CREAMY JALAPENO CORN
This comforting and creamy corn side dish is appealing to almost everyone. It gets its spicy kick from jalapeno peppers.-Judy Carty, Wichita, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 4h15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low until corn is tender, stirring occasionally, 4-5 hours.
Nutrition Facts : Calories 251 calories, Fat 16g fat (10g saturated fat), Cholesterol 46mg cholesterol, Sodium 275mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 3g fiber), Protein 6g protein.
BBQ PORK SANDWICH ON GRILLED JALAPENO CORN FLAT BREAD
Steps:
- For the flat bread:
- Combine all dry ingredients in the bowl of a stand mixer. Add the honey and water and mix on low for 3 minutes, then medium for 1 minute and then gently fold in the jalapenos. Transfer the dough to an oiled bowl, cover with plastic wrap and a towel and let rise for 1 hour. Punch the dough down, roll into a ball and let rest for 15 minutes. Punch the dough down again and roll into a ball, then let rest for 30 to 60 minutes.
- Heat grill to medium.
- Roll the dough into desired shape, approximately 1/2-inch thick and coat it with olive oil before putting on the grill over indirect heat. Grill to desired level of color, approximately 10 to 12 minutes.
- For the BBQ Sauce:
- Coat a large saute pan with oil over medium heat. Add the onion, garlic, jalapeno, and the powders. Briefly saute and then stir in all the remaining ingredients. Bring to boil and immediately reduce the heat and simmer uncovered for 30 to 45 minutes. Cool and puree in a blender. Set aside.
- Cook's Note: This sauce will keep for 10 days covered and refrigerated.
- For the slaw:
- Combine all the slaw ingredients in a large bowl and set aside until ready to serve. Add the dressing immediately prior to serving.
- For the dressing:
- Put all the ingredients into a bowl and whisk to combine. Cover and refrigerate until ready to use.
- For the pork:
- Preheat charcoal grill over high heat.
- Combine all the rub ingredients in a bowl and coat the pork liberally with the mixture. Set aside for at least 5 minutes.
- Sear over hot coals (with a little hickory - NOT SOAKED). Turn and move the pork to the side of the grill. Cover the grill and cook for about 15 minutes for medium and medium-well on the ends. Remove the pork from the grill to a cutting board and cover loosely with foil, to rest. Chop the pork as desired.
- To Make the Sandwich:
- Divide and mound chopped pork on the flat bread, 4 pieces for an open face sandwich, top with generous serving of the slaw and drizzle with BBQ sauce.
CORN AND JALAPENOS
Great combination of corn and peppers!
Provided by shackbart
Categories Side Dish Vegetables Corn
Time 25m
Yield 3
Number Of Ingredients 6
Steps:
- Heat olive oil over medium low heat. Cook and stir jalapeno pepper in hot oil until softened, about 5 minutes. Add onion; cook and stir until the onion is soft, about 2 minutes more. Add corn. Season mixture with salt and black pepper. Continue cooking and stirring until the corn is hot, about 5 minutes. Sprinkle cilantro over the mixture, stir, and simmer another 30 to 60 seconds.
Nutrition Facts : Calories 104.5 calories, Carbohydrate 18 g, Fat 3.8 g, Fiber 2.2 g, Protein 2.6 g, SaturatedFat 0.5 g, Sodium 3.3 mg, Sugar 3.2 g
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