Spicy Corn Medley Recipes

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SPICY ZUCCHINI CORN MEDLEY



Spicy Zucchini Corn Medley image

One day when I was a girl, a neighbor brought over a dish similar to this one. Years later, I decided to re-create it. My family likes it today as much as I did back then. -Marian Quaid-Maltagliati, Nipomo, California

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 7

2 medium zucchini, cut into 1/2-inch slices
1/4 cup water
1 can (15-1/2 ounces) hominy, drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 jalapeno pepper, seeded and chopped
1/2 teaspoon salt
1 cup shredded pepper Jack cheese

Steps:

  • In a 1-1/2-qt. microwave-safe dish, combine zucchini and water. Cover and microwave on high for 1-1/2 minutes; drain. Stir in the hominy, corn, jalapeno and salt. Cover and microwave on high for 2-3 minutes. , Sprinkle with cheese. Cook, uncovered, on high for 1-2 minutes until cheese is melted and vegetables are tender. Let stand for 2 minutes before serving.

Nutrition Facts : Calories 167 calories, Fat 6g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 810mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 4g fiber), Protein 7g protein.

SPICY CORN SOUP



Spicy Corn Soup image

Provided by Food Network

Categories     side-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 10

4 ears corn, kernels scraped from the cob, or 3 cups corn kernels (fresh, frozen, or canned)
1 tablespoon olive oil
1 yellow onion, diced
1 tablespoon finely chopped garlic
1 tablespoon dried chipotle chili powder *see note
1 teaspoon salt
1/2 teaspoon black pepper
6 cups chicken stock
1 red bell pepper, roasted, peeled, seeded and diced
1 1/2 cups heavy cream

Steps:

  • Prepare the corn by cutting the kernels from the cob. You should have approximately 3 cups of corn kernels from 4 cobs of corn. Save the corn cobs and set aside. The cobs will add additional corn flavor to the soup. In a medium-sized saucepan over medium-high heat, add the olive oil, then the onions. Saute for 3 to 4 minutes until they are translucent, stirring occasionally. Add the garlic and chipotle chili powder and saute for 1 more minute. Add the corn kernels and saute for another 3 minutes, stirring constantly. Add the salt, black pepper, and chicken stock and bring to a boil. (If you have cut your corn fresh from the cob, place the reserved cobs into the saucepan at this time). Once the mixture has boiled, reduce the heat and simmer for 30 minutes. Stir occasionally to prevent the corn kernels from burning or sticking to the bottom of the pan. While the corn soup is simmering, roast the red bell pepper. Char the skin of the pepper until it is black over an open flame or on a grill. When the skin is blistered and blackened, remove the pepper from the flame and place in a paper or plastic bag and seal. Let steam for 15 minutes. When the pepper is cool enough to handle, peel, seed, and dice it.
  • Place the diced bell pepper into a blender with 1/2 cup of the heavy cream and blend thoroughly for 1 minute. Pour through a fine sieve and discard the contents of the sieve. Pour the red bell pepper sauce into a plastic squirt bottle and set aside. Remove the corn soup mixture from the heat, discard the corn cobs and set aside. Place the corn soup mixture in a blender and puree for 3 minutes. Pour the mixture through a sieve and discard the contents of the sieve. Return the mixture to a saucepan, add the remaining 1 cup of heavy cream, and heat, over medium heat for 15 minutes, stirring occasionally to prevent burning. Pour into bowls, garnish with some of the red pepper sauce and serve immediately.

GRILLED CORN MEDLEY



Grilled Corn Medley image

Who knew a store-bought dressing could add so much flavor? This medley tastes delightful with garden-fresh veggies. Feel free to sub in your favorites and let the grill and the dressing do the rest! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 7

3 medium ears sweet corn, cut into 2-inch pieces
1 medium sweet red pepper, cut into 1-inch pieces
1 medium zucchini, sliced
20 small fresh mushrooms
1/4 cup creamy Caesar salad dressing
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large bowl, combine all ingredients; toss to coat. Transfer to a disposable foil pan. Grill, covered, over medium-hot heat for 5 minutes; stir. Grill 3-5 minutes longer or until vegetables are tender.

Nutrition Facts :

SPICY CORN CASSEROLE



Spicy Corn Casserole image

A friend gave me this recipe last Thanksgiving. Since then I have made it several times and everyone loves it! It's spicy hot flavor is a nice addition to any meal. Adjust the amount of peppers to taste.

Provided by Lisa Todd

Categories     Side Dish     Casseroles

Time 45m

Yield 10

Number Of Ingredients 4

2 (8 ounce) packages cream cheese
1 cup butter
5 (15 ounce) cans white corn, drained
1 (12 ounce) jar diced jalapeno peppers

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place cream cheese and butter in a microwave safe 9x13 inch baking dish. Microwave on high until butter has melted and cream cheese has softened, 2 to 3 minutes.
  • Mix white corn and diced jalapeno peppers with the butter and cream cheese.
  • Bake in the preheated oven 30 to 35 minutes.

Nutrition Facts : Calories 490 calories, Carbohydrate 40.4 g, Cholesterol 98.1 mg, Fat 36.2 g, Fiber 4.3 g, Protein 9.1 g, SaturatedFat 21.8 g, Sodium 988.4 mg, Sugar 5.2 g

SPICY CORN MEDLEY



Spicy Corn Medley image

Provided by Food Network

Categories     side-dish

Time 20m

Yield 8 to 10 servings

Number Of Ingredients 9

8 ears fresh corn
1 red pepper
1 orange pepper
2 jalapeno pepper
1 large onion
3 tablespoons butter
Salt and freshly ground black pepper
1 tablespoon sugar
Freshly chopped tarragon leaves, to taste

Steps:

  • Preheat grill over medium-high heat.
  • Quick hit corn on grill to get a bit of color. Strip kernels off cob.
  • Fine dice the peppers and onion. Place the butter into a saute pan over medium-high heat. Once melted, cook the peppers and onions until tender. Add sugar, salt and pepper, to taste. Add corn. Add tarragon at end.

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