GRILLED BARBECUED CORN RIBS
Fresh, sweet summer corn gets the full barbecue treatment in this recipe for corn ribs. Seasoned with a spicy sweet dry rub and brushed with a tangy barbecue sauce, the corn develops a delicious caramelized crust as it curls into a perfectly juicy rib. You'll need a sharp knife and a steady hand to cut through the hard cobs; make sure you have a large, sturdy work surface and take your time.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the BBQ seasoning blend: Stir to combine the chili powder, smoked paprika, brown sugar, cayenne pepper and 1 teaspoon salt in a small bowl.
- For the BBQ sauce: Whisk together the ketchup, apple cider vinegar, mustard, brown sugar, hot sauce, 1 teaspoon salt and 1 tablespoon of the BBQ seasoning blend in a small saucepan over medium-high heat. Bring to a boil, then reduce the heat to medium and simmer until the sauce has reduced and thickened, 10 to 12 minutes.
- For the corn ribs: Using a large chef's knife and a large steady cutting board, cut off the ends of the corn cobs to make them flat. Using your hands, break the cobs in half crosswise. Stand a cob on one flat end and carefully and slowly cut down through the core, rocking the knife back and forth if necessary, to split the cob in half lengthwise. Repeat with all the cobs. Lay a split corn cob on its flat side on the cutting board and cut lengthwise through the cob, pressing down and rocking the knife back and forth if necessary, to make 2 long corn ribs. Repeat with the remaining cob halves. (You should have 32 ribs total.) Place on a rimmed baking sheet and set aside.
- Prepare a grill for medium-high heat and lightly oil the grates. Sprinkle the corn ribs with 1 tablespoon of the seasoning blend. Brush the ribs with 1/2 cup BBQ sauce.
- Place the corn, cut-side down, on the grill and close the lid. Cook until the cut edges are beginning to char and caramelize, about 8 minutes. Flip the ribs to the second cut side, close the grill lid and cook until the edges are caramelized and the corn kernels are crisp-tender, another 6 to 8 minutes.
- Transfer the corn to a platter. Brush with more sauce and season with a pinch of the BBQ seasoning blend (reserve the remaining blend for another use). Sprinkle with the scallions and serve with the remaining BBQ sauce.
SPICY GRILLED CORN
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the grill to medium heat.
- In a small bowl, mix the butter, paprika, red pepper flakes
- and salt and pepper to taste. Rub the spiced butter on the corn, coating
- completely.
- Wrap each ear of corn in aluminum foil and place on the
- grill. Cook 20 to 25 minutes, turning several times for even cooking. Carefully
- remove the foil before serving.
SWEET MESQUITE BBQ CORN ON THE COB
Corn on the cob is better with butter-and you can make that butter even better by mixing it with a sweet mesquite BBQ dry rub.
Provided by My Food and Family
Categories Home
Time 5m
Yield 8 servings
Number Of Ingredients 3
Steps:
- Mix butter and Dry Rub until blended.
- Spread onto corn.
Nutrition Facts : Calories 200, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 30 mg, Sodium 65 mg, Carbohydrate 22 g, Fiber 2 g, Sugar 3 g, Protein 4 g
SMOKED CORN ON THE COB
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
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
SWEET MESQUITE BBQ SPARERIBS RECIPE
Brush this BBQ spareribs recipe with a mixture of dry rub and BBQ sauce. This Sweet Mesquite BBQ Spareribs Recipe is slow-baked to perfection.
Provided by My Food and Family
Categories Home
Time 4h10m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Heat oven to 200ºF.
- Place ribs, meat-sides up, in single layer in shallow pan; rub with dry rub. Cover.
- Bake 4 hours or until ribs are tender, brushing with barbecue sauce after 2 hours.
Nutrition Facts : Calories 440, Fat 24 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 90 mg, Sodium 1000 mg, Carbohydrate 29 g, Fiber 1 g, Sugar 24 g, Protein 26 g
BARBECUED CORN ON THE COB
Use our easy method for barbecued corn on the cob and upgrade this classic barbecue staple with our simple, brush-on chilli butter flavouring
Provided by Sarah Cook
Categories Side dish
Time 50m
Number Of Ingredients 6
Steps:
- Mash together the butter, honey, ketchup, garlic and some seasoning, beating until quite smooth. At this point, if you are also cooking for children, split the mix into two serving bowls, before stirring the harissa into just one bowl. Add a pastry brush to each butter mix.
- Wrap each corn cob in a double layer of foil. Barbecue, turning, for 30-35 mins until tender and a little charred. If you want them more blackened, simply unwrap and throw directly on the barbecue for a few more mins.
- Pile onto plates and let everyone butter their own.
Nutrition Facts : Calories 277 calories, Fat 17 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium
GRILLED CORN ON THE COB WITH MESQUITE
Summer times is a great time to break out the grill and start cooking! Mesquite wood gives this corn an AWESOME taste. Another Tex-Mex recipe! Prep time includes soaking.
Provided by Kaccy G.
Categories Corn
Time 1h10m
Yield 12 Ears
Number Of Ingredients 6
Steps:
- Peel back the husks and carefully remove all the corn silk (strings).
- Bring the husks back up around the corn and tie with kitchen string.
- Soak the corn in cold water for 30 minutes.
- In a bowl, combine the margarine, jalapeno salt, chili powder and garlic powder.
- Mix with a fork until well blended.
- After draining the water from the mesquite chips, add the chips to a medium heat grill.
- Cook the corn for about 30 minutes, turning with a pair of tongs about every 5 minutes.
- Remove corn from the fire, peel back the husks and brush on the margarine mixture using a 1" pastry brush.
Nutrition Facts : Calories 146.1, Fat 8.7, SaturatedFat 1.5, Sodium 104.4, Carbohydrate 17.4, Fiber 2.5, Sugar 2.9, Protein 3
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SMOKED CORN ON THE COB - HEY GRILL, HEY
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Reviews 2Servings 6Cuisine American, BarbecueCategory Side Dish
- Prepare the corn. On each ear of corn, peel back the husk and remove the silk. Replace the husk and place the ears of corn in a large pot. Cover the corn with cool water, making sure it is completely submerged. Soak the corn for 2 hours.
- Preheat the smoker. Preheat your smoker to 225 degrees F. I like to use mild woods like maple, alder, or pecan.
- Butter the corn. Remove the corn from the pot of water. Set on a towel and pat dry. Melt the butter and stir in the Sweet Rub seasoning. Peel back the husks on the corn and brush each ear on all sides with the seasoned butter. Pull the husks back up over the ear of corn.
- Smoke the corn. Place the seasoned, husk-on corn directly on the grates of the smoker. Close the lid and smoke for 90 minutes. Remove the corn from the smoker, peel back the husks, tie them off with butcher's twine to use as handles, and enjoy!
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- Preheat a gas grill to low (250°F to 300°F) on 1 side, or push hot coals to 1 side of a charcoal grill. Arrange 1 1/2 cups mesquite wood or hardwood chips in a shallow, wide layer on a piece of aluminum foil; wrap foil loosely around chips to form a packet. Poke several holes in top of packet using tip of a knife. Set aside.
- Working with 1 corn ear at a time, peel husks down and away from the ear; remove and discard silks. Pull husks together to form a ponytail-like handle; secure using kitchen twine.
- Stir together butter, cilantro, jalapeño, salt, and black pepper in a small bowl. Spread about 1 tablespoon butter mixture over each corn ear to coat; set aside remaining butter mixture.
- . Place wood chip packet on unoiled grill grates over the lit side of the grill (or the side with the coals). Close the grill; let grill stand until it starts to fill with smoke, about 15 minutes. Open grill, and place prepared corn on unoiled grates over the unlit side (or the side without the coals). Grill, covered, until corn is tender, 20 to 25 minutes, maintaining grill temperature between 250°F and 300°F (if grill gets too hot, open grill until temperature lowers as needed). Remove corn from grill; let stand 5 minutes. Brush or spread corn with remaining butter mixture.
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