Bbq Corn Chilli Cheese Bacon Food

CHEESY BACON CORN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish.
• Whisk together cream cheese, milk, cream, flour, paprika, and garlic powder in a large bowl until combined. Fold in corn, 2 1/2 cups Cheddar cheese, and crumbled bacon. Season with salt and pepper. Pour into the prepared casserole dish and sprinkle with remaining Cheddar cheese.
• Bake in the preheated oven until cheese is melted and lightly browned, about 20 minutes. Remove from oven and cool for 5 minutes. Sprinkle with chives before serving.

BBQ CORN, CHILLI CHEESE & BACON

Steps:

• Place corn cob on a piece of foil large enough to wrap around it once or twice.
• Wrap piece or pieces of bacon around corn and top with shredded cheese, chilli flakes and wrap up tightly in foil.
• Cook over medium - hot BBQ grill plate for 15-20 minutes or so turning often.

CORN CHILI

Steps:

• Saute ground beef, onions, and green peppers in a deep saucepan.
• Drain, and season with salt, pepper, and thyme.
• Stir in tomatoes, tomato paste mixture, and corn, and heat until corn is thawed.
• Add kidney beans, and chili powder, and pour this into a slow cooker.
• Cover, and cook on low 5-6 hours.
• Top individual servings with dollops of sour cream or sprinkle with shredded cheese.

GRILLED CORN WITH BACON MAYO

Steps:

• Bacon Mayo: In a small bowl, combine the mayonnaise, bacon fat, and sugar. Use a Microplane to zest the whole lemon; add zest to the bowl. Add juice from half the lemon to the mayonnaise mixture. Whisk to incorporate and set aside.
• Corn: Preheat grill to medium-high. Toss corn with olive oil and salt; place the ears perpendicular to the grill grates for better char. Close the lid and grill, 2-3 minutes on each side, until there are spots of caramelized kernels, 8-10 minutes total.
• Assembly: Use a pastry brush to paint the bottom of a platter (large enough to hold the corn in an even layer) with a generous layer of Bacon Mayo, about ¼ cup. Place corn onto the platter. Season with a large pinch of salt, then brush the tops and sides with more Bacon Mayo so the corn is coated on all sides. Transfer corn to a serving platter, brush with more Bacon Mayo and another pinch of salt on top. Evenly sprinkle the cheese over the corn and finish with paprika before serving.

GRILLED CORN WITH SPICY CHILI BUTTER

Steps:

• Melt butter in small pan over medium heat. When melted, add garlic, chili powder, cumin, paprika, and cayenne and cook about 1 minute. Set aside.
• Prepare the corn by removing all but the innermost layer of the husk. The kernels should be covered but visible through the layer. Use scissors to snip off the silk ends.
• Grill the corn over medium-hot fire, turning corn every 2 minutes until the dark outlines of the kernels show through the husk and the husk is charred and beginning to peel away from the kernels, about 8-10 minutes.
• Transfer the corn to a platter. Remove and discard charred husk and silk. Using brush, brush each ear with butter mixture.

BBQ BACON

Steps:

• Dice Onion up really nice.
• Add diced Onion, Bacon, BBQ sauce and Rum (optional of course) to a ziploc freezer baggy (large enough to hold everything together).((I use a vacuum sealer for this)).
• Pretend it is a gel sack and mix things up really well after you seal the bag.
• Freeze combination for at least 6 hours, the freezing causes the ice crystals to cause mini-tears in the meat, allowing the Bacon to be extremely tender.
• Take freezer pack out of freezer and allow to thaw normally (in the fridge).
• Ready your BBQ, when hot, cook to doneness that you normally like your bacon (tender or crispy).
• NOTE: Watch the flames, the dripping grease causes fires, and if you don't remain observant, you will end up with little charcoal sticks. :).