Best 6 Corn And Jalapenos Recipes

BAKED CREAMED CORN WITH RED BELL PEPPERS AND JALAPENOS

Steps:

• Preheat the oven to 350 degrees F. Slice the corn kernels from the ear in a large, deep bowl with a sharp knife. Turn the knife to the dull side and scrape the cob all the way down to remove all the bits of kernel and the creamy milk.
• Add the red bell peppers, jalapenos, heavy cream, 2 teaspoons salt, a generous amount of pepper and the butter and mix well. Pour into a 9-by-13-inch baking dish. Bake until hot and bubbly, 45 to 55 minutes.
• Photograph by Con Poulos

CORN, BACON AND CHEDDAR PIE WITH PICKLED JALAPEñOS

Steps:

• Prepare the crust: In the bowl of a food processor fitted with the blade attachment, or in a large bowl, pulse or mix together flour, cornmeal and salt until combined. Add butter, and either pulse or use your finger to smoosh it in until butter is the size of lima beans. Add ice water, 1 tablespoon at a time, and pulse or mix just until dough comes together. There should still be large flecks of butter left in dough. Shape dough into a disk and wrap in plastic wrap. Refrigerate at least 1 hour before baking. (Dough can be made up to 5 days ahead.)
• On a lightly floured surface, roll out dough into a 12-inch circle. Transfer dough to a 9-inch pie plate; trim and crimp edges. Chill for 30 minutes.
• Heat oven to 425 degrees. Prick the bottom of the pie with a fork. Line with foil or parchment paper and fill with pie weights, dried beans or rice. Bake for 15 minutes. Remove foil or paper and pie weights or beans. Bake until pale golden and dry to the touch, about 5 to 7 minutes more. Reduce oven temperature to 375 degrees.
• While crust is chilling and baking, prepare the filling: Cut red onion in half across the equator (not root to stem), then from the center, cut out two very thin, round slices. Separate onion slices into rings and put them in a bowl with lime juice and a pinch each of salt and sugar. Set aside while you assemble the rest of the tart. Coarsely chop remaining onion and set aside.
• Scatter bacon in a cold 12-inch skillet. Turn heat to medium, and cook until the bacon is golden and the fat has rendered, 10 to 14 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate. Leave fat in the skillet.
• Stir chopped onion into pan with bacon fat and place over medium heat. Sauté until golden-edged and translucent, about 6 minutes. Stir in corn, 1/2 teaspoon salt and chopped pickled jalapeño. Cook until corn is tender, 2 to 5 minutes.
• Remove from heat and scoop 1/2 cup corn mixture into a blender. Add cream, sour cream and eggs. Blend until you get a thick purée. Using a spatula, scrape corn purée back in pan with whole corn kernels, and stir in 1/2 cup Cheddar, the parsley and the cooked bacon. Scrape into baked pie shell.
• Top filling mixture with pickled red onion slices and jalapeño slices. Sprinkle with remaining 1/4 cup Cheddar.
• Bake until puffed, golden and just set, 35 to 45 minutes. Transfer to a wire rack to cool slightly. Serve warm or at room temperature.

CORN AND JALAPENOS

Steps:

• Heat olive oil over medium low heat. Cook and stir jalapeno pepper in hot oil until softened, about 5 minutes. Add onion; cook and stir until the onion is soft, about 2 minutes more. Add corn. Season mixture with salt and black pepper. Continue cooking and stirring until the corn is hot, about 5 minutes. Sprinkle cilantro over the mixture, stir, and simmer another 30 to 60 seconds.

COCONUT LIME RICE BOWL WITH ROASTED CORN, JALAPENOS, AND CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly spray a baking sheet with non-stick cooking spray.
• Heat coconut oil in a saucepan over medium heat. Cook and stir rice 1 minute. Add coconut milk and stir to combine. Increase heat and bring to a boil; reduce heat to low. Cover and cook 35 minutes. Cover; remove from heat. Let sit 10 minutes.
• Fluff rice with a fork. Stir in the lime zest, lime juice, and salt to taste. Cover and keep warm.
• Cut tortillas into 1/4-inch strips. Place strips on prepared baking sheet. Bake in preheated oven until crisp, about 30 minutes.
• To char peppers, hold jalapeno pepper with tongs and hold over the flame of a gas stove or directly on the burner of an electric stove, turning about every 30 seconds. Continue until all sides are charred, about 5 minutes. Immediately place pepper in a small ziptop plastic bag and seal shut. Repeat with second pepper. Allow peppers to return to room temperature, 5 to 10 minutes. Remove the skin. Cut off stem, remove seeds (if desired), and dice.
• Spray nonstick skillet with cooking spray; place over medium-high heat. Cook and stir corn until it begins to brown, 1 to 3 minutes. Transfer corn to a bowl.
• Heat oil in the same skillet over medium-high heat. Add chicken, chili powder, and cumin. Cook and stir until chicken is no longer pink, 2 to 3 minutes. Stir in beans and corn and cook until heated through, about 5 minutes.
• Place rice in the bottom of a bowl; top with chicken mixture, chopped tomatoes, and a dollop of sour cream. Serve with tortilla strips.

SAVORY CORNBREAD MUFFINS WITH JALAPEñOS AND CORN

Steps:

• Preheat the oven to 400 degrees with the rack positioned in the upper third. Oil or butter muffin tins.
• Place the cornmeal in a bowl, and sift in the flour, salt, baking powder and baking soda. Stir in the sage. In a separate bowl, beat together the eggs, buttermilk, oil and honey. Whisk or stir the cornmeal mixture into the liquid mixture. Do not beat; a few lumps are fine, but make sure there is no flour at the bottom of the bowl. Fold in the corn kernels, minced jalapeño and optional cheese.
• Spoon into muffin cups, filling them to just below the top (about 4/5 full). Place in the oven, and bake 20 to 25 minutes until lightly browned and well risen.

FRESH CORN CASSEROLE WITH RED BELL PEPPERS AND JALAPENOS

Steps:

• Preheat oven to 350 degrees F.
• Remove the corn from the husk. In a large, deep bowl, slice off the kernels of corn witha sharp knife. Turn the knife to the dull side and scrape the cob all the way down to remove all the bits of kernel and creamy milk inside. (I do this inside the bowl because it goes everywhere if you cut it on a board).
• Add the red bell pepper, jalapenos, heavy cream, salt to taste, a generous amount of pepper and butter and mix it well. Pour into a 9 by 13 inch baking dish. Bake until thoroughly warmed through, 30 - 45 minutes.