Tag: corn

Slow Cooked Jalapeno Corn

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. It’s tremendously creamy and sweet. 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.

Slow Cooked Jalapeno Corn

Light On The Heat. Heavy On The Flavor.

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. I think you need just a little something for a little bite in this slow cooked jalapeno corn. I mean, it does have ‘jalapeno’ in the name!

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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.

If it’s in season, I grab my sweet corn from My Dad’s Sweet Corn!

Also try my cedar planked sweet corn.

Slow Cooked Jalapeno Corn

Slow Cooked Jalapeno Corn

Based on a recipe from The Pioneer Woman
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.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Side
Cuisine American
Servings 16
Calories 223 kcal

Equipment

Ingredients
  

  • 24 ears fresh corn shucked and kernels cut from the cobs
  • 2 cups heavy cream
  • 2 sticks butter cubed
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 6 cloves garlic minced
  • 4 jalapenos sliced very thin

Instructions
 

  • Preheat the oven to 250 degrees F.
  • Place corn in a large disposable roasting pan.
  • Add remaining ingredients and stir.
  • Cover with foil and bake for 1 1/2 hours – 2 hours or until the corn is tender.
  • Stir before serving.

Notes

Add seranos or habaneros for an even spicier version of this recipe.

Nutrition

Calories: 223kcalCarbohydrates: 27gProtein: 5gFat: 13gSaturated Fat: 7gTrans Fat: 1gCholesterol: 41mgSodium: 178mgPotassium: 402mgFiber: 3gSugar: 9gVitamin A: 738IUVitamin C: 14mgCalcium: 25mgIron: 1mg
Keyword corn, crockpot, slow cooker
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Slow Cooker Creamed Corn

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.

Slow Cooker Creamed Corn

A Few Thoughts

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.

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Also try my southern creamed corn.

Slow Cooker Creamed Corn

Slow Cooker Creamed Corn

Based on a recipe from Kelsey Nixon
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.
5 from 1 vote
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Cook Time 6 hours
Total Time 6 hours
Course Side
Cuisine American
Servings 10 -12 servings
Calories 255 kcal

Equipment

Ingredients
  

  • 6 cups corn kernels 3 cans, drained, if using canned, or scraped from 8 ears if using fresh
  • 1 cup whole milk
  • 1 tablespoon sugar
  • 8 ounces cream cheese cubed
  • Kosher salt
  • ground black pepper
  • 1 stick unsalted butter

Instructions
 

  • Place corn, milk, sugar and cream cheese into a slow cooker.
  • Sprinkle with salt and pepper and cook on low for 5 hours, stirring occasionally.
  • Add the stick of butter and cook another hour, stirring occasionally.
  • Check seasoning and serve.

Notes

Substitute heavy cream for the milk for an even richer corn experience!

Nutrition

Calories: 255kcalCarbohydrates: 21gProtein: 5gFat: 19gSaturated Fat: 11gTrans Fat: 1gCholesterol: 52mgSodium: 267mgPotassium: 201mgFiber: 2gSugar: 6gVitamin A: 670IUVitamin C: 2mgCalcium: 56mgIron: 1mg
Keyword corn, crockpot, slow cooker
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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 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. It’s a great combination of smooth, creamy potatoes and sweet, crispy corn kernels.

Corn Mashed Potatoes

Try Roasted Corn Instead

For a little twist on these corn mashed potatoes, use corn on the cob instead. You’ll need 3-4 cobs depending on the size. Roast 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!

No Fresh Corn? No Worries.

Fresh corn is best in this wonderful side dish. Nothing beats it. But hey, it’s not always available! That’s ok, you’ve got options. And you’ll still get to enjoy wonderful corn mashed potatoes.

You can use canned corn, but skip the part where you saute them for 5 minutes. Just open the can and drain well. Really well. You don’t want watery mashed potatoes after all!

Frozen corn (off-the-cob) can also be used. Just defrost first. Drain off any excess liquid and you’re ready to add it to the skillet. As with canned corn, you can skip the saute step.

Lastly, frozen corn on the cob can be used too. Defrost and cut the kernels from the cobs. That’s it. Add to the skillet and you’re good-to-go!

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

Corn Mashed Potatoes

Corn Mashed Potatoes

Based on a recipe from Marcela Valladolid
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.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side
Cuisine American
Servings 6 servings
Calories 475 kcal

Equipment

Ingredients
  

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.

Notes

Also great with just a little shredded cheddar on top!

Nutrition

Calories: 475kcalCarbohydrates: 33gProtein: 5gFat: 38gSaturated Fat: 23gTrans Fat: 1gCholesterol: 122mgSodium: 134mgPotassium: 622mgFiber: 4gSugar: 3gVitamin A: 1368IUVitamin C: 25mgCalcium: 63mgIron: 1mg
Keyword corn, mashed potatoes
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Deconstructed Mexican Style Corn

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.

Deconstructed Mexican Style Corn

Mayonnaise Is A Good Thing

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.

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Also try my slow cooker chili cheese corn.

Deconstructed Mexican Style Corn

Deconstructed Mexican Style Corn

Based on a recipe from Chris Santos
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.
4 from 1 vote
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side
Cuisine Mexican
Servings 4 servings
Calories 408 kcal

Equipment

Ingredients
  

  • 6 ears corn or about 4 cups of kernels
  • ½ red onion minced
  • 1 tablespoon vegetable oil
  • ¾ cup cotija cheese crumbled, divided (I substituted feta)
  • ¾ cup mayonnaise
  • 1 teaspoon chipotle powder divided
  • Kosher salt
  • 2 tablespoons 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.

Notes

Add a little minced jalapeno for a nice kick!

Nutrition

Calories: 408kcalCarbohydrates: 7gProtein: 5gFat: 41gSaturated Fat: 12gTrans Fat: 1gCholesterol: 43mgSodium: 590mgPotassium: 94mgFiber: 1gSugar: 3gVitamin A: 329IUVitamin C: 11mgCalcium: 158mgIron: 1mg
Keyword corn, Mexican
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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 Choux

Great Tastes In Every Bite

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.

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Also try my spiced corn on the cob.

Corn on the Cob Maque Choux

Corn on the Cob Maque Choux

Mike
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. 
4 from 1 vote
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Side
Cuisine American
Servings 3 servings
Calories 261 kcal

Equipment

Ingredients
  

  • 6 ears corn cooked however you wish

For the topping

  • 1 teaspoon olive oil
  • 1 medium yellow onion sliced
  • 1 medium bell pepper green or red, sliced
  • 4 ounces tasso ham chopped
  • 2 cloves garlic minced
  • ½ 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.

Notes

You can substitute bacon for the tasso.

Nutrition

Calories: 261kcalCarbohydrates: 7gProtein: 9gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 64mgSodium: 480mgPotassium: 278mgFiber: 2gSugar: 3gVitamin A: 2054IUVitamin C: 54mgCalcium: 24mgIron: 1mg
Keyword corn-on-the-cob
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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 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.

Grilled Cream Corn with Gorgonzola Cheese

No Fresh Corn? No Problem.

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!

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I love grilled corn. Try my corn-on-the-cob slathered with Sriracha mayonnaise and my corn with southwestern butter.

Grilled Cream Corn with Gorgonzola Cheese

Grilled Cream Corn with Gorzgonzola Cheese

Based on a recipe from Embers and Flame
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. 
5 from 1 vote
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Side
Cuisine American
Servings 8
Calories 217 kcal

Equipment

Ingredients
  

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.

Notes

You can use regular blue cheese instead of the gorgonzola.

Nutrition

Calories: 217kcalCarbohydrates: 3gProtein: 2gFat: 22gSaturated Fat: 14gTrans Fat: 1gCholesterol: 74mgSodium: 127mgPotassium: 61mgFiber: 1gSugar: 1gVitamin A: 824IUVitamin C: 1mgCalcium: 65mgIron: 1mg
Keyword corn-on-the-cob, grilled
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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 (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.

Grilled corn with Sriracha Mayonnaise

Mayonnaise And Corn Go Great Together

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. If it sounds odd, try it. It’ll change your mind.

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

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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

Grilled corn with Sriracha Mayonnaise

Based on a recipe from Tiffani Thiessen
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.
4 from 1 vote
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Side
Cuisine American
Servings 4 servings
Calories 272 kcal

Equipment

Ingredients
  

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.

Notes

The mayo mix is also great on a cold cut sandwich.

Nutrition

Calories: 272kcalCarbohydrates: 18gProtein: 3gFat: 22gSaturated Fat: 4gTrans Fat: 1gCholesterol: 12mgSodium: 372mgPotassium: 278mgFiber: 2gSugar: 6gVitamin A: 363IUVitamin C: 13mgCalcium: 7mgIron: 1mg
Keyword corn-on-the-cob, grilled
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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 Cob

The Keys To Success

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.

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Also try my corn cob pops.

Spiced Corn on the Cob

Spiced Corn on the Cob

Based on a recipe from Martha Stewart
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!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Side
Cuisine American
Servings 8 servings
Calories 120 kcal

Equipment

Ingredients
  

  • 8 ears fresh corn shucked
  • 1 tablespoon Kosher salt
  • 1 tablespoon 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.

Notes

Use a jalapeno for a less-spicy version.

Nutrition

Calories: 120kcalCarbohydrates: 18gProtein: 3gFat: 6gSaturated Fat: 3gTrans Fat: 1gCholesterol: 11mgSodium: 887mgPotassium: 264mgFiber: 2gSugar: 6gVitamin A: 316IUVitamin C: 8mgCalcium: 10mgIron: 1mg
Keyword corn-on-the-cob, spicy
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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 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. Good old salt and pepper are just fine too.

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.

Corn in Packets on the Char-Broil Big Easy

More Racks, More Corn!

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.

If you do cook your corn on more than one level at a time, keep in mind that there’s a darned good chance they won’t all cook at the same rate. The bottom ones are likely to be done sooner. They’re closer to the heat. But things like wind and temperature and make things a bit more challenging. So check them at both levels before deciding they’re all ready to go!

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Charbroil The Big Easy Bunk Bed Basket…
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  • Perfect for cooking two chickens at once
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Also try my corn-on-the-cob recipe on the Big Easy.

It’s always a good idea to keep a few spare grease trays on hand for your Char-Broil Big Easy.

Char-Broil 2425514W12 Big Easy Grease Tray...
Char-Broil 2425514W12 Big Easy Grease Tray…
  • MATERIAL: Disposable aluminum liners made…
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Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and all 3 of my huge free Big Easy eCookbooks!

Corn in Packets on the Char-Broil Big Easy

Corn in Packets on the Char-Broil Big Easy

Mike
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.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Side
Cuisine American
Servings 2
Calories 193 kcal

Equipment

Ingredients
  

  • 2 ears corn shucked and cut in halves

For Mexican-style corn

  • 1 tablespoon unsalted butter melted
  • 1 tablespoon Cotija cheese crumbled
  • 2 pinches cayenne pepper
  • lime juice
  • cilantro chopped, for garnish

For Italian-style corn

  • 1 tablespoon unsalted butter melted
  • 1 tablespoon Parmesan cheese grated
  • lemon juice
  • parsley chopped, for garnish

For Smoky corn

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.

Notes

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.

Nutrition

Calories: 193kcalCarbohydrates: 2gProtein: 3gFat: 20gSaturated Fat: 13gTrans Fat: 1gCholesterol: 54mgSodium: 139mgPotassium: 78mgFiber: 1gSugar: 1gVitamin A: 1908IUVitamin C: 2mgCalcium: 82mgIron: 1mg
Keyword Big Easy, Char-Broil, corn-on-the-cob, packets
Tried this recipe?Let us know how it was!
Charbroil The Big Easy Bunk Bed Basket...
Charbroil The Big Easy Bunk Bed Basket…
  • Expands the cooking space of The Big Easy
  • Perfect for cooking two chickens at once
$9.99 Amazon Prime
Buy on Amazon

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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 Dog

Different. And Delicious.

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.

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I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

Blue Plate Regular Mayonnaise 30 Fl Oz (Pack of 1)
Blue Plate Regular Mayonnaise 30 Fl Oz (Pack of 1)
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You’ll want to also try my loaded Mexican hot dogs.

Mexican Charred Corn Hot Dog

Mexican Charred Corn Hot Dog

Based on a recipe from Martha Stewart
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.
4 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main
Cuisine American
Servings 4 servings
Calories 298 kcal

Equipment

Ingredients
  

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.

Notes

Cut a long narrow slit in your dogs before cooking to give the toppings a great place to go!

Nutrition

Calories: 298kcalCarbohydrates: 30gProtein: 9gFat: 16gSaturated Fat: 5gTrans Fat: 1gCholesterol: 23mgSodium: 566mgPotassium: 143mgFiber: 1gSugar: 3gVitamin A: 69IUVitamin C: 3mgCalcium: 90mgIron: 3mg
Keyword hot dogs, Mexican
Tried this recipe?Let us know how it was!
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