SOY-GLAZED CORN ON THE COB
I made this up at a recent BBQ and it was an amazing experiment. No butter was required in this very flavorful recipe.
Provided by Raquel Teixeira
Categories Side Dish Vegetables Corn
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Whisk soy sauce, oyster sauce, hoisin sauce, red wine vinegar, garlic powder, sriracha hot sauce, and ground black pepper together in a bowl until sauce is smooth.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Place corn on the grill and brush with the sauce; cook for 5 minutes. Turn corn and brush the other side with sauce and cook until tender, about 5 minutes more.
Nutrition Facts : Calories 89.6 calories, Carbohydrate 19.5 g, Cholesterol 0.1 mg, Fat 1.2 g, Fiber 2.7 g, Protein 3.4 g, SaturatedFat 0.2 g, Sodium 413.4 mg, Sugar 3.8 g
TASTY BBQ CORN ON THE COB
This is corn on the cob cooked on the grill with spices and butter. It makes for a yummy side dish to any meal! Try it with fresh garlic and onion.
Provided by Deann
Categories Side Dish Vegetables Corn
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat grill for medium-high heat.
- In a medium bowl, mix together the chili powder, oregano, onion powder, cayenne pepper, garlic powder, salt, and pepper. Blend in the softened butter. Apply this mixture to each ear of corn, and place each ear onto a piece of aluminum foil big enough to wrap the corn. Wrap like a burrito, and twist the ends to close.
- Place wrapped corn on the preheated grill, and cook 20 to 30 minutes, until tender when poked with a fork. Turn corn occasionally during cooking.
Nutrition Facts : Calories 215.8 calories, Carbohydrate 17.7 g, Cholesterol 40.7 mg, Fat 16.5 g, Fiber 2.6 g, Protein 3.2 g, SaturatedFat 9.9 g, Sodium 127.1 mg, Sugar 3 g
CANDIED CORN
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 20m
Yield 3 to 5 servings
Number Of Ingredients 8
Steps:
- Cut the corn off of the cob. Put 1 tablespoon of butter in a saute pan on medium-high heat and cook the shallots until they are translucent with salt and pepper; about 2 to 3 minutes. Add the corn and cook until tender
- In a bowl add brown sugar, honey and cayenne pepper. Mix well to combine and stir into corn mixture to cook for a few minutes, stirring constantly.
PAT'S BBQ HOME-FRIED POTATOES
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a saucepan over low heat, add the potatoes and cover with cold water by 2 inches. Simmer until the potatoes are tender, about 6 minutes. Drain the potatoes in a colander and reserve.
- While the potatoes are cooking, heat a large cast iron skillet over medium-high heat and add 1 tablespoon of the olive oil. Add the onion and peppers and saute until lightly browned, about 5 minutes. Season with salt and pepper, to taste. Remove the vegetables to a bowl and reserve.
- Into the same skillet, add the remaining 1 tablespoon of olive oil and the potatoes in a single layer. Let cook for 4 to 5 minutes so they form a slight crust. Turn the potatoes and continue to cook for 3 to 4 more minutes. Add the paprika and seasoning and continue to stir until the potatoes are cooked and crisp. Stir in the onion and bell pepper mixture. Season again with salt. Remove to a serving dish and garnish with parsley.
ULTIMATE GRILLED PORK CHOPS
A little brining and a special dry rub go a long way to making the perfect pork chop. Once you've mastered how to cook thick pork chops, you'll be enjoying them all summer long. -Matthew Hass, Franklin, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine salt, sugar and 2 cups water; cook and stir over medium heat until salt and sugar are dissolved. Remove from heat. Add 2 cups ice water to cool brine to room temperature., Place pork chops in a large resealable plastic bag; add cooled brine. Seal bag, pressing out as much air as possible; turn to coat chops. Place in a 13x9-in. baking dish. Refrigerate 8-12 hours., Remove chops from brine; rinse and pat dry. Discard brine. Brush both sides of chops with oil. In a small bowl, mix rub ingredients; rub over pork chops. Let stand at room temperature 30 minutes., Grill chops on an oiled rack, covered, over medium heat 4-6 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving.
Nutrition Facts : Calories 300 calories, Fat 18g fat (4g saturated fat), Cholesterol 72mg cholesterol, Sodium 130mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 2g fiber), Protein 30g protein.
HONEY BUTTER GRILLED CORN
This technique for grilling corn uses a side pan of honey butter to thoroughly drench the corn in flavor while keeping it hot and juicy until you're ready to eat. If you are feeling creative, change the ingredients of the liquid bath: Add a couple of tablespoons of Korean gochujang and a few minced garlic cloves to the base mixture, then finish the corn with toasted sesame seeds for a sweet-hot version. Add a half-cup of sake, two tablespoons of light miso paste and two tablespoons of soy sauce for a sake-miso glaze. Blend a couple of canned chipotle chiles with a few tablespoons of lime juice, add it to the bath and finish the corn with freshly minced cilantro or mint. To complete this recipe, you'll need a disposable aluminum 9-by-13-inch baking pan, or a similarly sized stovetop-safe vessel that you don't mind getting a bit dirty.
Provided by J. Kenji López-Alt
Categories vegetables, appetizer, side dish
Time 20m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Combine the honey, butter, chile flakes, 1 cup water and 1 teaspoon of salt in a deep disposable 9-by-13-inch aluminum tray.
- Adjust the burners on a gas grill or arrange the hot coals on a charcoal grill to build a fire that is hot on one side and medium-low on the other side. Place the aluminum tray on the cooler side. Cover and let heat for a few minutes, swirling the butter occasionally until it is all melted and the liquid simmers gently.
- Add the corn to the hot side of the grill and cook, turning occasionally, until the kernels are lightly blackened in spots all over, 5 to 10 minutes.
- Transfer the corn to the aluminum tray and turn to coat in the liquid. Keep turning as the liquid reduces to a shiny glaze, 10 to 12 minutes. (You can also cook other foods over the hot side while the corn stays hot in the tray. Once glazed, you can continue to hold the corn in the pan for up to another 30 to 45 minutes, turning it occasionally and topping up with ¼ cup water as necessary to prevent the honey and butter from burning.)
- When ready to serve, coat a final time, sprinkle the corn with the minced parsley or chives and transfer to a serving platter.
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