Grilled Corn With Bacon Mayo Recipes
PARMESAN ROASTED CORN ON THE COB
Roasted corn on the cob with Parmesan cheese and mayonnaise.
Provided by pinkmalibu442
Categories Side Dish Vegetables Corn
Time 20m
Yield 5
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil grate.
- Brush a thin layer of mayonnaise on each ear of corn. Sprinkle the corn with the Parmesan cheese, chili powder, salt, and pepper. Wrap each ear with aluminum foil and place on the grill.
- Grill, turning occasionally, until the kernels begin to brown, about 10 minutes.
Nutrition Facts : Calories 356 calories, Carbohydrate 29.7 g, Cholesterol 22.4 mg, Fat 24 g, Fiber 4.5 g, Protein 11.2 g, SaturatedFat 5.7 g, Sodium 872.4 mg, Sugar 5.1 g
GRILLED BACON-WRAPPED CORN ON THE COB
You'll never eat corn any other way!
Provided by terryjcoe
Categories Side Dish Vegetables Corn
Time 1h25m
Yield 10
Number Of Ingredients 5
Steps:
- Preheat an outdoor grill for high heat.
- Sprinkle each ear of corn with Cajun seasoning, salt, and pepper, and wrap each ear with 2 slices of bacon, covering the ear as completely as possible. (A big ear might need 3 pieces of bacon.) Wrap the ears in aluminum foil, twisting the ends tightly to seal.
- Place the wrapped corn on the preheated grill, and grill on high heat until the corn is hot, about 10 minutes per side. Turn the heat to Low, and grill the corn until the bacon is cooked and the corn is tender, about 45 minutes.
Nutrition Facts : Calories 285.4 calories, Carbohydrate 17.5 g, Cholesterol 30.8 mg, Fat 21.5 g, Fiber 2.4 g, Protein 8.2 g, SaturatedFat 7 g, Sodium 422.6 mg, Sugar 2.9 g
GRILLED CORN WITH BACON
Our new favorite way to enjoy sweet high-summer corn on the cob is to grill it, then pair it with bits of smoky, crisp bacon for a Mediterranean twist on the classic Mexican snack.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 6
Steps:
- Char corn on grill.
- Slather corn with mayonnaise, then sprinkle it with bacon, fresh oregano, Parmesan, and salt and pepper.
GRILLED BACON-WRAPPED CORN ON THE COB
Enjoy the flavor of your favorite elotes with Grilled Bacon-Wrapped Corn on the Cob! With mayo, chili powder & Parmesan, you'll love this grilled corn.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 18 servings
Number Of Ingredients 6
Steps:
- Heat grill to medium heat.
- Cut each ear of corn into 3 pieces. Mix mayo, garlic and chili powder until blended; spread onto corn pieces. Sprinkle with cheese. Wrap 1 bacon slice around each corn piece, overlapping bacon slice.
- Grill 15 to 18 min. or until bacon is crisp and corn is tender, turning frequently.
Nutrition Facts : Calories 110, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 210 mg, Carbohydrate 6 g, Fiber 1 g, Sugar 2 g, Protein 4 g
GRILLED CORN WITH BACON MAYO
In Chef Vivian Howard's Southern version of elote (Mexican grilled corn), grilled cobs are coated with smoky, zest-spiked bacon mayo and Pecorino for a side dish that'll brighten any summer meal. (And keep that extra bacon mayo around for spreading on sandwiches!)
Provided by Vivian Howard
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
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.
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5/5 (18)Total Time 15 minsCategory Grilling, SidesCalories 138 per serving
- Place the Chipotle Adobo Mayo ingredients in a small food processor and blend until smooth. (Note 3)
- BBQ: Heat the grill side on high. Grill corn for around 8 minutes, or until charred all over and cooked through.
- Stovetop: Boil a large pot of water. Add the corn and boil for 10 minutes. Drain and let the corn steam dry in the colander for a few minutes. Heat a skillet with 1 tbsp of olive oil over high heat. Add the corn and cook all over until nicely charred.
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5/5 (1)Calories 110 per servingCategory Salad
- Grill the corn, dry, no oil. Just grill it until you begin to get some char marks on the corn. Cut the kernels off of the corn after grilling and place them in a large bowl. Add the bell pepper, onion, cilantro and jalapeno.
- In a separate bowl, combine mayonnaise, vinegar, sugar, lime zest and juice. Whisk to combine the dressing ingredients and season to taste with salt and pepper.
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Reviews 3Category SideCuisine MexicanTotal Time 20 mins
- Shuck the corn by peeling down the outside layers one at a time and keeping them attached, facing downwards away from the cob. When you’ve finished, use kitchen twine or string to tie the leaves together (see the photos).
- In a small bowl, stir together the mayo, lime juice, chili powder and cumin. Season with salt and pepper if desired.
MEXICAN GRILLED CORN ON THE COB - EASY SIDE DISH RECIPES
From saltysidedish.com
4.6/5 (8)Total Time 35 minsCategory Side DishesCalories 428 per serving
- Remove husks of corn on cob, or pull back leaves and leave on. Remove corn silk and discard.
- Place corn on grill and heat for 10-15 minutes, rotating corn halfway through cooking. Corn should be bright and yellow when done.
- In a mixing bowl, add 1/2 cup of real mayonnaise, 1/2 cup of sour cream and 1/4 cup cilantro in a large bowl. Set aside. This is your corn topping.
CORN ON THE COB WITH SMOKY RED PEPPER MAYO & BASIL RECIPE
From myrecipes.com
3/5 (1)Author LisajaneServings 4Calories 105 per serving
- Preheat grill to high heat. Place corn on grill rack coated with cooking spray; grill 8 minutes or until lightly charred, turning occasionally.
- Combine roasted red bell pepper, canola mayonnaise, minced garlic, lemon juice, paprika, salt, and ground red pepper in a mini food processor; process until smooth. Drizzle mixture over corn. Sprinkle with chopped fresh basil.
RED POTATO SALAD WITH BACON AND CORN (NO MAYO!)
From recipetineats.com
4.9/5 (15)Category Side DishCuisine WesternCalories 465 per serving
- Cook potato: Bring a large pot of water to the boil and add salt. Add potato. Bring it back up to the boil, then cook for 5 minutes or until just soft. Keep an eye on them – sliced potatoes cook quickly, and if they overcook they will break when tossing.
- Drain and marinate: Drain potatoes, then transfer them to a bowl. Handle gently – the shape of these potatoes make them prone to breaking while hot (they're firmer when cool). Pour over 3/4 of the dressing, add eschalots and toss very gently. Set aside to marinate for 30 minutes.
- Cook bacon: Place bacon in a cold non-stick pan then turn the stove to medium high. As the pan heats, the bacon fat will melt so there's no need for oil! Cook bacon, stirring constantly (to avoid spitting!), until golden or to your taste. Drain on paper towels.
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From chelseasmessyapron.com
5/5 (6)Total Time 37 minsCategory Appetizer, Side DishCalories 461 per serving
- GRILL: Preheat grill to medium heat (400 degrees F). Shuck corn and discard silks. Drizzle corn, green onions, and jalapeños with olive oil and then lightly sprinkle with salt and pepper. Rub the oil and salt/pepper into all sides of the veggies. Prepare the grill by cleaning and then generously oil the grill (I drench a rolled-up paper towel in vegetable oil and, holding it with tongs, rub it over the grill grates).
- GRILL CONT.: Add the corn, green onions, and jalapeños to the heated grill over direct heat. Grill corn about 10-12 minutes total, rotating every 3-4 minutes until bright yellow and lightly charred. Grill green onions 1 minute, flip, and grill another minute or until lightly charred. Grill jalapeños 1-2 minutes, flip and grill another 1-2 minutes or until lightly charred. Remove veggies from grill and onto a plate to cool to room temperature.
- DRESSING: Meanwhile, prepare the dressing. In a large bowl, whisk together the sour cream and mayonnaise. Make sure cream cheese is at room temperature (if necessary, microwave for 30 seconds to a minute and whisk with a fork until smooth and easy to stir). Add into the sour cream and mayo mixture. Add in all of the spices: cumin, garlic powder, chili powder, and paprika. Season to taste with salt and pepper ( I add about 1/4 teaspoon of each). Stir until dressing is smooth. Grate cheeses: extra-sharp cheddar and pepper jack. Add to the dressing and stir.
- FINISH: Thinly slice charred green onions, dice the jalapeños and add to salad. Cut the corn off the cob (see video for how I do it -- lay on the side and cut down -- use a sharp knife) and add to the salad. Stir together and taste -- adjust seasoning to taste and serve with crumbled bacon and fresh cilantro on top.
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- Combine the egg, the crushed garlic, the cilantro, a dash of salt, and ¼ cup of the oil in a blender and blend until the ingredients are pureed
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- Remove a few of the outer husks and open the husks (without removing them), remove the corn silks and then close the husks
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- In a medium size bowl, combine the mayo, the garlic, the cayenne pepper and the salt. Set aside.
- Peel back the husks on the cobs, remove all the silk, then fold the husks back into place. I find it easier to deal with the corn silk when it's not burning hot.
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