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MS. MICKEY'S FIESTA CORN

Looking for a delicious and festive way to celebrate Juneteenth? This corn fiesta is the perfect dish! The combination of sweet corn with the fiery ghost pepper is sure to please. This dish can be made as mild or as spicy as you like by adjusting the amount of peppers used. For a truly mouth-watering experience, try serving this cob fiesta with Ms. Mickey's Extreme Fiery Blend. Enjoy!
Calories: 50g Per Serving
Serving Size: 4
Preparation: 5 mins
Cook Time: 20 mins
No. of Ingredients: 10
Yield: 2 servings

Description

This is the perfect dish for anyone who loves spice! The combination of sweet corn with the fiery ghost pepper is sure to please. This dish can be made as mild or as spicy as you like by adjusting the amount of peppers used. For a truly mouth-watering experience, try serving this cob fiesta with Ms. Mickey’s Extreme Fiery Blend on this Juneteenth. Enjoy!

Items used for this Recipe

EXTREME FIERY BLEND 1
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Nutrition Facts

3 serving per container

Serving Size:

  3g

Amount per serving

Calories

  50
% Daily Value*

Total Fat

  1g
  1%

Saturated Fat

  0g
  0%

Trans Fat

  0g
  0%

Cholesterol

  0mg
  0%

Sodium

  220mg
  10%

Total Carbohydrate

  12g
  4%

Dietary Fiber

  2g
  7%

Total Sugars

  4g
Includes 0g Add Sugars
  0%

Protein

  1g
Calcium  10mg
  0%
Iron  .3mg
  2%
Potassium  100mg
  2%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

About Me

Who Is Ms.Mickey

After a long and successful career in the military, S. Kathleen Mickey retired and decided to start her own business. She was determined to make it work, no matter what. And she did – during the pandemic, her business flourished like never before. Now that things are starting to settle down, she’s looking forward to spending more time with her three adult children, all of whom are successful in their own right.
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MS. MICKEY'S FIESTA CORN

Ingredients

  • 4 Ears of Corn
  • 1 Ghost Pepper
  • 1 Jalapeno
  • 1/4 Red onion
  • 1 Red, Yellow, and Orange sweet pepper
  • 1/2 Stick of butter
  • 1/2 Cup of butter
  • 1/4 cup of white wine
  • 1 tablespoon of Ms. Mickey's Extreme Fiery Blend
  • Pinch of salt

Instructions

1. Preheat skillet and set oven to broil.
2. Cut the corn off the cob.
3. Melt the butter in your skillet.
4. Add the corn, white wine, and Ms. Mickey's Extreme Fiery Blend to the skillet and stir.
5. Chop up the peppers and onion into small pieces and add it to the party in the skillet.
6. Add your pinch of salt and stir.
7. Pour mixture into a baking dish and broil for 5 minutes or until peppers are cooked to your preference.

Calories: 220g Per Serving
Serving Size: 8
Preparation: 5 mins
Cook Time: 30 mins
No. of Ingredients: 13
Yield: 1 servings
The recipe has since changed over time to include different combinations of flavors including dark rum or bourbon which gives the dessert its signature flavor today. Due to the richness of this type of pudding, it is usually served in small portions alongside other dishes during holiday meals or special occasions such as weddings or birthdays. Creole Bread Pudding has become so popular that there are now many variations on how to make it depending on personal preference, such as adding berries or using different types of bread like brioche instead of French bread. Regardless of which variation one chooses to make, it is sure to delight any sweet tooth!
Calories: 220g Per Serving
Serving Size: 8
Preparation: 5 mins
Cook Time: 30 mins
No. of Ingredients: 13
Yield: 1 servings

Description

Ingredients

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  1. 1 cup Raisins
  2. 2 Egg yolks
  3. 5 Eggs
  4. 3 cups Brown sugar, packed
  5. 2 tsp Cinnamon
  6. 1 1/2 tbsp Cornstarch
  7. 9 tbsp Granulated sugar
  8. 1/2 tsp Nutmeg
  9. 5 tsp Vanilla extract
  10. 1 Loaf of French Bread
  11. 4 cups Milk
  12. 1/4 cup Rum
  13. 2 tbsp Water

Instructions

Begin by preheating your oven to 375 degrees F. Grease a 9 X 13-inch baking pan with butter or nonstick cooking spray.

Cut the French bread into cubes and spread them evenly in the greased baking pan. Set aside.

In a large bowl, whisk together the eggs, egg yolks, milk, brown sugar, granulated sugar, cinnamon, cornstarch, and nutmeg until fully combined. Stir in vanilla extract and raisins and mix until blended.

Pour the mixture over the bread cubes and gently stir with a large spoon or spatula to ensure that all the bread cubes are coated. Let stand for 15 minutes so that the bread can absorb some of the liquid mixture.

Once 15 minutes have passed, place into the preheated oven and bake for 30 minutes or until golden brown. Remove from oven and let cool for 10 minutes before serving. Serve warm with rum sauce (see instructions below).

To make rum sauce:  In a small saucepan on medium heat add rum and water. Simmer for about 5 minutes to allow flavors to combine then add granulated sugar and continue stirring until sugar has dissolved completely. Bring mixture to a slow boil then reduce heat to low and let simmer for an additional 8-10 minutes stirring occasionally until desired thickness is reached (make sure not to let it thicken too much). Serve warm over Creole Bread Pudding. Enjoy!

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