GRILLED CORN SKEWERS WITH CHIPOTLE- CILANTRO BUTTER
Steps:
- Heat grill over high heat.
- 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. Remove from the grill, let cool slightly, remove husks and cut into 1-inch rounds.
- Combine the butter, chipotle, garlic, cilantro, salt, pepper and honey in a food processor until smooth.
- Skewer the corn onto 1 skewer (so the corn lays flat), and season with salt and pepper. Grill for 2 to 3 minutes per side until slightly charred. Remove and immediately brush with the butter and garnish with chopped cilantro.
CORN DOGS
When executive editor John Willoughby caught sight of these freshly fried corn dogs, he exclaimed, "Just like the Iowa State Fair!" When he bit into one, he acknowledged that it was even better. Grilling the hot dogs first lends them a deeper, smokier flavor, and the buttermilk-cornmeal coating fries up to a thick, fluffy shell-delicious with mustard or ketchup and a frosty root beer on the side.
Provided by Andrea Albin
Categories Egg Kid-Friendly Quick & Easy Lunch Cornmeal Summer Grill Buttermilk Gourmet Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 8 corn dogs
Number Of Ingredients 15
Steps:
- Oil grill pan, then grill hot dogs over medium-high heat, turning occasionally, until lightly charred on all sides, about 5 minutes total. Transfer to a plate and cool slightly, then insert a wooden stick into each hot dog. Put 3 tablespoons flour on another plate and roll hot dogs in flour to coat, shaking off excess.
- Heat 3 inches oil to 350°F in a deep 3-quart heavy pot over medium-high heat.
- Meanwhile, whisk together cornmeal, remaining 1/2 cup flour, 2 tablespoons vegetable oil, baking powder, sugar, baking soda, cayenne, and 3/4 teaspoon salt in a medium bowl. Add eggs 1 at a time, whisking well after each addition. Whisk in buttermilk.
- Transfer some of batter to a tall glass, filling it almost to the top.
- Working in batches of 2 or 3, dip hot dogs, 1 at a time, into glass of batter to coat (add more batter to glass if necessary), then fry, turning occasionally, until batter is cooked through and golden-brown all over, about 3 minutes. Transfer corn dogs to paper towels to drain. Return oil to 350°F and refill glass with batter between batches.
CORN DOGS
I made up this recipe many years ago, because I loved the corn dogs you buy at carnivals but could not find a recipe for them. Great served with mustard.
Provided by SUZZANNA
Categories Main Dish Recipes Sandwich Recipes Hot Dogs and Corn Dogs Recipes
Time 40m
Yield 16
Number Of Ingredients 11
Steps:
- In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs and milk.
- Preheat oil in a deep saucepan over medium heat. Insert wooden skewers into frankfurters. Roll frankfurters in batter until well coated.
- Fry 2 or 3 corn dogs at a time until lightly browned, about 3 minutes. Drain on paper towels.
Nutrition Facts : Calories 318.4 calories, Carbohydrate 19.2 g, Cholesterol 42.5 mg, Fat 22.9 g, Fiber 0.6 g, Protein 8.6 g, SaturatedFat 7.6 g, Sodium 776 mg, Sugar 5.9 g
GRILLED VEGETABLE SKEWERS
My mother and I love to eat vegetables the most flavorful way-grilled! Seasoned with fresh herbs, these colorful kabobs showcase the best of summer's bounty. -Susan Bourque of Danielson, Connecticut
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Place the corn on a microwave-safe plate. Cover with waxed paper. Microwave on high for 2 minutes. , On two metal or soaked wooden skewers, alternately thread the corn, zucchini, onion and tomatoes. Lightly coat vegetables with cooking spray. In a small bowl, combine the seasonings; sprinkle over vegetables. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill vegetables, covered, over medium heat or broil 4 in. from the heat for 6-12 minutes or until vegetables are tender, turning frequently.
Nutrition Facts : Calories 69 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 131mg sodium, Carbohydrate 16g carbohydrate, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
CHICAGO CORN DOGS BITES
Provided by Molly Yeh
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Fill a deep pot with the oil and heat to 360 degrees F. Set a wire rack over a sheet tray.
- Meanwhile, combine the flour, cornmeal, sugar, poppy seeds, baking powder, salt and pepper in a large bowl. Whisk in the egg, buttermilk and hot sauce, if using. Place a 5-inch skewer halfway through the center of each cocktail frank. Dip the franks in the batter to coat, then place into the oil to fry until golden brown, 3 to 5 minutes. Remove with a slotted spoon or tongs to the wire rack. Repeat with the remaining franks and batter, being sure to return the oil to temperature between each batch.
- Stand a frank up, and onto the skewer thread a tomato, pearl onion, sport pepper and cornichon. Sprinkle with the celery salt. Serve with the relish and mustard. Repeat with the remaining skewers.
KOREAN CORN DOGS RECIPE BY TASTY
These cheesy, beefy, sweet, and savory corn dogs probably have you drooling already. Beef hot dogs and mozzarella sticks are dredged in a slightly sweet batter, coated in crunchy toppings, deep-fried to perfection, then drizzled with ketchup and mustard.
Provided by Tikeyah Whittle
Categories Lunch
Time 30m
Yield 12 servings
Number Of Ingredients 17
Steps:
- Fill a large stock pot fitted with a deep-fry thermometer with canola oil. Heat the oil over medium-high heat until the temperature reaches 350°F (180°C). Reduce the heat to medium to maintain the temperature. Set a wire rack over a baking sheet and place it nearby.
- Prepare the potatoes: Bring a large pot of salted water to a boil. Add the potatoes and blanch for 2 minutes, then drain and transfer to a medium bowl. Let cool to room temperature, 15-20 minutes. Once cooled, sprinkle the flour over the potatoes and toss until well coated, shaking off and discarding any excess.
- Make the batter: In a medium bowl, whisk together the flour, sugar, baking powder, and salt. In a 2-cup liquid measuring cup, whisk together 1 cup of milk and the egg until well combined. Pour the wet ingredients into the dry ingredients and whisk until combined. The batter should be fairly thick; if it is too thick to whisk, add more milk, 1 tablespoon at a time. Transfer the batter to a pint glass or another tall, narrow container. Refrigerate until ready to use.
- Thread each hot dog half onto the pointy end of a skewer, cut-side up, pushing down to about 2 inches below the tip. Thread the mozzarella rectangles onto the skewers above the hot dogs so they are flush with the cut ends of the hot dogs and the tips of the skewers.
- Add the panko, floured potatoes, and rice puffs to individual plates or small trays.
- Working one at a time, dip a cheese and hot dog skewer into the cup with the batter, coating completely. Gently shake off any excess batter.
- For the original dogs: Roll a battered dog in the panko bread crumbs until well coated, using your fingers to pack on the bread crumbs as needed.
- For the potato dogs: Roll a battered dog in the floured potatoes, using your hands to pack on the potatoes to ensure they stick. Immediately roll the potato-coated dog in the panko bread crumbs until completely coated.
- For the crispy rice dogs: Roll a battered dog in rice puffs until completely coated, using your fingers to pack on the puffs as needed.
- Place the coated dogs in the hot oil, 2-3 at a time, and fry for 2-3 minutes, until golden brown and crispy, using tongs to turn as needed. Transfer to the wire rack and sprinkle all over with sugar (use tongs when turning; the sticks will be very hot). Repeat with the remaining corn dogs to make 4 of each kind.
- To serve, drizzle ketchup and mustard over the corn dogs.
- Enjoy!
Nutrition Facts : Calories 637 calories, Carbohydrate 66 grams, Fat 28 grams, Fiber 1 gram, Protein 29 grams, Sugar 11 grams
BBQ CHICKEN CORN DOGS RECIPE BY TASTY
Here's what you need: shredded chicken, BBQ sauce, flour, cornmeal, sugar, baking soda, salt, pepper, egg, milk, oil, BBQ sauce
Provided by Alix Traeger
Categories Lunch
Yield 3 servings
Number Of Ingredients 12
Steps:
- In a bowl, mix the shredded chicken with the barbecue sauce.
- On a baking sheet, portion the BBQ chicken into 3 logs and place a skewer through the chicken.
- Freeze for 1 hour, or until solid.
- In a bowl, whisk the flour, cornmeal, sugar, baking soda, salt, and pepper.
- Add the egg and milk, and mix until combined. Set aside for 20 minutes.
- Pour mixture into a cup.
- In a large pot or Dutch oven, heat oil to 350°F (180°C).
- Remove the chicken from the freezer and gently loosen the chicken from the sheet with a fork.
- Dip the chicken skewer into the cornmeal batter until completely coated.
- Place corndog into the oil and fry for 3-5 minutes, or until golden brown.
- Place on a paper towel to drain.
- Serve with BBQ sauce.
- Nutrition Calories: 2050 Fat: 172 grams Carbs: 117 grams Fiber: 4 grams Sugars: 47 grams Protein: 13 grams
- Enjoy!
Nutrition Facts : Calories 859 calories, Carbohydrate 117 grams, Fat 24 grams, Fiber 4 grams, Protein 42 grams, Sugar 47 grams
GRILLED BEEF & CORN SKEWERS
Corn on the cob, steak bites and bell peppers, what more could you want on a skewer? From Redbook. Prep time includes time to marinate.
Provided by Tee Lee
Categories Steak
Time 3h45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine onion, mustard, oil, garlic, soy sauce, Worcestershire sauce, thyme, salt, and pepper in a large resealable food-storage bag; add beef.
- Seal bag and toss thoroughly to coat. Marinate in refrigerator at least 3 hours, or up to 8 hours.
- Thread corn, beef, and bell pepper pieces alternately onto 12-inch metal skewers or wooden skewers pre-soaked in water.
- Grill over medium-high heat, turning frequently and brushing with olive oil (if necessary) 14 minutes for medium rare, or until desired doneness.
- Let skewers rest 3 minutes before serving.
Nutrition Facts : Calories 527.2, Fat 33.3, SaturatedFat 11.3, Cholesterol 114, Sodium 618, Carbohydrate 22.6, Fiber 3.7, Sugar 6.3, Protein 36.3
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