Best Spicy Creamed Corn Recipes

SPICY CREAMED CORN

Steps:

• In a large saucepan, combine all the ingredients. Cook over medium heat until cream cheese is melted and mixture is blended, stirring often.

SPICY AND CHEESY CREAMED CORN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir cream cheese, milk, butter, and garlic salt together in a saucepan over low heat. Cook, stirring frequently, until the cheese has melted completely and the sauce is smooth, about 5 minutes. Stir corn, green chilies, and jalapeno peppers into the sauce. Pour corn mixture into a baking dish.
• Bake in preheated oven for 30 minutes.

SPICY CREAMED CORN CRUMBLE

Steps:

• Preheat the oven to 375 degrees F. Butter a 2-quart baking dish.
• Toss the corn kernels with their juices and heavy cream together in a large bowl and mix to combine. Transfer 1 cup of the corn mixture to a food processor and puree until very smooth, then add back to the bowl. Fold in the jalapenos, chipotle sauce, 1/4 cup cilantro, and 1 1/2 teaspoons salt. Spread the corn mixture evenly into the prepared baking dish.
• Mix the crushed tortilla chips, flour, sugar and 1/2 teaspoon salt in a medium bowl. Drizzle in the melted butter and toss together with a fork until clumps start to form. Sprinkle evenly over the corn filling.
• Bake until the top is light golden brown and the corn filling is bubbling up the sides, 35 to 40 minutes. Let sit for 10 minutes. Sprinkle with the Cotija and remaining 1/4 cup cilantro. Serve with lime wedges on the side.

CUMIN AND LIME ROASTED PORK TENDERLOIN WITH SPICY CREAMED CORN

Steps:

• Preheat the oven to 500°F.
• Trim the silver skin or connective tissue off the tenderloins with a very sharp, thin knife.
• Place the tenderloins on a rimmed nonstick cookie sheet and coat them with the lime juice, rubbing the juice into the meat. Drizzle EVOO over the tenderloins, just enough to coat, about 2 tablespoons. Season the meat with the cumin, coriander, salt, and pepper. Cut small slits into the meat and disperse chunks of the cracked garlic cloves into the slits. Roast for 20 minutes. Remove from the oven and let rest for a few minutes, tented loosely with foil.
• While the pork is cooking, preheat a skillet over medium-high heat with 2 tablespoons of the EVOO (twice around the pan) and the butter. Add the onions, jalapeños, bell peppers, chopped garlic, corn kernels, salt, and pepper. Cook for 4 to 5 minutes, or until the onions are tender. Sprinkle with the flour, and continue to cook for 1 minute. Whisk in the chicken stock and heavy cream. Bring the corn up to a simmer and then lower the heat to medium low and cook until it is thick and creamy, about 5 minutes. Finish the spicy creamed corn with the parsley and cilantro. Taste and adjust the seasoning with salt and pepper.
• Slice the rested roasted pork and serve alongside the spicy creamed corn.
• Tidbit
• If you like the heat, only remove the seeds from half of the jalapeños.

SPICY CREAMED CORN

Steps:

• Preheat a skillet over medium-high heat with 2 tbsp EVOO and the butter. Add the onions, jalapenos, bell peppers, garlic, corn, salt and pepper. Cook for 4-5 minutes or until the onions are tender. Sprinkle with flour, and continue to cook for 1 minute. Whisk in the chicken stock and milk. Bring the corn up to a simmer and then lower the heat to medium-low and add in cornstarch; cook until thick and creamy, about 5 minutes. Finish the corn with parsley and cilantro.

SPICY "CREAMED CORN"

Steps:

• Carefully cut the kernels off the corn. place a small bowl upside down in a large bowl and cut it off. you should have about 6 cups of corn. In a blender, combine 1 cup of the kernels and 1/2 cup of the broth. Puree till smooth and set aside. In large skillet over med heat the oil. Add the onion and a pinch of salt, reduce the heat to moderate and cool, stirring occasionaly until golden, about 8 min. Add the remaining corn kernels and another pinch of salt. Suate 3 minutes.. Add the chili and pureed corn, then bring the mixture to a simmer and cook for 2 min. Stir in the remaining chicken broth, the lime juice, and basil. Season with salt and pepper then simmer for another minute. 220 cal 9 GM fat

SPICY "CREAMED" CORN (DAIRY-FREE)

Steps:

• Carefully cut the kernels off the ears, sawing down with a serrated knife. You should have about 6 cups kernels. Remove seeds and ribs from chili, if you wish.
• In a blender, combine 1 cup of the kernels and 1/2 cup of the broth. Puree until smooth. Set aside.
• In a large skillet over medium, heat the oil. Add the onion and a pinch of salt, reduce the heat to moderately low and cook, stirring occasionally until golden, about 8 minutes.
• Add the remaining corn kernels and another pinch of salt. Saute for 3 minutes.
• Add the chili and pureed corn then bring the mixture to a simmer and cook for 2 minutes.
• Stir in the remaining broth, the lime juice and basil or cilantro or herbs of your choice. Season with salt and pepper and simmer for another minute.

SPICY CREAMED CORN WITH PARMESAN

Steps:

• Cook and stir bacon in medium saucepan until done. Remove bacon from pan; drain on paper towels.
• Add vegetables, water and seasonings to same pan; stir. Bring to boil; cover. Simmer on medium-low heat 5 min.
• Stir in cream cheese spread and milk; cook and stir until cream cheese is melted and mixture is well blended. Top with bacon and Parmesan.

SPICY CREAMED CORN CHOWDER

Steps:

• Cook bacon & remove. Add peppers, potatoes & corn kernles & saute for 10 min. on high heat. Add garlic, thyme, scallions/onion & cumin - saute 2 min. Add chicken stock, creamed corn & 1/2 & 1/2. Reduce heat to medium & simmer for about 20 min. Season w/ salt & pepper to taste.