Best 4 Spicy Corn And Peppers Recipes
Indulge in a delightful culinary journey with our tantalizing Spicy Corn and Peppers collection. This article presents a symphony of flavors, bringing together the vibrant heat of peppers and the sweet crunch of corn in a harmonious blend. From the classic Spicy Corn and Peppers Sauté to the innovative Corn and Poblano Pepper Bake, each recipe promises a unique taste experience.
Embark on your culinary adventure with the Spicy Corn and Peppers Sauté, a quick and easy weeknight meal. This simple yet flavorful dish combines fresh corn kernels, colorful bell peppers, and a piquant blend of spices. For a more substantial entrée, try the irresistible Corn and Poblano Pepper Bake, a cheesy and comforting casserole that's perfect for gatherings.
If you crave something refreshing and vibrant, the Corn and Pepper Salad is a delightful choice. This light and tangy salad showcases the natural sweetness of corn and peppers, complemented by a zesty dressing. And for a spicy kick, the Corn and Pepper Salsa is a must-try. This versatile salsa is perfect for adding a pop of flavor to tacos, burritos, or grilled meats.
So, prepare to tantalize your taste buds and explore the delectable world of Spicy Corn and Peppers. Let these recipes guide you in creating culinary masterpieces that will leave a lasting impression.
SPICY CORN AND PEPPERS
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
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
HOT AND SPICY CHOLULA SEA BASS CEVICHE WITH ROASTED PEPPERS, GRILLED MASA CAKES, ROASTED CORN, AND CITRUS MARINADE
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 BAKED PEPPERS WITH QUINOA AND CORN
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
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 MASHED POTATOES WITH PEPPERS AND CORN
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
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
Tips:
- For the best flavor, use fresh corn on the cob. If you're using frozen corn, thaw it completely before cooking.
- To make the corn and peppers extra spicy, add a pinch of cayenne pepper or red pepper flakes.
- If you don't have a grill, you can cook the corn and peppers in a large skillet over medium heat.
- Serve the corn and peppers immediately, or let them cool slightly and then store them in an airtight container in the refrigerator for up to 3 days.
Conclusion:
Spicy corn and peppers is a delicious and easy side dish that's perfect for summer cookouts. The combination of sweet corn and spicy peppers is irresistible, and the dish can be made in just a few minutes. Whether you're grilling, roasting, or pan-frying the corn and peppers, you're sure to enjoy this tasty dish.
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