SMOKED CORN ON THE COB
Smoking corn gives it a unique flavor and then it's finished with a smoky lime butter right before serving! Try it for your next BBQ!
Provided by Elizabeth
Categories Appetizers and Snacks
Time 3h10m
Yield 4
Number Of Ingredients 8
Steps:
- Place corn back in their husks in a large pot of water and soak for 2 hours. Soak wood chips in another container of water for about 30 minutes.
- Preheat a smoker to 250 degrees F (120 degrees C). Place corn, unstacked, onto wire racks. Place the racks into the smoker. Add wood chips according to manufacturer's directions. Smoke until corn reaches your desired level of tenderness, 60 to 75 minutes.
- Combine butter, cilantro, lime juice, lime zest, and paprika in a small bowl. Peel back the husks and brush corn with the butter mixture. Season with salt and pepper.
Nutrition Facts : Calories 133.2 calories, Carbohydrate 18.5 g, Cholesterol 15.3 mg, Fat 6.9 g, Fiber 3 g, Protein 3.1 g, SaturatedFat 3.8 g, Sodium 93.9 mg, Sugar 3.2 g
BASIC GRILLED CORN ON THE COB
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 8 ears of corn
Number Of Ingredients 3
Steps:
- Preheat a grill to low. Peel back the husks from the corn and remove the silk. Sprinkle with salt and smoked paprika, if desired. Fold the husks back over the corn.
- Grill the corn, turning occasionally, until the husks are charred and the corn is tender, 12 to 15 minutes.
JALAPENO HONEY BUTTER GRILLED CORN
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the grill to 375 degrees F, setting one side of the grill to medium-high heat and the other side to low heat.
- Place the ears of corn directly on the grill grates on the medium-high side of the grill. Let char 2 to 3 minutes per side, about 10 minutes total.
- While the corn is grilling, in a 9-by-13-inch disposable aluminum baking pan, add the butter, honey and garlic. Place the pan directly on the grill grates on the low side of the grill. Stir occasionally to incorporate the butter and honey.
- Once the corn is done grilling and the butter is melted, remove the pan from the grill. Roll each piece in the baking pan, coating each side of the corn. When ready to serve, sprinkle with the crispy jalapenos and chili lime seasoning.
SHRIMP AND CORN IN A BUTTER BATH
This dish is inspired by the flavors of a classic shrimp boil, including andouille, potatoes, corn, Old Bay and garlic. However, we upped the ante by simmering everything in an all-butter sauce. Serve family-style with toasted crusty bread for dipping and sopping up all that extra sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Add the potatoes to a large pot or Dutch oven and cover with cold water. Season with a generous pinch of salt. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer until just knife-tender, 8 to 10 minutes. Transfer to a colander to drain and reserve.
- Place the pot back over medium heat. Add the andouille and cook until lightly browned on all sides, about 4 minutes. Add the butter, garlic, seafood seasoning and 1 teaspoon of salt. Once the butter has completely melted and it's just starting to bubble at the edges, add the corn and cook until the kernels are bright yellow and tender, about 2 minutes. Add the shrimp, making sure all the pieces are fully submerged, then cook until pink and just opaque throughout, about 2 minutes more. Stir in the lemon juice and reserved potatoes to warm through.
- Ladle the andouille, shrimp, vegetables and butter sauce into a large serving. Top with parsley and a light sprinkle of additional seafood seasoning and serve with toasted crusty bread, for dipping.
GRILLED CORN WITH SMOKY BUTTER
Provided by Valerie Bertinelli
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat a grill on medium-high heat.
- Mix the butter with the smoked paprika, ground mustard, cayenne, garlic powder and 1/4 teaspoon salt in a small bowl.
- Grill the corn, turning occasionally, until tender and charred in spots, about 10 minutes.
- Serve the corn with the butter on the side. Leftover butter can be kept refrigerated in an airtight container for up to 2 weeks.
SIMPLE SMOKED PORK BUTT
I have been using this method for years and always have perfect results for making pulled pork. This will give you tender, juicy, fall-apart meat. This method works equally as well on smaller or bigger pork butts. The final internal temperature of the meat is what's important. Smoking meat is an all-day affair, but well worth the time investment! I like to use a variety of wood chips, including maple, apple and bourbon barrel. Serve with your favorite sauce.
Provided by France C
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 19h10m
Yield 20
Number Of Ingredients 4
Steps:
- Cut a few slashes in a crosshatch pattern across the fat cap of the pork butt. Rub mustard on top. Massage BBQ rub into the meat, getting it into the cuts. Wrap with plastic wrap and refrigerate, 8 hours to overnight.
- Preheat a smoker to 250 degrees F (120 degrees C). Add wood chips according to manufacturer's instructions.
- Place pork butt on rack, with a drip pan underneath to minimize the mess. Smoke until internal temperature of meat reaches 200 to 203 degrees F (93 to 95 degrees C), 10 to 16 hours, depending on size of pork butt and outside temperature.
- Remove pork butt from smoker, wrap in foil, and let rest for 1 hour. Remove bone and shred pork.
Nutrition Facts : Calories 236.9 calories, Carbohydrate 0.9 g, Cholesterol 71.5 mg, Fat 17.1 g, Fiber 0.1 g, Protein 18.7 g, SaturatedFat 6.3 g, Sodium 805.6 mg
SMOKED SWEET CORN ON THE COB
This'll be one of the best memories this summer! A great side to make while you smoke a pork butt. Check out my book #101913 for a nice treat on the corn
Provided by Rita1652
Categories Low Protein
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Pull the husks down to the bottom of the corn without removing the husks. Remove the silk.
- Place corn in a sink or pot filled with ice cold water.
- Let the ears soak in the ice cold water for at least 2 hours.
- Remove the ears towel dry them.
- Rub oil on kernels and place a couple slices of onion on cobs covering with husks.
- Prepare a 225 degree fire in the smoker with some good smoke like mesquite, fig, hickory, apple, etc. and when it is ready place the ears of corn in the smoker leaving a little space between each one to allow the smoke to get around it.
- OR.
- You can use a gas grill:.
- By placing your wood chips in foil with top poked for smoke to escape on grill over flame. When smoke starts lower heat to 225 degrees. Place corn on grill over indirect heat.
- A good time to make compound butter of choice recipes above.
- When the corn has been in the smoker for about 30 minutes, take the butter you prepared and carefully get about a teaspoon of it up under the husk of each ear of corn making sure to coat as much of the exposed ear as possible.
- Repeat this procedure 30 minutes later.
- Smoke for 30 more minutes.
- Enjoy!
Nutrition Facts : Calories 306.7, Fat 21.5, SaturatedFat 8.7, Cholesterol 30.5, Sodium 88.4, Carbohydrate 30.1, Fiber 3.6, Sugar 5, Protein 4.3
GRILLED CORN WITH SMOKED PAPRIKA BUTTER
Categories Side Kid-Friendly Corn Summer Grill/Barbecue Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 10 servings
Number Of Ingredients 6
Steps:
- Blend butter, paprika, garlic, sugar, and salt in processor until smooth. Wrap paprika butter in plastic, forming 1 1/2-inch-diameter log. Refrigerate butter until very cold, about 2 hours. (Can be made 1 day ahead. Keep refrigerated.)
- Prepare barbecue (medium-high heat). Working in batches, cook corn in large pot of boiling salted water until tender, about 5 minutes. Drain well. Grill corn until lightly browned in spots, turning occasionally, about 5 minutes. Serve corn hot with thick slices of paprika butter.
GRILLED CORN ON THE COB WITH GARLIC BUTTER, FRESH LIME, AND QUESO FRESCO
Provided by Bobby Flay
Categories Garlic Side Vegetarian Kid-Friendly Feta Lime Corn Summer Grill/Barbecue Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 4 to 6 servings
Number Of Ingredients 8
Steps:
- Make the garlic butter:
- Combine the butter and garlic in a food processor or with a mixer until smooth. (To mix by hand, let the butter get very soft, then beat in the garlic, finely minced, with a large wooden spoon.) Season to taste with salt and pepper. (The garlic butter can be made in advance, covered, and kept refrigerated up to 2 days, or frozen for a week. Bring to cool room temperature before serving.)
- Make the corn:
- 1. Heat your grill to high.
- 2. Place the corn on the grill, close the grill hood, and cook for 15 to 20 minutes, turning occasionally, until steamed through and hot but still crisp (test by carefully piercing with a knife). Unwrap the husks from the corn and immediately spread or brush with garlic butter.
- 3. Squeeze the limes on top and and sprinkle with cheese. Serve immediately.
STOVE TOP SMOKER CORN-ON-THE-COB
If there's one reason to buy a stove top smoker, this is it. If I had to actually narrow it down to just one reason, it would be tough, but smoking corn on the cob is definitely in the top five. The kernels keep their sweetness, which is intensified by smoking, and their crunch and juiciness. Stripped from the cob-a very simple procedure-the kernels are an amazing addition to all kinds of salads, soups, and salsas. When it comes to the most bang for the buck, smoked corn is leader of the pack. Use the milder wood chips like alder or cherry, or go for the obvious, corn cob chips. Hickory and Mesquite are quite good also. From the cookbook, "Smokin"
Provided by TxGriffLover
Categories Corn
Time 25m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Trim the husk and as much silk as you can from the ears.
- Season the corn by rubbing the ears lightly with olive oil; other seasonings will not penetrate the corn kernels while they're still on the cob.
- Put wood chips of choice in smoker, cover with smoker tray and smoker rack, place corn on the rack.
- Smoke the corn on medium heat until the kernels are tender and browed, about 20 minutes.
- Check the corn for doneness after about 15 minutes.
Nutrition Facts :
SMOKEY GRILLED CORN ON THE COB WITH CAJUN BUTTER
I make this corn with the Cajun butter very often in the summer season, after you try this recipe, you will always be making this corn on the grill! Low temperature heat on the BBQ for about 30 minutes on indirect heat produces the best tender corn, the Cajun butter makes this corn so good! Don't forget, soak the corn for 1 hour, with the husks on, and only heat up one side of the barbecue for this. Double up on the Cajun butter if you are making more than 8 corn.
Provided by Kittencalrecipezazz
Categories Corn
Time 1h30m
Yield 7-8 serving(s)
Number Of Ingredients 10
Steps:
- Carefully remove the "silks" from the cornhusks (keeping the husks intact).
- Place the corn cobs with the silks removed in a large pot of COLD water (the corn should be completely covered with the cold water).
- Soak the corn for 1 hour.
- In the meantime prepare the cajun butter, by mixing all of the cajun butter ingredients together, adjusting ingredients to taste).
- Remove the corn from the water and shake off any excess moisture.
- Pull husks back gently.
- Smear the butter (with your hands) over all sides of the corn.
- Pull the husks back over to cover corn.
- Place the corn on a baking tray large enough to hold the cobs.
- Preheat only ONE SIDE of the barbecue to 275 degrees or to low temperature.
- Leave the other side of the grill off.
- Place the corn on the tray onto the side of the grill that has NO heat.
- Close lid, and cook the corn for about 30 minutes (the corn kernels will turn a bright yellow colour, and the butter will be fully absorbed into the flesh of the corn).
- Remove from the grill and serve immediately.
- DELICIOUS!
Nutrition Facts : Calories 600.7, Fat 53.8, SaturatedFat 33.5, Cholesterol 139.4, Sodium 927.1, Carbohydrate 32.5, Fiber 4.2, Sugar 5.5, Protein 5
GRILLED CORN ON THE COB WITH ZESTY BUTTER
This is a wonderful way of preserving the fresh taste of summer corn and one less pot to worry about cleaning.
Provided by Kate in Ontario
Categories Corn
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Carefully pull back each piece of corn husk one by one without detaching it from base.
- Remove corn silk and replace husks one piece at a time over corn kernels.
- Tie string around center of each cob and trim string close to knot.
- Soak corn in sink of cold water for 30 minutes.
- Remove from water and pat dry.
- Grill over medium heat turning occasionally until tender- about 15 minutes.
- Combine spread ingredients and serve with corn.
SMOKED CORN ON THE COB WITH BOURBON BUTTER
Sweet summer corn is lightly smoked and covered in a subtle, yet delicious bourbon-cinnamon butter. If you already have other foods going in your smoker at a higher temp, throw the corn in - just reduce the time slightly. I like using maple or fruit woods, but for a smokier flavor, use hickory or mesquite.
Provided by France C
Categories Appetizers and Snacks
Time 2h40m
Yield 8
Number Of Ingredients 6
Steps:
- Pull corn husks back to remove and discard the silk. Pull husks back over the corn. Soak corn in a pot of water for 1 hour.
- Place butter in a small dish. Add bourbon and cinnamon and carefully mix with a fork until well incorporated.
- Preheat the smoker to 225 degrees F (110 degrees C).
- Place corn, unstacked, onto wire racks. Place the racks into the smoker. Add wood chips according to manufacturer's directions. Smoke until corn is tender, turning halfway through, about 1 1/2 hours.
- Pull husks off corn and spread the bourbon butter over corn. Sprinkle with salt.
Nutrition Facts : Calories 187.9 calories, Carbohydrate 17.2 g, Cholesterol 30.5 mg, Fat 12.6 g, Fiber 2.4 g, Protein 3 g, SaturatedFat 7.5 g, Sodium 114.6 mg, Sugar 2.9 g
GRILLED CORN ON THE COB WITH A TRIO OF FLAVORED BUTTERS
"Sweet summer corn, a whole-grain source of potassium, is delicious on it's own. Even better:spread with one of the following butter blends created by Bonaparte for a luxuriously indulgent touch." Self Magazine, August 2007 edition. Chill flavored butters for at least 2-3 hours. It would probably be easier to prepare the butter the day before, that way all you have to do is grill the corn!
Provided by Manami
Categories Corn
Time 27m
Yield 8 serving(s)
Number Of Ingredients 23
Steps:
- GRILL CORN:.
- Heat an outdoor grill or a stovetop grill to high.
- Peel back husks of corn, but do not remove.
- Remove all silk from corn and coat corn with cooking spray.
- Sprinkle corn with salt and smooth husks back into place.
- Rub each husk with water and place directly on grill.
- Grill, turning occasionally, until kernels soften and husks blacken, 10 to 12 minutes.
- Pull back husks and serve corn with 1 teaspoon flavored butter.
- FOR EACH FLAVORED BUTTER:.
- Using a spoon, mix butter with respective ingredients.
- Roll each into a log shape and wrap in plastic wrap or wax paper.
- Refrigerate until firm, 2 to 3 hours, then soften to room temperature before serving.
Nutrition Facts : Calories 303.1, Fat 19.1, SaturatedFat 11.2, Cholesterol 45.8, Sodium 525.7, Carbohydrate 34.6, Fiber 4.5, Sugar 6.6, Protein 5.3
BUTTERMILK CORNBREAD MUFFINS
Honey makes these muffins moist and sweet. This recipe is from The WEBB Cooks, articles and recipes by Robin Webb, courtesy of the American Diabetes Association.
Provided by Robyn Webb
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- In a large bowl, combine the cornmeal, flour, baking powder, and soda. Combine eggs, buttermilk, honey, and oil; add slowly to the dry ingredients. Mix until blended. Pour into non-stick muffin cups, making them about two-thirds full.
- Bake until golden, about 20 to 25 minutes. Remove the muffins from the pan and cool completely.
Nutrition Facts : Calories 134.9 calories, Carbohydrate 22.6 g, Cholesterol 31.6 mg, Fat 3.7 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 0.7 g, Sodium 217.9 mg, Sugar 6.7 g
SMOKY TURKEY CORN CHOWDER WITH BACON
This warming chowder is a fantastic way to use leftover turkey (and works great with rotisserie chicken, too.) Smoky bacon, earthy cumin, and mild green chiles add tons of flavor to this hearty soup.
Provided by Rhoda Boone
Categories Soup/Stew turkey Thanksgiving Kid-Friendly Corn Fall Winter Small Plates
Yield Makes 8 servings
Number Of Ingredients 18
Steps:
- In a large pot over medium heat, cook bacon until crisp, 8 to 10 minutes. Drain on a paper towel and crumble into small pieces and set aside, reserving the fat in the pot.
- Pour off all but 1 tablespoon fat, return the pot to medium heat, and add onion, carrot, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until softened, about 5 minutes. Add bell pepper and cook, stirring occasionally, for 3 minutes more. Add jalapeño and cumin and cook, stirring, 1 minute more.
- Add broth, sweet potato, chiles, oregano, and bay leaves and bring to a simmer. Cook until sweet potato is tender, about 10 minutes. Stir in the turkey or chicken and corn and cook until warmed through, 3 to 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and half-and-half. Continue to cook until just warmed through. Taste and adjust seasoning, thinning the chowder with another 1/4 cup half-and-half, if desired.
- Serve chowder topped with crumbled bacon, scallions, and parsley.
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