CHIPOTLE CORN SALAD WITH GRILLED BACON
If there's a vegetable that loves the grill, it's corn. Caramelizing the natural sugars, adding a little bit of chipotle heat, then kissing it with a little bacon . . . the only thing I warn you is that you cannot live on this alone. You must eat other things.
Provided by Guy Fieri
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Carefully peel back the husks from the corn without detaching them from the bottom. Remove the silk from the corn, fold the husks back around the ears, and soak the ears in water for 30 to 45 minutes.
- Weigh down the ears so they are fully submerged.
- Preheat a grill to medium-high.
- Drain the corn, open the husks, and dry the ears with paper towels. Fold the husks back over the corn and grill, turning often, for 3 to 4 minutes per side, turning 3 times.
- While the corn is grilling, grill the bacon on the other half of the grill until crispy and golden brown and the poblanos and scallions until charred. Remove all items and set aside.
- Once the corn is cool enough to handle, cut the kernels from the cob, finely dice the scallions, seed and dice the poblano, and chop the bacon into bite-size pieces, placing everything in a large bowl. Mix in the bell pepper and onion.
- Whisk together all the dressing ingredients in a medium bowl.
- Dress the salad lightly and serve.
SPICY CHIPOTLE MIXED NUTS WITH BACON AND POPCORN
A mix of cashews, macadamia nuts, peanuts and walnuts get a spicy kick from chipotle powder and crumbled dried chiles. Tossing the nuts with bacon and popcorn completes this addictive snack.
Provided by Food Network
Time 35m
Yield About 5 cups
Number Of Ingredients 16
Steps:
- For the chipotle spice blend: Mix together the sugar, chipotle powder, coriander, cumin, lime zest, granulated garlic and 1 1/2 teaspoons salt in a small bowl and set aside.
- For the nuts: Preheat the oven to 350 degrees F. Lightly coat a rimmed baking sheet with the oil.
- Put the egg white in a large bowl and whisk until frothy. Add the cashews, macadamia, peanuts and walnuts and toss to coat. Add the spice blend and toss to coat.
- Spread the nut mixture evenly on the prepared baking sheet and bake, stirring occasionally, until golden brown, 15 to 20 minutes. Let cool on the baking sheet, then stir in the popcorn, bacon and chilies and transfer to a large bowl to serve.
SPICY FRIED CORN WITH BACON AND CHIPOTLE
This fiery corn fry-up is stoked with enough bacon and chipotle to prod summer corn's gentle nature into something with a lingering, piquant bite.
Provided by Melissa Clark
Categories side dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Slice corn kernels off cob. Fry bacon in a large skillet over medium-high heat until crisp, about 5 minutes. If pan looks very greasy, spoon off some bacon fat if desired.
- Stir corn into skillet and cook for 3 minutes. Stir in chipotle and salt. Add 2 tablespoons water and cook, scraping up browned bits from bottom of pan, and simmering until thickened. Stir in cilantro and serve, topped with a dollop of sour cream if you like.
Nutrition Facts : @context http, Calories 240, UnsaturatedFat 10 grams, Carbohydrate 20 grams, Fat 16 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 329 milligrams, Sugar 7 grams, TransFat 0 grams
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