Best 4 Spicy Corn And Peppers Recipes

Are you craving a sizzling hot dish that packs a spicy punch and tantalizes your taste buds? Look no further than our culinary journey into the world of "Spicy Corn and Peppers"! This vibrant dish is a symphony of heat, sweet, and savory flavors that will ignite your senses and leave you wanting more. With just a few simple ingredients and a dash of creativity, you can conjure up this delectable feast in your own kitchen. So, prepare to embark on a taste-bud tantalizing adventure as we explore the best recipes for "Spicy Corn and Peppers".

Here are our top 4 tried and tested recipes!

SPICY CORN AND PEPPERS

Spicy Corn and Peppers image

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

Ingredients

2 tablespoons butter
1 small onion, finely chopped (1/2 cup)
1 red bell pepper, seeds and ribs removed, chopped
1/8 to 1/4 teaspoon cayenne pepper
1 teaspoon coarse salt
2 plum tomatoes, cored and chopped (1 cup)
1 package frozen corn kernels (1 pound)
1/2 cup whole milk

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

Hot and Spicy Cholula Sea Bass Ceviche with Roasted Peppers, Grilled Masa Cakes, Roasted Corn, and Citrus Marinade image

Provided by Food Network

Categories main-dish

Time 44m

Yield 4 servings

Number Of Ingredients 15

Ingredients

24 ounces sea bass, julienned
1 cup lime juice
1 cup lemon juice
1 cup orange juice
1 red onion, julienne
1 cup chiffonade cilantro leaves
4 jalapeno chiles, roasted, peeled, seeded, and chopped
2 red bell peppers, roasted, peeled, seeded, and chopped
2 yellow bell peppers, roasted, peeled, seeded, and chopped
2 ears corn, roasted and removed from the cob
Salt and pepper
Hot pepper sauce, (recommended: Cholula)
4 cups masa harina
4 eggs
Water, to bind

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

Spicy Baked Peppers with Quinoa and Corn image

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

Ingredients

2 poblano chiles
1 cup fresh corn
1 cup chopped red onion
1 tablespoon olive oil
1 tablespoon fresh lime juice
1 tablespoon chopped fresh or 1 teaspoon dried oregano leaves
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon pepper
3 medium to large red bell peppers
1 can (14.5 oz) Muir Glen™ organic fire roasted tomatoes with green chilies, drained
2 cups cooked quinoa
4 oz smoked Gouda cheese, shredded (1 cup)

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

Spicy Mashed Potatoes with Peppers and Corn image

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

Ingredients

4 ears of corn, husks and silk removed
2-3 tsp salad oil
5 lb russet potatoes, peeled and cubed into 2 in pieces
1/4 c butter
3/4 c milk, or more
2 canned chipotle chiles, minced
salt and pepper

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:

Choose the right corn: Use fresh corn on the cob for the best flavor. If using frozen corn, thaw it completely before cooking.
Cut the corn kernels off the cob: Use a sharp knife to cut the kernels off the cob. You can also use a corn stripper to make this task easier.
Use a variety of peppers: Bell peppers, jalapeños, and serrano peppers are all good choices for this recipe. You can also use a combination of different types of peppers.
Don't overcrowd the pan: When cooking the corn and peppers, don't overcrowd the pan. This will prevent them from cooking evenly.
Season to taste: Add salt, pepper, and other seasonings to taste. You can also add a squeeze of lime juice or a dollop of sour cream.

Conclusion:

Spicy corn and peppers is a delicious and easy-to-make side dish that is perfect for any occasion. It is a great way to use up fresh corn and peppers, and it is also a healthy and flavorful addition to any meal.