This American dip features Ears of corn — shucked, Peanut oil, Salt, Cayenne. The flavors come together beautifully. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Grilled Salsa
Description
This American dip features Ears of corn -- shucked, Peanut oil, Salt, Cayenne. The flavors come together beautifully. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Shuck fresh corn 2.
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Brush with peanut oil 3.
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Sprinkle with salt and cayenne 4.
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Cook on the hot spot of grill until golden, turning as necessary I use a Brinkmann's Pro.
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The thermometer on the smokin' side says 225F (107&# 194;°C).
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The infamous hot spot is hotter.
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Around 400F (204ðC).
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I have filled the entire thing with corn (3 dozen ears) and just keep marching towards the hot spot as you pull off the cooked corn.
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They should be in a single layer so that they cook and are exposed to the smoke evenly.
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It takes about 25 minutes for the first ears to get done.
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Rotate the corn on the hot spot once half way through so it doesn't burn.
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The rest go faster as they have been pre-warmed.
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Throw a handful of this into your regular salsa and your lips be smackin' double time
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 285.5kcal
- % Daily Value *
- Total Fat 26.1g41%
- Saturated Fat 4.7g24%
- Cholesterol 0.0mg0%
- Sodium 97511.2mg4063%
- Total Carbohydrate 14.2g5%
- Dietary Fiber 1.8g8%
- Sugars 2.4g
- Protein 2.5g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
american, cayenne, corn, dip, ears, grilled, grilling, oil, peanut, salsa, salt, shucked, smoking, title, vegan
