Spicy Southern Hot Corn Recipe By Tasty Recipes

SPICY CORN DIP RECIPE BY TASTY

Steps:

• Preheat a large heavy-bottomed pan over high heat.
• Brush the corn with canola oil and cook in the pan, turning frequently with tongs, until lightly charred on all sides, 10-15 minutes. Transfer to a cutting board to cool, then cut the corn kernels off the cobs.
• While the corn cooks, preheat the oven to 350°F (180°C).
• Heat 1 tablespoon canola oil in a large, oven-proof pan over medium-high heat. When the oil is shimmering, add the red onion, bell pepper, poblano, and the white and light green scallions. Cook, stirring frequently, until the vegetables are beginning to soften, 4-5 minutes. Add the garlic and continue cooking until fragrant, 2-3 minutes more.
• Remove the pan from heat and stir in the corn kernels, ½ cup Frank's® Buffalo Ranch Thick Sauce, the green chiles, pepper Jack cheese, and half of the mozzarella cheese. Stir to combine, then spread in an even layer. Top with the remaining mozzarella cheese and the chili powder.
• Bake until the cheese is golden brown and the dip is bubbling, 20-25 minutes.
• Drizzle the remaining Frank's® Buffalo Ranch Thick Sauce on top and garnish with the dark green scallions. Serve with tortilla chips.
• Enjoy!

SLOW COOKER CREAMED CORN RECIPE BY TASTY

Steps:

• Drain corn and pour into slow cooker. Add milk, sugar, and pepper. Stir until mixed.
• Without stirring- place the thinly sliced butter and cubed cream cheese on top.
• Cover and cook on high for 2-3 hours.
• Stir until butter and cream cheese are mixed in. Cover again for 15 minutes.
• Garnish with thyme and serve.
• Enjoy!

SPICY CORN PUDDING RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease a 9 x 13-inch glass baking dish with Kroger® Unsalted Butter.
• In a large bowl, whisk together the creamed corn, kernel corn, corn muffin mix, sour cream, ½ teaspoon salt, the cumin, chili powder, and 8 tablespoons melted Kroger® Unsalted Butter until smooth. Fold in the chopped jalapeño.
• Pour the mixture into the prepared baking dish and smooth the top.
• Remove a small chipotle pepper from the sauce and place in a small blender. Add 1½ tablespoons of adobo sauce, the remaining 2 tablespoons melted Kroger® Unsalted Butter, the honey, and remaining ¼ teaspoon salt. Blend until smooth.
• Drizzle the chipotle sauce over the top of the corn pudding, then use a butter knife to swirl the sauce into the top of the pudding.
• Gently press the sliced jalapeños, if using, onto the surface of the pudding.
• Transfer the pudding to the oven and bake for 80-90 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Remove from the oven and let cool for 5 minutes.
• Serve warm.
• Enjoy!