Ah, glorious sweet corn. It makes me happy whenever corn is in season. I love it any way you can cook it. This slow cooked jalapeno corn version adds a bit of heat (though really, it’s quite tame) from jalapenos, and tremendous creamy sweetness. It’s also perfect for a get-together since it makes a pretty good size batch. You can halve it if you need, or double it for an even bigger crowd.
You can leave out the jalapenos, but I think you’ll want to add something in place of it, like minced sweet onion. Don’t go crazy with it, but you need just a little something for a little bite in this slow cooked jalapeno corn.
Although I slow cooked the corn in my oven, you can also cook it on a grill or even a smoker. Just keep your temperature around 250 F and the corn will come out delicious.
Ah, glorious sweet corn. It makes me happy whenever corn is in season. I love it any way you can cook it. This slow cooked jalapeno corn version adds a bit of heat (though really, it’s quite tame) from jalapenos, and tremendous creamy sweetness.
Wow, we were blown away with just how fantastic this slow cooker creamed corn was. Some of the credit goes to using the best sweet corn around, My Dad’s Sweet Corn. I put up a big batch of corn each summer for days just like today: cloudy, cold and dreary. The corn is creamy and sweet and smells, looks and tastes like summer.
Corn from cans can be used instead of fresh, just drain the cans before adding to the slow cooker. For a spicier version of slow cooker creamed corn, use only half a brick of cream cheese and add 1/2 cup of cubed pepper jack cheese instead. Or a bit of cayenne pepper, but not much. You don’t want to bury the tremendous sweetness of the corn.
Wow, we were blown away with just how fantastic this slow cooker creamed corn was. The corn is creamy and sweet and smells, looks and tastes like summer.
I love mashed potatoes, any way, any time. Grilled on cedar planks, made with roasted garlic, packed with Boursin cheese, it doesn’t matter how they’re made, I’ll eat them. Adding sweet corn takes potatoes to a new special happy place. That great sweet corn pop with the creaminess of the potatoes makes for the perfect combination. These corn mashed potatoes made for the absolutely best side dish.
For a little twist on these corn mashed potatoes, use corn on the cob (you’ll need 3-4 cobs depending on the size), roasting the corn first on a grill or under the broiler. Once charred, remove the cobs from the oven and let cool. Then scrape off the kernels and use them in the potatoes.
I use a knife or a peeler to get the kernels off my fresh corn. It makes my life easier when I have a bunch of corn to do!
Adding sweet corn takes mashed potatoes to a new special happy place. That great sweet corn pop with the creaminess of the potatoes makes for the perfect combination. These corn mashed potatoes made for the absolutely best side dish.
Now, if it was summer I certainly would’ve made this deconstructed Mexican style corn using peeled fresh corn-on-the-cob. But, sadly, it’s not summer. So I had to go with Plan B: use up some of the fantastic sweet corn I put up for winter. I didn’t char the corn, which really is a must to make this authentic street-style, but that’s ok. The dish is absolutely delicious none-the-less. It tastes and feels like summer, thanks mostly to the citrus. And it has just a little kick, which it needs to offset the sweetness of the corn.
Mayonnaise in corn may seem odd, but it makes the corn wonderfully creamy, but with a little tang that you wouldn’t get with something like cream. Every bite of this deconstructed Mexican style corn has that bit of tang. It’s refreshing and different.
The dish is absolutely delicious. It tastes and feels like summer, thanks mostly to the citrus. And it has just a little kick, which it needs to offset the sweetness of the corn.
If you are using corn-on-the-cob, roast the corn on a grill or under the broiler. Let cool and then cut the kernels from the cobs.
If you are using corn kernels, you can roast them first on a sheet pan under the broiler, but keep an eye on them so they do not burn. Stir occasionally.
Heat the oil in a large skillet over medium-high heat.
Add the onions and saute for 5 minutes.
Add the corn and saute for another 5 minutes.
Reduce heat to low and stir in half of the cheese, the mayonnaise and 1/2 teaspoon of chipotle chile powder. Season with salt to taste.
Serve sprinkled with the remaining cheese and chipotle chile powder, along with the chopped cilantro.
This corn on the cob maque choux is a fun twist on the classic southern Louisiana dish. Lightly caramelized onions and peppers cooked with spicy tasso, served over grilled fresh corn on the cob. Every bite is a combination of sweetness and smokiness with just a hint of spicy.
The topping on the corn on the cob maque choux is also great on other dishes, such as grilled hamburgers or hot dogs. It’s really packed with flavor and takes almost no time to make.
Tasso may be hard to find depending on where you live. You can substitute bacon, or if you have a smoker (I use my Weber smoker), make your own. It takes a little time and effort to make, but oh boy is it ever worth it.
If you use a particularly spicy tasso you might want to cut back on the Cajun seasoning.
This corn on the cob maque choux is a fun twist on the classic southern Louisiana dish. Lightly caramelized onions and peppers cooked with spicy tasso, served over grilled fresh corn on the cob.
Wow. I grew up eating a lot of canned cream corn. This isn’t that cream corn. This is something completely special and beyond delicious. From the first bite my wife and I just looked at each other. It was the ‘oh my goodness this is fantastic’ look. Grilled cream corn with a creamy Gorgonzola cheese sauce that is incredible. I can’t say enough just how much we enjoyed this dish.
If you can’t get fresh corn-on-the-cob you can substitute canned corn. You can still make a delicious grilled cream corn with Gorgonzola cheese. Just drain it well first and spread it out on a baking dish and place under the broiler until it starts to char just a bit. Or you can actually skip the roasting and just use the corn right out of the can (after draining).
I like to use my good ole trusty Dutch oven to make this corn and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!
his is something completely special and beyond delicious. From the first bite my wife and I just looked at each other. It was the ‘oh my goodness this is fantastic’ look.
I’m a big fan of flavored mayonnaise on grilled sweet corn. Specially when it is nice and spicy, with just a hint of citrus. Like this grilled corn (shout out to My Dad’s Sweet Corn!) with Sriracha mayonnaise. All of my favorite things in a creamy sauce slathered over corn. Get a napkin or two, because you’re definitely going to need them.
The Sriracha mayo isn’t just great on this grilled corn with Sriracha mayonnaise either. It’s fantastic on grilled chicken or turkey burgers. Leave out the lime and slather it on hamburger buns. And if you’re into dipping your fries in mayonnaise, this one will definitely wake you up.
I recently discovered Blue Plate mayonnaise, which I think is the best around. If you can’t find it locally you can pick it up online for a fair price.
I’m a big fan of flavored mayonnaise on grilled sweet corn. Specially when it is nice and spicy, with just a hint of citrus. Like this grilled corn with Sriracha mayonnaise.
I usually grill fresh corn-on-the-cob, but I thought I’d try something a bit different and boil it instead. I wasn’t going to let all that great corn flavor disappear into the water and leave me with bland corn. Nope, a little spiced corn on the cob was in order. By simply adding a nice hot pepper (or two, really) to the water while you cook the corn, you infuse the cobs with a great spiciness. And the butter doesn’t hurt the flavor either, that’s for sure!
Don’t add too much water to the pot when simmering the corn. The more water, the more diluted the flavors will be, so add just enough to cover the cobs. If Scotch bonnet peppers scare you, just substitute jalapenos. No need to stem them, seed them or chop them. Just toss them into the pot. Spiced corn on the cob can be as spicy as you want it to be.
This recipe is also a great way to make spicy kernels to use in other dishes. Just cook like it says below and peel, cut or scrape the kernels off the cobs.
By simply adding a nice hot pepper (or two, really) to the water while you cook the corn, you infuse the cobs with a great spiciness. And the butter doesn’t hurt the flavor either, that’s for sure!
Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.
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 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 to this corn in packets on the Char-Broil Big Easy. Or don’t add.
Char-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. Perfect for cooking extra 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.
Course Side
Cuisine American
Keyword Big Easy, Char-Broil, corn-on-the-cob, packets
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.
Notes
You can fit 2 halved ears of corn in the basket of the Big Easy. Add a bunk bed basketto double the amount of cooking area or a cooking rackto make 6 or more ears at once.
Wow, I just had no idea how much we would both love this Mexican charred corn hot dog. It has such a wonderful combination of tastes, from the bite of the onion, to that great sweetness you get from roasted corn, fantastic citrus lime mayonnaise, all served over a grilled all-beef hot dog. Topped with crumbled Cotija cheese! These dogs were an absolute treat!
Mexican charred corn hot dogs are light and refreshing, the perfect dogs for a sunny day. If fresh corn-on-the-cob is no longer available in your area, you can use canned or frozen corn kernels. Drain them first and pat dry so that they roast well. Pour the kernels out onto a baking sheet and place under the broiler just long enough for them to start to char. It won’t take long, so don’t walk away and ignore them. Give them a stir or two as they roast to make sure they are charred evenly.
I recently discovered Blue Plate mayonnaise, which I think is the best around. If you can’t find it locally you can pick it up online for a fair price.
