Sweet Mesquite Bbq Corn On The Cob Food

GRILLED CORN ON THE COB

Steps:

• Heat a grill pan or outdoor grill over high heat (about 450˚ to 500˚).
• For the grilled corn: Pull off all of the layers of the green husk, except for the two layers closest to the kernels. Pull those two layers back without detaching them. Remove all of the thin threads of silk from around the kernels of the corn. Fold the reserved pieces of husk back over the corn kernels, leaving a couple of gaps of open space.
• Place the corn on the grill over direct heat, cover and cook for 5 minutes. Rotate each ear with a ¼ turn, cover and continue to cook 5 more minutes. Repeat 1 to 2 more times to cook all sides of the corn, 15 to 20 minutes total. Corn will become bright yellow and caramelized in spots when cooked through. Remove from the heat.
• For the garlic-chive butter: In a small bowl, combine the butter, garlic, chives, paprika, and black pepper. Mash and stir with a fork to combine.
• Remove the charred husks from the corn. Spread all over with garlic-chive butter, sprinkle with salt, and 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.

SWEET MESQUITE BBQ CORN ON THE COB

Steps:

• Mix butter and Dry Rub until blended.
• Spread onto corn.

BARBECUED CORN ON THE COB

Steps:

• Mash together the butter, honey, ketchup, garlic and some seasoning, beating until quite smooth. At this point, if you are also cooking for children, split the mix into two serving bowls, before stirring the harissa into just one bowl. Add a pastry brush to each butter mix.
• Wrap each corn cob in a double layer of foil. Barbecue, turning, for 30-35 mins until tender and a little charred. If you want them more blackened, simply unwrap and throw directly on the barbecue for a few more mins.
• Pile onto plates and let everyone butter their own.

SWEET MESQUITE BBQ SPARERIBS RECIPE

Steps:

• Heat oven to 200ºF.
• Place ribs, meat-sides up, in single layer in shallow pan; rub with dry rub. Cover.
• Bake 4 hours or until ribs are tender, brushing with barbecue sauce after 2 hours.

GRILLED CORN ON THE COB WITH MESQUITE

Steps:

• Peel back the husks and carefully remove all the corn silk (strings).
• Bring the husks back up around the corn and tie with kitchen string.
• Soak the corn in cold water for 30 minutes.
• In a bowl, combine the margarine, jalapeno salt, chili powder and garlic powder.
• Mix with a fork until well blended.
• After draining the water from the mesquite chips, add the chips to a medium heat grill.
• Cook the corn for about 30 minutes, turning with a pair of tongs about every 5 minutes.
• Remove corn from the fire, peel back the husks and brush on the margarine mixture using a 1" pastry brush.

SMOKED SWEET CORN ON THE COB

Steps:

• Pull the husks down to the bottom of the corn without removing the husks. Remove the silk.
• Place corn in a sink or pot filled with ice cold water.
• Let the ears soak in the ice cold water for at least 2 hours.
• Remove the ears towel dry them.
• Rub oil on kernels and place a couple slices of onion on cobs covering with husks.
• Prepare a 225 degree fire in the smoker with some good smoke like mesquite, fig, hickory, apple, etc. and when it is ready place the ears of corn in the smoker leaving a little space between each one to allow the smoke to get around it.
• OR.
• You can use a gas grill:.
• By placing your wood chips in foil with top poked for smoke to escape on grill over flame. When smoke starts lower heat to 225 degrees. Place corn on grill over indirect heat.
• A good time to make compound butter of choice recipes above.
• When the corn has been in the smoker for about 30 minutes, take the butter you prepared and carefully get about a teaspoon of it up under the husk of each ear of corn making sure to coat as much of the exposed ear as possible.
• Repeat this procedure 30 minutes later.
• Smoke for 30 more minutes.
• Enjoy!

MEXICAN CORN ON THE COB

Steps:

• Soak corn in cold water for 15 mins. Heat a griddle pan or barbecue and, when hot, place the corn directly on the bars. Cook for 30-40 mins, turning regularly, until the corn is tender and charred in spots.
• Meanwhile, mash the butter with the lime zest and chili. When the cobs are done, top each with a knob of flavoured butter and serve with lime wedges.