Bobs Squaw Corn Recipes

GRILLED CORN ON THE COB WITH BBQ BUTTER

Steps:

• Perfectly Grilled Corn, recipe follows
• Heat the oil in a medium saute pan over high heat until almost smoking. Add the onion and cook until soft, 2 to 3 minutes. Add the garlic and cook for 30 seconds. Add the ancho powder, paprika, cumin and cayenne and cook for 1 minute. Add 1/2 cup of water and cook until the mixture becomes thickened and the water reduces. Let cool slightly.
• Place the butter in a food processor, add the spice mixture and Worcestershire sauce and process until smooth. Season with salt and pepper, scrape the mixture into a small bowl, cover and refrigerate for at least 30 minutes to allow the flavors to meld. Bring to room temperature before serving and spread the butter over the corn while hot.
• Heat the grill to medium.
• Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place and tie the ends together with kitchen string. Place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.
• Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels.
• How to remove corn kernels from cob: To remove kernels from cobs of either raw or cooked corn, stand cob upright on its stem end in a large pan, holding tip with fingers. Cut down the sides of cob with sharp paring knife, releasing kernels without cutting into cob. Run dull edge of knife down the cob to release any remaining corn and liquid.
• Yield: 4 servings

BOB'S KABOBS

Steps:

• Combine cumin, coriander, Aleppo chile flakes, salt, cayenne, and cinnamon in a small bowl and mix well to combine. Use your spoon to push off about 1/3 of the spice blend to the side.
• Place ground lamb in a mixing bowl and add 2/3 of the spice blend along with 2 tablespoons cold water. Mix with by hand until thoroughly combined. Cover with plastic wrap and chill in the refrigerator for 1 hour.
• While meat is chilling, place bamboo skewers in water to soak for 1 hour.
• Remove meat from the refrigerator and roll into 8 equal-sized meatballs using slightly damp hands. Skewer each meatball through the center and shape into an oval, about 3 inches long. Use your fingers to taper each end of the kabob down to a point where it meets the skewer. Place on a plate and refrigerate until chilled, about 30 minutes, or until ready to grill.
• Whisk Greek yogurt, garlic, parsley, lemon juice, and 1/4 cup water together in a bowl until smooth and combined. Refrigerate until serving.
• Stir sumac into the remaining 1/3 spice blend. Remove kabobs from the refrigerator and sprinkle spices on top.
• Preheat an outdoor charcoal grill to medium-high heat.
• Grill kabobs over charcoal, turning occasionally, until browned and firm, 10 to 12 minutes total. An instant-read thermometer inserted into the center of a kabob should read at least 135 degrees F (57 degrees C). Serve with yogurt sauce.

SQUAW CORN

Steps:

• Brown the bacon in a large skillet.
• Drain most of the grease.
• Add the onion and green pepper to the bacon and cook until tender.
• Add the brown sugar and the corn.
• Stir well and simmer for 5 minutes until corn is lightly browned.

BOB W'S CORN CAKES RECIPE - (4.4/5)

Steps:

• 1. In a skillet cook bacon till crisp. Remove with slotted spoon Crumble and set aside. If using fresh corn on the cob, remove husks and silk. Wash ears of corn. 2. In a large mixing bowl remove kernels of corn from the cob. Scrape ears of corn to get as much of the milk as possible. In another mixing bowl beat eggs. Add dry ingredients and blend. Stir in the corn, hot sauce and bacon. Stir till all is mixed well. 3. In the skillet with the bacon drippings. Drop batter by spoonfuls into the hot skillet. Fry till edges are crisp the flip and brown the other side serve with corn cake butter. 4. Corn cake butter. 4 tsp hot sauce 1 cup of soften real butter. Mix together until well blended.

SQUAW CORN

Steps:

• Cut bacon in small pieces and fry; add onions and saute until golden.
• Add corn and salt; continue sauteing until corn is browned.
• Add eggs and cook until thickened, stirring up from the bottom of the skillet.
• Serve on toast.

TASTY BBQ CORN ON THE COB

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.

BOB'S SQUAW CORN

Steps:

• In a large skillet,or dutch oven. (i use cast iron). cook bacon untill almost crisp. remove with a sloted spoon and set a side.add onion cook till transperent. add mushrooms cook for 2-3 min. add bacon.corn,and eggs. salt & pepper. stirring constantly untill cooked,serve with a little hot sauce.