Smokin Spiced Corn Recipes

SPICED GRILLED CORN

Steps:

• In a small bowl, combine the first eight ingredients. Brush oil over corn; sprinkle with spice mixture. Place each on a rectangle of heavy-duty foil (about 14x12 in.). Fold foil over corn, sealing tightly., Grill corn, covered, over medium heat 10-12 minutes or until tender, turning occasionally. Open foil carefully to allow steam to escape.

HOW TO MAKE SPICY CORN RIBS (CORN 'RIBLETS')

Steps:

• I've tried various methods for this and found the best way to cut the corn is to stand it up vertically with the wider part against the table, and chop in half, then chop those halves into quarters.Doing it vertically removes the risk of squashing any of the kernels and it rolling away as you chop.If you're nervous, then I suggest chopping the cob in half, so you'll end up with 8 pieces per cob. The cob being shorter to cut through means more leverage on the counter surface and less risk of accidents.
• Prepare the seasoning by combining all of the spices and oil in a small bowl and mixing well.Then brush the seasoning over the chopped corn.
• Lay the corn ribs in a single layer in your air fryer basket, with a little space between each so the air can flow.
• Cook the corn in an Air Fryer at 375ºF/190ºC for 12-15 minutes, optionally flipping them over at 7 minutes. If you prefer crispier results, then cook for the longest time (I did 15).
• Lay the seasoned corn on a parchment-lined baking tray and bake in a preheated oven at 375ºF/190ºC for between 25-30 minutes.
• The oven-baked corn doesn't curl as quickly/easily as air-fried- this is normal. You may want to increase the time slightly if you want them super crispy and curly.
• If you plan to fry the corn, then don't season them first - add the plain chopped corn to the oil.Add around 1cm (or 1/2-inch) of cooking oil to a wide, thick-bottomed pan/wok.
• When the oil begins to smoke, add the corn ribs, occasionally turning until the ribs are crispy, golden, and curled up.
• Remove the corn riblets carefully from the oil and lay them on kitchen paper to drain. I like to use a second piece to blot the top of the corn too.
• Then gently toss the corn with the dry seasoning mixture (no oil required).
• Meanwhile, as the sweetcorn cooks, prepare the chili mayo and garnishes. Once baked, top and serve!

SMOKED CORN ON THE COB

Steps:

• Place corn back in their husks in a large pot of water and soak for 2 hours. Soak wood chips in another container of water for about 30 minutes.
• Preheat a smoker to 250 degrees F (120 degrees C). Place corn, unstacked, onto wire racks. Place the racks into the smoker. Add wood chips according to manufacturer's directions. Smoke until corn reaches your desired level of tenderness, 60 to 75 minutes.
• Combine butter, cilantro, lime juice, lime zest, and paprika in a small bowl. Peel back the husks and brush corn with the butter mixture. Season with salt and pepper.

SMOKIN' HOT CARIBBEAN SPICED CORN ON THE COB

Steps:

• Grill corn on grill or you can steam or even boil the corn.
• Mix all the dry spices together.
• Dip an orange wedge in olive oil, dip into spice mix and rub into corn.
• Cut corn into bite size pieces and stick a tooth pick inches.
• Blend yogurt with mint and 1/4 tsp salt till smooth.
• Serve corn with yogurt mint dip.
• Note:.
• Use any blend of your favorite spices ! Good spices to use are cumin, paprika, garlic powder, ginger powder, curry powder, etc.

GRILLED SPICED CORN

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Mix together cumin, coriander, salt, sugar, chili powder, ginger, cinnamon, pepper, and cloves in a small bowl. Slice lemon into 8 wedges. Set aside.
• Brush corn with olive oil.
• Grill corn on the hot grill, turning every few minutes, until lightly browned, about 15 minutes. Remove from grill.
• Dip lemon wedges into spice mixture. Rub 1 lemon wedge over each ear of corn.

SMOKY CORN SALAD

Steps:

• In a large heavy skillet coated with cooking spray, saute corn until lightly browned. Transfer to a serving bowl., Stir in the lime juice, salt and chipotle pepper. Cool for 5 minutes. Stir in red peppers and cilantro.