Grilled Corn Bacon And Chile Crostini Recipes

GRILLED CORN WITH CHILE BUTTER

Steps:

• Prepare a grill for high-heat cooking. For each corn cob, tear a piece of aluminum foil large enough to wrap it completely.
• In a bowl, combine the butter, chile, garlic (if using), salt and pepper. Mix well and taste. Adjust the seasonings; add drops of hot sauce if the butter is not spicy enough. Set aside.
• Shuck the corn. Use your hands to rub butter mixture thoroughly onto each cob, reserving about 1/4 of the mixture for basting. Wrap each buttered cob in aluminum foil.
• When ready to cook, place cobs on the grill (or, if the fire is low, in the coals) and cook 12 to 15 minutes, turning occasionally, until steamed and cooked through.
• Unwrap and place on the grill. Use remaining butter to baste the corn as it grills, turning it until lightly charred and cooked through. Serve immediately with lime wedges, if using.

GRILLED BACON-WRAPPED CORN ON THE COB

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.

CORN WITH BACON AND CHILI POWDER

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.

CORN BREAD CROSTINI

Steps:

• Heat a drizzle of extra-virgin olive oil in a skillet over medium heat. Add the garlic and speck and cook for 2 minutes, stirring. Add the corn and cook until it's creamy and sweet, about 8 to 10 minutes. Add the butter and cream. Season with salt and pepper and stir in half the scallions.
• Preheat the broiler, if using, and char the bread under the hot broiler or in an electric panini press. Top the toasts with the corn mixture and garnish with the remaining scallions.

GRILLED CORN WITH LIME AND CHILE

Steps:

• Preheat grill to medium-high heat and lightly brush hot grill with oil. Grill corn, turning occasionally, until kernels are tender and charred in spots, about 20 minutes.
• Transfer corn to a serving platter and serve with lime wedges, salt, and chile powder.

GRILLED CORN WITH BACON

Steps:

• Char corn on grill.
• Slather corn with mayonnaise, then sprinkle it with bacon, fresh oregano, Parmesan, and salt and pepper.

GRILLED GARLIC CROSTINI

Steps:

• Mix the olive oil, garlic, salt, and pepper together in a small bowl and brush lightly on both sides of the bread slices. Grill for 15 to 20 seconds on each side, until nicely marked, then remove with tongs and set aside. For broiling, position the rack so the slices are 2 inches from the flame and turn when the crostini starts to blacken at the edges.

GRILLED CORN, CREMA MEXICANA & CILANTRO CROSTINI

Steps:

• Rub corn with vegetable oil. Season corn with kosher salt and freshly ground black pepper; grill until slightly charred and tender. Slice corn off the cob in wide strips.
• Grill bread slices and rub with garlic clove.
• Mix crema mexicana or sour cream with feta.
• Smear toasts with crema mixture. Top crema with grilled corn. Squeeze a lime wedge over each. Garnish with cilantro leaves and sprinkle with chili powder.

GRILLED NECTARINE & CHEESE CROSTINI

Steps:

• In a small saucepan, bring vinegar to a boil; cook 10-15 minutes or until liquid is reduced to 3 tablespoons. Remove from heat., Brush oil over both sides of baguette slices. Grill, uncovered, over medium heat until golden brown on both sides. Grill nectarines 45-60 seconds on each side or until tender and lightly browned. Cool slightly., Spread goat cheese over toasts. Cut nectarines into thick slices; arrange over cheese. Drizzle with balsamic syrup; sprinkle with basil. Serve immediately.