BARBECUE CHILI WITH CORN
Come home to a hearty chili made using beef, Muir Glen® tomatoes and corn - ready in 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- In heavy 3-quart saucepan, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
- Stir in remaining ingredients except cheese and corn chips. Heat to boiling; reduce heat. Simmer uncovered 5 to 10 minutes, stirring occasionally, until corn is tender. Top individual servings with cheese and corn chips.
Nutrition Facts : Calories 440, Carbohydrate 47 g, Cholesterol 55 mg, Fat 1 1/2, Fiber 7 g, Protein 23 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 15 g, TransFat 1/2 g
GRILLED CORN, BACON AND CHILE CROSTINI
Steps:
- Preheat a grill to medium. Lightly brush the corn with olive oil and season with salt. Grill, turning occasionally, until the corn is charred on all sides and the kernels are soft, 10 to 15 minutes. Remove and set aside until cool, then cut the kernels off the cobs.
- Drizzle a saute pan with olive oil; add the bacon and bring to medium heat. When the bacon is browned and crispy, add the chiles and saute for 2 to 3 minutes. Add the corn kernels and toss to combine. Season with salt and stir in the vinegar. Toss in the scallions and remove from the heat.
- Toast the baguette slices on the grill until lightly charred. Remove the toasts and rub with the garlic. Drizzle with olive oil and top with the corn-bacon mixture. Call yourself a superstar!
GRILLED BACON-WRAPPED CORN ON THE COB
You'll never eat corn any other way!
Provided by terryjcoe
Categories Side Dish Vegetables Corn
Time 1h25m
Yield 10
Number Of Ingredients 5
Steps:
- Preheat an outdoor grill for high heat.
- Sprinkle each ear of corn with Cajun seasoning, salt, and pepper, and wrap each ear with 2 slices of bacon, covering the ear as completely as possible. (A big ear might need 3 pieces of bacon.) Wrap the ears in aluminum foil, twisting the ends tightly to seal.
- Place the wrapped corn on the preheated grill, and grill on high heat until the corn is hot, about 10 minutes per side. Turn the heat to Low, and grill the corn until the bacon is cooked and the corn is tender, about 45 minutes.
Nutrition Facts : Calories 285.4 calories, Carbohydrate 17.5 g, Cholesterol 30.8 mg, Fat 21.5 g, Fiber 2.4 g, Protein 8.2 g, SaturatedFat 7 g, Sodium 422.6 mg, Sugar 2.9 g
CORN WITH BACON AND CHILI POWDER
Yet another way to cook corn on the cob on the grill, but this is different, and very good. You won't need butter.
Provided by RBPULLEN
Categories Side Dish Vegetables Corn
Time 30m
Yield 4
Number Of Ingredients 3
Steps:
- Wash the husked corn.
- Wrap one slice of bacon around each ear. It probably won't cover the entire ear, but be sure it goes from one end to the other. Sprinkle with chili powder to taste.
- Wrap the corn and bacon and chili powder in heavy aluminum foil and place over medium coals, or medium flame on gas grill.
- Cook approximately 20-25 minutes. Time will depend on the size of the ears of corn, and how fresh they are.
Nutrition Facts : Calories 254.4 calories, Carbohydrate 27.9 g, Cholesterol 19 mg, Fat 14.5 g, Fiber 4.2 g, Protein 8 g, SaturatedFat 4.5 g, Sodium 264.8 mg, Sugar 4.7 g
BARBECUE BACON WEDGE SALAD WITH GRILLED CORN
Steps:
- For the corn: Preheat the broiler. Line a baking sheet with foil.
- Rub the oil on the corn on the prepared baking sheet. Broil the corn, turning every few minutes, until charred on all sides, about 10 minutes. Remove the corn and let it cool slightly, then cut the kernels from the cob and set aside; discard the cob.
- For the bacon: Preheat the oven to 350 degrees F. Line a baking sheet with parchment.
- Mix the barbecue sauce, vinegar and sugar in a small bowl. Put the bacon on the prepared baking sheet and brush with a layer of the sauce. Bake, flipping and basting with more sauce every 10 minutes, until the bacon is cooked through and juicy and the sauce is sticky and dark, 45 to 55 minutes. Cut the bacon in half crosswise to yield 4 pieces.
- To assemble the salad: Arrange the wedges of lettuce on a large platter. Add the tomatoes, corn and bacon around the wedges. Season the lettuce and tomatoes with salt. Top with coarsely ground pepper. Spoon the dressing over the lettuce wedges and top with the pickled onions. Serve immediately.
- Mix the mayonnaise, buttermilk, vinegar, sugar and hot sauce in a medium bowl. Season with a pinch each of salt and pepper, then fold in the blue cheese, leaving a few lumps of cheese.
- Place the onions and peppercorns in a jar. Whisk the vinegars together with the sugar, salt and 1 cup water in a medium bowl until the sugar is dissolved. Pour over the onions and refrigerate for 2 to 3 hours. The pickled onions will keep about 2 weeks in the fridge.
GRILLED CORN WITH GREEN CHILI AND CHEESE BUTTER
Categories Cheese Side Vegetarian Backyard BBQ Corn Hot Pepper Summer Grill Grill/Barbecue Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 5
Steps:
- Char chili over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and finely chop chili. Transfer to bowl. Add butter and cheese; blend with fork. Season with salt and pepper.
- Prepare barbecue (medium-high heat). Brush corn all over with oil. Sprinkle with salt and pepper. Grill corn until tender and brown in spots, turning frequently, about 12 minutes. Serve, passing chili-cheese butter alongside.
BARBECUED CORN ON THE COB
Use our easy method for barbecued corn on the cob and upgrade this classic barbecue staple with our simple, brush-on chilli butter flavouring
Provided by Sarah Cook
Categories Side dish
Time 50m
Number Of Ingredients 6
Steps:
- Mash together the butter, honey, ketchup, garlic and some seasoning, beating until quite smooth. At this point, if you are also cooking for children, split the mix into two serving bowls, before stirring the harissa into just one bowl. Add a pastry brush to each butter mix.
- Wrap each corn cob in a double layer of foil. Barbecue, turning, for 30-35 mins until tender and a little charred. If you want them more blackened, simply unwrap and throw directly on the barbecue for a few more mins.
- Pile onto plates and let everyone butter their own.
Nutrition Facts : Calories 277 calories, Fat 17 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium
GRILLED CORN WITH SPICY CHILI BUTTER
An easy addition to your barbecue! The recipe comes from Cook's Illustrated Guide to Grilling and Barbecue.
Provided by Lvs2Cook
Categories Corn
Time 20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in small pan over medium heat. When melted, add garlic, chili powder, cumin, paprika, and cayenne and cook about 1 minute. Set aside.
- Prepare the corn by removing all but the innermost layer of the husk. The kernels should be covered but visible through the layer. Use scissors to snip off the silk ends.
- Grill the corn over medium-hot fire, turning corn every 2 minutes until the dark outlines of the kernels show through the husk and the husk is charred and beginning to peel away from the kernels, about 8-10 minutes.
- Transfer the corn to a platter. Remove and discard charred husk and silk. Using brush, brush each ear with butter mixture.
Nutrition Facts : Calories 206.9, Fat 10.3, SaturatedFat 5.7, Cholesterol 22.9, Sodium 85.1, Carbohydrate 30.2, Fiber 3.5, Sugar 3.8, Protein 4.1
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