Best Neelys Bbq Corn Recipes

Grilled Corn Salad image

Provided by Patrick and Gina Neely : Food Network

Time 27m

Yield 6 servings

Number Of Ingredients 14

6 ears fresh corn, husked with silks removed
2 tablespoons canola oil
Salt and pepper
2 cups halved cherry tomatoes
1 small red bell pepper, finely chopped
4 scallions, finely chopped
2 cups packed arugula
1 lemon, juiced
4 tablespoons olive oil
Salt and freshly ground black pepper
Neelys Barbeque Seasoning, recipe follows
1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder

Steps:

Preheat grill or broiler to medium heat.
Rub corn with 2 tablespoons of canola oil and season with salt and pepper. Grill or broil corn for 7 minutes or until ears are lightly browned. Remove from grill and allow to cool. Remove the kernels form the cob and place in a large mixing bowl along with the cherry tomatoes, red pepper, scallions, and arugula.
In a small bowl, prepare dressing by whisking together lemon juice, olive oil, salt, pepper and Neelys Barbeque Seasoning, to taste.
Toss the salad with the dressing and serve at room temperature.
Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.

Grilled Corn with Feta Cheese image

Provided by Patrick and Gina Neely : Food Network

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

4 ears sweet corn, husked and silks removed
2 tablespoons olive oil
Seasoning salt, recipe from Grilled Sweet and Tangy Pork chops
1/4 cup mayonnaise
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1 lime, juiced, plus 1 lime, quartered, for garnish
Kosher salt and freshly ground black pepper
1 cup crumbled feta

Steps:

Preheat the grill to medium-high heat.
Rub the corn with olive oil and season with seasoning salt, to taste. Grill the corn until it's charred, on all sides, rotating for about 10 minutes.
Meanwhile, mix the mayonnaise, chili powder, cayenne, lime juice and salt and pepper, to taste, together in a small bowl. Remove the corn from the grill and brush the hot corn with the mayonnaise mixture. Arrange on a platter and sprinkle with the feta cheese. Serve with lime wedges on the side.

Neely's Barbeque Sauce image

Provided by Sharon123

Categories Sauces

Time 2h10m

Yield 2 cups

Number Of Ingredients 13

2 cups ketchup
1 cup water
1/4 cup brown sugar (light or dark)
1 1/2 teaspoons fresh ground black pepper
1 1/2 teaspoons onion powder
1 1/2 teaspoons mustard powder
1/4 teaspoon crushed red pepper flakes, to taste depending how much heat you want (optional)
2 tablespoons fresh lemon juice
2 tablespoons Worcestershire sauce
1/2 cup apple cider vinegar
2 tablespoons corn syrup
1 tablespoon barbeque seasoning (The Neely's Barbeque Seasoning)
salt (optonal)

Steps:

Mix all of the ingredients in a large pot.
Bring to a boil over high heat, stirring frequently to prevent sticking.
Reduce the temperature to very low and simmer uncovered, for at least 2 hours, stirring occasionally.
If you feel it needs it, add salt to taste.
Remove from heat, cool, and use as needed.
Store in a tightly sealed container for up to 2 months.