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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Mexican Street Corn on the Grill | Gourmet Guru Grill
Today Tami is making Mexican Street Corn on the Grill. We’ll be using the Gourmet Guru Grill for this cook and this isn’t any ole’ Mexican Street Corn. I’m bringing some heat with Sriracha sauce. This is Mexican Street Corn – Tami style!
Recipe Ingredients
• 4 ears corn
• 1/4 cup mayonnaise
• 1½ cups sour cream
• ¼ cup freshly chopped cilantro
• 1/2 to 3/4 cup freshly grated Mexican Blend Cheese
• 1 lime, juiced
• 1 lemon, juiced
• 3 tablespoons cilantro paste
• 2 teaspoons smoked paprika
• ¼ cup Sriracha Hot Sauce
• 2 tablespoons Heaven Made Products Mexi-Cajun seasoning
Recipe Instructions
1. Mix all the ingredients except for the corn and cheese in a bowl.
2. Cook the corn on the grill at 350 degrees F for 25 minutes, while turning every 5 to 7 minutes.
3. Remove the corn from the grill. Use caution an peel back the corn husks.
4. Apply the mixture to each ear of corn and then sprinkle with the Mexican cheese.
5. Serve!
Disclosure
Mexi-Cajun Seasoning provided courtesy of Heaven Made Products
Armadillo Pepper Hot Sauce, BBQ Sauce, Jerky & Snack Store
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Please watch: Smoked Porterhouse Steak on Pit Barrel Cooker with Black Garlic Butter
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Best Smoked Corn On The Cob (Traeger Pellet Grill Demo)
Try my buttery BEST TRAEGER SMOKED CORN on the cob ⬇RECIPE BELOW⬇ Smoking corn makes it turn out tender, juicy and infused with flavor from the pellet grill smoker. See how to smoke corn the easy way with my tasty butter sauce, too. Smoke ears of corn with husks or without them.
RECIPE -
Ingredients
Corn
Butter
Cilantro
Garlic powder
Salt and pepper
Cotija cheese
VIDEO HIGHLIGHTS
00:00 Best Smoked Corn On The Cob Traeger Pellet Grill Recipe
00:21 Mix butter with cilantro, garlic powder, salt, pepper
00:40 Brush half of mixture over corn
00:54 Add corn on the cob to smoker grates
01:04 Smoke corn on the cob for 25 minutes
01:14 Flip corn, brush remaining butter on top
01:24 Smoke 20 minutes or until corn is cooked
01:34 Remove corn from grill, add cotija cheese and enjoy
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Hey – It’s Jenna Passaro from Portland, Oregon. Since I wfh and love to cook, there’s always something fun going on in my kitchen. It's all captured on Sip Bite Go, where I share how to make restaurant-style food at home. Everything from meals for the family like pizza and Italian stuffed peppers, to simple salads and sous vide cooking.
Smoked Bacon & Corn Crab Dip
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:
Grilled Corn on the Cob ???? (Two Ways)
Grilling corn is an easy, classic summer side dish and a great addition to summer barbecues, camping trips and gatherings. Here’s two ways to grill delicious corn on the cob!
Print full recipe:
Ultimate Super Bowl Food - Pulled Pork Stuffed Corn Chips with Chipotle BBQ Sauce and Avocado Crema!
Want a crowd pleaser for the Super Bowl or any other big game, do this!
Get your Thermoworks Smoke here -
Pulled Pork Stuffed Corn Chips with Chipotle BBQ Sauce and Avocado Crema
Ingredients:
Pulled Pork Stuffed Corn Chips with Chipotle BBQ Sauce and Avocado Crema
Ingredients:
Bag of Fritos
Pulled Pork (see below for recipe)
BBQ sauce (see below for recipe)
Avocado Crema (see below for recipe)
Cilantro for garnish
½ cup monterey jack or pepper jack
½ cup cheddar cheese
¼ cup red onion
Directions:
Stuff corn chips with pulled pork
Apply some BBQ sauce to the pork.
Add cheeses.
Add half of your onion
Add to grill at 400° for roughly 5 mins, until cheese is melted
Remove from grill
Drizzle with BBQ sauce and Avocado crema
Garnish with more onions and cilantro
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Pulled Pork
Ingredients:
6-8 lb Pork Butt
2-3 tablespoons Worcestershire sauce
Bottle of your favorite rub
Smoker
Wood chunks or chips with favorite smoke flavor (I like hickory and apple)
Directions:
Rub butt with worcestershire sauce.
Heavily coat butt with rub.
Set smoker/grill to indirect at about 425°
Add butt and smoke/cook for roughly 6-8 hrs.
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Avocado Crema
Ingredients:
1 - Avocado
½ cup of sour cream or plain greek yogurt
1 juice of lime
¼ cup buttermilk or half/half with squirt of vinegar
1-2 teaspoons salt (taste)
1-2 teaspoons pepper
1 teaspoon dill
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon parsley
1 tablespoon honey
1 teaspoon cilantro
Directions:
Add all items above into a blender, and blend till smooth. Taste and add salt and pepper to taste. Make at least 30 min before using (preferable night before).
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Chipotle BBQ Sauce
Ingredients:
¼ cup ketchup
¼ cup apple cider vinegar
⅛ cup - ¼ cup water (if loose is desired add more)
¼ cup brown sugar (if you want more sweet, add more)
Dash of red pepper flake
2-3 teaspoons worcestershire sauce
1 tablespoon honey
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon mustard powder
¼ teaspoon chipotle with some adobo sauce.
Directions:
Add all ingredients to a saucepan. Bring to a light boil. Simmer for 2-3 mins, and remove from heat.
Add to blender to make smooth.