Best 3 Angry Corn Recipes
Angry corn is a spicy and flavorful Mexican street food made with fresh corn on the cob. It is typically grilled or roasted and then coated in a mixture of chili powder, cayenne pepper, lime juice, and cilantro. The result is a dish that is both smoky and spicy, with a hint of citrus.
This article features three different recipes for angry corn, each with its own unique flavor profile. The first recipe is a classic angry corn recipe that uses a combination of chili powder, cayenne pepper, and lime juice. The second recipe adds a smoky flavor to the corn by grilling it before coating it in the spicy mixture. The third recipe is a vegan version of angry corn that uses a combination of nutritional yeast, paprika, and chipotle powder.
No matter which recipe you choose, you are sure to enjoy this delicious and easy-to-make Mexican street food. So fire up the grill or preheat the oven and get ready to make some angry corn!
CREAMY JALAPENO CORN
This comforting and creamy corn side dish is appealing to almost everyone. It gets its spicy kick from jalapeno peppers.-Judy Carty, Wichita, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 4h15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low until corn is tender, stirring occasionally, 4-5 hours.
Nutrition Facts : Calories 251 calories, Fat 16g fat (10g saturated fat), Cholesterol 46mg cholesterol, Sodium 275mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 3g fiber), Protein 6g protein.
MEXICAN STREET CORN RECIPE
This Mexican Street Corn recipe is a common Mexican street food that is made by grilling corn on the cob and then coating it with a mixture made up of mayonnaise, sour cream, cotija cheese, chile powder, and lime. Also called elotes, this easy to make Mexican Corn On The Cob Recipe is a perfect appetizer or side dish for any outdoor gathering. In my version here, I made it two ways - (1) on the cob and (2) off the cob or in a skillet. They are both delicious and ready in less than half an hour.
Provided by Aysegul Sanford
Categories Side Dish
Time 30m
Number Of Ingredients 8
Steps:
- To prep the corn: Fold the husk of each corn back leaf by leaf and tie them with kitchen twine. Lightly brush corn on the cub with oil.
- Heat a grill pan or an outdoor grill. Grill corn, turning occasionally until it is browned in spots. Keep an eye on it as this happens rather quickly.
- To make the sauce: Mix together mayonnaise, sour cream, chile powder, and lime juice in a bowl.
- Brush each grilled corn the mayo mixture and sprinkle with cotija cheese. Garnish with cilantro and serve.
- To prep the corn: Cut the corn off the cob. I used 6 ears to get about 4 1/2 cups. Alternatively, you can also use canned corn or frozen corn. If using frozen, you do not need to thaw it out.
- Sauté corn: Heat oil in a skillet over medium-high heat. Stir in the corn, and stirring frequently, sauté for 5-7 minutes until it starts to char. If you are using frozen corn, you might need to cook a few minutes longer. Transfer to a bowl and set aside.
- Make the sauce: Mix together mayonnaise, sour cream, chile powder, and lime juice in a bowl.
- Assemble: Add in the mayo mixture into the sauteed corn. Give it a mix. Stir in the cotija cheese and sprinkle with cilantro. Serve in small bowls with wedges of lime on the side.
Nutrition Facts : Calories 172 kcal, Sugar 7 g, Sodium 233 mg, Fat 10 g, SaturatedFat 5 g, Carbohydrate 19 g, Fiber 2 g, Protein 5 g, Cholesterol 18 mg, ServingSize 1 serving
ANGRY CORN
My daughter's fiance christened this when he heard it sizzling in the pan. It makes a nice change from bland, and can be as spicy as you please.
Provided by Doris Barnett
Categories Vegetables
Time 20m
Number Of Ingredients 7
Steps:
- 1. Melt the butter on low heat until it's almost all melted.
- 2. Add the corn and cook until the kernels start to brown. (Do not let them all brown, just a tiny bit is all that is needed.)
- 3. Add the minced garlic and stir over the heat for 1 to 2 more minutes, or until the garlic starts to brown.
- 4. Add the pimento and spices and cook 1 more minute, then turn the heat off, but leave it on the burner until ready to serve.
- 5. Great with baked chicken or as an extra dish with the Thanksgiving turkey!
Tips for Making Angry Corn:
- Choose the right corn. Fresh corn on the cob is best, but you can also use frozen or canned corn. If using frozen corn, thaw it completely before cooking.
- Cook the corn properly. The corn should be cooked until it is tender but still has a slight crunch. Overcooked corn will be mushy and bland.
- Use a variety of spices. The spices in this recipe are just a suggestion. Feel free to experiment with different combinations to find what you like best.
- Don't be afraid to add heat. The jalapeños in this recipe add a nice kick of heat, but you can add more or less depending on your taste. If you don't like spicy food, you can omit the jalapeños altogether.
- Serve the corn immediately. Angry corn is best served hot and fresh. It can be served as a side dish or as a main course.
Conclusion:
Angry corn is a delicious and easy-to-make dish that is perfect for any occasion. With just a few simple ingredients, you can create a dish that is sure to please everyone at the table. So next time you're looking for a new and exciting way to serve corn, give angry corn a try!
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