Corn With Bacon And Chili Powder Recipes

BACON-WRAPPED CORN

Bacon-Wrapped Corn image

After one bite of this grilled corn on the cob, you'll never go back to your old way of preparing it. The incredible flavor of roasted corn combined with bacon and chili powder is sure to please your palate and bring rave reviews at your next backyard barbecue. -Lori Bramble, Omaha, Nebraska

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 3

Ingredients

8 large ears sweet corn, husked
8 bacon strips
2 tablespoons chili powder

Steps:

Wrap each ear of corn with a bacon strip; place on a piece of heavy-duty foil. Sprinkle with chili powder. Wrap securely, twisting ends to make handles for turning., Grill corn, covered, over medium heat 20-25 minutes or until corn is tender and bacon is cooked, turning once.

Nutrition Facts : Calories 210 calories, Fat 14g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 199mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein.

CORN CHOWDER WITH CHILI POWDER AND CRUMBLED COTIJA CHEESE

Corn Chowder with Chili Powder and Crumbled Cotija Cheese image

Provided by Food Network

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 20

Ingredients

2 teaspoons ground cumin
2 teaspoons garlic powder
1 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon salt
2 thick slices bacon, finely cubed
1 tablespoon extra-virgin olive oil
1 onion, chopped
2 tablespoons all-purpose flour
1 teaspoon chili powder
3 1/2 cups organic chicken stock
2 cups corn kernels
2 cups Yukon gold potatoes, cubed
Sea salt
Freshly cracked pepper
1/2 cup heavy cream
1/2 cup crumbled cotija cheese
Lime wedges
Tortilla chips

Steps:

For the chili powder: Mix together the cumin, garlic powder, oregano, paprika, cayenne and salt.
For the bacon: Crisp the bacon in the olive oil in a saucepan over medium heat, about 10 minutes. Remove the bacon with a slotted spoon and set aside on paper towels. Keep the grease.
For the chowder: Brown the onions in the same saucepan, about 10 minutes. Sprinkle on the flour and chili powder. Cook for 1 minute. Add the chicken stock, corn and potatoes. Season with salt and pepper. Bring to a boil and simmer on medium-low until the potatoes are tender, about 20 minutes. Stir in the cream and remove from the heat.
Ladle the soup into bowls and garnish with cilantro and cheese. Sprinkle with the remaining chili powder and a squeeze of fresh lime juice. Serve with tortilla chips.

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