Grilled Potatoes with Mustard-Garlic Dressing

There aren’t a lot of grilled sides that I prefer just as much as the grilled main dish at a meal. The mustard-garlic dressing on these grilled potatoes really hit a note for me. Tender, buttery potatoes contrasted with tangy mustard and vinegar. I found the combination to be perfect, and easy to make to boot.

Grilled Potatoes with Mustard-Garlic Dressing

My wife and I recently ran across The Mustard Man at an event at the Jungle Jim’s market in Fairfield, OH. After sampling each of the mustards I instantly picked up a bottle of each one. They are truly fantastic. Instead of whole grain mustard, I used The Mustard Man’s Simply Peppered mustard in the dressing for these grilled potatoes with mustard-garlic dressing. The light peppery flavor brought a nice little bite.

Also try my grilled potatoes with chive sauce, grilled baby potatoes and my yummy grilled Ranch potatoes. And my easy grilled Creole potatoes are always a hit!

Grilled Potatoes with Mustard-Garlic Dressing
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5 from 1 vote

Grilled Potatoes with Mustard-Garlic Dressing

There aren’t a lot of grilled sides that I prefer just as much as the grilled main dish at a meal. The mustard-garlic dressing on these grilled potatoes really hit a note for me.
Course Side
Cuisine American
Keyword grilled, potatoes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Calories 212kcal

Ingredients

Instructions

  • Boil the potatoes in a pot of salted water until just tender. Alternatively, steam the potatoes using a steamer. Drain and let cool slightly.
  • Whisk together the vinegar, mustard and garlic. While still whisking, add the oil until emulsified. Season with salt and pepper.
  • Fire up your grill for medium-high cooking.
  • Toss the potatoes with a little oil. Season with salt and pepper and add to a grill basket. Note: I put the grill basket over a sheet pan so that any excess oil drips off.
  • Place the basket onto the grill and cook for 5-10 minutes, stirring gently, or until the potatoes are done and have a light char.
  • Transfer potatoes to a large bowl and drizzle with the dressing. Toss to coat.
  • Serve garnished with the chopped parsley.

Nutrition

Calories: 212kcal | Carbohydrates: 20g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Sodium: 51mg | Potassium: 498mg | Fiber: 3g | Sugar: 1g | Vitamin A: 163IU | Vitamin C: 25mg | Calcium: 20mg | Iron: 1mg

Nutritional values are approximate.

Grilled Cornbread with Jalapeno Honey Butter

Boy, where have I been that I haven’t grilled cornbread with jalapeno honey butter until now? I gotta get out more! Grilling adds a nice lightly smoky flavor, but more importantly it adds a terrific crunch. Add in spicy and sweet jalapeno honey butter and you have some fantastic tasting cornbread. I’m not sure I’ll ever eat ‘normal’ cornbread again.

Grilled Cornbread with Jalapeno Honey Butter

I started with a big pan of already-baked thick (I used two packages of Jiffy) cornbread. You can also make muffins. You do have to be careful handling the cornbread on the grill since it will want to fall apart on you. The moister and thicker your cornbread is, the less problems you’ll have when you make this grilled cornbread with jalapeno honey butter.

You can make extra of the jalapeno honey butter and keep it on hand for more than just cornbread (I recommend it on biscuits, and it’s also fantastic on English muffins!). It’s delicious and not overwhelmingly hot. For a little more mellow pepper flavor, try my grilled cornbread with Hatch chili honey butter. My chipotle cornbread recipe also works well on the grill.

Did you know you can also grill macaroni and cheese? It’s crazy good too!

Grilled Cornbread with Jalapeno Honey Butter
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5 from 1 vote

Grilled Cornbread with Jalapeno Honey Butter

Boy, where have I been that I haven’t grilled cornbread with jalapeno honey butter until now? Grilling adds a nice lightly smoky flavor, but more importantly it adds a terrific crunch. 
Course Side
Cuisine American
Keyword cornbread, grilled
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 8
Calories 118kcal

Ingredients

  • 1 batch cornbread mix
  • ½ cup unsalted butter
  • 1 4 ounce fire-roasted jalapenos you can substitute a finely-minced fresh jalapeno (roast it first for even more flavor) that has been seeded
  • 2 tablespoons honey

Instructions

  • Cook the cornbread per package instructions. You can use squares or muffins.
  • Fire up your grill for direct cooking.
  • Melt the butter and stir in the jalapenos and honey.
  • Brush cornbread liberally on all sides with the butter mixture.
  • Place onto the grill over direct heat for 3 minutes until grill marks start to appear.
  • Carefully flip and grill on the other side.for 3 more minutes.
  • Serve hot with any remaining butter.

Nutrition

Calories: 118kcal | Carbohydrates: 4g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 3mg | Potassium: 7mg | Fiber: 1g | Sugar: 4g | Vitamin A: 356IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg

Nutritional values are approximate.

Cedar Planked Twinkies

Grilled Twinkies are a great thing. Cedar planked Twinkies are a wonderful thing. Just a light hint of cedar takes a simple dessert to a new place. You can top them with whatever you have on hand. For me that meant Nutella (a good thing no matter what, but also good to keep your other toppings from falling off of the Twinkies), ooey-gooey marshmallows, crunchy toffee and of course, whipped cream.

Cedar Planked Twinkies

Ice cream, toasted nuts, cherries, anything you can find while be good on cedar planked Twinkies. Just don’t leave the Twinkies on the grill too long or the cedar flavor might get too strong. You want that hint of cedar to kind of be lurking in the background and not jumping right out at you. You can also skip the cedar plank and grill the Twinkies directly on your grill.

Cooking on cedar planks can really change the ordinary into something special, which is why I do it often. For an appetizer, you’ll love my plank-smoked Camembert.

Check out my other cedar plank recipes: creamy mashed potatoes, Cajun mashed potatoes, beef sliders, chorizo portabellos, hot dogs, sausage sandwiches, shrimp and grits and spicy grilled shrimp. For something truly special you’ll want to make my red white and blue cedar planked Brie.

Cedar Planked Twinkies
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5 from 1 vote

Cedar Planked Twinkies

Grilled Twinkies are a great thing. Cedar planked Twinkies are a wonderful thing. Just a light hint of cedar takes a simple dessert to a new place. 
Course Dessert
Cuisine American
Keyword cedar plank, dessert
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 2 servings
Calories 814kcal

Ingredients

Instructions

  • Soak plank in water for 1 hour.
  • Fire up a grill for indirect 300 F grilling.
  • Place Twinkies on the plank.
  • Slather tops with the Nutella.
  • Sprinkle with the marshmallows and toffee.
  • Place on the grill and grill for 15 minutes or until the marshmallows have started to melt.
  • ‘Serve topped with whipped cream and whatever other toppings you enjoy.

Nutrition

Calories: 814kcal | Carbohydrates: 99g | Protein: 7g | Fat: 43g | Saturated Fat: 38g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 96mg | Potassium: 474mg | Fiber: 6g | Sugar: 87g | Vitamin A: 344IU | Vitamin C: 1mg | Calcium: 132mg | Iron: 5mg

Nutritional values are approximate.

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Chipotle Pulled Pork Grilled Potato Skins

I am kind of addicted to these grilled potato skins. I’ve always loved potato skins, but I admit, I don’t think about them enough to really make them that often. Until now, when I decided to start making them on the grill. They’re one of the easiest appetizers (or side dishes) you can make, and they’re super tasty when made on a grill. These chipotle pulled pork grilled potato skins are seriously loaded with chipotle smokiness and heat along with one of my favorite things of all time, pulled pork.

Chipotle Pulled Pork Grilled Potato Skins

There’s no such thing as a bad bite when you dig into these chipotle pulled pork grilled potato skins. You can also substitute pulled BBQ chicken or chopped smoked brisket, but make sure you keep that chipotle theme going by using a chipotle-infused BBQ sauce.

The bigger your grill, the more of these you can make!

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

Also try my more traditional potato skins.

Chipotle Pulled Pork Grilled Potato Skins
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4 from 1 vote

Chipotle Pulled Pork Grilled Potato Skins

These chipotle pulled pork grilled potato skins are seriously loaded with chipotle smokiness and heat along with one of my favorite things of all time, pulled pork.
Course Appetizer
Cuisine American
Keyword potato skins, pulled pork
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 422kcal
Author Mike

Ingredients

  • 2 large baking potatoes
  • 2 tablespoons butter melted
  • 1 teaspoon chipotle powder
  • 1 cup extra sharp cheddar cheese shredded
  • ½ cup pulled pork BBQ warmed
  • ¼ cup chipotle BBQ sauce don’t have any? Add chipotles in adobi, to taste, to your favorite BBQ sauce and mix, or make my strawberry chipotle BBQ sauce, leaving out the strawberries (or leave them in, they’re actually quite good!)
  • 3 strips bacon cooked, crumbled
  • 2 green onions chopped
  • sour cream

Instructions

  • Cut each potato lengthwise into four wedges. Don’t make the wedges too thick. If you are using very large potatoes you might have a center portion leftover for other uses.
  • Using a spoon or melon baller, scrape out the potato insides, leaving 1/4″ or so left.
  • Place on a microwave safe plate and microwave on high for 6-10 minutes or until tender.
  • Fire up your grill for direct and indirect cooking.
  • Combine the butter and chipotle powder and brush on all sides of the potatoes.
  • Grill the potatoes, cut side down, over medium heat for 2-3 minutes or until they start to char.
  • Turn potatoes over and top with cheese. Grill another 2 minutes or until the cheese is melted.
  • Combine the pulled pork and BBQ sauce.
  • Serve topped with the warmed pulled pork, bacon, green onions, and sour cream as desired.

Nutrition

Calories: 422kcal | Carbohydrates: 48g | Protein: 17g | Fat: 19g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 671mg | Potassium: 908mg | Fiber: 3g | Sugar: 12g | Vitamin A: 596IU | Vitamin C: 12mg | Calcium: 264mg | Iron: 2mg

Nutritional values are approximate.

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Grilled Buffalo Mac-and-Cheese

I’m almost too giddy to even write this post. Every time I look at the picture of grilled buffalo mac-and-cheese I flash back to the first time (of many) that I made it. Oooey gooey creaminess with a slight char, drizzled with a spicy homemade Buffalo wing sauce. Make no mistake about it, this is some fantastic macaroni-and-cheese.

Grilled Buffalo Mac-and-Cheese

There are two things you have to be mindful of when grilling Buffalo mac-and-cheese. First, make sure your mac is set up good before cutting it. You want it a little solid, a little thick. Second, you want to be careful flipping it on the grill. When the cold mac gets hot it’ll want to return to it’s original creamy state, and fast. Don’t mess around, flip it, char it, and get it on a plate. Time’s a wastin’!

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

Did you know you can also grill cornbread? It’s crazy good too!  You can also smoke your mac-and-cheese and really impress everyone.

Grilled Buffalo Mac-and-Cheese
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Grilled Buffalo Mac-and-Cheese

Oooey gooey creaminess with a slight char, drizzled with a spicy homemade Buffalo wing sauce. Make no mistake about it, this is some fantastic macaroni-and-cheese.
Course Side
Cuisine American
Keyword Buffalo, grilled, mac and cheese, macaroni and cheese
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 4 servings
Calories 654kcal
Author Mike

Ingredients

For the macaroni-and-cheese (or substitute the stuff from the box)

  • Kosher salt
  • 1 ½ cups elbow macaroni
  • 1 cup heavy cream half-and-half also works well
  • 1 ounce cream cheese at room temperature
  • ¼ teaspoon garlic salt
  • ½ cup extra sharp Cheddar cheese shredded
  • 2-4 slices American cheese

For the Buffalo wing sauce

Instructions

For the macaroni-and-cheese (if using made-from-the-box mac, make it per package instructions and skip to step 6)

  • Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 9 minutes. Drain.
  • Meanwhile, heat cream in a large skillet.
  • Add cream cheese and salt and stir until cheese is melted.
  • Add cheddar and American cheeses and stir until melted.
  • Add cooked pasta and stir to coat well.
  • Transfer to a container lined with wax paper. Use a container that is small enough that your mac-and-cheese ends up being at least 1″ thick (thicker is better here).
  • Place in the fridge and refrigerate at least an hour. You can also place it into the freezer. You want the mac-and-cheese to set up so it can be sliced.
  • Fire up your grill for direct cooking.
  • Carefully remove the mac-and-cheese from the container and slice thick.
  • Transfer to a grill over high heat and grill for just a minute per side, long enough to get grill marks and a bit of a crunch. Do not play with the mac-and-cheese while it’s on the grill or it will crumble. Be careful flipping it. If you lose some, you lose some.
  • Transfer to a plate and drizzle with plenty of the Buffalo wing sauce.

For the Buffalo wing sauce

  • Place the butter in a small saucepan over medium heat.
  • Once the butter is melted add the remaining ingredients.
  • Bring to a boil then reduce heat to a simmer and continue simmering for 5 minutes, stirring often.
  • Remove from heat and let cool before using.

Nutrition

Calories: 654kcal | Carbohydrates: 43g | Protein: 14g | Fat: 48g | Saturated Fat: 29g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 1656mg | Potassium: 285mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1775IU | Vitamin C: 34mg | Calcium: 279mg | Iron: 1mg

Nutritional values are approximate.

Crab-Stuffed Shrimp

I wanted to seriously up my cooking game. I figured (correctly) that a stop at our local fish mongers, Caplinger’s, would inspire me even more. And so I set off to make crab-stuffed shrimp on the grill. Large shrimp are butterflied, the meat separated from the shells but still connected, and then stuffed with an absolutely delightful mixture of crab and seasonings that reminds me very much of crab cake. I cooked the shrimp over charcoal in a cast-iron skillet, giving the shrimp a light smoky flavor. The end result was out-of-this-world delicious.

Crab-Stuffed Shrimp

For appetizer-sized crab-stuffed shrimp use smaller shrimp, like the 16 count shrimp I used. For main dishes, get some 6-8 count shrimp. The larger the shrimp the easier they are to butterfly and the easier it is to separate the meat from the shell, which is definitely the most difficult part of making these shrimp. The rest is easy peasy.

As I sit here and remember just how fantastic the crab stuffing was in these shrimp, I recall back to the best crabcakes I’ve ever had, at Timbuktu’s in Hanover, Maryland. Their crabcakes have the largest and most delicious chunks of crab in them… mmmmmm….

Also try my delicious Buffa-Que shrimp.

Crab-Stuffed Shrimp
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5 from 1 vote

Crab-Stuffed Shrimp

Large shrimp are butterflied, the meat separated from the shells but still connected, and then stuffed with an absolutely delightful mixture of crab and seasonings that reminds me very much of crab cake. 
Course Main
Cuisine American
Keyword shrimp, stuffed
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings
Calories 674kcal

Ingredients

  • 1 pound shrimp jumbo, 6-8 count (I used smaller, 16 count shrimp)
  • ½ pound unsalted butter plus more for the skillet
  • ½ sweet onion chopped
  • 2 cloves garlic minced
  • 1 ½ sleeves Ritz crackers crumbled
  • 2 slices white bread crusts removed, cubed
  • ½ teaspoon Old Bay seasoning
  • parsley chopped
  • kosher salt to taste
  • ground black pepper to taste
  • 2 tablespoons mayonnaise plus more if needed
  • ½ pound lump crab
  • 1 lemon halved

Instructions

  • Fire up your grill for two zone (direct and indirect cooking). Alternatively, you can cook these shrimp in the oven at 350 F.
  • Cut a slit down the backs of the shrimp. Do not cut all the way thru.
  • Butterfly the shrimp and remove the vein.
  • Separate the shell from the meat but do not remove it. The shell will still be attached at the tail, but the meat will not be attached to the shell.
  • Lightly butter a 7″ cast iron skillet. Add the shrimp, butterflied side up.
  • Melt 1/2 pound of butter in a large skillet over medium-high heat.
  • Add the onion and cook for 5 minutes.
  • Reduce the heat to low and add the garlic and cook for 1 more minute. Remove from heat.
  • Crumble the crackers into a large bowl. Add the bread, Old Bay seasoning, parsley and salt and pepper to taste. Mix well.
  • Add most of the melted butter. Do not add any of the onion or garlic, you just want to add the liquid.
  • Mix and add the mayonnaise. Try to squeeze the mixture together. If it holds together, it’s ready. If it’s too dry add more of the melted butter and a little bit of mayonnaise and mix and try again. Keep adding more butter/mayonnaise until the mixture holds together.
  • Lightly chop the crab and fold into the cracker mixture.
  • Working in batches, squeeze a tablespoon or two of the stuffing into a small log shape and place inside the butterflied shrimp. Don’t be shy with the stuffing, you’ll have plenty.
  • Place over indirect heat or in the oven and cook 20 minutes or until the shrimp is done. The shrimp will be pink in color on the outside and the flesh is opaque. If cooking on the grill rotate your skillet once to achieve consistent cooking.
  • Place the lemon halves over direct heat on the grill and grill until seared. If cooking in the oven, just use the halves as is – don’t cook them.
  • Remove skillet and serve with lemon wedges.

Nutrition

Calories: 674kcal | Carbohydrates: 13g | Protein: 36g | Fat: 54g | Saturated Fat: 30g | Trans Fat: 2g | Cholesterol: 434mg | Sodium: 1475mg | Potassium: 330mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1448IU | Vitamin C: 25mg | Calcium: 258mg | Iron: 4mg

Nutritional values are approximate.

Grilled Brussels Sprouts

It’s bordering on crazy just how many times I made these grilled Brussels sprouts this week. They instantly became a favorite in our household. They take no time at all to make and make for the perfect very-flavorful side dish for a meal of grilled anything! If I’m grilling my main dish, I’d prefer to grill my sides too!

Grilled Brussels Sprouts

The original recipe calls for skewering the sprouts. I find it easier to just dump (I mean, place) the sprouts into a stainless steel vegetable grill basket. Skewering a raw sprout is borderline impossible in my opinion. I don’t have to worry about them spinning around or falling off.

You can use the same approach for grilling other vegetables, such as small red or yellow potatoes or asparagus. Just partially cook (microwave) them first until slightly tender, add the seasonings, and grill until lightly charred and tender. Done!

I recommend that you use a grill basket when making this dish. It makes cooking easier and you don’t have to worry about anything falling through the grates. And cleanup is easier too!

Grilled Brussels sprouts are great alongside grilled radishes and roasted (or grilled) onions too. For sprouts with a bit more of a tang, try my grilled Dijon Brussels sprouts.

Grilled Brussels Sprouts
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4 from 1 vote

Grilled Brussels Sprouts

It’s bordering on crazy just how many times I made these grilled Brussels sprouts this week. They instantly became a favorite in our household. They take no time at all to make and make for the perfect very-flavorful side dish for a meal of grilled anything!
Course Side
Cuisine American
Keyword Brussels sprouts, grilled
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 62kcal

Ingredients

Instructions

  • Fire up your grill for medium-heat cooking.
  • Cut off the stems from the Brussels sprouts and remove any loose leaves.
  • Place sprouts in a large microwavable bowl and microwave on high for 3 minutes, stopping halfway through to stir.
  • Carefully remove the bowl from the microwave.
  • Combine the remaining ingredients and pour over the sprouts. Toss to coat.
  • Transfer the sprouts to a grill basket (optionally you can skewer them) and transfer to your grill.
  • Grill for 5 minutes. Stir and grill another 5 minutes or until the sprouts have a nice char on them.

Nutrition

Calories: 62kcal | Carbohydrates: 11g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 673mg | Potassium: 468mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1118IU | Vitamin C: 97mg | Calcium: 57mg | Iron: 2mg

Nutritional values are approximate.

Grilled Radishes

Not many folks think about grilling radishes. But, the radishes have a certain ‘wow’ factor when you serve them. They look like baby beets or turnips. Grilling them mellows them a bit, making them nice and sweet and really quite addicting. Grilled radishes are a nice change from the way radishes are normally served: cold on top of a green salad. Do not expect the heat and bite and crunch of raw radishes, you won’t be getting that. You’ll be getting better!

Grilled Radishes

You can also serve grilled radishes cold. Just cook them them put them into a container in the fridge for a few hours to cool. They’re great on salads and they’re great just to snack on. You expect that cold, almost spicy, radish flavor but instead get something much more mellow and totally different. It’s a welcome change. Once you do this you’ll want to serve your radishes like this forever.

I recommend that you use a grill basket when making this dish. It makes cooking easier and you don’t have to worry about anything falling through the grates. And cleanup is easier too!

For something even more different that these, try the exact same technique using black radishes.

Grilled Radishes
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Grilled Radishes

Not many folks think about grilling radishes. But, they have a certain ‘wow’ factor when you serve them.
Course Side
Cuisine American
Keyword grilled, radishes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Calories 25kcal
Author Mike

Ingredients

Instructions

  • Fire up your grill for direct grilling.
  • Tear off a large piece of aluminum foil.
  • Add radishes to the center of the foil. Sprinkle with the garlic, butter, and salt and pepper.
  • Top the radishes with the ice cube.
  • Fold the edges of the foil over and pinch to seal.
  • Place on the grill for 20 minutes or until tender.
  • Serve immediately with more salt and pepper.

Nutrition

Calories: 25kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 53mg | Potassium: 280mg | Fiber: 2g | Sugar: 2g | Vitamin A: 20IU | Vitamin C: 17mg | Calcium: 40mg | Iron: 1mg

Nutritional values are approximate.

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

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!

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
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Grilled Cream Corn with Gorzgonzola Cheese

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. 
Course Side
Cuisine American
Keyword corn-on-the-cob, grilled
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8
Calories 217kcal

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.

Nutrition

Calories: 217kcal | Carbohydrates: 3g | Protein: 2g | Fat: 22g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 127mg | Potassium: 61mg | Fiber: 1g | Sugar: 1g | Vitamin A: 824IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg

Nutritional values are approximate.

Jarred Grilled Pickles

Want to surprise everyone at your next picnic or get-together? Bring jarred grilled pickles. Everyone will want to know how you did it. You don’t have to admit how easy it was, unless you really want to. The pickles do get a little char flavor, but not much. They still taste like, well, dill pickles, but when you bite into them they have just slightly less crunch. The grilled red onions do add a nice light onion flavor and bite.

Jarred Grilled Pickles

These jarred grilled pickles are good for 5 days. My guess is that you won’t have to worry about rushing to eat them on the last day that they’re good. And don’t feel like you have to grill only spears. Sliced pickles or even whole pickles can be grilled just as well. If you don’t want to grill the pickles but still want a hint of grilled flavor, just grill some red onion and then add that to a jar of pickles and refrigerate overnight. You’ll get that hint of smoke but the pickles themselves will be totally crispy.

If you can’t fit all of the pickles back into the original jar just grab some Mason jars instead.

If that’s enough, try pickling hot dogs too. They’re definitely different. And good!

Jarred Grilled Pickles
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5 from 1 vote

Jarred Grilled Pickles

Want to surprise everyone at your next picnic or get-together? Bring a jar of grilled pickles. Everyone will want to know how you did it.
Course Side or Appetizer
Cuisine American
Keyword grilled, pickles
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 1 jar
Calories 56kcal

Ingredients

  • 1 26 ounce dill pickle spears
  • 1 red onion cut into 8 small wedges (you can keep the root end on to help keep the onion wedges together)
  • 1 tablespoon olive oil

Instructions

  • Drain the brine from the jar into a large bowl.
  • Remove the pickles and lay onto a few sheets of paper towels. Dab with the paper towels to dry as well as you can.
  • Transfer the pickles to another large bowl.
  • Add the onion and drizzle with the oil. Toss gently to coat.
  • Fire up your grill.
  • Place pickles and onions onto the grill and grill on all sides until you get grill marks.
  • Remove and let cool slightly before returning pickles to the jar.
  • Add the onions and the reserved brine.
  • Seal and refrigerate until ready to use within 5 days.

Nutrition

Calories: 56kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 138mg | Potassium: 165mg | Fiber: 2g | Sugar: 5g | Vitamin A: 35IU | Vitamin C: 8mg | Calcium: 30mg | Iron: 1mg

Nutritional values are approximate.

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