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 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 with Sriracha Mayonnaise
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 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
  1. Preheat a grill to medium-high heat.
  2. Lightly brush the corn with oil.
  3. Place on grill, turning often, until the corn is cooked and lightly charred.
  4. Whisk together the mayo, Sriracha, lime juice and chili powder.
  5. 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 spicy heat 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.

Spiced Corn on the Cob
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 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
  1. Cut corn ears in half and place into a large pot.
  2. Add just enough water to cover the corn.
  3. Add the remaining ingredients.
  4. Bring to a boil over high heat.
  5. Cover and reduce heat to a simmer and simmer for 30 minutes, rotating corn on occasion.
  6. 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.

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Corn in Packets on the Char-Broil Big Easy
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
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.
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
  1. Place corn on small sheets of foil.
  2. Brush with melted butter and sprinkle with Cotija cheese, cayenne pepper and lime juice.
  3. Wrap corn ears tightly and place in a hot Big Easy.
  4. Cook for 20 minutes until tender.
  5. Garnish with chopped cilantro and serve.
For Italian-style corn
  1. Place corn on small sheets of foil.
  2. Brush with melted butter and sprinkle with Parmesan cheese and lemon juice.
  3. Wrap corn ears tightly and place in a hot Big Easy.
  4. Cook for 20 minutes until tender.
  5. Garnish with chopped Italian parsley and serve.
For Smoky corn
  1. Place corn on small sheets of foil.
  2. Brush with melted butter and sprinkle with smoky paprika and cayenne pepper.
  3. Wrap corn ears tightly and place in a hot Big Easy.
  4. Cook for 20 minutes until tender.
  5. Garnish with chopped Italian parsley and serve.

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Sweet Corn Season 2016

I wait. And I wait. For that moment, each year, that first day, when My Dad’s Sweet Corn announces the corn is ready. Their sweet corn is absolutely amazing. Sweet and juicy and perfect. On that day, the first day, when it is at its peak, I rush to the farmer’s market early in the morning and I load up. And I load up big. Sweet corn season 2016 has begun.
Sweet Corn Season 2016Having such fantastic sweet corn on hand in winter makes the winter seem a lot less harsh. It reminds me of summer and warm sunny days. That beats the heck out of shoveling snow, that’s for sure!

Quickly blanching the corn and shocking it in an ice bath keeps the corn tasty and sweet. I add a bit of sugar to the water to make up for the flavor that is lost with the first batch or two. After that the water is full of corn flavored goodness, so every batch comes out tasting great.

Sweet Corn Season 2016
Author: 
 
Ingredients
  • Sweet corn-on-the-cob (I had 6 baker's dozen worth)
  • A large pot (one with a pasta insert works best)
  • An outdoor propane burner (you can use your stovetop, but it's going to be messy)
  • 2 tablespoons white sugar
  • 2 large bags of ice
  • A large cooler
  • Long tongs
  • Cutting board
  • Sharp knife
  • A large bowl (or two)
  • Vacuum-sealable baggies
  • Vacuum sealer
Instructions
  1. Shuck the corn just before beginning.
  2. Place the pot onto the lit burner or stovetop over high heat.
  3. Add the sugar and stir and let the water come to a brisk boil.
  4. Add the ice to the cooler and fill nearly to the top with cold water.
  5. Working in batches, add 8 ears of corn to the pot (you can add more if your pot is large, but do not crowd them or they won't cook evenly).
  6. Return the water to a boil and boil for exactly 4 minutes. No more.
  7. Remove the corn from the pot and immediately transfer to the ice bath.
  8. You can start the next batch of corn. As soon as it starts to boil, remove the corn from the ice bath (test to make sure it's nice and cold) and transfer to a cutting board.
  9. Cut the kernels from the ears. I stand the ears on the cut end at about a 75 degree angle then carefully run my knife from top to bottom, removing about 75% of the kernels. I think having the ear at a slight angle and using a very sharp knife reduces the amount of kernels that fly off all over the place. Don't cut all the way to the ear.
  10. Transfer cut kernels to a large bowl and continue cooking, cooling and cutting the ears until all done.
  11. If any kernels are stuck together use your hands to break them apart in the bowl.
  12. Transfer kernels to the bags. Two cups equals about a can of corn, but I usually add 3 cups to a 1 quart bag.
  13. Try to not get the inside of the bag opening wet when filling. This may cause the bags to not seal properly. If you do get them wet dry them off with a paper towel.
  14. Transfer the bags to the freezer for 4-6 hours or until the liquid is frozen.
  15. Seal the vacuum bags with your sealer and freeze until needed. I use the 'moist' and 'gentle' settings on my sealer to help ensure a good seal.

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.

Love hot dogs as much as I do? Check out my free eCookbook that is packed with tons of hot dog recipes.

Mexican Charred Corn Hot Dog
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 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
  1. Fire up your grill.
  2. 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.
  3. Meanwhile, cook the dogs and toast the buns as desired.
  4. Cut the kernels from the corn. Place in a bowl and stir in the green onions.
  5. Combine the mayonnaise and lime juice. Season with salt and pepper.
  6. Slather hot dog buns with the mayonnaise.
  7. Top with the dogs.
  8. Add the corn and green onion mixture.
  9. 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 corn is to roast it in your Char-Broil Big Easy. The corn comes out tender and sweet. Every kernel pops 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 cobs in half and then put them into the cooker standing 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?

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
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
You'll want to use a Bunk Bed basket to double the capacity of your Big Easy.
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
  1. Fire up your Big Easy.
  2. Season the corn.
  3. If using bacon, wrap the slices around the cobs and secure with a toothpick. Add more seasoning if desired.
  4. Place the corn into the Big Easy basket. I found it easiest to stand them on end.
  5. 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).
  6. Remove and devour!

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. 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
Author: 
Recipe type: Side
Cuisine: Cajun
Prep time: 
Cook time: 
Total time: 
Serves: 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
  1. Preheat oven to 350° F.
  2. Spray a 9" x 9" baking dish with non-stick spray.
  3. Heat oil in a large skillet over medium-high heat.
  4. Add the corn, pepper, green onion, and tasso and cook 5-8 minutes until the vegetables are soft.
  5. Add the cream cheese and stir until it melts.
  6. Remove from heat and stir in the Cajun seasoning, sour cream, parsley, salt, and cayenne pepper.
  7. Spoon into the baking dish and bake 20 minutes.
  8. 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.

 

Coyote Sweet Corn

Ahhhhh, fresh corn-on-the-cob. I love it. The season is winding down here, so I grabbed a few more ears and made this wonderful Coyote sweet corn dish. The corn is the star of the show, but there are a lot of other great flavors to be found too! I was amazed on how much of a difference sun-dried tomatoes can make to a corn dish, and just as amazed about the bread and butter pickles. I’d never thought of adding either to something like this, and boy, was I surprised. It’s a combination of richness and a little spiciness, just like I love.
Coyote Sweet CornThis is really a fantastic side dish. It looks great, smells great, and tastes beyond great. And this fall and winter, when fresh corn-on-the-cob is nowhere to be found, I’ll still make it using canned or frozen corn kernels. It won’t be quite the same but it’ll remind me of summer and that great fresh corn flavor.

Coyote Sweet Corn
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 2 tablespoons unsalted butter (see note)
  • 4 ears sweet corn, kernels removed
  • 4 sun-dried tomatoes, chopped
  • 1 tablespoon dried basil, crushed
  • 1/3 cup green onions, chopped
  • 1 jalapeno pepper, seeded, minced
  • 1 tablespoon bread and butter pickles, chopped
  • Salt and pepper, to taste
  • Fresh cilantro, chopped, for garnish
Instructions
  1. Melt the butter in a medium skillet over medium-high heat.
  2. Add the corn and the sun-dried tomatoes and saute for 4 minutes. Remove from heat.
  3. Add the basil, onions, jalapeno and pickles.
  4. Stir and season with salt and pepper to taste.
  5. Serve garnished with chopped cilantro.
  6. Note: For extra sun-dried tomato flavor, substitute a tablespoon of the oil the tomatoes are in for the butter.