SPICY SOUTHERN HOT CORN RECIPE BY TASTY
Spice up your plain dinner sides with this southern hot corn recipe. It cooks all in one pan for easy cooking and easier cleanup. You can also pair it with chips and eat It as a dip!
Provided by Nichi Hoskins
Categories Appetizers
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Melt the butter in a large cast iron skillet over medium heat. Add the cream cheese and cook until softened and spreadable, about 3 minutes.
- Add the pickled jalapeños, jalapeño brine, and red and green bell peppers. Sauté for 3 minutes, until the peppers are tender.
- Add the corn, paprika, and salt and sauté until fully combined, about 5 minutes.
- Stir in ½ cup (50 G) of cheddar cheese. Spread the corn in an even layer, then sprinkle the remaining ½ cup (50 G) cheddar cheese on top.
- Turn the broiler on. Transfer the skillet to the oven and broil for 10 minutes, or until the cheese on top is golden brown.
- Remove the pan from the oven. Let cool for 5 minutes. Top with the Mexican crema and green onions, then serve warm.
- Enjoy!
Nutrition Facts : Calories 370 calories, Carbohydrate 22 grams, Fat 27 grams, Fiber 3 grams, Protein 12 grams, Sugar 6 grams
MO'S SPICY BEEF STEW
Wanting to do something different with the standard beef stew, I added a spicy twist to this family's comfort food. It's quick and easy and sure to please the hungry!
Provided by MOCOOKS2
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 4h30m
Yield 6
Number Of Ingredients 12
Steps:
- Mix flour, garlic salt, and black pepper together in a shallow dish.
- Gently press beef cubes into the flour mixture to coat evenly.
- Heat olive oil in a skillet over medium heat; cook and stir beef in batches in hot oil until browned completely, about 5 minutes per batch. Remove browned beef with a slotted spoon to a bowl until all beef is browned.
- Stir water and beef stew seasoning mix together in a slow cooker until the seasoning is dissolved into the liquid. Add browned beef, potatoes, onion, diced tomatoes with green chile peppers, and hot pepper sauce.
- Cook on High, 3 1/2 to 4 1/2 hours. Add frozen corn and continue cooking until the corn is hot, about 30 minutes more.
Nutrition Facts : Calories 435.9 calories, Carbohydrate 38.3 g, Cholesterol 99.8 mg, Fat 13.4 g, Fiber 4.2 g, Protein 39 g, SaturatedFat 4.5 g, Sodium 933.8 mg, Sugar 2.4 g
GRANDMA'S CORN STEW
This treasured dish was one of my grandma's favorites, and I have fond memories of making this stew with my mother. Now I serve it to my own family.-Trisha Kaylor, Lebanon, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, cook beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour.
Nutrition Facts :
SPICY CORN CHOWDER
Provided by Mary Sellen
Categories Soup/Stew Dairy Vegetable Corn Summer Bon Appétit California
Yield Serves 4
Number Of Ingredients 11
Steps:
- Melt butter in heavy large saucepan over medium heat. Add onion, red and green bell peppers, cumin and cayenne and sauté until vegetables are tender, about 8 minutes. Add flour and stir 1 minute. Gradually mix in broth, milk and reserved corn liquid. Bring mixture to boil, whisking until smooth. Mix in corn and stir until corn is just heated through. Ladle soup into bowls. Garnish with cilantro if desired and serve.
SPICY CORN STEW
Given a choice, I always prefer white corn -- the sweetest and most tender you can find. Although new hybrids make corn on the cob much hardier and longer-lasting than it used to be, I am still from the out-of-the-fields-and-into-the-pot school of corn cooking. If you don't grow your own, try to find a farmer's market that sells fresh corn picked that morning.''
Provided by William Norwich
Categories project, appetizer, side dish
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Shuck the corn and cut the kernels off the cobs. Reserve the corncobs and kernels separately.
- In a medium saucepan over low heat, melt 2 of the tablespoons of butter. Add the bacon and onion, cover and cook 3 to 5 minutes, until the onion is softened but not browned.
- Add the wine and bring to a boil. Add the garlic and jalapeno and boil until the wine is reduced to about 1 tablespoon. Add the chicken broth and corncobs. Simmer for 30 minutes.
- Add the corn kernels and cook for 3 to 5 minutes. Remove and discard the corncobs and bacon.
- Swirl the remaining tablespoon of butter into the corn. Add the cherry tomatoes, minced cilantro and lime juice. Season with salt and pepper to taste. Transfer to a serving bowl and garnish with the sprigs of cilantro. Serve warm.
Nutrition Facts : @context http, Calories 338, UnsaturatedFat 7 grams, Carbohydrate 42 grams, Fat 15 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 7 grams, Sodium 956 milligrams, Sugar 14 grams, TransFat 0 grams
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- In a medium/large Dutch oven or soup pot, warm the olive oil over medium heat until shimmering. Add the corn, potatoes, onion, poblano, bell pepper, celery, ½ teaspoon of the salt, and ½ teaspoon chili powder. Stir to combine. Cook until the onions are tender and translucent, about 7 to 10 minutes, stirring every couple of minutes.
- Add the garlic and cook until fragrant, about 30 seconds to 1 minute, while stirring constantly. Add the broth and water and stir to combine. Drop in the bay leaf.
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