CANDIED CORN
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 20m
Yield 3 to 5 servings
Number Of Ingredients 8
Steps:
- Cut the corn off of the cob. Put 1 tablespoon of butter in a saute pan on medium-high heat and cook the shallots until they are translucent with salt and pepper; about 2 to 3 minutes. Add the corn and cook until tender
- In a bowl add brown sugar, honey and cayenne pepper. Mix well to combine and stir into corn mixture to cook for a few minutes, stirring constantly.
CANDIED CORN
This is a great corn recipe for those with a sweet tooth. Goes great with some kind of potato side dish, I usually make mashed potatoes with this.
Provided by THELALA
Categories Side Dish Vegetables Corn
Time 37m
Yield 4
Number Of Ingredients 2
Steps:
- Pour the corn and liquid into a medium saucepan, and stir in sugar. Bring to a boil, then cook over medium heat so that the mixture is only simmering, not boiling. Simmer, stirring often, until the liquid has dried up, and corn is coated, about 20 to 30 minutes. Be patient and don't let it get too hot, or the corn will have a harder texture. Serve this right away and enjoy!
Nutrition Facts : Calories 134.8 calories, Carbohydrate 32.6 g, Fat 1 g, Fiber 2 g, Protein 2.8 g, SaturatedFat 0.2 g, Sodium 318.1 mg, Sugar 15.7 g
CREEPY CANDIED CORN
I couldn't stop eating this popcorn when I first tried it at a friend's party. My generous pal offered the recipe, and now I bring it to gatherings often. Color your corn an eerie green hue to add a spooky effect at Halloween. -Courtney D Wilson, Fresno, California
Provided by Taste of Home
Categories Snacks
Time 1h30m
Yield 7 quarts.
Number Of Ingredients 6
Steps:
- Preheat oven to 250°. Pop popcorn according to manufacturer's directions. Transfer to two very large bowls; discard any unpopped kernels., In a large heavy saucepan, combine sugar, corn syrup and butter. Bring to a boil over medium heat; cook and stir 3 minutes., Remove from heat; stir in vanilla and, if desired, food coloring. Pour over popcorn and toss to coat. Spread in a single layer on greased 15x10x1-in. baking pans., Bake 1 hour, stirring every 20 minutes. Remove from pans and place on waxed paper to cool. Break into clusters. Store in airtight containers.
Nutrition Facts :
CANDIED JALAPENO & HOT CORN DIP WITH SPICED POTATO SKINS
Categories Condiment/Spread Vegetable Appetizer Sauté Quick & Easy Low/No Sugar Tailgating
Yield 8-12 36 pieces
Number Of Ingredients 22
Steps:
- Heat oven to 400 degrees F. Bake the potatoes for one hour or until the skin is crisp and the potato has cooked through. When cool enough to handle, cut potatoes in half lengthwise and scoop out inner flesh, (reserve for another use) leaving a thin layer of potato on the skin. Cut each half into thirds and transfer to a baking sheet. In a small bowl, mix together the salt, paprika and cumin. Pour in the olive oil and mix well. Brush onto each potato wedge and place in oven to crisp for 8-10 minutes. To make the dip, heat the oil in an 8" heavy skillet to medium. Add the jalapeno and sauté for 3 minutes, stirring occasionally. Turn heat to low, add the garlic and 2 teaspoons hot water; continue to cook for an additional 7 minutes until jalapeno and garlic have caramelized. Transfer to a large bowl. Meanwhile, melt butter in a 12" heavy skillet over medium-high heat. Add the corn, onion and bell pepper; cook until corn is light golden brown (about 4-5 minutes). Add cream cheese, salt & pepper; stir until melted. Transfer jalapeno mixture along with mayo and cheddar cheese to a large bowl. Mix well and transfer to an 8" square baking dish. Sprinkle with Parmigiano-Reggiano and bake until hot & bubbly (about 10 minutes). Scatter with green onions before serving hot with potato skins. Yield: 8-12 servings.
SWEET CORN ICE CREAM, SALTY POPPED CORN AND CARAMEL-CANDIED BACON
Provided by Michael Symon : Food Network
Categories dessert
Time 2h
Yield 2 batches of ice cream, 4 servings in each batch
Number Of Ingredients 16
Steps:
- For the sweet corn ice cream: Heat a heavy, large saucepan over medium heat. Add the cream, milk, vanilla beans, corn cobs and kernels, and a pinch of salt. Bring to a scald, being careful not to curdle the cream. Meanwhile, whisk together the egg yolks with the sugar in a large bowl, until fully incorporated, reaching a creamy, golden consistency. Once the milk mixture comes to a boil, strain it into a large bowl. Remove the corn cobs, kernels and vanilla beans. Remove the vanilla bean seeds by scraping the beans with the back of your knife. Add the seeds to the milk mixture. Discard the corn cobs and use a ladle or a wooden spoon to push any liquids through the remaining solids, into the milk mixture. Discard the solids. Add the salt. Slowly add the milk mixture to the eggs, whisking constantly as you pour, tempering it to make sure the eggs don't scramble.
- Quickly wipe out the original saucepan and return the milk mixture to the pan. Put the pan over medium heat, stirring consistently until you reach a thickened consistency, that coats the back of a spoon, about 3 to 5 minutes. Strain the ice cream mixture into a new bowl and immediately put the bowl over an ice bath, stirring, to cool quickly. Once chilled down completely, pour it into an ice cream machine and spin according to manufacturer's instructions. Remove the ice cream to a large container and put it in the freezer to help set up the right consistency.
- For the popcorn: Heat the olive oil in a medium-size saute pan over medium-high heat. Add the popcorn kernels and cover with a lid. Cook according to the package directions until the corn is fully popped. Once popped and still hot, salt generously. Set aside.
- Use a spoon to shape a scoop of ice cream onto each serving plate. Spoon some of the candied bacon generously over the ice cream on each plate and garnish with the popcorn. Taste!
- To a medium saute pan over medium-high heat, add oil and bacon. Render the bacon until crunchy, about 7 to 8 minutes, stirring occasionally to be sure it's not sticking to the pan. Once fully crisp, pour off a little excess fat. Add the brown sugar to the bacon in the pan and stir it to dissolve and caramelize. Stir in the lemon juice and cream, and stir well to combine. Adjust consistency with more cream if needed.
- Yield: 1/4 cup
CORN MUFFINS WITH PEAR AND CANDIED GINGER
Traditional corn muffins get a candied-ginger twist in this flavorful recipe from Maury Rubin of Birdbath Bakery.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Spray 12 (4 1/2-ounce) individual muffin tins with nonstick cooking spray or coat with butter; set aside.
- In a large bowl, whisk together all-purpose flour, cornmeal, and oat flour. Whisk in baking powder. Add sugar, and whisk to combine. Stir in pears and 1/2 cup ginger.
- In a medium bowl, whisk together eggs, canola oil, yogurt, and applesauce. Add to flour mixture and stir to combine; stir in butter.
- Fill prepared muffin tins 2/3 full with batter. In a small bowl, mix together reserved chopped pears and remaining 2 tablespoons ginger; sprinkle evenly over batter. Transfer to oven and bake until golden, about 30 minutes. Remove from oven and transfer pans to a wire rack. Let muffins cool 15 minutes in pans before serving.
SWEET CORN ICE CREAM, SALTY POPPED CORN AND CARAMEL-CANDIED BACON
How to make Sweet Corn Ice Cream, Salty Popped Corn and Caramel-Candied Bacon
Provided by @MakeItYours
Number Of Ingredients 18
Steps:
- For the sweet corn ice cream:
- Heat a heavy, large saucepan over medium heat. Add the cream, milk, vanilla beans, corn cobs and kernels, and a pinch of salt. Bring to a scald, being careful not to curdle the cream. Meanwhile, whisk together the egg yolks with the sugar in a large bowl, until fully incorporated, reaching a creamy, golden consistency. Once the milk mixture comes to a boil, strain it into a large bowl. Remove the corn cobs, kernels and vanilla beans. Remove the vanilla bean seeds by scraping the beans with the back of your knife. Add the seeds to the milk mixture. Discard the corn cobs and use a ladle or a wooden spoon to push any liquids through the remaining solids, into the milk mixture. Discard the solids. Add the salt. Slowly add the milk mixture to the eggs, whisking constantly as you pour, tempering it to make sure the eggs don't scramble.
- Quickly wipe out the original saucepan and return the milk mixture to the pan. Put the pan over medium heat, stirring consistently until you reach a thickened consistency, that coats the back of a spoon, about 3 to 5 minutes. Strain the ice cream mixture into a new bowl and immediately put the bowl over an ice bath, stirring, to cool quickly. Once chilled down completely, pour it into an ice cream machine and spin according to manufacturer's instructions. Remove the ice cream to a large container and put it in the freezer to help set up the right consistency.
- For the popcorn:
- Heat the olive oil in a medium-size saute pan over medium-high heat. Add the popcorn kernels and cover with a lid. Cook according to the package directions until the corn is fully popped. Once popped and still hot, salt generously. Set aside.
- Use a spoon to shape a scoop of ice cream onto each serving plate. Spoon some of the candied bacon generously over the ice cream on each plate and garnish with the popcorn. Taste!
HONEY & BROWN SUGAR CANDIED CORN
I saw this on the Thanksgiving special of Down Home With The Neelys and finally found the recipe! You can find the original on the Food Network website. But I changed it for convenience reasons. I'm guessing that 6 ears of corn would be about one 14-oz cans or a 16-oz bag of frozen corn (going by the reviews on the Food Network site); I don't have patience or time to husk those! Canola or sunflower oil would probably work fine if you're avoiding solid fats.
Provided by the80srule
Categories Corn
Time 20m
Yield 3-5 , 3-5 serving(s)
Number Of Ingredients 7
Steps:
- Mix the brown sugar, honey, and cayanne in a small bowl together.
- Slowly melt the butter in a skillet and add the salt and pepper.
- Add the corn and cook until immersed in the seasoned butter and tender; this won't take long if using canned corn.
- Add the brown sugar paste and stir through thoroughly, cooking on medium-high heat until immersed.
- Turn the heat off and serve immediately.
Nutrition Facts : Calories 237.2, Fat 5.8, SaturatedFat 2.7, Cholesterol 10.2, Sodium 830.4, Carbohydrate 48.5, Fiber 4.4, Sugar 15, Protein 5.1
ROASTED CORN OFF THE COB, CRANBERRIES, AND CANDIED SPANISH PEANUT RELISH
Steps:
- Preheat the oven to 450 degrees F.
- Coat each ear of corn in olive oil and sprinkle with salt, to taste. Put the ears of corn on a sheet pan and roast for 30 minutes.
- In a saute pan, heat the sugar until it starts to melt. Add 1 stick of butter and let that melt as well. Once the butter and sugar melt together, add 1/4 cup of water. When the color of the mixture begins to turn amber, add the peanuts and cook until the peanuts are completely coated with the syrup mixture and candied (they will have a bronzed color).
- Remove the corn from the oven and let cool. Cut the kernels off the cob as close to the cob as possible.
- Add the cranberries, candied Spanish peanuts, corn, and cilantro to a serving bowl. Toss and serve.
CANDIED CORN MEDLEY
This was my kids' favorite holiday dish when they were growing up. They're now adults and still ask me to make it when they visit.-Eleanor Townsend, Punta Gorda, Florida
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Place potato in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender, adding carrots during the last 5 minutes; drain., Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings., In the same pan, saute onion in oil and reserved drippings until tender. Stir in the corn, syrup, salt, pepper and bacon. Drain potato mixture; add to skillet. Heat through.
Nutrition Facts : Calories 154 calories, Fat 6g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 266mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
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