Best 10 Corn And Olive Spread Recipes
Corn and olive spread is a versatile and delicious spread that can be used as a dip, sandwich spread, or even as a pizza topping. It is simple to make and can be tailored to your own taste preferences. Whether you prefer a chunky spread or a smooth puree, or a spicy kick or a touch of sweetness, there is a corn and olive spread recipe out there for you. In this article, we will explore some of the best recipes for corn and olive spread, so you can find the perfect one to suit your needs.
Check out the recipes below so you can choose the best recipe for yourself!
CORN AND OLIVE SPREAD
Whip up a creamy spread that boasts a peppy flavor and color.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 1h20m
Yield 32
Number Of Ingredients 7
Steps:
- In large bowl, beat cream cheese and dressing mix with electric mixer on medium speed until smooth. Stir in remaining ingredients except bagel chips.
- Cover; refrigerate 1 to 2 hours to blend flavors. Serve with bagel chips.
Nutrition Facts : Calories 130, Carbohydrate 11 g, Cholesterol 15 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 1 g, TransFat 0 g
GRILLED CORN WITH OLIVE BUTTER
Olives are an acquired taste, but there's something special about its briny flavor in combination with butter and sweet corn. Sounds weird, but don't knock it until you try it.
Provided by Food Network
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 9
Steps:
- For the olive butter: Combine the butter, basil, olives, lemon zest, shallot, and salt to taste in a bowl.
- For the corn: Bring a large pot of water to a boil, then salt liberally. Cook the corn for 30 seconds, then remove and pat dry.
- Preheat a grill pan on high heat (see Cook's Note). Brush the corn with the oil and sprinkle with salt and pepper. Cook the corn in the grill pan, turning to ensure uniform charring, for about 6 minutes.
- Transfer the corn to a platter and spread the olive butter evenly and liberally on each piece. Garnish with basil leaves.
CHEESY CORN SPREAD
Canned Mexicorn lends a sweet twist to this cheesy crowd-pleaser from Jan Henderson of Smackover, Arkansas.
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 4 cups.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first eight ingredients; stir in cheese. Sprinkle with sweet red pepper. Cover and chill for 4 hours. Serve with crackers.
Nutrition Facts : Calories 80 calories, Fat 6g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 155mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
THREE OLIVE SPREAD
This recipe was given to me by a coworker for the holidays. It is best when made with olives purchased at a deli. Serve with your favorite cracker, baguettes or thin italian bread slices.
Provided by GRAYCE
Categories Appetizers and Snacks Vegetable Olives
Time 1h15m
Yield 24
Number Of Ingredients 6
Steps:
- Combine the black olives, green olives, kalamata olives, and garlic in the container of a food processor. Pulse to chop, then add balsamic vinegar and olive oil. Process until smooth. Refrigerate for at least one hour, or overnight if possible, before serving.
Nutrition Facts : Calories 45.9 calories, Carbohydrate 1.3 g, Fat 4.5 g, Fiber 0.3 g, Protein 0.2 g, SaturatedFat 0.6 g, Sodium 284 mg, Sugar 0.3 g
CORN ON THE COB WITH OLIVE OIL AND PEPPER
Recipe adapted from A Bird in the Oven and Then Some by Mindy Fox (Kyle Books; 2010).
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 25m
Number Of Ingredients 4
Steps:
- In a large pot of boiling salted water, cook corn until just tender, about 5 minutes. Meanwhile, using a mortar and pestle or the blade of a large knife, coarsely crack peppercorns. With tongs, remove corn from pot, letting excess water drip off, and transfer to a serving platter. Immediately drizzle with oil and sprinkle with salt and cracked pepper. Serve warm or at room temperature.
Nutrition Facts : Calories 207 g, Fat 15 g, Fiber 3 g, Protein 3 g, SaturatedFat 2 g
EASY OLIVE SPREAD
Mix cream cheese spread with olives, cover, refrigerate and you get a tasty olive spread! Try serving Easy Olive Spread at your next party or gathering.
Provided by My Food and Family
Categories Appetizers & Snacks
Time 1h5m
Yield Makes 10 servings, 2 Tbsp. spread and 5 crackers each.
Number Of Ingredients 3
Steps:
- Mix cream cheese spread and olives; cover.
- Refrigerate 1 hour. Serve as a spread with the crackers.
Nutrition Facts : Calories 150, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
BEEF AND OLIVE SPREAD
Whenever there's a get-together, I'm asked to bring this tasty olive spread. -Shirley Harrison, Portland, Oregon
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 1-1/2 cups.
Number Of Ingredients 6
Steps:
- In a small bowl, soften onion in milk. Stir in cream cheese and Miracle Whip. Add beef and olives; mix well. Chill. Serve on crackers.
Nutrition Facts :
CORN OLIVE SPREAD
I actually call this Fiesta dip but there are so many "Fiesta" dips on this website and none of them are anything like this! This is a family favorite my family and my husband's family-enjoy!
Provided by gingersnap
Categories Spreads
Time 2h10m
Yield 40 serving(s)
Number Of Ingredients 6
Steps:
- Mix cream cheese and ranch dressing.
- Stir in remaining ingredients.
- Cover and refrigerate for 1-2 hours.
- Serve with a buttery cracker or in a round, hollowed out loaf of bread. (I use garlic and cheddar or cheddar and jalapeño from a local bakery).
Nutrition Facts : Calories 53, Fat 4.5, SaturatedFat 2.3, Cholesterol 12.5, Sodium 86.5, Carbohydrate 2.7, Fiber 0.4, Sugar 1, Protein 1.1
OLIVE AND PARMESAN SKILLET CORNBREAD
Categories Bread Milk/Cream Olive Side Bake Vegetarian Parmesan Cornmeal Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 450°F. Place 9- to 10-inch cast-iron skillet or 9-inch-diameter ovenproof skillet (do not use nonstick) on center rack in oven. Heat for 30 minutes.
- Whisk first 5 ingredients in large bowl. Whisk egg and next 3 ingredients in medium bowl to blend. Whisk 1/4 cup oil, then milk into egg mixture. Add egg mixture to dry ingredients; stir batter just to blend. Stir in cheese and olives.
- Remove skillet from oven. Add remaining 1 tablespoon oil to skillet; swirl to coat bottom and sides. Spoon batter into hot skillet. Place skillet in oven; reduce temperature to 400°F. Bake bread until golden and toothpick inserted into center comes out clean, about 22 minutes. Cool 5 minutes, then invert bread onto rack. Turn bread over. Serve warm or at room temperature.
OLIVE SPREAD
An easy and great tasting appetizer. You can not just have one.... You will have garlic breathe when you are finished, but it's worth it.
Provided by LeeAnn
Categories Spreads
Time 10m
Yield 1 bowl
Number Of Ingredients 5
Steps:
- Put all ingredients, except olive oil in the food processor and pulse until chopped.
- Turn processor on low setting and gradually add olive oil until you get a grainy texture.
- I stop and start and scrape down the sides as I am going.
- I try to add as little oil as possible, but enough to hold the mixture together so it will spread nicely.
- Serve with slices of grainy baguette.
- This is wonderful and easy.
Tips:
- Choose fresh corn. Fresh corn has a sweeter flavor and more nutrients than canned or frozen corn. If you're using frozen corn, thaw it completely before using.
- Use a variety of olives. Kalamata, black, and green olives are all good choices for this spread. You can also use a mix of different types of olives.
- Add some herbs and spices. Garlic, onion, paprika, and chili powder are all good additions to this spread. You can also add some fresh herbs, such as parsley, cilantro, or basil.
- Use a good quality olive oil. The olive oil you use will make a big difference in the flavor of the spread. Choose a fruity, extra virgin olive oil.
- Let the spread chill for at least 30 minutes before serving. This will allow the flavors to meld together.
Conclusion:
Corn and olive spread is a delicious and versatile appetizer or snack. It's easy to make and can be tailored to your own tastes. Serve it with crackers, bread, or vegetables. You can also use it as a sandwich spread or dip for chicken or fish.
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