Smoky Fajita Corn On The Cob Recipes

SMOKY FAJITA CORN ON THE COB

Steps:

• Trim off about 1 inch from the end of the cob (the end that the silk is showing).
• Peel back several layers of the husk and remove, but avoid exposing the corn. This will allow the smoke to penetrate while not drying out the corn.
• Place in smoker and cook @ 225 degrees for 2 hours.
• I suggest pecan or hickory.
• Just before you remove the corn combine the butter and seasonings in a small pan and heat over low heat taking care not to boil.
• Remove corn and rinse immediately under cool water while removing the husk and silk.
• Brush well with butter mixture and serve.
• If you need to make ahead of time take 12" X 12" sheets of foil and place one cob per each sheet, baste with butter and roll up in foil and twist the ends. Reheat @ 200 degrees for about 30 minutes.

CORN ON THE COB

Steps:

• Place the water, milk, butter, sugar, salt, and red pepper flakes in a large, heavy pot and bring to a rolling boil over high heat.
• Add the corn, reduce the heat to a simmer, cover, and cook until tender, about 5 to 8 minutes.
• Remove the pot from the heat and let stand until needed.
• Drain and serve hot, either plain or with the condiments of your choosing, such as oil, butter or maple syrup.

MEXICAN "STREET CORN" FAJITAS CHEAT SHEET

Steps:

• In a small bowl, whisk together the sour cream, lime juice and cumin. Transfer half of the mixture to a larger bowl and add the beef. Allow the beef to marinate, refrigerated, for at least 3 hours. Refrigerate the remaining sour cream mixture.
• Preheat the oven to 425 degrees F. Once hot, put a baking sheet lined with foil in the oven for 20 minutes to heat up.
• Place the beef on the hot baking sheet (a little of the sour cream mixture sticking to the beef is fine). Sprinkle the peppers and corn over top and season with salt and pepper. Roast until the beef is medium rare and the peppers are slightly tender, 8 to 10 minutes. Transfer the mixture to a bowl and keep warm.
• Combine the cilantro and onions in a bowl. Warm the tortillas over a burner or in the oven.
• Divide the beef and corn mixture among the tortillas, followed by the cilantro and onion mixture, jalapenos and cheese. Drizzle with the remaining sour cream mixture and serve with a lime wedge on the side.

SMOKY CORN ON THE COB

Steps:

• Peel back the husks from the corn and remove the silk. Butter the kernels and sprinkle with salt and smoked paprika. Fold the husks back over the corn and grill over low heat until cooked through, turning occasionally, 12 to 15 minutes.