Smokey Mexican Street Corn

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Smokey Mexican Street Corn

Author: Kelly Cahoon

Description

This is one of my ultimate summer side dishes, so fresh and so good! Make it on your smoker to add a new level of flavor.

Scale

Ingredients

6 ears corn
1–2T avocado oil
S&P
2 limes, sliced
½ C Cotija Cheese
½ bunch cilantro, chopped
1t chili powder
Mix ¼ C Mayo with ¼ C Sour cream + ½ t garlic salt

Instructions

Preheat the smoker to 350F.
Brush corn with oil and sprinkle with salt and pepper.
Smoke for about 25-30 minutes until corn is softened and browning.
Remove from the grill and brush with mayo/sour cream mix.
Cover in cotija cheese, top with a sprinkle of chili powder and cilantro, and serve immediately with a lime wedge.

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Brûléed Brioche Bread Pudding
👌🏻
My all time favorite bread pudding recipe! The texture is almost like a combination of pound cake and mochi with a warm caramelized top and sweet vanilla flavor.

RECIPE:
Heat grill to 350F
2 Lbs Brioche bread, cubed
12 eggs
2 pints heavy cream
1.5 Cups Sugar
1 Pint whole milk
1 T vanilla bean paste
2 T bourbon
1/4 Cup granulated sugar for torching

Process:
In a large pan heat the heavy cream, milk, and vanilla over medium heat. While cream heats, whisk the eggs and sugar in a large bowl. When the cream comes to a boil transfer to a pourable measuring bowl. Whisk the eggs while slowly pouring the hot cream mixture until a smooth custard is formed.
Pour the custard over the brioche cubes and press and squeeze the cubes until fully saturated. ( I like mine so smashed they look like porridge). Heavily butter a large Bundt pan and pour the mixture in, making sure there are no air bubbles. Bake for 40 minutes until the pudding puffs up and is golden.
Let cool 10 minutes, and invert the cake. Cover the crown in sugar and torch it until I’d caramelizes. Serve with whipped cream.
Recipe adapted from @valerieconfctns 🙏🏻

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Don’t forget to Spritz your Pork!💦
Before (no crust) 👉🏻 After (crust)
Cherry Coke is a favorite of mine for Pulled Pork. Other great options are apple Juice, ACV, or any non-diet sugary soda.👌🏻🥤

RECIPE:
28lbs of Pork, injected at room temp with Cherry Coke and @beelocal Honey, Covered in @meatchurch Honey Hog Rub(🏆) and Smoked with Cherry wood at (225F) for an internal temp of (160F). 👈🏻 spray with more Cherry Coke every 30-40 min. Place in a foil pan, and add more Cherry Coke to the bottom. Cook at (275F) until internal temp of (204F) 🔥
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#traeger #chefkellycahoon #smoked #smokedmeat #smokedpork #traegergrills #smokedaily #pork #pulledpork #smokedit #traegerbbq #traegertimberline #saltncopper #coronado

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Taco Tuesday means Sand Dab Tacos with pineapple salsa 🌮

I’m a fan of sand dabs because you don’t have to debone them before you cook! 🙏🏻 I was wary when I first started cooking these guys, but they’ve quickly become some of my favorite fish. (Think Halibut flavor in miniature) 👌🏻🐠
RECIPE:
6-8 Sand dabs
3-4 Cups frying oil (vegetable, avocado, etc)
2 Cups Corn Starch
S&P to taste
2 cups pineapple, chopped
1/2 red onion, minced
1T granulated sugar
Zest, 1 lime
Cilantro1 bunch, chopped
10-12 small Corn Tortillas
Avocado oil spray
Hot sauce to taste
Process:
Set grill to 400F with fry pan and 1.5-2 inches of oil inside. Allow the oil to heat as the grill does. (Oil should be at about 350F)

Combine the purple onion, pineapple, cilantro, lime zest, and sugar in bowl. Cover tightly and refrigerate until ready to use.

Pat prepared dabs with a paper towel and generously salt and pepper them. Dredge the dabs in the corn starch until well covered. Set on a cooling rack until oil is ready.
Place the entire Dab into the prepared oil and fry for 5-7 minutes and golden before flipping. Repeat with the remaining fish. While waiting for the fish to fry, give each tortilla a light spray if avocado oil and grill each side on your already hot grates.
Pull the spine and large bones out of the Sand dabs (the meat should come off the bones very easily and you can even eat the smaller bones)
Lie the tortillas flat on a serving dish and place the meat on top. Cover with the pineapple salsa and garnish with a cilantro leaves and a drizzle of hot @sauce
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#chefkellycahoon #traegergrills #saltncopper #bbqcanbepretty #tacotuesday #taco #tacos #tacosarelife #fishtacos #sanddabs #sanddab #smokedfish #friedfish #traegernation #traegerrecipes #salsa #pineapplesalsa #cilantro #truf

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Tea glazed Salmon with grilled veggies

Who loves a good one pan meal!? 🙋🏼‍♀️
I love a glazed salmon dish. It’s so easy and fast and doesn’t require any brining or marinating. Just throw some rice on the plate with it and done. My kids love it and it’s super easy to make substitutions. 👌🏻You can easily switch out the squash and zucchini for asparagus, broccoli, carrots etc. Gotta get your greens in before the Easter Candy explosion this weekend 😉

Preheat grill to 375F

RECIPE:
2 Cups sliced Zucchini
2 Cups sliced Squash
1/4 Avocado oil
2 T Veggie Rub
1 T Flake salt
Pepper to taste
1/4 C Honey Citron ginger Tea
(You could also use pepper or apricot jelly etc)

Toss the veggies in the avocado oil and veggie rub. Put the salmon on the center of a full sheet pan and cover it in salt and pepper; arrange your seasoned veggies around the fillet making sure they don’t overlap too much. Place the pan in the grill and cook for about 20 minutes. Heat the Citron tea until it becomes syrupy then glaze the fish with it until we’ll coated. (Flip the veggies at this point too if they need it)
Cook the fish for an additional 10 minutes or until it reaches an internal temp of 135F. Let rest 5-10 minutes and serve hot with rice.
fish

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When you want to take a picture with your hot and juicy brisket but it’s freakin’ HOT👉🏻🔥😂
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Just a reminder that pictures on the gram aren’t always what they seem ❤️
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Error: API requests are being delayed. New posts will not be retrieved for at least 5 minutes.

View

Brûléed Brioche Bread Pudding
👌🏻
My all time favorite bread pudding recipe! The texture is almost like a combination of pound cake and mochi with a warm caramelized top and sweet vanilla flavor.

RECIPE:
Heat grill to 350F
2 Lbs Brioche bread, cubed
12 eggs
2 pints heavy cream
1.5 Cups Sugar
1 Pint whole milk
1 T vanilla bean paste
2 T bourbon
1/4 Cup granulated sugar for torching

Process:
In a large pan heat the heavy cream, milk, and vanilla over medium heat. While cream heats, whisk the eggs and sugar in a large bowl. When the cream comes to a boil transfer to a pourable measuring bowl. Whisk the eggs while slowly pouring the hot cream mixture until a smooth custard is formed.
Pour the custard over the brioche cubes and press and squeeze the cubes until fully saturated. ( I like mine so smashed they look like porridge). Heavily butter a large Bundt pan and pour the mixture in, making sure there are no air bubbles. Bake for 40 minutes until the pudding puffs up and is golden.
Let cool 10 minutes, and invert the cake. Cover the crown in sugar and torch it until I’d caramelizes. Serve with whipped cream.
Recipe adapted from @valerieconfctns 🙏🏻

View

Don’t forget to Spritz your Pork!💦
Before (no crust) 👉🏻 After (crust)
Cherry Coke is a favorite of mine for Pulled Pork. Other great options are apple Juice, ACV, or any non-diet sugary soda.👌🏻🥤

RECIPE:
28lbs of Pork, injected at room temp with Cherry Coke and @beelocal Honey, Covered in @meatchurch Honey Hog Rub(🏆) and Smoked with Cherry wood at (225F) for an internal temp of (160F). 👈🏻 spray with more Cherry Coke every 30-40 min. Place in a foil pan, and add more Cherry Coke to the bottom. Cook at (275F) until internal temp of (204F) 🔥
•
•
•
•
•
•
#traeger #chefkellycahoon #smoked #smokedmeat #smokedpork #traegergrills #smokedaily #pork #pulledpork #smokedit #traegerbbq #traegertimberline #saltncopper #coronado

View

Taco Tuesday means Sand Dab Tacos with pineapple salsa 🌮

I’m a fan of sand dabs because you don’t have to debone them before you cook! 🙏🏻 I was wary when I first started cooking these guys, but they’ve quickly become some of my favorite fish. (Think Halibut flavor in miniature) 👌🏻🐠
RECIPE:
6-8 Sand dabs
3-4 Cups frying oil (vegetable, avocado, etc)
2 Cups Corn Starch
S&P to taste
2 cups pineapple, chopped
1/2 red onion, minced
1T granulated sugar
Zest, 1 lime
Cilantro1 bunch, chopped
10-12 small Corn Tortillas
Avocado oil spray
Hot sauce to taste
Process:
Set grill to 400F with fry pan and 1.5-2 inches of oil inside. Allow the oil to heat as the grill does. (Oil should be at about 350F)

Combine the purple onion, pineapple, cilantro, lime zest, and sugar in bowl. Cover tightly and refrigerate until ready to use.

Pat prepared dabs with a paper towel and generously salt and pepper them. Dredge the dabs in the corn starch until well covered. Set on a cooling rack until oil is ready.
Place the entire Dab into the prepared oil and fry for 5-7 minutes and golden before flipping. Repeat with the remaining fish. While waiting for the fish to fry, give each tortilla a light spray if avocado oil and grill each side on your already hot grates.
Pull the spine and large bones out of the Sand dabs (the meat should come off the bones very easily and you can even eat the smaller bones)
Lie the tortillas flat on a serving dish and place the meat on top. Cover with the pineapple salsa and garnish with a cilantro leaves and a drizzle of hot @sauce
•
•
•
•
#chefkellycahoon #traegergrills #saltncopper #bbqcanbepretty #tacotuesday #taco #tacos #tacosarelife #fishtacos #sanddabs #sanddab #smokedfish #friedfish #traegernation #traegerrecipes #salsa #pineapplesalsa #cilantro #truf

View

Happy Easter!
I’m so grateful that this motley crew is mine forever ❤️ I can’t wait till next year when baby girl and I will wear matching outfits too 🎀

This error message is only visible to WordPress admins

Error: API requests are being delayed. New posts will not be retrieved for at least 5 minutes.