Sweet maple syrup and smoky chipotles give this grilled corn an unbelievable flavor.

Who doesn’t love grilled corn or better yet, the first corn of the summer season?

Make that first serving of corn unforgettable with this absolutely terrific basting sauce.

Zippy and sweet

 

I love the smoky flavor of chipotles and it combines so well with the sweetness of the maple syrup.  Add some seasonings and of course butter, and there you have it. Simple yet so very good.

Try this basting sauce with other grilled veggies!  It’s pretty universal in nature and would go with most anything.

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Maple Chipotle Grilled Corn

Sweet maple syrup and smoky chipotles give this grilled corn an unbelievable flavor.

Prep Time5 minutes mins

Cook Time10 minutes mins

Total Time15 minutes mins

Course: GRILLING, side dishes

Cuisine: American

Keyword: CHIPOTLE, corn, CORN ON THE COB, maple syrup

Servings: 6

Calories: 221kcal

Author: Judith Hannemann

Ingredients

• 6 ears fresh corn husked
• oil for grill

BASTING SAUCE

• 1/2 cup maple syrup
• 1/4 cup butter
• 1 tsp finely minced garlic
• 1 tsp onion powder
• 1 tbs finely chopped chipotle in adobo
• 1/4 tsp black pepper

Instructions

• Place all sauce ingredients in a small saucepan. Heat, and simmer for 5 minutes, stirring often.
• Preheat grill to medium-high. Oil grill so corn does not stick. FYI--I use a small spray bottle or a Misto especially for the grill. I also have another plastic spray bottle with water to extinguish any flame flare-ups.
• Baste corn with sauce and cook for 3-5 minutes, or until the sauce has caramelized. Baste top of corn and turn. Cook for 3-5 minutes as before.
• Remove from grill and serve immediately. Leftover sauce may be stored covered in the refrigerator -OR- served along with the corn for additional dipping.
• Makes 6 servings.

Nutrition

Calories: 221kcal | Carbohydrates: 36g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 115mg | Potassium: 303mg | Fiber: 2g | Sugar: 22g | Vitamin A: 530IU | Vitamin C: 6mg | Calcium: 33mg | Iron: 1mg

Maple Chipotle Grilled Corn

Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

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Smoky Beef Mac & Cheese

 

Chipolte peppers make this smoky beef mac and cheese flavorful.

I’m a sucker for chipoltes and anything it’s in.  I forget where I heard about using them in macaroni and cheese now, but I always thought it was a good idea.

Rather than make a meatless mac & cheese, I had a small package of ground beef in the freezer–the not-quite-a-pound that was leftover after vacuum sealing all the full pounds I could get out of the bulk package I’d bought, so I thought it was perfect to use in here.

All right, I can hear some people going, “EEEWWW, canned cheese soup.”  Hey, I hear you, but when you make mac & cheese without wanting to make the sauce from scratch, it actually stops the cheese from separating–Velveeta will do the same if you add a small amount to a cheddar sauce. Trust me, you don’t taste it in here because of the amount of real cheese you add.  But if you want to make a sauce from scratch, that’s good, but for this dish, we’re going with speed here.  Plus, they’re all pantry shelf items most well-stocked kitchens have on hand.

I found one large chipolte was good in this.  If you want to add more, go right ahead! I used Mexican blend cheese, but a Colby or sharp cheddar will do too.  And of course, evaporated skim milk may be substituted for the regular kind.

Make sure to serve with mass quantities of sliced green onion.  It makes this dish sing.

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Smoky Beef Mac & Cheese

Chipotle peppers make this smoky beef mac and cheese flavorful.

Prep Time25 minutes mins

Cook Time35 minutes mins

Total Time1 hour hr

Course: Dinner

Cuisine: American

Keyword: beef recipes, comfort food, mac and beef, mac and cheese

Servings: 6 people

Calories: 672kcal

Author: Judith Hannemann

Ingredients

• 12 oz lean ground beef
• 10 oz cheddar cheese soup
• 12 oz evaporated milk
• 3 cup shredded Mexican-blend cheese *
• 1-2 chipotles in adobo sauce finely chopped
• 2 tsp Adobo seasoning **
• 2 cups elbow macaroni
• 1/2 cup Panko bread crumbs
• 1 tbs olive oil
• 2-3 green onions sliced

Instructions

• Season with Adobo seasoning and brown ground beef in heavy skillet. Drain and set aside.
• Cook elbows in large pot to al dente stage; about 8 minutes. They should still have some "bite" in them. Drain and return to pot.
• Preheat oven to 350 degrees F. Lightly spray or grease a 1.5 quart baking dish.
• Add the cheese soup, milk, shredded cheese and chipoltes to pot with macaroni. Stir and combine well. Stir in ground beef.
• Turn into prepared baking pan. Mix the Panko crumbs with the olive oil and distribute evenly on top of casserole.
• Bake for 30-35 minutes, or until sauce is bubbly and Panko crumbs are golden brown. Garnish with green onion slices.

Notes

*Colby or cheddar cheese may be substituted for Mexican blend

**This product is available from Goya but if you can't find it, a mixture of salt, pepper, garlic powder and a pinch of oregano will do.

Nutrition

Serving: 1serving | Calories: 672kcal | Carbohydrates: 51g | Protein: 39g | Fat: 34g | Saturated Fat: 18g | Cholesterol: 116mg | Sodium: 816mg | Potassium: 802mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1147IU | Vitamin C: 2mg | Calcium: 642mg | Iron: 3mg

Smoky Beef Mac & Cheese

Smoky Beef Mac & Cheese

Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

The post Smoky Beef Mac & Cheese appeared first on The Midnight Baker.