How To make Smoked Corn Stuffed Pepper
8 lg Green peppers
1 1/4 ts Salt; divided
1 ts Ground black pepper
3 c Cooked rice
15 oz Canned black beans
-- drained and rinsed 11 oz Canned Mexican-style corn
drained 1 md Onion; chopped
1 c Chopped walnuts
4 oz Canned chopped green chilies
1/2 ts Liquid smoke
1/2 ts Ground cumin
2 oz Monterey Jack w/jalapenos
:
shredded. (Optional) GARNISH:
Jalapeno pepper slices Cut a thin slice from stem end of each pepper; remove seeds and membranes; rinse. Cook peppers 5 minutes in enough boiling water to cover; drain. Season inside of peppers with 1 teaspoon salt and black pepper; set aside. Combine rice, beans, corn, onion, walnuts, chiles, liquid smoke, cumin and remaining 1/4 teaspoon salt. Spoon 1 cup rice mixture into each pepper; stand upright in 13 x 9-inch baking pan. Cover pan with foil; bake at 350 degrees F. for 20 minutes. Remove cover, sprinkle peppers with cheese. Cook an additional 5 minutes or until cheese is melted. Garnish with jalapeno pepper slices. Microwave Oven Instructions: Cut a thin slice from the stem end of each pepper; remove seeds and membrane and rinse. Season with 1 teaspoon salt and black pepper; set upside down on a paper towel to drain. Combine rice, corn, onion, walnuts, chiles, liquid smoke, cumin and 1/4 teaspoon salt in 13x9-inch microproof casserole. Cook on HIGH 2 minutes. Spoon 1 cup mixture into each pepper; place them back in casserole. Pour 1/4-inch water in bottom of dish. Cover with vented plastic wrap. Microwave on MEDIUM (50% power) for 7 minutes. Uncover and sprinkle cheese on top of each pepper. Microwave on HIGH 1 minute. Garnish with jalapeno pepper slices. Each serving provides: * 293 calories * 10.1 g. protein * 10.4 g. fat * 43.8 g. carbohydrate * 5.2 g. dietary fiber * 0 mg. cholesterol * 465 mg. sodium. [Karen's note: The nutritional information obviously does not count the Jack cheese, which is an OPTIONAL ingredient.] Source: "Veg-able Rice" Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias
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Smoked Brisket Street Corn Jalapeno Poppers
Brisket Street Corn Stuffed Jalapeños on the Pellet Smoker
What happens when you combine brisket elotes with smoked stuffed jalapenos? You get these fantastic pellet grill appetizers - brisket street corn stuffed jalapeno poppers! A great way to use your leftover brisket!
You've heard of the popular smoked Texas Twinkies recipe, which involves stuffing jalapeno peppers with a cream cheese mixture… well, this is the Mexican version of the popular smoked appetizer recipe! We’re starting with a simple grilled corn mixture with cream cheese, shredded cheddar, elotes seasoning, and a few other ingredients. Then, we add chopped leftover brisket. Grill the jalapeños for a bit to soften them up, then do a canoe cut and remove the seeds. Stuff the jalapenos with the brisket street corn mixture, wrap in bacon, and grill up these fantastic appetizers!
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SMASH THAT, SHAKE THAT, QUE THAT
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Smoked Cheesy Jalapeño Cream Corn The perfect side dish for any outdoor cook! Smoked on the Lockhart
Cut corn off 4 ears of corn and put in skillet. Take back of knife and scrape against the cob to get the flavorful “milk” out of it! Put that in skillet as well. Dice up 2 jalapeños and put in skillet. Smoke at 275 for about 2 hours. After 2 hours, throw in 2 tbsp butter and let it melt. When melted, Take out and add 2/3 cup heavy whipping cream and 2 tsp sugar. Salt and pepper to taste. Mix well and put back in at 350 degrees until it starts bubbling. Usually about 5 minutes. Once bubbling, pull out and add a mixture of 2 tsp cornstarch and 1/4 cup water. Mix well and it will start to thicken. Turn heat to low and put back in until it thickens up nicely. Add about a half pack of white cheddar cheese and put back in until everything is melted and combined. It doesn’t take long, just a few minutes! Take out and enjoy!!
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Chef Britt satisfies a craving with Smoked Bacon & Corn Crab Dip, and keeps it summery with fresh-grilled corn and jalapenos!
VIEW FULL RECIPE HERE:
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QUICK & EASY Smoked Corn Recipe
Smoking corn on the cob is one the easiest and most delicious corn recipes there is. Sometimes the simplest recipes yield the best results!
Here is my quick and easy smoked corn recipe on my Pit Boss 1230 pellet smoker.
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Ingredients:
- Corn in Husks
- Salted Butter (cold stick)
- Kosher Salt
- Pepper
Directions:
- Preheat smoker to 250 degrees
- Pull back husks and de-hair the corn.
- lather with butter, salt and pepper, and re-husk the corn.
- Place in smoker for 1 hour; undisturbed.
- Pull, husk and enjoy!
Like my apron? Here's where I got it:
0:00-0:37 Intro
0:38-1:26 Ingredients
1:27-3:26 Prepping the Corn
3:27-4:40 Smoking the Corn
4:41-5:36 Smoked Corn on the Cob
5:37-5:56 Corn ASMR
5:57-6:31 Edward Cornihands
6:32-8:07 Spiral vs Typewriter (WHO IS RIGHT?!)
#KennasKitchen #SmokerRecipes #SmokedCorn