Corn in Packets on the Char-Broil Big Easy

Nothing beats fresh, in-season corn-on-the-cob. Although there’s lots of ways to cook up sweet corn, I love to add just a bit of flavor, wrap it in foil and toss it into my Char-Broil Big Easy. In no time I am enjoying delicious, sweet, juicy corn. There’s nothing wrong with eating corn with nothing added, but sometimes I like to add a little twist, from Mexican- or Italian-inspired flavors or a bit of smokiness. You can’t go wrong no matter what you add. Or don’t add.
Corn in Packets on the Char-Broil Big EasyChar-Broil makes a few different racks that make it easy to add more cooking space to your Big Easy, so you can cook chicken (or whatever) down below and corn in packets up top. Try out the Big Easy bunk bed basket, for example. Double the space, instantly.

Also try my corn-on-the-cob recipe on the Big Easy.

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Corn in Packets on the Char-Broil Big Easy

You can fit 2 halved ears of corn in the basket of the Big Easy. Add a bunk bed basket to double the amount of cooking area or a cooking rack to make 6 or more ears at once.
Course Side
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Author Mike

Ingredients

  • Corn-on-the-cob shucked and cut in halves

For Mexican-style corn

  • Unsalted butter melted
  • Cotija cheese crumbled
  • Cayenne pepper
  • Freshly squeezed lime juice
  • Fresh cilantro chopped, for garnish

For Italian-style corn

  • Unsalted butter melted
  • Parmesan cheese grated
  • Freshly squeezed lemon juice
  • Fresh Italian parsley chopped, for garnish

For Smoky corn

  • Unsalted butter
  • Smoked paprika
  • Cayenne pepper
  • Fresh Italian parsley chopped, for garnish

Instructions

For Mexican-style corn

  • Place corn on small sheets of foil.
  • Brush with melted butter and sprinkle with Cotija cheese, cayenne pepper and lime juice.
  • Wrap corn ears tightly and place in a hot Big Easy.
  • Cook for 20 minutes until tender.
  • Garnish with chopped cilantro and serve.

For Italian-style corn

  • Place corn on small sheets of foil.
  • Brush with melted butter and sprinkle with Parmesan cheese and lemon juice.
  • Wrap corn ears tightly and place in a hot Big Easy.
  • Cook for 20 minutes until tender.
  • Garnish with chopped Italian parsley and serve.

For Smoky corn

  • Place corn on small sheets of foil.
  • Brush with melted butter and sprinkle with smoky paprika and cayenne pepper.
  • Wrap corn ears tightly and place in a hot Big Easy.
  • Cook for 20 minutes until tender.
  • Garnish with chopped Italian parsley and serve.

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Pesto Stuffed Mushrooms on the Char-Broil Big Easy

These mushrooms were stuffed with what may be the perfect combination of ingredients. Herby pesto. Sweet acidic tomatoes. Crunchy Panko breadcrumbs. And cheese. Parmesan and Asiago. I made the mushrooms on my Char-Broil Big Easy, but you can do them in the oven (at 350 F) or on your gas or charcoal grill just as easily. I used medium-sized portobello mushrooms, but if you want to serve these as appetizers you can use mini-bellos instead. They’ll disappear off the plate, that’s for sure!
Pesto Stuffed Mushrooms on the Char-Broil Big EasyIf you don’t have sun-dried tomatoes you can substitute diced roasted red bell peppers or pimentos. I really liked the nuttiness of Asiago cheese, but if you find it to be too strong, a nice shredded Mozzarella will work just fine instead.

Also try my chili-stuffed mushrooms and my herb roasted mushrooms on the Big Easy.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Pesto Stuffed Mushrooms on the Char-Broil Big Easy

You'll need a Big Easy Bunk Bed Basket or Big Easy Cooking Rack to cook all the mushrooms or once, or divide the recipe in half and cook using a regular basket.
Course Side
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Author Mike

Ingredients

  • 4 large or 8 medium portobello mushrooms stem and gills removed
  • 1 tablespoon oil
  • 1 cup pre-made pesto sauce
  • 3/4 cup freshly grated Parmesan cheese
  • 1/2 cup sun-dried tomatoes with oil chopped
  • 1/2 cup Panko bread crumbs
  • Kosher salt and freshly ground black pepper
  • 1 cup cheese Mozzarella, Swiss, or my favorite for these mushrooms, Asiago

Instructions

  • Fire up your Big Easy.
  • Wipe the mushrooms off and brush both sides with the oil.
  • Combine the pesto, Parmesan, sun-dried tomatoes and Panko in a bowl. Season with salt and pepper.
  • Divide the pesto mixture between the mushrooms and top with the cheese.
  • Place into the Big Easy basket and cook for 10 minutes or until the cheese is melted.
  • Serve immediately.

Southwestern Stuffed Peppers on the Char-Broil Big Easy

Wow. When I set out to make these southwestern stuffed peppers on the Char-Broil Big Easy (you can make them just as easily in the oven) I admit, I had high expectations. The recipe came from Chile Pepper magazine, and past experience has shown that everything I’ve made from the magazine has been outstanding.

These peppers were no exception. They were just unbelievably good. Spicy salsa, hot cheese, roasted peppers and southwestern spices all came together in one of the best dishes I’ve made (or had).

Southwestern Stuffed Peppers on the Char-Broil Big EasyI served our southwestern stuffed peppers as a side dish, but you could easily change this recipe to add some browned ground beef (or better, Mexican chorizo!) and serve them as a main dish. You can’t go wrong with these peppers. They are great.

Don’t let the fact that the recipe for these peppers came from a magazine geared towards chileheads scare you off. Chile Pepper magazine isn’t just about scary hot dishes, not by any stretch. It’s about flavorful foods.

You can always (easily) modify the recipes to tone down the spice. For these stuffed peppers, use mozzarella cheese instead of habanero jack, leave out the hot peppers, and use a mild salsa.

Also try my sausage-stuffed peppers made on the Big Easy.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Southwestern Stuffed Peppers

If you are cooking these peppers in a Char-Broil Big Easy you'll need a bunk bed basket to be able to cook all 6 pepper halves at once.
Course Side
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 servings

Ingredients

  • 1 16 ounce jar salsa, divided, if cooking in the oven
  • OR 1 cup salsa if cooking in a Char-Broil Big Easy
  • 2 hot peppers minced (I used jalapenos, but you can use whatever pepper you wish)
  • 1/2 cup mushrooms diced
  • 1/2 cup fresh spinach chopped
  • 1 cup shredded habanero jack cheese plus more for garnish
  • 3 tablespoons sour cream
  • 1 15 1/2 ounce can beans (black beans, kidney beans, pinto beans, whichever you prefer), rinsed and drained
  • 3 eggs beaten
  • Salt and pepper to taste
  • 3 bell peppers halved lengthwise, seeded, with membranes removed
  • Fresh cilantro chopped, for garnish

Instructions

Cooking in the oven

  • Preheat oven to 400 F if cooking in the oven
  • Evenly spread out half of the salsa in the bottom of a casserole dish.

Cooking in the Big Easy

  • Fire up your Char-Broil Big Easy.

Then...

  • In large bowl, combine remaining (all if cooking on the Big Easy) salsa with the hot pepper, mushrooms, spinach, cheese, sour cream and beans.
  • Add the beaten eggs and season with salt and pepper. Mix well.
  • Fill pepper halves with egg mixture. Place in casserole or Big Easy and bake/cool for 35 minutes.
  • Serve garnished with more cheese and chopped fresh cilantro, if desired