Sunday, June 30, 2013

BBQ Sauce & Baked Creamed Corn

Are you ready for The Fourth?  Are you hosting or will you be a party guest?  What are you going to make or bring to the potluck?  If you haven't decided, may I suggest these two recipes.  My spicy BBQ sauce is darn good.  Sweetness from maple syrup, spice from the chipotle adobo sauce and lots of cracked black pepper.  It is absolutely delicious with these Oven Roasted BBQ Ribs.

I have a love for creamed corn.  Not just any old creamed corn though.  I have a love for J. Cody's corn and Tony's BBQ baked corn; a love so dear that I could be completely content just eating a vat of their corn and skip the meat.  That's right, corn for dinner.  What I believe the two of these recipes have in common and the reason I love them both is because of the addition of beer to the corn-yes, beer.  So, my mom and I fiddled around with all versions of creamed corn and this is what we came up with...it is very close.  Close enough, I could eat a vat of it!  Happy Fourth!

Cozy Bee's Spicy BBQ Sauce
makes 8 ounces.

1 cup ketchup
1/4 cup maple syrup
1/4 cup dark brown sugar
2 tablespoons Dijon mustard
3 teaspoons adobo sauce
1 teaspoon apple cider vinegar
Cracked Black Pepper

1.  Whisk all ingredients together.
2.  Simmer whisking occasionally until sauce has reduced to 1 cup, 10 to 15 minutes.

Baked Creamed Corn
yield:  2 quart casserole

1 (8 oz.) package cream cheese
1/2 cup butter
37 ounces canned corn, drained
1 large jalapeno, diced
scant 1/4 cup beer
salt & pepper
  1. Preheat oven to 350 degrees F.
  2. In a microwavable bowl, microwave the cream cheese and butter until butter has melted and cream cheese has softened, about 3 minutes.  Whisk until mixture is smooth and lump-free.
  3. Add corn, jalapeno and beer and stir until combined.  Adjust seasoning with salt and pepper.  Pour into a 2 quart casserole dish.
  4. Bake for 30-40 minutes, until bubbling.
  5. Remove from oven and let creamed corn set for 15 minutes until it thickens a bit.

1 comment:

Carole said...

Lovely work! Would you be happy to link it in to the current Food on Friday which is all about sauces? This is the link . I do hope to see you there. There are already quite a lot of links for you to check out. Cheers