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
How To make Smoked Corn Stuffed Pepper's Videos
HOW TO GRILL CORN | ON A WEBER 22
#weber #webergrills #grilledcorn #bbqit #backyardbbq #grilling
What is better than fresh local corn in the summer? Grilled fresh local corn, of course!!
Nothing could be more simple and easy to make on a summer's day. Some folks like the husk on, soaked in water, then grilled. That's fine and dandy, but I prefer the fresh, sweet, and smokey flavor of corn directly over the coals!
Time: 5-8 min
Temp: 375-425 (hot ya know)
Tech: Direct over coals
Recipe: Super Simple
EVOO
Salt
Pepper
-Coat the corn with a little extra virgin olive oil
-Dust with Kosher salt, course
-Hit with some fresh cracked black pepper
-Grilled over direct heat on a Weber kettle 22, or any other type of grill you have. Yes, even gas!
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WEBER 22 MASTER TOUCH GRILL
HAMMER STAHL 6-Inch Chef Knife
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Smoked Street Corn Dip | BBQ Appetizer
This may just be one of the best dips that I've EVER HAD! This Mexican Street Corn Dip is absolutely incredible! I've made it several times now for guests and parties and THEY GO WILD!!!! Come see what it's all about!
That Camp Chef Apex is freakin' sweet! Interested in one? Click this affiliate link to see what its all about:
Now when it comes to parties, smoked appetizers are the way to go! Ask my friends and neighbors.... they'll tell you! So when I saw this smoked dip i said I love me some smoked queso, but I think this will be way beyond that... and of course I was right! Now this isn't exactly Elote, or Mexican Street Corn on the Cob... but its pretty amazing!
Here's what you need for this street corn dip recipe:
- 2 cans of Fire Roasted Sweet Corn
- Two 8oz packages of cream cheese
- 8oz Pepper-jack Cheese
- 6oz Cotija cheese
- 1 cup chopped fresh cilantro
- 1 cup sour cream
- 2 cloves garlic
- Tajin seasoning
** Bonus Ingredient (not used in this video but used since...) **
- 8oz shredded taco cheese
Place all of that all pretty into a greased aluminum 9x13in pan and place into the smoker. Stir occasionally until all the cheese is melted and you have a nice warm CREAMY consistency!
Now I don't know about you.... that's one tasty smoked bbq appetizer or pellet grill Mexican Street Corn dip!
Hope you enjoyed the video! Be sure to subscribe and I'll see you next time at Andersons Smoke Show!
Products that I recommend for your everyday grilling:
Thermapen Mk4 Instant Read Thermometer:
Victorinox Boning Knife:
Victorinox Chef Knife:
Victorinox Slicing Knife:
26 Inch Cutting Board:
Grilling Tools:
Nylon Grill Brush:
Bristle-Free Grill Brush:
Grill Cleaner:
Food-Safe Black Nitrile Gloves:
Oven/Grill Gloves:
Wire Rack:
Wagyu Beef Tallow:
Duck Fat Spray:
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Link to Thermapen Mk4 Instant Read Thermometer -
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#mexicanstreetcorn #smokedappetizers #pelletgrill
Homestyle Smokey Creamed Corn
Homestyle Smokey Creamed Corn
We used fresh peak of the season sweet summer corn and this recipe calls for 6 ears of corn on the cob.
After removing the husks and silk form the corn, we drizzled in olive oil and place in the smoker at 225 degrees for about 1.5 hours using hickory wood chips. The hickory gives a really nice Smokey flavor to corn.
Keep an eye on your smoker, if your corn smokes too long, or if your smoke is too intense, it could blacken the corn. Remove when you feel appropriate. The corn will take on the Smokey flavor quickly. Take the corn off the cob with a knife.
Follow the recipe below for homestyle Smokey creamed corn.
Ingredients:
6 each- fresh ears of corn
1/4 cup- olive oil
1 cup- heavy cream
1/4 cup- chicken stock
1/2 cup- finely chopped opinions
3 each- chopped garlic cloves
2 TBSP- flour
1/2 cup- sliced scallions
3 TBSP- butter
Fresh thyme
Salt
Pepper
Smoked paprika
Method:
Remove corn form husks and remove silk.
Drizzle corn with olive oil.
Place in smoker at 225 degrees for 1.5 hours.
Remove corn form cob, set aside to cool.
In a blender, add 3/4 cup of the corn, flour, heavy cream, garlic and chicken stock. Blend quickly.
Melt butter in a sauté pan, add the onions and cook for 2 minutes.
Add the remaining corn and cook over medium low heat until the onions turn translucent.
Add salt and pepper to desired taste.
Add flour and cream mixture and stir until thickened. You may need to add more cream if texture becomes too thick.
Add scallions, thyme and smoked paprika, continue to check your desired thickness.
Remove from the heat and garnish with scallions, and thyme sprigs.
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Corn & Queso Stuffed Poblano Peppers
Bacon Wrapped Corn Recipe - BBQFOOD4U
Learn how to make bacon wrapped corn on the cob on the barbecue using flavours you love to taste.
Step by step easy instructions.
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Smoked Corn Salad - Perfect Summer BBQ Side Dish
Smoked Corn Salad
Soon the Spring will be over and the warm sun filled days of Summer shall manifest. Along with it comes much need fellowship and glad times. These usually revolve around that most sacred of southern traditions Barbecue. What's a good BBQ with out the sides?. This is a zesty smoky addition to compliment what ever you may have on the smoker. Bright crisp corn, vibrant heat and a smooth finish on the palette. Wont you join me for a bite?
Ingredients
4 ears Yellow Corn
2 Anaheim Peppers ( remove seeds for less spice)
3 Serrano chilies
1 Red Pepper
2 tbs Duck Fat or Bacon Grease
Seasoning to taste
Salt
Garlic powder
Oregano
Cumin
Texas Pete Dust (or cayenne pepper)