Best Spicy Corn Casserole Recipes

SPICY CORN CASSEROLE

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.

SPICY MEXICAN CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with 1 tablespoon butter.
• Combine whole kernel corn, creamed corn, corn muffin mix, sour cream, 1/2 cup butter, green bell pepper, red bell pepper, yellow onion, eggs, chili powder, and garlic salt together in a bowl. Pour into the prepared baking dish and spread evenly. Sprinkle 1 tablespoon paprika evenly on top.
• Bake in the preheated oven for 35 minutes. Sprinkle Cheddar cheese and remaining paprika over the top; return to the oven and bake until cheese is bubbly, about 10 minutes more.

SPICY CORN CASSEROLE

Steps:

• In medium saucepan over low heat, melt butter, cream cheese and milk until smooth and creamy.
• Stir corn and green chilies into cream cheese mixture.
• Pour mixture into 2 quart casserole dish.
• Bake in 350 degree oven for 30 minutes.

SLOW COOKER SPICY BLACK BEAN-CORN CASSEROLE - COOKING LIGHT RECIPE

Steps:

• 1. Place 2 Tbsp. green chiles and next 6 ingredients in a 3 1/2 quart electric slow cooker, stir well. Cover and cook on LOW 4 hours. 2. Combine remaining 1 Tbsp. green chiles, egg substitute, muffin mix, and roasted red bell peppers in a bowl. Spoon batter evenly over bean mixture in cooker. Cover and cook 1 hour or until corn bread is done. 3. Sprinkle cheese over corn bread. Cover and cook 5 minutes or until cheese melts. Top each serving with sour cream, sprinkle with cilantro.

SPICY RICE & CORN CASSEROLE RECIPE - (4.1/5)

Steps:

• Prepared the rice according to the package directions. Preheat oven to 350°F. Butter or spray a 1.5-quart baking dish with non-stick cooking spray. Combine the cooked rice, the remaining butter, corn, cream of celery soup, jalapenos, salt, black pepper, and Creole/Cajun seasoning; stir in 3/4 cup of the shredded cheese, reserving the remaining 1/4 cup. Transfer mixture to the baking dish. Sprinkle the top with the remaining 1/4 cup of cheese and bake, uncovered, at 350°F for about 20 minutes. VARIATION: You can also add 2 cups of chopped or shredded chicken or 1 pound of peeled and deveined shrimp, lightly sauteed in butter first, to make this a main dish meal. Okay to use other cream soups or a combination of them and your favorite cheese. Read more: http://www.deepsouthdish.com/2009/03/spicy-rice-corn-casserole.html#ixzz35aXPC7ox Under Creative Commons License: Attribution Non-Commercial No Derivatives Follow us: @DeepSouthDish on Twitter | SouthernRecipes on Facebook

SPICY FRIED CORN AND SAUSAGE CASSEROLE

Steps:

• In a large mixing bowl, whisk together the Chicken Stock, Heavy Cream, Salt, Garlic Powder, Black Pepper and Tabasco.
• Set aside.
• In a large skillet or oven-safe saute pan, cook and crumble fresh sausage until lightly brown and remove with spatula and drain on paper towels.
• Save the pan drippings from the sausage and in that same pan, add the corn oil.
• In the pan with just the corn oil and sausage drippings, after the corn oil has gotten hot, cook the white onions until they are transparent, glassy, and sizzling, sitrring and moving around with spatula.
• Add the corn to the pan, frying on a medium to high heat for 5-7 minutes, moving it around with a spatula and making sure not to burn.
• Still on a medium to high heat-- (the corn and the onions should be sizzling) now add back the drained and crumbled cooked sausage and, add the chicken stock mixture tothe pan.
• Stir everything together and cover with lid.
• Let cook covered for 5 min more on a medium to low heat.
• Stir and transfer uncovered pan to a pre-heated 425 oven for 15 min uncovered.

ORE-IDA SPICY CORN CASSEROLE

Steps:

• Heat oven to 375ºF.
• Mix first 5 ingredients in large bowl until blended. Add remaining ingredients; mix well.
• Spoon into 13x9-inch pan sprayed with cooking spray.
• Bake 40 to 45 min. or until potato mixture is heated through and top is golden brown.

SPICY EASY CORN CASSEROLE (WITHOUT EGG!)

Steps:

• In a large mixing bowl, put in the creamed corn first.
• Rinse and drain the indicated ingredients and put them in too-- the green chiles, corn, and black beans.
• Add the can of diced tomatoes.
• Pour on the tablespoon of seasoning, and toss well to coat, I find my salad fork makes a good mixer for this to disperse the spicing.
• Add the corn muffin mix and the sour cream (12 oz is usually just the whole thing), mixing well.
• Grease an 13 x 9 casserole dish with cooking spray and dump the whole mixture into it.
• Bake at 350F for 45-50 minutes or until the top looks set.
• Towards the end of the baking time, measure out the topping ingredients and put them into a bowl. I had some pepper jack cheese from a gift basket, which I grated, that was just awesome on this.
• When the casserole is done baking, don't turn the oven off yet. Extract the casserole and put the topping on it, then put it back in the oven on Broil for about 5-8 minutes, or until you have a crispy, cheesy, onion-y topping that conceals the peppery corny goodness.
• Serve with salt and pepper to taste and enjoy!
• For extra kick, sautee the diced chiles and 1/3 cup diced onion in 2 TB oil and some of the seasoning before putting in the casserole. As posted, it's the timesaver method.

SPICY CHEESY CORN CASSEROLE

Steps:

• Turn on oven to 350 degrees.
• Mix 1 Tablespoon melted butter and bread crumbs and set aside.
• Melt 2 tablespoons butter in a skillet. Add shallot and saute 5 minutes. Add flour and spices. Gradually stir in milk and stir over medium heat until thickened and bubbly.
• Add cheese and stir until melted. Add frozen corn and egg. Stir well,.
• Pour into greased 2 quart casserole and top with crumb mixture.
• Bake for 35 minutes.

SPICY RICE AND CORN CASSEROLE

Steps:

• Prepared the rice according to the package directions. Preheat oven to 350 degrees F.
• Butter or spray a 1-1/2 quart baking dish with non-stick cooking spray. Combine the cooked rice, the remaining butter, corn, cream of celery soup, jalapenos, salt, pepper and Creole/Cajun seasoning; stir in 3/4 cup of the shredded cheese, reserving the remaining 1/4 cup. Transfer mixture to the baking dish. Sprinkle the top with the remaining 1/4 cup of cheese and bake, uncovered, at 350 degrees F for about 20 minutes.
• Cook's Notes: If you don't have Zatarain's products in your area, there are several other brands of yellow rice, any of which would be an appropriate substitute. Double for a potluck, church supper or as a funeral food dish.
• Variation: Can also add in 2 cups of chopped or shredded chicken, or 1 pound of peeled and deveined shrimp, lightly sauteed in butter first, to make this a main dish meal. Okay to use other cream soups or a combination of them and your favorite cheese.
• Source: http://deepsouthdish.com

SPICY CORN CASSEROLE

Steps:

• 1. Mix all ingredients. Bake at 350° for 45 minutes.