Best 20 Hot Corn Recipes

HOT CORN DIP

Steps:

• Preheat the oven to 350 degrees F. Grease a 9- 13- by 2-inch casserole dish. In a medium bowl, mix the corn, chiles, cheeses and mayonnaise until fully combined. Spread the mixture in the prepared casserole dish and bake, uncovered, until bubbly around the edges, 30 to 40 minutes. Serve the dip warm from the oven with corn chips.

HOT CORN DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium baking dish, mix white corn, yellow corn, diced tomatoes with green chile peppers, cream cheese, chili powder, garlic powder and cilantro.
• Bake in the preheated oven 30 minutes, or until hot bubbly

HOT CORN DIP

Steps:

• Heat a grill pan over medium heat (or preheat an outdoor grill). Brush the corn with vegetable oil, sprinkle with a little salt and grill, turning, until slightly charred, about 10 minutes. Set aside to cool.
• In a large skillet, melt the butter over medium heat. Add the red onion, garlic, bell peppers and jalapeño. Stir and cook the veggies until they?re soft and golden, about 5 minutes. Set aside to cool slightly.
• Cut the corn kernels off the cobs. (You can stand the cob in the center of a Bundt pan to keep the kernels from winding up all over the universe!)
• In the bowl of a mixer fitted with a paddle attachment, combine the cream cheese, mayonnaise, sour cream and two-thirds of the monterey jack. Mix on low speed until combined. Add the scallions, veggie mixture, corn and canned chiles in their liquid. Mix until just combined.
• Spread the mixture in a 3-quart baking dish and sprinkle with the rest of the monterey jack and a little chili powder. (At this point, you can cover the pan with foil and keep it in the fridge for up to 2 days. Just let it sit at room temperature for 30 minutes before baking.)
• Preheat the oven to 350 degrees F. Bake the dip until bubbling and golden, 20 to 22 minutes. Remove from the oven and serve warm with tortilla chips.

HOT CREAM CHEESE-CORN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish.
• Combine cream cheese and butter in a microwave-safe bowl and heat until melted, 1 to 2 minutes. Pour into a large skillet and add milk and flour. Cook, stirring occasionally, over medium heat until mixture thickens, 3 to 5 minutes.
• Combine corn and jalapeno peppers in a bowl; add to cream cheese sauce. Season with salt and mix well. Pour into the prepared casserole dish.
• Bake in the preheated oven until lightly browned, about 30 minutes.

HOT CORN CHILE DIP

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.

SPICY SOUTHERN HOT CORN RECIPE BY TASTY

Steps:

• Melt the butter in a large cast iron skillet over medium heat. Add the cream cheese and cook until softened and spreadable, about 3 minutes.
• Add the pickled jalapeños, jalapeño brine, and red and green bell peppers. Sauté for 3 minutes, until the peppers are tender.
• Add the corn, paprika, and salt and sauté until fully combined, about 5 minutes.
• Stir in ½ cup (50 G) of cheddar cheese. Spread the corn in an even layer, then sprinkle the remaining ½ cup (50 G) cheddar cheese on top.
• Turn the broiler on. Transfer the skillet to the oven and broil for 10 minutes, or until the cheese on top is golden brown.
• Remove the pan from the oven. Let cool for 5 minutes. Top with the Mexican crema and green onions, then serve warm.
• Enjoy!

SWEET HOT CORN CAKE

Steps:

• Combine 1 cup blackberries, 1/2 cup orange juice, and 1/4 cup honey in a saucepan over medium heat. Bring to a boil. Reduce heat and simmer until blackberries break down into a sauce, about 10 minutes.
• Combine flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl.
• Hold corn ear upright on a cutting board; slice kernels off the cob carefully with a knife. Transfer corn kernels to a bowl. Run the flat side of the knife along the cob to extract corn milk; pour into the bowl. Mix in buttermilk, eggs, 3 tablespoons honey, 3 tablespoons melted butter, and jalapeno peppers.
• Mix corn-buttermilk mixture into flour mixture. Fold in 1/2 cup sliced blackberries, orange zest, and thyme.
• Pour blackberry sauce into a bowl through a fine-mesh strainer. Pour sauce back into the saucepan. Discard solids.
• Mix 2 tablespoons orange juice and cornstarch together in a small bowl. Stir a few drops of the blackberry sauce into the cornstarch mixture. Pour cornstarch mixture into the saucepan. Bring to a boil, stirring until thick and syrupy, about 5 minutes.
• Whip 3 tablespoons unsalted butter and 1 tablespoon honey together to make honey butter.
• Melt 1 teaspoon butter on a griddle over medium-high heat. Drop 1/4 cup corn cake batter onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter. Top warm corn cakes with a some honey butter and a drizzle blackberry syrup.

HOT AND CREAMY JALAPENO CORN DIP

Steps:

• Combine cream cheese and butter in a microwave-safe bowl; heat in microwave until mostly melted, about 30 seconds. Add corn, jalapeno peppers, cumin, and garlic powder to cream cheese mixture.
• Heat mixture in microwave until warm, 1 to 2 minutes.

HOT CRAB AND CORN DIP

Steps:

• Preheat the oven to 375 degrees F. Melt 1 tablespoon butter in a skillet over medium-high heat. Add the shallot and cook until softened, about 1 minute. Add the corn and jalapeno; cook, stirring, until softened, about 3 minutes. Add the sherry and cook, stirring, until evaporated, about 2 minutes. Season with salt and pepper.
• Transfer the corn mixture to a large bowl and add the crabmeat. Stir in the monterey jack, sour cream and 1/2 cup crushed crackers. Transfer to a 1-quart baking dish.
• Combine the remaining 1/2 cup crushed crackers with the cheddar, chives and Old Bay in a medium bowl. Work the remaining 1 tablespoon butter into the crumb mixture with your fingers until combined. Sprinkle the crumb topping over the crab mixture. Bake until golden brown and heated through, about 20 minutes.
• Serve with butter crackers or sliced baguette.

HOT CORN DIP

Steps:

• In a large bowl, combine the corn, chilies, red pepper, Monterey Jack cheese and jalapeno. Stir in mayonnaise and Parmesan cheese. Transfer to an ungreased 2-qt. baking dish. Cover and bake at 350° for 30 minutes or until heated through. Sprinkle with olives. Serve with tortilla chips.

HOT CORN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium saucepan over medium heat combine butter, cream cheese and milk; stir until smooth.
• In a 9x13 inch baking dish combine corn and jalapenos. Pour milk mixture over corn and sprinkle with cheddar cheese.
• Bake in preheated oven for 35 minutes.

HOT DOG ON A STICK CORN DOGS AND CHEESE ON A STICK

Steps:

• In a large bowl, combine pancake mix and cornmeal. Stir to combine. Add eggs and water, adding more water as needed for the batter to become slightly thick. Start out by adding 4 cups, then work your way up to 6 cups or more.
• In a deep fryer or large skillet, heat canola oil over medium high heat. Drop in a bit of batter to see if it's ready. The batter should immediately start to sizzle but should not immediately brown/burn. Insert sticks into hot dogs so that they're 2/3 of the way through. Do the same with the cheese sticks.
• Depending on size of your fryer or large skillet, dip a combination of hot dogs and cheese into the batter and allow excess to drip off for a couple of seconds. Carefully drop into the oil (stick and all) and use tongs or a spoon to make sure it doesn't hit the bottom of the pan and stick.
• Flip it here and there to ensure even browning, and remove them from the oil when the outside is deep golden brown (2 to 3 minutes). Serve with spicy mustard.

HOT GREEN CHILE CORN DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix corn, green chilies, Monterey Jack cheese, mayonnaise, and Parmesan cheese in a 2-quart baking dish.
• Bake in preheated oven until the cheese is melted and the dip is hot in the center, about 30 minutes. Top with olives to serve.

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.

BJ'S HOT CORN DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 5-quart casserole with cooking spray.
• Combine the canned yellow corn, mixed yellow and white corn, white shoepeg corn, and diced tomatoes in a large bowl.
• Beat the cream cheese, mayonnaise, sour cream, chili-garlic sauce, taco seasoning, and lime juice together in a separate large mixing bowl until smooth and creamy.
• Transfer the corn and tomatoes into the bowl containing the cream cheese dressing. Add the red onion, green onions, cilantro, and jalapeno pepper; stir until thoroughly combined. Fold the Cheddar cheese and Mexican-style cheese blend into the corn mixture until thoroughly combined; season with kosher salt and spoon into the prepared baking dish.
• Bake in the preheated oven for 25 minutes, stir and continue baking until the dip is hot and bubbling and the top is lightly browned, 20 to 25 more minutes. Cool for 15 minutes before serving.

CORN PONE ( FRIED HOT WATER CORNBREAD)

Steps:

• 1. Mix all dry ingredients
• 2. Slowly add boiling water and stir . you want it to be thick enough to pat into a patty. It may not take all the water. Humidity can affect how much is needed
• 3. Heat about 1/2" of oil in skillet
• 4. Take a good spoonful of mix and form into a patty about 2 inch diameter and 1/2 inch thick.
• 5. Make sure oil is HOT and lower patty into oil cooking until browned and flip over. Browning on both sides
• 6. Remove from oil and place on plate with paper towel to drain.

HOT BUTTERED FRIED CREAMED CORN

Steps:

• Cut the kernels off the ears. Heat a large skillet over medium-high heat, add the bacon, and fry till crisp. Drain on paper towels and crumble.
• In the drippings in the pan, sauté the corn kernels until lightly browned. Add the butter and heat until melted.
• Stir in the flour until smooth and gradually stir in the evaporated milk.
• Stir in the crumbled bacon and cover and cook and cook until the sauce is thickened, about 10 minutes.

HOT CORN DIP WITH CRISPY TORTILLA CHIPS

Steps:

• Preheat the oven to 350 degrees F.
• Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat. Add the corn, salt, and pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. Transfer to a bowl. Melt the remaining tablespoon of butter in the skillet. Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes. Add the green onions, jalapeno, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened. Transfer to the bowl with the corn. Add the mayonnaise, 1/2 of the monterey jack and half of the cheddar, and the cayenne and mix well. Pour into an 8-inch square baking dish and sprinkle the remaining cheese on top. Bake until bubbly and golden brown, 10 to 12 minutes. Serve hot with the chips.

CORN FRITTERS WITH HOT & SPICY ORIENTAL RELISH

Steps:

• Make the relish.
• Heat the wok, add the oil, and when hot add the onions and stir-fry for 3-4 minutes until softened.
• Add the chilies and garlic, stir-fry for 1 minutes.
• Remove from heat and allow to cool slightly.
• Stir in the plum sauce and transfer to a food processor and blend until the consistency of chutney.
• Set aside.
• FRITTERS:.
• Cut kernels from 1 to 2 ears of corn and place in bowl. This should yield approximately 1 cup of whole corn kernels.
• Grate kernels from remaining 1 to 2 ears on large holes of box grater (yielding 1/2 cup + of grated kernels).
• Place in bowl with whole corn kernels.
• Using the back of a knife, scrape any pulp remaining on all cobs into bowl.
• (If using frozen or canned corn, place the corn in a food processor and blend briefly until just mashed.).
• Stir in beaten egg, flour, cornmeal, cream, shallot, salt and cayenne.
• Heat oil in large heavy bottomed non-stick skillet (or cast-iron)over medium-high heat until shimmering.
• Drop 6 heaping tablespoons batter in pan.
• Fry until golden brown or about 1 minute per side.
• Transfer fritters to plate lined with paper towels.
• Arrange on warmed serving platter, garnish with cilantro and serve immediatly with spicy relish.
• NOTE: Batter can be prepared ahead, cover & refrigerate up to 4 hours.

SPICY HOT CORN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a saucepan over medium-high heat. Saute onion and garlic in hot butter until tender, about 5 minutes. Stir cream cheese with the onion mixture until melted and smooth; add corn and jalapeno pepper. Season the mixture with salt and black pepper; pour into a casserole dish.
• Bake until beginning to brown around edges, about 35 minutes.