.
- When the eggs are cool enough to handle, peel and discard the shells. Slice each egg in half lengthwise and carefully scoop the cooked yolks into a bowl using a small spoon. Place the egg whites on a serving plate.
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- Fill a large pot with water and bring to a rolling boil over high heat. Carefully add the eggs to the pot and bring the water back to a boil. Cook for 12-14 minutes.
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DEVILED CORN CHOWDER RECIPE | RACHAEL RAY IN SEASON
From rachaelraymag.com
Category 30-minute Meals
- In a large pot, melt the butter over medium-high heat. Add the leek, shallots, garlic, potatoes, jalapeños, paprika, chile powder, ground mustard, and bay leaves; season with salt and pepper. Cover the pot, leaving the lid ajar. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.
- Sprinkle the flour over the vegetables and stir for a minute to coat. Whisk in the stock and bring to a boil. Stir in the corn, hot sauce, and Worcestershire. Cover; simmer until the chowder thickens, about 10 minutes. Reduce the heat to medium-low and add the half-and half and cheese, if using. Stir until the cheese melts. Discard the bay leaves.
- Serve the chowder in shallow bowls with your choice of toppings. Note: For a meatier option, top the chowder with crispy bacon or browned Mexican chorizo crumbles. Or add crabmeat and diced avocado for a cool balance to the spicy soup.
FIRECRACKER DEVILED CORN DOGS | RACHAEL RAY SHOW
From rachaelrayshow.com
Estimated Reading Time 3 mins
- Sift flour, sugar and baking powder into a bowl and combine with salt, pepper, mustard, paprika, cayenne (if using), and onion and garlic powders
CORNED BEEF SANDWICH SPREAD : 6 STEPS - INSTRUCTABLES
From instructables.com
Estimated Reading Time 2 mins
- Ingredients. I don't really measure anything. Everything is measured by eye and nothing's critical. If you find something in the pantry or fridge that you think might work, go ahead and add it!
- Prepare Corned Beef. Remove corned beef from can into medium bowl. At this point, you may opt to remove any excess fat from the meat. Use a fork to break apart meat into crumbles.
- Add Ingredients. Add a couple tablespoons of mayonnaise and the rest of the ingredients. Note the lack of salt in the ingredients. There's already plenty of salt in the beef.
- Thin Mixture. Add more mayonnaise to achieve a consistency of soft butter. Note that this will almost solidify when chilled.
- Chill. Cover bowl with lid, plastic wrap or aluminum foil and chill for at least an hour. This will keep refrigerated and covered for up to a week.
- Serve. After the initial chilling, this will spread much like any other sandwich spread. Just slather your desired amount onto a slice of bread. Add lettuce and tomatoes, if you desire.
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