Best Corn Crack Recipes

BLACK BEAN AND CORN DIP WITH CILANTRO AND LIME (AKA CRACK DIP)

Steps:

• Just mix it all together! It helps to rinse the corn and black beans in a colander first to get rid of the can slime. Also, this just represents a starting point from which to balance out the flavors. It usually takes some tweaking at the end to get it just the way you want it. Use your tongue-brain and have fun!

CHRISTMAS CRACK CORN RECIPE - (3.9/5)

Steps:

• Preheat oven to 250°F. Prepare the popcorn using whatever method you prefer. If using a pot, 1 cup corn, 1/3 cup oil (grapeseed, vegetable, or canola) and ½ teaspoon salt should do the trick. If using microwave popcorn, buy an unbuttered, lightly salted variety. And did you know you can make your own microwave popcorn using a paper bag? Grease a large mixing bowl with oil and measure out 12 cups of popcorn into the bowl. In a medium pot or saucepan (make sure the sides are at least 3 inches high), add the sugar, corn syrup, butter, and ½ teaspoon salt. Measure out the vanilla and baking soda and have ready. Prep the peanuts (if using) before heating the sugar mixture. You will also want to have two spoons or rubber spatulas close at hand, and a large baking sheet with sides or roasting pan. Coat all of these with a little oil. Heat the sugar/butter mixture until it comes to a boil. Stir constantly for five minutes on a low boil. Take off the heat and add the baking soda and vanilla (it will get foamy). Stir to incorporate. Pour the caramel mixture over the popcorn (add the peanuts). Mix with the spoons/spatulas as best you can. Don't try to mix with your hands-the caramel will burn. Don't worry if it doesn't mix evenly. You can fix that in the oven. Dump the corn and caramel onto the prepared baking sheet, spread out as much as possible, and place in the preheated oven. Check after 10 to 15 minutes and stir the mixture. The caramel will soften and you should be able to mix it more thoroughly. Bake 1 hour, stirring every 15 minutes. Allow the corn to cool completely and break up any large pieces before proceeding. Melt the chocolate, either in a double boiler or in the microwave (50% power, in 30 second increments), until just melted. Using a spoon, drizzle the chocolate over the pan of caramel corn. You want big chocolate bits, not tiny drizzles. Do not stir. Let chill in the fridge for 15 minutes before packaging or eating. Makes one large baking sheet of popcorn. It's never enough.

WHITE CHOCOLATE "CRACK" CORN

Steps:

• 1. In large pot (with lid,) over high / medium high heat, add the vegetable oil and 1 kernel of popcorn. Cover pot and wait for the kernel to pop. (You can also make this with microwave popcorn - just use a plain one, not buttered)
• 2. Add the remaining cup of popcorn. Cover and randomly shake the pot to keep the popcorn from burning. When the popping slows remove from heat and set aside. Pour the popcorn into a large plastic bowl that has a lid.
• 3. In double boiler (or you can microwave) melt the white chocolate, stirring occasionally so it does not burn.
• 4. Pour and stir the chocolate into the popcorn. When it's stirred in, place the lid on the bowl and shake vigorously to coat all popcorn.

CORN CRACK

Steps:

• Be sure to scrape down the cobs well using the back of a knife to get all of the corn juice. Stir into the corn, the flour, sugar, salt, white pepper, baking powder and butter. Beat eggs well then stir into half-n-half, then stir that into the corn mixture. Pour the mix into a 9x12 Pyrex baking pan. Bake in oven at 375 for one hour. Serve immediately.