Different Wings for Tailgating

 Football season is upon us.  With that tailgating and home football parties are starting up.

So to try and give you a little variety in what you do with chicken wings, I have a couple of recipes for you to try.

We start out Wednesday with “Garlic Parmesan Wings” and follow up on Thursday with “Italian Chicken Wings” to be a little different.

Now neither of these are spicy hot, but you can always add a little hot sauce if you like.

Enjoy the wings and hope your team has a great season.  Unless they are playing me team.  “Happy Cooking” and be sure to share these recipes with others.  Thanks.

Butter-Braised Corn on the Cob

 

Butter-Braised Corn on the Cob

(4 ears)

Ingredients:

4 cups Water

1 cup Milk

½ cup Unsalted Butter, room temperature

4 large cloves Fresh Garlic, smashed

2 tbsp. Chili Powder

1 tbsp. Ground Cumin

2 tsp. Kosher Salt

4 ears Fresh Corn on the Cob, cleaned

Directions:

In a large pot or Dutch Oven, add water and bring to a boil over medium-high heat.  Then add milk, ¼ cup butter, 2 cloves garlic, one tbsp. chili powder half tbsp. ground cumin and a half tbsp. kosher salt.  When the butter has melted, add corn.  Cover and reduce heat to a simmer, cooking 5-8 minutes.  While corn cooks, mince remaining garlic.  In a small bowl, combine remaining butter, garlic, chili powder, cumin and salt.  Serve corn with butter mixture and a spoonful of the cooking liquid.

Notes:              Additional opinions for toppings include shredded cheese, sliced green onions, jalapeno slices and more chili powder.  Or you may think of something else you would like to try.  Enjoy.

Ideas for Future Efforts

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Slow Cooker Corn on the Cob

 

Slow Cooker Corn on the Cob

(8 ears)

 

Ingredients:

6 to 7 Qt. Slow Cooker

8 sheets Foil

8 ears Fresh Corn, cleaned

4 tbsp. Butter or Butter Compound, optional

Directions:

Take a sheet of foil big enough to wrap an ear of corn in it.  Place a cleaned ear of corn in it.  Add a half tablespoon of butter or a butter compound (if using) at room temperature to corn and wrap tightly.  Repeat with each ear of corn.  Place wrapped corn in your slow cooker and turn on to low for 4 hours or high for 2 hours.  When time is up, serve immediately.

Notes:              If you have a smaller slow cooker, it will just hold less corn.  You may need to cut ears in half, especially if using a round slow cooker.

Notes:              The advantage of using the slow cooker is not heating up the kitchen if you normally boil your corn.  Also, your corn is already at the same time.  You just need to plan ahead for timing.

Ideas for Future Efforts

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Some Different Ways to Cook Corn

 Being that we are in the middle of “Corn Season” this week we have corn recipes.  The recipes are a little different from what you might be familiar.  But still worth trying.

We start with “Slow Cooker Corn on the Cob” on Wednesday.  This takes 2 or 4 hours of cooking depending on if you use low or high temp with the slow cooker.  But what it helps with is the hectic time in the kitchen just before serving the meal.

The corn is no problem while you get everything else ready.  Kind of makes life a little easier.

Then on Thursday we have “Butter-Braised Corn on the Cob” for you to try.  Just another way to have corn on the cob with a little different flavor profile.

Hope you enjoy trying both recipes.

“Happy Cooking” until next time and please help share this link with others.  Thanks.

Corn-Tomato Salad

 

Corn-Tomato Salad

(8-10 servings)

 

Ingredients:

8 ears Fresh Corn, cleaned and cooked

½ cup Canola Oil

¼ cup Cider Vinegar

1½ tsp. Fresh Lemon Juice

¼ cup Fresh Parsley, chopped

2 tsp. Salt

2 tsp. Sugar

½ tsp. Dried Basil

¼ tsp. Ground Cayenne Pepper

2 large Fresh Tomatoes, coarsely chopped

½ cup Green Bell Pepper, chopped

2 each Scallions, thinly sliced

Directions:

Cook corn whatever way you desire (see note) and let cool.  Once cooled, cut corn off cobs and place in a large bowl.  While corn is cooling in a small bowl, combine oil, vinegar, lemon juice, parsley, salt, sugar, basil and cayenne pepper.  To the bowl of corn add tomatoes, bell pepper and scallions.  Now add the lemon mixture and combine well.  Cover and refrigerate at least 2 hours before serving.

Notes:              You can cook your corn any of a number of ways.  There are several methods listed in my food blog.  I like to grill my corn uncovered to get a little color and flavor to add to any recipe.

Notes:              Instead of green bell pepper, you can use any color you would like.  Green ones are just less expensive.

Ideas for Future Efforts

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Mexican Street Corn Salad II

 

Mexican Street Corn Salad II

(6 servings)

 

Ingredients:

6 ears Fresh Corn, cleaned

¼ cup Mayonnaise

¼ cup Sour Cream or Mexican Crema

½ cup Cotija Cheese, grated

½ tsp. Ancho Chili Powder

¼ tsp. Salt

¼ cup Fresh Cilantro, chopped

1 tbsp. Mexican Hot Sauce

Directions:

Grill corn until done (you can do it wrapped in foil or not depending on if you want to see grill marks or not).  Set aside to cool.  Meanwhile, in a small bowl whisk together mayonnaise, sour cream or crema, ¼ cup of Cotija cheese, chili powder and salt.  Cut corn off the cobs once cooled and combine with mayonnaise mixture.  Sprinkle with remaining Cotija cheese and cilantro.  Dot with hot sauce and serve or refrigerate until needed.

Notes:              If fresh corn is not in season, you can substitute frozen or drained corn. 

Notes:              For a little twist, try adding diced red bell peppers and/or diced avocados.

Ideas for Future Efforts

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Fresh Corn Salads

It’s that time of year again where fresh sweet corn is readily available.  So we need to take advantage of it.  Yes, we all need to eat as much corn on the cob as possible, but there are many other ways to use it.

You will find many ways to cook corn on the cob plus an abundance of recipes using fresh sweet corn throughout my food blog here.  Check them out and give them a try.

This is one of the best times of the year with not only fresh sweet corn everywhere but fresh tomatoes too.

Take advantage and eat what you can.  But then try canning of freezing these two commodities to enjoy throughout the winter.

The recipe for Wednesday is “Mexican Street Corn Salad” which is just another way of enjoying Mexican street corn.  Then of Thursday we have “Corn-Tomato Salad” for you to try.  Enjoy!

Until next time, “Happy Cooking” and please share this link with others.  Thanks.