Neelys Bbq Corn Recipes

GRILLED CORN SALAD

Steps:

• Preheat grill or broiler to medium heat.
• Rub corn with 2 tablespoons of canola oil and season with salt and pepper. Grill or broil corn for 7 minutes or until ears are lightly browned. Remove from grill and allow to cool. Remove the kernels form the cob and place in a large mixing bowl along with the cherry tomatoes, red pepper, scallions, and arugula.
• In a small bowl, prepare dressing by whisking together lemon juice, olive oil, salt, pepper and Neelys Barbeque Seasoning, to taste.
• Toss the salad with the dressing and serve at room temperature.
• Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.

NEELY'S BBQ SAUCE: RECIPE

Steps:

• Combine all of the sauce ingredients in a stockpot or large Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce temperature to low and simmer- uncovered, for at least 2 hours.

NEELY'S BARBEQUE SAUCE

Steps:

• Mix all of the ingredients in a large pot.
• Bring to a boil over high heat, stirring frequently to prevent sticking.
• Reduce the temperature to very low and simmer uncovered, for at least 2 hours, stirring occasionally.
• If you feel it needs it, add salt to taste.
• Remove from heat, cool, and use as needed.
• Store in a tightly sealed container for up to 2 months.

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.

NEELY'S BARBECUE SAUCE

Steps:

• Combine all of the ingredients in a large pot or a Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce the temperature to very low and simmer, uncovered, for at least 2 hours, stirring occasionally. Remove from the heat, cool, and use as needed. Stored in a tightly sealed container, this sauce will keep in the fridge for up to 2 months.

GRILLED SWEET CORN SALAD

Steps:

• Heat the grill to medium high, or turn on the broiler. Brush the cobs evenly with 2 tbls. oil.
• When grill is hot, grill corn for 7 minutes, using tongs to turn the cobs as needed for even cooking, until nicely charred on all sides.
• Or you can broil the corn, turning as needed for even browning.
• When the corn is cool enough to handle, use a sharp knife to strip the kernels from the cob and move them to a large bowl. Add the bell pepper, scallions, and cilantro(or parsley).
• In a small bowl, whisk the remaining 2 tbls. oil with the lime juice, maple syrup, salt and pepper, and Neely's Barbecue Seasoning.
• Pour the dressing over the corn mixture, tossing well to mix thoroughly and taste to adjust seasonings(adding more salt, pepper, or lime juice as desired).
• Serve at room temperature. Enjoy!
• Note:.
• For an extra smoky flavor, grill the scallions until charred and soft, 3-4 minutes total, then finely chop.

SUMMER RICE SALAD

Steps:

• Preheat the grill to medium-high heat.
• Brush the corn with olive oil, and sprinkle with salt and pepper. Grill for 5 to 6 minutes, rotating on all sides, until the corn has some nice charred spots. Let cool, and use a sharp knife to strip the corn kernels from the cob and into a large bowl. Add the rice, red bell pepper, tomatoes, beans, and green onions, tossing to mix.
• Whisk together the olive oil, lemon juice, cumin, garlic, parsley, mint, salt, and pepper in a smaller bowl. Fold the dressing into the vegetables, and top with the crumbled cheese.
• Toss well.