MAQUE CHOUX - RECIPE
Maque Choux is a classic Cajun recipe of corn and peppers sautéed in bacon grease until softened and spiced with a blend of Cajun seasonings. It's an outstanding Southern side dish.
Provided by Mike Hultquist
Categories Side Dish
Time 30m
Number Of Ingredients 8
Steps:
- Heat a large pan to medium heat and add the bacon. Cook the bacon until it becomes nice and crispy, about 8 minutes.
- Stir in the corn onion, peppers and Cajun seasonings. Cook until they soften up, stirring often, about 10 minutes.
- Add the heavy cream (or chicken stock). Let it warm for about 2 minutes, stirring a bit, then remove from heat.
- Serve!
Nutrition Facts : Calories 220 kcal, Carbohydrate 20 g, Protein 5 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 36 mg, Sodium 107 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
MEXICAN-STYLE CORN WITH PEPPERS
Steps:
- Gather the ingredients.
- In a skillet or saute pan over medium-low heat, melt butter.
- When butter is hot, add corn, green bell pepper, salt, and pepper.
- Cook, stirring occasionally, for about 20 minutes.
- Add chopped pimiento and heat through.
- Garnish corn with chopped fresh cilantro, if desired.
Nutrition Facts : Calories 151 kcal, Carbohydrate 16 g, Cholesterol 23 mg, Fiber 2 g, Protein 3 g, SaturatedFat 6 g, Sodium 385 mg, Sugar 4 g, Fat 10 g, ServingSize 4 servings, UnsaturatedFat 0 g
CORN WITH CHILE PEPPERS
I had a similiar recipe at a restaurant yesterday for lunch, it is fabulous! I found this recipe at http://southernfood.about.com/od/cornrecipes/r/bl30129y.htm
Provided by Bella Rachelle
Categories Corn
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In a skillet over medium heat, sauté onion in 2 tablespoons of butter until soft. Stir in remaining butter, corn, chopped peppers, red bell pepper, and salt. Cook corn mixture, stirring frequently, for about 10 minutes, until hot and onion is lightly browned. Corn with chile pepper recipe serves 6 to 8. Enjoy!
Nutrition Facts : Calories 247.3, Fat 8.1, SaturatedFat 4, Cholesterol 15.3, Sodium 1268.9, Carbohydrate 44.9, Fiber 5, Sugar 7.2, Protein 6.4
CORN CHILI
This recipe is one that I have made several times now. It is very tasty and nutritious. It is a little spicy. Can serve with corn bread or over pasta topped with Cheddar cheese.
Provided by BECCAM
Categories Soups, Stews and Chili Recipes Chili Recipes
Time 35m
Yield 6
Number Of Ingredients 14
Steps:
- In a large pot, cook onion in oil over medium heat 1 minute. Stir in cayenne and oregano and cook 1 minute more. Stir in corn, tomatoes, pinto beans, kidney beans, chicken bouillon granules, water, salt, pepper, tomato sauce and tomato paste. Cook, uncovered, until heated through and slightly thickened, 10 to 15 minutes.
Nutrition Facts : Calories 391.3 calories, Carbohydrate 70.9 g, Fat 6.6 g, Fiber 19.5 g, Protein 18.7 g, SaturatedFat 1 g, Sodium 1309.5 mg, Sugar 11.8 g
ROASTED PASILLA PEPPERS WITH CORN AND COTIJA
Instead of frying chiles rellenos, roasted peppers are stuffed with a filling of corn with crumbly cotija and crema, which is similar to sour cream, then baked in the embers of a low fire.
Provided by Food Network
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Roast the peppers over a flame or in a dry skillet, turning with tongs as needed, until charred all over. Put roasted peppers in a plastic bag and let sit until skin rubs off easily; remove skin. Cut a slit in 1 side of each pepper to create a pocket; pull out ribs and seeds. Set peppers aside.
- In a frying pan, melt butter and add corn, green onions, and oregano. Saute until onions are soft and corn is cooked (about 5 minutes). Stir in crema and cotija, then season, to taste, with salt and pepper. Add shrimp to mixture, if using, and spoon filling evenly into peppers.
- Wrap peppers in foil and place in the embers of a burnt-down fire to warm through (about 15 minutes). Or, arrange peppers in a baking dish, cover with foil, and bake in a preheated 350 degree oven about 15 minutes.
SAUTEED CORN AND GREEN PEPPERS
Steps:
- In a non-stick skillet, heat the oil over moderately high heat until it is hot but not smoking Add corn and pepper dice and saute, stirring, until tender but still crunchy, about 3 minutes. Stir in red pepper flakes and cook 15 more seconds. Season with salt and pepper.
HOT CORN CHILE DIP
Provided by Ree Drummond : Food Network
Categories appetizer
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Heat a grill on medium heat. Grill the corn until lots of the kernels have color. Cut off the kernels and set aside.
- If serving immediately, preheat the oven to 350 degrees F.
- Melt the butter in a large skillet over medium-high heat. Add the garlic, jalapenos, onions and green and red bell peppers. Cook for a few minutes, until the peppers get great color on the outside. Add the chiles and stir for 30 seconds. Set aside.
- In a large bowl, combine 1 cup of the pepper-jack, the cream cheese, mayonnaise, sour cream and green onions and stir until combined. Add the reserved corn and veggie mixture and stir to combine thoroughly. Pour into a small baking dish. Bake immediately, or cover with foil and refrigerate up to 48 hours.
- Sprinkle the remaining 1/2 cup cheese over the top and bake until bubbly, 20 to 25 minutes. Serve with tortilla chips or pita crisps.
CHILI PEPPER, CORN, AND BACON QUICHE
Quiche is a smart choice for breakfast, brunch, lunch, or dinner. It can be served warm or cold, it's easy to make, and typically inexpensive. It's a given that we have quiche for Easter brunch, and this is one of many varieties that we enjoy.
Provided by lutzflcat
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place pastry shell in a 9-inch pie pan or quiche pan. Prick the bottom and sides with a fork.
- Bake in the preheated oven for 8 minutes. Remove and set aside. Leave the oven on.
- Whisk half-and-half, eggs, salt, and pepper together in a medium bowl until light and fluffy.
- Sprinkle cheese, corn, chile peppers, and crumbled bacon into the pie shell. Carefully pour egg mixture over top.
- Bake in the oven until filling is just about set but a little wiggly in the center, about 30 minutes. Remove from the oven and cool for 10 minutes. Garnish with parsley and serve.
Nutrition Facts : Calories 283 calories, Carbohydrate 19.1 g, Cholesterol 115.2 mg, Fat 17.7 g, Fiber 1.3 g, Protein 12.3 g, SaturatedFat 6.7 g, Sodium 764.5 mg, Sugar 4.1 g
SOUTHWESTERN CORN AND PEPPERS
Make and share this Southwestern Corn and Peppers recipe from Food.com.
Provided by Beth A.
Categories Corn
Time 12m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a 2-quart microwave-safe casserole dish, combine corn, bell pepper, onion and butter.
- Cover and microwave on high until bell pepper is crisp-tender (5-7 minutes), stirring once.
- Stir in cumin, salt and ground pepper. Cover and let stand 5 minutes before serving.
Nutrition Facts : Calories 150.9, Fat 3.9, SaturatedFat 2, Cholesterol 7.6, Sodium 317.7, Carbohydrate 29.7, Fiber 3.4, Sugar 2.1, Protein 4.2
WHITE CORN ON THE COB SEASONED WITH CHIPOTLE PEPPERS AND BUTTER!
Make and share this White Corn on the Cob Seasoned With Chipotle Peppers and Butter! recipe from Food.com.
Provided by Rita1652
Categories Corn
Time 15m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Place corn in heavy foil pour butter over corn and sprinkle minced peppers over corn. Seal foil around corn tightly.
- Grill over hot coals for 5-8 minutes.
Nutrition Facts : Calories 111.3, Fat 4.9, SaturatedFat 2.6, Cholesterol 10.2, Sodium 47.3, Carbohydrate 17.1, Fiber 2.4, Sugar 2.9, Protein 2.9
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