Smokin Spiced Corn Recipes

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SMOKED CORN ON THE COB



Smoked Corn on the Cob image

Smoking corn gives it a unique flavor and then it's finished with a smoky lime butter right before serving! Try it for your next BBQ!

Provided by Elizabeth

Categories     Appetizers and Snacks

Time 3h10m

Yield 4

Number Of Ingredients 8

4 ears corn on the cob, silks removed
mesquite wood chips
2 tablespoons butter, melted
1 tablespoon chopped fresh cilantro
½ lime, juiced
1 lime, zested
1 teaspoon smoked paprika
salt and ground black pepper to taste

Steps:

  • Place corn back in their husks in a large pot of water and soak for 2 hours. Soak wood chips in another container of water for about 30 minutes.
  • Preheat a smoker to 250 degrees F (120 degrees C). Place corn, unstacked, onto wire racks. Place the racks into the smoker. Add wood chips according to manufacturer's directions. Smoke until corn reaches your desired level of tenderness, 60 to 75 minutes.
  • Combine butter, cilantro, lime juice, lime zest, and paprika in a small bowl. Peel back the husks and brush corn with the butter mixture. Season with salt and pepper.

Nutrition Facts : Calories 133.2 calories, Carbohydrate 18.5 g, Cholesterol 15.3 mg, Fat 6.9 g, Fiber 3 g, Protein 3.1 g, SaturatedFat 3.8 g, Sodium 93.9 mg, Sugar 3.2 g

SMOKIN' SPICED CORN



Smokin' Spiced Corn image

My dad, the family gardener, grew corn in abundance, so it graced our table A LOT. This is one of the ways my grandmother spiced it up on the grill. -Shirley Hodge, Bangor, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 9

3 tablespoons butter
1/2 cup honey
1 to 2 tablespoons hot pepper sauce
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon smoked paprika
1/4 teaspoon ground cumin
1/4 teaspoon pepper
6 medium ears sweet corn, husks removed

Steps:

  • In a small saucepan, melt butter. Stir in the honey, pepper sauce, garlic and seasonings until blended; heat through. Brush some over corn., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill corn, covered, over medium heat for 10-15 minutes or until corn is tender, turning and basting occasionally with remaining sauce.

Nutrition Facts :

SMOKED JALAPENO CHEDDAR CREAMED CORN



Smoked Jalapeno Cheddar Creamed Corn image

A new take on the traditional creamed style corn, this sweet side dish is infused with smokey flavor, a hint of cheddar, and roasted jalapenos.

Provided by Meaghan @ 4 Sons R Us

Categories     Side Dish

Time 2h20m

Number Of Ingredients 10

4-6 ears fresh corn on the cob, husked and washed (6 if smaller ears, if large then 4 should be enough)
2 jalapeno peppers, seeded & diced
3/4 cup heavy whipping cream
2 tbsp butter
2 tsp sugar
1 tsp freshly cracked black pepper
1/4 cup water
2 tsp corn starch
1/4 cup shredded sharp white cheddar cheese
salt, to taste

Steps:

  • Hold a corn cob over a cast iron skillet, or aluminum pan. Using a sharp knife, cut the kernels of the cob. Run the back of the knife down the cut cob to release the 'milk' into the pan. Repeat for all the corn cobs.
  • Add the jalapenos. Stir to incorporate.
  • Using your favorite flavor of wood chips, smoke the corn at 275 degrees for 2 hours, or just until the corn starts to turn golden brown.
  • Carefully transfer the hot skillet to your stove top, or transfer the veggies to a skillet. Add the butter, and stir in to melt.
  • Add in the cream, sugar, and pepper. Stir to incorporate completely, and heat the skillet over medium heat- cooking just until everything's hot and bubbly, about 5 minutes.
  • In a small bowl, use a fork to stir together the water and corn starch until completely combined. Reduce the heat to low, and pour the slurry into the skillet, stirring, and continue heating until the mixture starts to thicken.
  • Once the creamed corn's thickened (this will happen quickly), stir in the cheese. Salt, to taste, and serve immediately.

Nutrition Facts : Calories 248 kcal, Carbohydrate 5 g, Protein 3 g, Fat 25 g, SaturatedFat 15 g, Cholesterol 84 mg, Sodium 113 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

SMOKIN' HOT CARIBBEAN SPICED CORN ON THE COB



Smokin' Hot Caribbean Spiced Corn on the Cob image

A popular dish in the Caribbean. You can change up the spices to your liking. You could also use soy or other non dairy yogurt or sour cream to make this vegan. From Sue's Nutrition Buzz.

Provided by Sharon123

Categories     Corn

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

4 ears corn
2 tablespoons extra virgin olive oil
1/2 teaspoon cayenne pepper (or chili powder for less heat)
1/2 teaspoon paprika
1/2 teaspoon garlic salt (or 1/4 tsp garlic powder and 1/4 tsp salt)
1/2 teaspoon fresh ground pepper
1/4 teaspoon salt
4 wedges oranges (or lemon)
1/2 cup yogurt (can use sour cream)
1/4 cup mint leaf (or 2 tsp mint paste)
1/4 teaspoon salt

Steps:

  • Grill corn on grill or you can steam or even boil the corn.
  • Mix all the dry spices together.
  • Dip an orange wedge in olive oil, dip into spice mix and rub into corn.
  • Cut corn into bite size pieces and stick a tooth pick inches.
  • Blend yogurt with mint and 1/4 tsp salt till smooth.
  • Serve corn with yogurt mint dip.
  • Note:.
  • Use any blend of your favorite spices ! Good spices to use are cumin, paprika, garlic powder, ginger powder, curry powder, etc.

SPICY SMOKED BEEF BRISKET



Spicy Smoked Beef Brisket image

Smoked brisket, perfect recipe for a sunny weekend day! Save the juices in a bowl for gravy.

Provided by Patty Meisenholder

Categories     Main Dish Recipes     Roast Recipes

Time 6h

Yield 10

Number Of Ingredients 16

1 (5 pound) beef brisket
¼ cup ground paprika
¼ cup salt
2 tablespoons white sugar
2 tablespoons black pepper
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons granulated garlic
1 teaspoon cayenne pepper, or more to taste
½ teaspoon ground cinnamon
wood chips
aluminum foil
½ cup Hot Chili/Red Pepper Sauce
½ cup beer
¼ cup brown sugar
½ medium onion, chopped

Steps:

  • Bring brisket to room temperature early in the morning, about 1 hour.
  • Whisk paprika, salt, sugar, black pepper, chili powder, cumin, garlic, cayenne pepper, and cinnamon for dry rub together in a small bowl. Apply rub liberally to the complete brisket and leave at room temperature while you prepare the smoker.
  • Preheat a smoker for indirect heat to 225 to 250 degrees F (107 to 121 degrees F) according to manufacturer's instructions. Add wood chips to the charcoal and place a small cast iron pan of water over the fire.
  • Lay brisket, fat-side up, about 8 inches away from the fire and smoke for 1 hour, maintaining the smoker's internal temperature at 200 to 225 degrees F (93 to 107 degrees F). Add 12 to 15 charcoal briquettes, replenish wood chips, and add more water to the pan; smoke for 1 more hour. Wrap brisket in aluminum foil, replenish charcoal, wood chips, and water, and smoke for 1 more hour.
  • Meanwhile, mix hot chili sauce, beer, brown sugar, and onion for finishing sauce until well combined. Remove brisket from the smoker and place on a second sheet of aluminum foil. Unwrap brisket, being careful of the hot steam, and pour finishing sauce over the meat. Re-wrap brisket tightly with both pieces of foil and return to the smoker.
  • Smoke brisket, until an instant-read thermometer inserted into the thickest part registers at least 160 degrees F (71 degrees C), about 1 more hour.
  • Remove brisket from the smoker and let it rest in the foil for 45 minutes. To serve, slice it against the grain.

Nutrition Facts : Calories 199.7 calories, Carbohydrate 16.4 g, Cholesterol 45.6 mg, Fat 5.4 g, Fiber 2.8 g, Protein 21.5 g, SaturatedFat 1.9 g, Sodium 3608.8 mg, Sugar 9.3 g

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