Corn Mashed Potatoes

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 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.
corn-mashed-potatoesFor 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.

Mashed potatoes are also great made in a crockpot. Try some slow-cooker Tennessee-style mashed potatoes.

Corn Mashed Potatoes

Course Side
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings

Ingredients

  • 1 1/2 pounds yellow potatoes
  • Kosher salt
  • 8 tablespoons unsalted butter
  • 1/2 cup sweet onion chopped
  • 2 cloves garlic minced
  • 2 cups corn kernels
  • Freshly ground black pepper
  • 1 1/2 cups heavy cream

Instructions

  • Bring a large pot of salted water to a boil.
  • Add the potatoes. Reduce to a simmer and simmer for 20 or so minutes or until the potatoes are tender.
  • Drain and then mash the potatoes using a potato masher.
  • Meanwhile, melt the butter in a large skillet over medium heat.
  • Add the onions and saute for 5 minutes.
  • Add the corn and saute for 5 minutes.
  • Add the garlic and saute for 2 minutes.
  • Season with salt and pepper.
  • Reduce heat to low and stir in the corn.
  • Add the corn mixture to the potatoes and stir.
  • Season with salt and pepper and serve.

Deconstructed Mexican Style Corn

Now, if it was summer I certainly would’ve made this deconstructed Mexican style corn using 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.
deconstructed-mexican-style-cornMayonnaise 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 has that bit of tang. It’s refreshing and different.

Also try my slow cooker chili cheese corn.

Deconstructed Mexican Style Corn

Course Side
Cuisine Mexican
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings

Ingredients

  • 6 ears corn or about 4 cups of kernels
  • 1/2 red onion minced
  • 1 tablespoon vegetable oil
  • 3/4 cup crumbled cotija cheese divided (I substituted feta)
  • 3/4 cup mayonnaise
  • 1 teaspoon chipotle chile powder divided
  • Kosher salt
  • 2 tablespoons fresh cilantro chopped
  • 2 limes zested

Instructions

  • 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.

Corn on the Cob Maque Choux

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.

corn-on-the-cob-maque-chouxThe 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, make your own. It takes a little time and effort to make, but oh boy is it ever worth it.

Also try my spiced corn on the cob.

Corn on the Cob Maque Choux

Course Side
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 servings
Author Mike

Ingredients

  • 6 ears corn-on-the-cob cooked however you wish

For the topping

  • 1 teaspoon olive oil
  • 1 medium yellow onion sliced
  • 1 medium green or red bell pepper sliced
  • 4 ounces tasso or smoked bacon chopped
  • 2 cloves garlic minced
  • 1/2 stick unsalted butter
  • 1 teaspoon Cajun seasoning

Instructions

  • While the corn is cooking heat the oil in a medium skillet over medium-high heat.
  • Add the onion and bell pepper and saute for 2 minutes.
  • Add the tasso (or bacon) and cook for 5 minutes.
  • Add the garlic, butter and Cajun seasoning. Stir until the butter melts and the vegetables and tasso get lightly caramelized.
  • Spoon generously over cooked corn.

Grilled Cream Corn with Gorgonzola Cheese

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 Anita 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.
Grilled Cream Corn with Gorzonzola CheeseIf you can’t get fresh corn-on-the-cob you can substitute canned corn. 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 love grilled corn. Try my corn-on-the-cob slathered with Sriracha mayonnaise and my corn with southwestern butter.

Grilled Cream Corn with Gorzgonzola Cheese

Course Side
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 -8 servings

Ingredients

  • 8 ears corn-on-the-cob shucked
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons unsalted butter
  • 2 teaspoons cornstarch
  • 1 cup heavy cream
  • 1/4 cup whole milk
  • 1/4 cup crumbled Gorgonzola cheese
  • Fresh parsley chopped, for garnish

Instructions

  • Fire up your grill for cooking over direct heat.
  • Lightly brush the corn with oil and season with salt and pepper.
  • Place over direct heat and grill until just tender and lightly charred, rotating often.
  • Remove corn and let cool slightly before cutting off the kernels using a sharp knife.
  • Melt the butter in a large skillet over medium heat.
  • Add the corn. Add more salt and pepper, to taste, if needed.
  • Stir and cook until the corn is completely tender, 3-4 minutes.
  • Stir in the cornstarch and cook another minute.
  • Add the cream and bring to a simmer. Stir for 2-3 minutes until thickened.
  • Pour half of the corn mixture into a blender. Let cool slightly then puree until smooth. Return to the skillet with the rest of the corn.
  • Add the milk and cheese and stir.
  • Serve warm garnished with chopped parsley.

Grilled corn with Sriracha Mayonnaise

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. 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.
grilled-corn-with-sriracha-mayonnaiseThe Sriracha mayo isn’t just great on corn 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.

Grilled corn is a wonderful thing. And not just on the cob, either. It’s great in a creamed dish, such as my grilled cream corn with Gorgonzola cheese.

Grilled corn with Sriracha Mayonnaise

Course Side
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings

Ingredients

  • 4 ears fresh corn shucked, cut in half if desired
  • Vegetable oil
  • 1/2 cup mayonnaise
  • 2 tablespoons Sriracha
  • 2 tablespoons freshly squeezed lime juice
  • 1 teaspoon chili powder plus more for garnish
  • 2 tablespoons chopped fresh cilantro for garnish

Instructions

  • Preheat a grill to medium-high heat.
  • Lightly brush the corn with oil.
  • Place on grill, turning often, until the corn is cooked and lightly charred.
  • Whisk together the mayo, Sriracha, lime juice and chili powder.
  • Brush corn with the mayo mixture and garnish with a few sprinkles of chili powder and chopped cilantro.

Spiced Corn on the Cob

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!
spiced-corn-on-the-cobDon’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.

Also try my corn cob pops.

Spiced Corn on the Cob

Course Side
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 8 servings

Ingredients

  • 8 ears fresh corn shucked
  • 1 tablespoon Kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 Scotch bonnet pepper any hot pepper will do, or 1 teaspoon hot sauce
  • 3 tablespoons unsalted butter
  • 4 cloves garlic

Instructions

  • Cut corn ears in half and place into a large pot.
  • Add just enough water to cover the corn.
  • Add the remaining ingredients.
  • Bring to a boil over high heat.
  • Cover and reduce heat to a simmer and simmer for 30 minutes, rotating corn on occasion.
  • Remove from pot, let cool slightly, and serve.

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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Mexican Charred Corn Hot Dog

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 DogMexican 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, you can use canned or frozen corn kernels. Pour the kernels out onto a baking sheet and place under the broiler just long enough for them to start to char.

You’ll want to also try my loaded Mexican hot dogs.

Mexican Charred Corn Hot Dog

Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 servings

Ingredients

  • 4 ears sweet corn husked
  • 2 teaspoons vegetable oil
  • 4 all-beef hot dogs
  • 4 hot dog buns
  • 2 green onions chopped
  • 2 tablespoons mayonnaise
  • 2 teaspoons freshly squeezed lime juice
  • Kosher salt and freshly ground black pepper
  • Crumbled Cotija or feta cheeses
  • Chili powder optional

Instructions

  • Fire up your grill.
  • Brush the corn with the oil and place over direct heat. Cook until charred on all sides, about 20 minutes. Remove from heat and let cool slightly.
  • Meanwhile, cook the dogs and toast the buns as desired.
  • Cut the kernels from the corn. Place in a bowl and stir in the green onions.
  • Combine the mayonnaise and lime juice. Season with salt and pepper.
  • Slather hot dog buns with the mayonnaise.
  • Top with the dogs.
  • Add the corn and green onion mixture.
  • Sprinkle with Cotija cheese and chili powder, if using.

Corn-on-the-Cob on the Char-Broil Big Easy

Sweet corn is in season and that makes me happy! One of the easiest ways to prepare it is to make corn-on-the-cob on the Char-Broil Big Easy. The corn comes out tender and sweet. Every kernel pops in your mouth as you bite into it. To make my corn extra special I wrapped it in bacon first! Oh yeah!

Corn-on-the-Cob on the Char-Broil Big EasyI cut my corn-on-the-cobs in half and then put them into the Char-Broil Big Easy, standing them on end. With the bunk bed basket I think I could easily fit 6 full ears on my Big Easy. You don’t want to crowd them, though, so they cook evenly and the bacon crisps up good. If you’re using bacon, that is. And really, why not?

Also try my corn cooked in packets on the Char-Broil 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!

Corn-on-the-Cob from the Char-Broil Big Easy

You'll want to use a Bunk Bed basket to double the capacity of your Big Easy.
Course Side
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Author Mike

Ingredients

  • Corn on the cub husks removed, cut in half if desired
  • Kosher salt and freshly ground pepper or your favorite seasoning I used my Fire-Eater seasoning
  • 1 slice of bacon per cob half optional, plus some toothpicks

Instructions

  • Fire up your Big Easy.
  • Season the corn.
  • If using bacon, wrap the slices around the cobs and secure with a toothpick. Add more seasoning if desired.
  • Place the corn into the Big Easy basket. I found it easiest to stand them on end.
  • Lower the basket into the cooker and cook 25-30 minutes or until the corn is done and starting to brown on the bottom and the bacon is done (if using).
  • Remove and devour!

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Spicy Tasso and Corn Casserole

Fresh corn season continues to wind down here in Indiana. Time for my end-of-summer push to devour as much sweet corn as I can! And what better way to make corn than to add in some spicy Tasso ham and make a spicy Tasso and corn casserole! I so love Tasso ham. So tender, to tasty, and definitely so spicy. I made my own Tasso on my smoker, and it came out fantastic. It was so easy to make!

This creamy corn casserole is sweet and also spicy. I found the original recipe in Louisiana Cookin’, one of my favorite Louisiana-themed magazines. Not only is each issue full of great Creole and Cajun dishes, there are also articles about the food and happenings in the area.

Spicy Tasso and Corn CasseroleThe original recipe called for topping the casserole with crushed potato chips. I decided to skip that and just enjoy the great vegetables and spice in this dish. True, adding chips would definitely add a nice crunch. I bet crushed tortilla chips would be outstanding, so feel free to add them if you like!

Spicy Tasso and Corn Casserole

Course Side
Cuisine Cajun
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 -8 servings

Ingredients

  • 2 tablespoons canola oil
  • 5 cups fresh corn kernels 5 to 6 ears
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped green onion
  • 1 cup chopped tasso ham I used our homemade tasso
  • 1 8 ounce package cream cheese, cubed, softened
  • 1 tablespoon Cajun seasoning I used our homemade seasoning
  • 1/2 cup sour cream
  • 1/4 cup chopped fresh parsley
  • 3/4 teaspoon Kosher salt
  • 1/4 teaspoon cayenne pepper

Instructions

  • Preheat oven to 350° F.
  • Spray a 9" x 9" baking dish with non-stick spray.
  • Heat oil in a large skillet over medium-high heat.
  • Add the corn, pepper, green onion, and tasso and cook 5-8 minutes until the vegetables are soft.
  • Add the cream cheese and stir until it melts.
  • Remove from heat and stir in the Cajun seasoning, sour cream, parsley, salt, and cayenne pepper.
  • Spoon into the baking dish and bake 20 minutes.
  • Note: The original recipe called for sprinkling the casserole with crumbled potato chips (2 cups) before baking. I omitted that ingredient to keep the casserole a little lower in carbohydrates. Feel free to add the chips, or Panko breadcrumbs if you like.