Best Spicy Peppers Corn Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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.

SPICY CORN AND PEPPERS



Spicy Corn and Peppers image

Serve this Southern side dish with our Cornflake-Crusted Baked Chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 25m

Number Of Ingredients 8

2 tablespoons butter
1 small onion, finely chopped (1/2 cup)
1 red bell pepper, seeds and ribs removed, chopped
1/8 to 1/4 teaspoon cayenne pepper
1 teaspoon coarse salt
2 plum tomatoes, cored and chopped (1 cup)
1 package frozen corn kernels (1 pound)
1/2 cup whole milk

Steps:

  • In a large skillet, melt butter over medium heat. Add onion, bell pepper, cayenne, and salt. Cook, stirring occasionally, until onion is soft, about 5 minutes.
  • Add corn and tomatoes; cook, stirring often, until corn is tender and tomatoes have softened, about 10 minutes. Stir in milk; remove from heat. Serve immediately.

Nutrition Facts : Calories 127 g, Fat 5 g, Fiber 2 g, Protein 4 g

SPICY SMOKY RICE AND CORN STUFFED POBLANO PEPPERS



Spicy Smoky Rice and Corn Stuffed Poblano Peppers image

This is a combination of a recipe I have been making for some time and a recipe my friend gave me. I think he combination of both our recipes works great. This is also an awesome way to use up that leftover Chinese rice from the night before. The corn gives a bit of sweetness whereas the green chilies give it a mild heat and the cilantro a nice fresh flavor. One note ... you may need 7 peppers depending on the size.

Provided by SarasotaCook

Categories     Lunch/Snacks

Time 35m

Yield 6-7 Peppers, 6 serving(s)

Number Of Ingredients 11

6 -7 poblano peppers (try to get as large of pepper as possible. They are much easier to stuff)
3 cups cooked white rice
1 (4 ounce) can green chilies, drained
1 cup frozen corn, thawed (I love to roast fresh corn, but frozen will work great)
1 1/2 cups monterey jack pepper cheese, 1 cup for the filling, 1/2 cup for the topping (monterey jack is also fine)
2/3 cup sour cream
1/3 cup cilantro, fine chopped
1/2 teaspoon chili powder (more or less to taste)
1 teaspoon cumin
salt
pepper

Steps:

  • Filling -- Mix the rice, chilies, corn, sour cream, 1 cup of the cheese, chili powder, cumin, salt and pepper in a bowl and stir well until it is all combined. The inside of the peppers are also seasoned, so go lightly with the salt and pepper.
  • Peppers -- Slice the pepper on top leaving the stem on and open it up so you can remove the seeds and the inside ribs. Be careful not to break it apart. Lay the peppers on a baking sheet lined with either foil or parchment for easy clean up. Season the inside of the pepper with a little salt and pepper and rub or brush the outside skin with olive oil.
  • Stuff the peppers with the rice mixture and top with the remaining cheese.
  • Baking -- Preheat the oven to 400 degrees using the middle shelf. NOTE: These can also be done on indirect heat on the grill. I like to put a small sheet of foil down on the grill so the outside of the pepper doesn't burn. You can always take them off the foil at the end of grilling to get some grill marks on the pepper if you want. Oven or grill, they should take around 20-30 minutes until tender, but not falling apart and the cheese is melted. TIP: I have found that letting the filling come to room temp works better than chilled.
  • Serve -- This can be served so many ways. For lunch, or as a side dish as they pretty much compliment any main dish. Or serve them as a main dish for a lighter dinner with a bowl of black bean soup and a salad. ENJOY!

Nutrition Facts : Calories 381.6, Fat 15.8, SaturatedFat 8.6, Cholesterol 38.4, Sodium 186.8, Carbohydrate 49.8, Fiber 5.7, Sugar 2, Protein 13.8

SPICY MASHED POTATOES WITH PEPPERS AND CORN



Spicy Mashed Potatoes with Peppers and Corn image

These potatoes are and a little spicy with a Mexican spin. The corn can also be grilled on barbeque.

Provided by Lynn Clay

Categories     Potatoes

Time 30m

Number Of Ingredients 7

4 ears of corn, husks and silk removed
2-3 tsp salad oil
5 lb russet potatoes, peeled and cubed into 2 in pieces
1/4 c butter
3/4 c milk, or more
2 canned chipotle chiles, minced
salt and pepper

Steps:

  • 1. Rub corn with oil. Broil it 4 inches from heat, turning several times, until lightly browned all over, about 10 minutes.
  • 2. Cool and then cut off corn from ears.
  • 3. Cook potatoes in large pan over medium high heat until tender when pierced.
  • 4. Add butter and 3/4 cup milk and beat with an electric mixer on medium speed until smooth.
  • 5. Stir in roasted corn and chipotles to taste. Add a little more milk if potatoes are too thick. Add salt and pepper to taste. Serve

SPICY BAKED PEPPERS WITH QUINOA AND CORN



Spicy Baked Peppers with Quinoa and Corn image

Red bell peppers are literally bursting with flavor thanks to a quinoa, corn and poblano chile filling.

Provided by By Cheri Liefeld

Categories     Side Dish

Time 1h

Yield 6

Number Of Ingredients 13

2 poblano chiles
1 cup fresh corn
1 cup chopped red onion
1 tablespoon olive oil
1 tablespoon fresh lime juice
1 tablespoon chopped fresh or 1 teaspoon dried oregano leaves
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon pepper
3 medium to large red bell peppers
1 can (14.5 oz) Muir Glen™ organic fire roasted tomatoes with green chilies, drained
2 cups cooked quinoa
4 oz smoked Gouda cheese, shredded (1 cup)

Steps:

  • Set oven control to broil. Line cookie sheet with foil. Place poblano chiles on cookie sheet. Broil 8 minutes, turning once, until blackened. Place blackened chiles in bowl; cover tightly. Let stand 10 minutes.
  • Meanwhile, place corn and onion on same cookie sheet. Broil 10 minutes, stirring after 5 minutes.
  • Peel off charred skin from blackened chiles; coarsely chop chiles. Place in medium bowl. Add broiled corn and onion, oil, lime juice, oregano, cumin, salt and pepper. Add tomatoes and cooked quinoa; toss.
  • Heat oven to 350°F. Cut each bell pepper in half; remove seeds and membranes (leave stem on, if desired). Fill pepper halves with quinoa mixture; sprinkle evenly with cheese. Place on cookie sheet.
  • Bake 15 minutes or until peppers are tender and stuffing is hot.

Nutrition Facts : ServingSize 1 Serving

SPICY PEPPERS & CORN



Spicy Peppers & Corn image

Try this crowd-pleasing corn casserole the next time you're looking for a side dish that's colorful, delicious and has a little zip. It's an easy combination everyone will love.-Jeaune Hadl Van Meter, Lexington, Kentucky

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 10

4 cups fresh or frozen yellow, white or shoepeg corn, thawed
2 medium sweet red peppers, chopped
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1/2 cup evaporated milk
1 to 2 hot chili peppers, seeded and chopped
1 teaspoon garlic salt
1/2 teaspoon pepper
1/2 teaspoon ground mustard
1 cup dry bread crumbs
1/4 cup butter, melted

Steps:

  • In a large bowl, combine the first eight ingredients. In a small bowl, combine the bread crumbs and butter., Spoon half of the crumb mixture into an ungreased 2-qt. baking dish. Top with corn mixture and remaining crumb mixture. Bake, uncovered, at 375° for 20-25 minutes or until golden brown and bubbly.

Nutrition Facts :

Related Topics