Best Spicy Hot Corn Recipes

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SPICY SOUTHERN HOT CORN RECIPE BY TASTY



Spicy Southern Hot Corn Recipe by Tasty image

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

2 tablespoons unsalted butter
4 oz cream cheese, cubed
3 tablespoons jalapeño, chopped
1 tablespoon jalapeño brine
½ cup red bell pepper, diced
½ cup green bell pepper, diced
2 cans yellow corn, drained
1 teaspoon paprika
1 teaspoon kosher salt
1 cup shredded cheddar cheese, divided
2 tablespoons mexican crema, for garnish
2 green onions, sliced, for garnish

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

HOT AND SPICY CHOLULA SEA BASS CEVICHE WITH ROASTED PEPPERS, GRILLED MASA CAKES, ROASTED CORN, AND CITRUS MARINADE



Hot and Spicy Cholula Sea Bass Ceviche with Roasted Peppers, Grilled Masa Cakes, Roasted Corn, and Citrus Marinade image

Provided by Food Network

Categories     main-dish

Time 44m

Yield 4 servings

Number Of Ingredients 15

24 ounces sea bass, julienned
1 cup lime juice
1 cup lemon juice
1 cup orange juice
1 red onion, julienne
1 cup chiffonade cilantro leaves
4 jalapeno chiles, roasted, peeled, seeded, and chopped
2 red bell peppers, roasted, peeled, seeded, and chopped
2 yellow bell peppers, roasted, peeled, seeded, and chopped
2 ears corn, roasted and removed from the cob
Salt and pepper
Hot pepper sauce, (recommended: Cholula)
4 cups masa harina
4 eggs
Water, to bind

Steps:

  • In a large bowl, combine the sea bass, lime juice, lemon juice, orange juice, and onion. Mix all of these ingredients together and let marinate for 4 hours, covered, in the refrigerator.
  • Preheat a grill.
  • Once the fish has marinated, add the cilantro, roasted peppers, corn, and season with salt and pepper.
  • To make the masa cakes, combine the masa flour, eggs, and add a tablespoon of water at a time and form a paste. Make sure the paste is firm and not too watery. Form small pancake shapes and grill on each side for approximately 2 minutes.
  • To serve, place the masa cakes on the plate and top with the sea bass ceviche. Drizzle the top with the hot pepper sauce for added heat.

CORN FRITTERS WITH HOT & SPICY ORIENTAL RELISH



Corn Fritters With Hot & Spicy Oriental Relish image

I"ve been tweaking this recipe. It's a combination of several that I've tried. Absolutely delicious with fresh corn however frozen or canned corn can be substituted.

Provided by Galley Wench

Categories     Corn

Time 25m

Yield 12-14 fritters

Number Of Ingredients 15

1 1/2 lbs fresh corn, husks and silks removed (2 large or 3-4 medium ears)
1 egg, beaten lightly
3 tablespoons all-purpose flour
3 tablespoons cornmeal
2 tablespoons heavy cream
1 small shallot, minced
1/2 teaspoon salt
1 pinch cayenne pepper
1/2 cup vegetable oil (or more as needed)
3 tablespoons vegetable oil
1 onion, peeled and very finely chopped
1/4 teaspoon crushed red pepper flakes
2 garlic cloves, peeled and crushed
2 tablespoons plum sauce
1 sprig fresh cilantro (to garnish)

Steps:

  • Make the relish.
  • Heat the wok, add the oil, and when hot add the onions and stir-fry for 3-4 minutes until softened.
  • Add the chilies and garlic, stir-fry for 1 minutes.
  • Remove from heat and allow to cool slightly.
  • Stir in the plum sauce and transfer to a food processor and blend until the consistency of chutney.
  • Set aside.
  • FRITTERS:.
  • Cut kernels from 1 to 2 ears of corn and place in bowl. This should yield approximately 1 cup of whole corn kernels.
  • Grate kernels from remaining 1 to 2 ears on large holes of box grater (yielding 1/2 cup + of grated kernels).
  • Place in bowl with whole corn kernels.
  • Using the back of a knife, scrape any pulp remaining on all cobs into bowl.
  • (If using frozen or canned corn, place the corn in a food processor and blend briefly until just mashed.).
  • Stir in beaten egg, flour, cornmeal, cream, shallot, salt and cayenne.
  • Heat oil in large heavy bottomed non-stick skillet (or cast-iron)over medium-high heat until shimmering.
  • Drop 6 heaping tablespoons batter in pan.
  • Fry until golden brown or about 1 minute per side.
  • Transfer fritters to plate lined with paper towels.
  • Arrange on warmed serving platter, garnish with cilantro and serve immediatly with spicy relish.
  • NOTE: Batter can be prepared ahead, cover & refrigerate up to 4 hours.

Nutrition Facts : Calories 198.7, Fat 14.6, SaturatedFat 2.5, Cholesterol 18.9, Sodium 130.7, Carbohydrate 16.4, Fiber 1.9, Sugar 2.3, Protein 3

SPICY HOT CORN



Spicy Hot Corn image

Hot corn is always on the table for family gatherings on my husband's side. They love their spicy foods!

Provided by Julie Tramp

Categories     Side Dish     Vegetables     Corn

Time 50m

Yield 8

Number Of Ingredients 7

¼ cup butter
2 tablespoons minced onion
1 large clove garlic, minced
8 ounces cream cheese
2 (12 ounce) cans sweet corn, drained
2 tablespoons chopped jalapeno pepper
salt and ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt butter in a saucepan over medium-high heat. Saute onion and garlic in hot butter until tender, about 5 minutes. Stir cream cheese with the onion mixture until melted and smooth; add corn and jalapeno pepper. Season the mixture with salt and black pepper; pour into a casserole dish.
  • Bake until beginning to brown around edges, about 35 minutes.

Nutrition Facts : Calories 221.2 calories, Carbohydrate 17.3 g, Cholesterol 46.4 mg, Fat 16.4 g, Fiber 1.7 g, Protein 4.5 g, SaturatedFat 10 g, Sodium 398.3 mg, Sugar 2.8 g

HOT 'N SPICY CORN DIP



Hot 'n Spicy Corn Dip image

Make and share this Hot 'n Spicy Corn Dip recipe from Food.com.

Provided by Dommynchristian

Categories     < 60 Mins

Time 40m

Yield 20 serving(s)

Number Of Ingredients 5

2 cups frozen corn, thawed, well drained
1 (8 ounce) container philadelphia light cream cheese spread
1 large tomatoes, chopped about 1 cup
1/2 cup shredded kraft 2% low-fat monterey jack and colby cheese
1 small jalapeno pepper, seeded, finely chopped

Steps:

  • Preheat oven to 350°. Mix all ingredients until well blended.
  • Spread into 9-inch pie plate.
  • Bake 20 minutes or until golden brown and bubbly. Serve with crackers.
  • Makes 2-1/2 cups or 20 servings.

Nutrition Facts : Calories 42.5, Fat 2.1, SaturatedFat 1.3, Cholesterol 6.3, Sodium 34.5, Carbohydrate 4.6, Fiber 0.5, Sugar 0.3, Protein 1.8

HOT AND SPICY CORN



Hot and Spicy Corn image

Are you finding side dishes a little boring? Jazz up corn using chipotle chiles!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 15m

Yield 8

Number Of Ingredients 4

6 cups frozen corn
1/2 cup sun-dried tomatoes in oil and herbs (from 8-ounce jar), drained and chopped
1 tablespoon finely chopped chipotle chiles in adobo sauce (from 7-oz can)
1 teaspoon salt

Steps:

  • Cook corn as directed on bags.
  • Stir in all remaining ingredients; cook until hot.

Nutrition Facts : Calories 100, Carbohydrate 23 g, Cholesterol 0 mg, Fiber 3 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 340 mg

SPICY AND HOT CORN DIP



Spicy and Hot Corn Dip image

Spice it up with our Spicy and Hot Corn Dip! With cheese and pickled jalapeño peppers, this hot corn dip is ready to start the party in 30 minutes.

Provided by My Food and Family

Categories     Peppers

Time 30m

Yield 24 servings (dip only), 2 Tbsp. each

Number Of Ingredients 6

2 cups frozen corn, thawed, well drained
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
1 large tomato, chopped
1/2 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
1 Tbsp. finely chopped pickled jalapeño peppers
1/4 tsp. chili powder

Steps:

  • Heat oven to 350°F.
  • Mix all ingredients except chili powder until blended.
  • Spread onto bottom of 9-inch pie plate sprayed with cooking spray; sprinkle with chili powder.
  • Bake 20 min. or until dip is heated through and top is golden brown.

Nutrition Facts : Calories 45, Fat 2.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 70 mg, Carbohydrate 4 g, Fiber 0 g, Sugar 1 g, Protein 2 g

HOT AND SPICY CORN DIP



Hot and Spicy Corn Dip image

This is always requested @ family and friend gatherings. The "Hot" part is that it is hot out of the oven. With yummy melted cheese and black olives on top; just grab a tortilla chip and Go! Note: If I do not have time for chopped red pepper I substitute Mexicorn for the whole kernel corn. *If you have fresh corn; OH MY Goodness! *You can leave out the chopped Jalapeno Pepper or kick it up a notch w/ Pepper Jack cheese!

Provided by Cindy Smith Bryson @cindyluhooskitchen

Categories     Cheese Appetizers

Number Of Ingredients 9

1 can(s) (15 1/4 ounces) whole kernel corn, drained
2 cup(s) (4 ounces each) chopped green chilies, drained
1/2 cup(s) sweet red pepper, chopped
1 cup(s) (4 ounces) shredded monterey jack cheese
2 tablespoon(s) jalapeno pepper, chopped
1 cup(s) good quality mayonnaise
1/2 cup(s) parmesan cheese, grated
2 tablespoon(s) ripe olives, sliced (i use a small can; all of them!)
- tortilla chips for dipping

Steps:

  • Preheat oven to 350 degrees F. In a large bowl, combine the corn, chilies, red pepper, Monterey Jack cheese, and Jalapeno Pepper. Stir in mayonnaise and parmesan cheese.
  • Turn into an ungreased 2 QT baking dish. Cover and bake @ 350 for 30 minutes or until heated through. NOTE: When in a hurry, I have microwaved until bubbly and heated through.
  • Sprinkle with olives. Serve hot with Tortilla chips.

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