Spicy Grilled Sweet Corn Food

SWEET & SPICY GRILLED CORN

Steps:

• Heat grill to high. Oil grates and add corn. Grill, turning, 5 minutes.
• Meanwhile, in a small bowl add brown sugar, cayenne, salt, pepper and butter. Whisk together until combined.
• Baste corn, while grilling, until totally slathered in crack sauce. Grill until charred and tender, 5 minutes more.
• Squeeze with lime and serve.

GRILLED SPICY CORN ON THE COB

Steps:

• Place each ear of corn on a double thickness of heavy-duty foil (about 18x12 in.). Combine butter, thyme, hot pepper sauce and bouillon granules. Brush over corn; sprinkle each with 1 tablespoon jalapenos. Seal tightly., Grill, covered, over medium heat until corn is tender, 15-20 minutes. Open carefully to allow steam to escape.

GRILLED CORN-ON-THE-COB WITH SPICY BUTTER

Steps:

• GRILL DIRECTIONS: Heat grill. Cut two 24x12-inch pieces of heavy-duty foil. Place 4 ears of corn on center of each piece of foil.
• In small bowl, combine butter and taco seasoning mix; mix well. Brush corn with butter mixture. Wrap ears of corn securely using double-fold seals, allowing room for heat expansion.
• When ready to grill, place corn packets on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 25 to 35 minutes or until corn is thoroughly heated, turning occasionally.
• Open corn packets carefully to allow steam to escape; place corn on serving platter.

SPICY GRILLED STREET CORN SALAD

Steps:

• Preheat grill to 400 degrees.
• Spray each cob with olive oil or coconut cooking spray.
• Place directly on the grill's grates. Close lid.
• Monitor corn and turn every 3 minutes being sure not to scorch corn.
• Do this 6-7 times and about 20 minutes.
• Remove corn and allow to cool slightly on a plate and set aside.
• Meanwhile, prepare sauce.
• Combine mayo, lime juice, garlic, Spicy Barbacoa and queso fresco in a medium bowl.
• Mix to incorporate and set aside.
• Next, stand a corn cob upright in a large bowl and with a sharp knife, cut corn off of the cob.
• Do this with each ear of corn.
• Add sauce to the bowl of corn and mix until the sauce is evenly distributed.
• Optional: mix in or simply garnish with fresh chopped cilantro.
• Serve immediately.

SPICY GRILLED CORN

Steps:

• Preheat the grill to medium heat.
• In a small bowl, mix the butter, paprika, red pepper flakes
• and salt and pepper to taste. Rub the spiced butter on the corn, coating
• completely.
• Wrap each ear of corn in aluminum foil and place on the
• grill. Cook 20 to 25 minutes, turning several times for even cooking. Carefully
• remove the foil before serving.

SPICY GRILLED SWEET CORN

Steps:

• 1. After corn has soaked,peel back husks, (but do not remove) and clean off silks. Peal off one or two single husks to make ties with later.
• 2. In small bowl add salt and all the spices and mix. Smear butter on corn then sprinkle on the spice mix.(You may have leftover spice mix) Take the husks you set aside and cut (4) 1/4 inch strips lengthwise. Use these to secure husks together at the top of ear.
• 3. Grill on med. hi for 20 minutes, with lid closed, turning 1/4 turn every 5 minutes. Peel back husks and enjoy!

SPICY CORN SALSA

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Grill corn and poblano peppers on the preheated grill until corn has charred and peppers have softened, 12 to 15 minutes. Remove from the grill and let cool enough to handle, about 10 minutes.
• Cut corn off cobs and dice poblanos; place into a bowl. Add jalapenos, onion, cilantro, lime juice, salt, and pepper and mix together.

SPICY CORN

Steps:

• Grill corn to desired doneness, I like mine charred a little. And cut from cob.
• Melt butter in skillet and brown onion, bell pepper, jalapeno and half of basil.
• When onions and pepper are tender, add corn and heat all the way through. mix in remaining basil.

SPICY GRILLED CORN SALAD

Steps:

• Whisk together the lime juice, cumin, and chili powder in a small bowl. Continue whisking while slowing pouring in the olive oil in a slow, steady stream to make a vinaigrette.
• Prepare a medium hot grill (about 350 degrees F).
• Brush the corn with olive oil. Place the ears on the grill and cook, turning the ears often, until lightly charred and tender, about 12 minutes.
• Let the corn cool enough to handle. Cut the kernels off the cobs and place kernels in a large bowl.
• Add the tomatoes, onion, jalapeno, cilantro, feta, and vinaigrette. Toss to combine ingredients and coat with the vinaigrette. Season with salt and pepper to taste.
• Serve immediately or let set for 1 hour for flavors to develop. Alternatively, chill and serve cold or bring to room temperature before serving.

SWEET AND SPICY GRILLED CORN ON THE COB

Steps:

• In a small bowl, combine the butter, maple syrup, ginger, chili flakes and garlic. Stir until everything is well mixed.
• Take out the corn and make sure that it is cleaned and stripped of all of the silky fibers. Dip the corn in fresh water and set it on the grill.
• Grill the corn for approximately 3 - 4 minutes per side.
• Once each side has been grilled, begin to baste the corn with the butter mixture. Continue to turn and baste the corn until all of the sides are grilled.
• If there's any butter mixture left over once you've basted all four ears of corn, microwave it until it has melted and pour it over all of the ears of corn.
• Serve hot and enjoy!

GRILLED CORN AND TUNA PIZZA

Steps:

• Heat 1 Tablespoon Olive Oil in Saute Pan add Corn
• Add the Crushed Red Pepper. This step is optional, only add peppers to make it spicy.
• Saute Corn for about 5 minutes.
• If grilling pizza, place the Pizza Stone on the grill to preheat the stone. If baking in the oven, heat the oven according to the dough package directions (if using an oven pizza stone, preheat stone according to pizza stone directions)
• Mix together roasted garlic (or crushed garlic) and 2 Tablespoons olive oil
• Drain the Tuna (We use White Tuna in Water)
• Build the Pizza: Stretch out pizza dough to the size of pizza stone (or if baking, stretch the dough to the size of your pan). We use parchment paper under the dough while building the pizza. This makes it easier to transport the pizza and prevent it from sticking to the stone. Spread the olive oil roasted garlic mixture over the pizza dough
• Add the mozzarella and cheddar cheese to the pizza crust
• Add the Tuna to the pizza
• Add the Corn to the pizza
• Sprinkle on the Parmesan Cheese
• Grill until cheese is melted and the crust is cooked to desired crispness about 10 to 15 minutes. If cooking in the oven, bake until crust is done and cheese is melted according to dough package instructions.
• Enjoy!!!!

GRILLED CORN WITH SWEET CHILI SAUCE (BANG BANG CORN)

Steps:

• Heat the grill to medium

STEAK AND SPICY GRILLED CORN SALAD

Steps:

• Heat grill to medium heat.
• Score steak on both sides with shallow cross-cuts; place in shallow dish. Mix dressing and Dry Rub until blended. Drizzle 3 Tbsp. dressing mixture over steak; turn to evenly coat both sides of steak. Refrigerate 10 min. Meanwhile, brush corn with 1 Tbsp. of the remaining dressing mixture. Grill 8 to 10 min. or until corn is tender, turning and brushing occasionally with 1 Tbsp. of the remaining dressing mixture. Cool.
• Mix remaining dressing mixture, sour cream, jalapeño peppers and cilantro in large bowl until blended. Remove corn kernels from cobs. Add to sour cream mixture along with tomatoes, green peppers and onions; mix well.
• Grill steak 5 to 7 min. on each side or until medium doneness (160°F). Remove from grill; let stand 5 min. Cut steak across the grain into thin slices. Serve with corn salad.

GRILLED CAJUN CORN

Steps:

• Combine five tablespoons of unsalted butter, two tablespoons of Slap Ya Mama Cajun seasoning, parsley, and ½ tablespoon of Hot Sauce in a glass bowl.
• Heat grill to medium-high heat.
• Graciously slather on butter and seasoning mixture, then place corn on the preheated grill.
• Rotate the corn every couple of minutes, brushing a little extra butter on as needed to add flavor and protection to the kernels. Pull the corn off the grill after about 10-12 minutes. Add more Hot Sauce and butter if desired.

AVOCADO CORN SALAD

Steps:

• Choose your cooking method and boil or grill the corn if using fresh corn.
• Then use a sharp knife to remove corn kernels from the corn, and add them to a large bowl with all the other ingredients.
• Lightly season with salt and pepper, if desired.
• Add lemon juice, white vinegar, honey, mustard, oil, and salt in a medium bowl or jar. Whisk or shake the jar until all the ingredients have been thoroughly combined.
• Adjust ingredients to suit taste buds - if it is too tart, add more honey - too sweet, add more lemon juice or vinegar. If you like it spicier, add more mustard.
• Pour the dressing over the salad and mix, then serve. Or store it covered in the refrigerator for up to 3 days.

SWEET AND SAVORY GRILLED CORN

Steps:

• Preheat a grill for cooking at medium-high heat.
• Add the corn to the hot grill and cook, turning frequently, until slightly charred all over, about 10 minutes total.
• For the sweet garlic butter, combine the butter, garlic powder, parsley, sugar and salt in a small serving bowl and mix until together until well combined. Spread over the warm corn before serving.

SWEET 'N' SPICY ROASTED CORN

Steps:

• Carefully peel back corn husks to within 1 in. of bottom; remove silk. Rewrap corn in husks and secure with kitchen string. Soak corn in cold water for 1 hour., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning occasionally. Remove string before serving., Meanwhile, in a small saucepan, melt butter. Add the garlic, brown sugar, red pepper flakes and chili powder. Serve with grilled corn.

GRILLED CORN WITH SPICY CHIPOTLE SAUCE

Steps:

• PREP THE CORN:
• Prepare the corn by peeling the husks back halfway - do not remove them completely - remove the silks. Place the husks back onto the ear of corn.
• Soak the corn in cold water for 10 to 15 minutes. I found a 9×13 baking dish worked well. I rotated the corn that wasn't submerged halfway through. This step seems weird, but it helps to prevent the husks from burning too much and helps to kind of steam the corn. I have tried grilling corn without the soak method and have had better results with soaking the corn.
• FOR THE SAUCE:
• While the corn is soaking prepare the sauce and the toppings.
• Add all sauce ingredients into a blender. Blend until smooth and well combined. Taste and adjust seasoning as needed: add a little more honey for more sweetness, or a little adobo sauce for more spice. Set aside.
• FOR THE TOPPINGS:
• Prepare the toppings and set aside.
• COOK THE CORN:
• Preheat your grill to a low heat.
• Remove the corn from the water and allow any excess to drip off the corn.
• Place the corn on the grill, husks still covering the corn, and shut the lid.
• Cook 10 to 15 minutes, rotating halfway through.
• You will know the corn is done when the kernels are puffed out, tender to the touch, yet still crisp.
• Optional Step: If you want to get those nice char marks then peel back the husks a little and place the bare corn on the grill over a high flame for 3 to 5 minutes, until a nice char occurs. Be careful not to overcook the corn at this point.
• SERVE:
• Peel back the husks (or remove completely if eating the corn indoors because it makes a mess). Serve with the sauce for drizzling and the cilantro and lime wedges for topping.
• Best eaten when fresh.
• The sauce will keep in an airtight container in the fridge for up to 1 week.

GRILLED SWEET CORN

Steps:

• Place corn in a stockpot; cover with cold water. Soak 20 minutes., Mix remaining ingredients. Drain corn; carefully peel back husks to within 1 in. of bottoms and remove silk. Spread corn with butter mixture; rewrap in husks and secure with kitchen string., Grill corn, covered, over medium heat until tender, 25-30 minutes, turning often. To serve, cut string and peel back husks.

SPICED GRILLED CORN

Steps:

• In a small bowl, combine the first eight ingredients. Brush oil over corn; sprinkle with spice mixture. Place each on a rectangle of heavy-duty foil (about 14x12 in.). Fold foil over corn, sealing tightly., Grill corn, covered, over medium heat 10-12 minutes or until tender, turning occasionally. Open foil carefully to allow steam to escape.