Southwestern Corn Chowder

Make this Southwestern corn chowder for a cozy dinner at home! This vegetarian corn chowder recipe is fresh, wholesome and delicious. It’s perfect for cool late summer…

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Southwestern corn chowder recipe

Make this Southwestern corn chowder for a cozy dinner at home! This vegetarian corn chowder recipe is fresh, wholesome and delicious. It’s perfect for cool late summer or fall evenings when fresh corn is at its peak. Or, you can make it any time with frozen corn.

I wanted the corn flavor to shine and balanced its sweetness with some Southwestern spice. You’ll find bell pepper, poblano and chili powder in this atypical chowder. I promise you will not miss the bacon.

corn chowder ingredients

I purposefully avoided using the heavy cream that you’ll find in most chowder recipes. Heavy cream has a tendency to dull flavors and also makes me feel weighed down. Instead, I blended a bit of butter into the soup (one of my favorite soup tricks) and stirred in some crème fraîche or sour cream at the end. These dairy ingredients offer some creaminess, of course, plus some tanginess that you won’t get from plain cream.

You can easily make this soup dairy free or vegan, if desired. You’ll love the end results either way!

Continue to the recipe...

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Enchilada Stuffed Mushrooms

Enchilada Stuffed Mushrooms-portobello mushrooms filled with black beans, corn, bell pepper, enchilada sauce, and cheese. The entire family will love this quick and easy vegetarian meal. Say hello to one of our favorite weeknight meals! Enchilada Stuff…

Enchilada Stuffed Mushrooms-portobello mushrooms filled with black beans, corn, bell pepper, enchilada sauce, and cheese. The entire family will love this quick and easy vegetarian meal. Say hello to one of our favorite weeknight meals! Enchilada Stuffed Mushrooms are hearty, filled with veggies, and oh-so-cheesy. These are similar to my Lasagna Stuffed Mushrooms, but enchilada…

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Vegetarian Succotash

Sufferin’ succotash! I promise, that’s my last Loony Tunes reference. This vegetarian succotash recipe is fresh, vibrant and bacon-free. It features pan-seared corn, plump lima beans and…

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succotash recipe

Sufferin’ succotash! I promise, that’s my last Loony Tunes reference. This vegetarian succotash recipe is fresh, vibrant and bacon-free. It features pan-seared corn, plump lima beans and fresh peppers.

Make this recipe now with fresh early fall produce, or bookmark it for your Thanksgiving table. You can easily use thawed frozen corn if fresh sweet corn is hard to come by.

succotash ingredients

As you’ll read below, succotash has Native American roots and many variations. Here in Kansas City, succotash is the namesake dish at a local restaurant called Succotash.

This recipe is my own interpretation of this uniquely American dish. I seared the corn in a skillet to develop more complex flavor. I added a variety of peppers (poblano, bell pepper and optional jalapeño) for some spice to help balance the sweetness of the corn. I’ve written the recipe to give you as much control as possible over the spice level, since individual preferences and corn’s sweetness can vary so much.

I omitted tomatoes because they made this dish more stew-like, and it’s more of a warm salad without. Creamy butter (no cream) and fresh herbs make this produce-driven, vegetarian side dish completely irresistible.

Continue to the recipe...

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Incredible Jalapeno Pizza

This incredible jalapeno pizza is the best way to enjoy this mighty pepper on a cheesy pie! It’s full of savory, spicy flavor. Every time we make a new pizza recipe…it’s our new favorite. Apologies if we sound like a broken record around here. But you absolutely must try this Jalapeño Pizza! This is destined to be a hit if you love the bright zingy flavor of this mighty pepper. Instead of a tomato sauce or even a white sauce, this pizza has a base of tangy salsa verde! Pair the heat of the jalapeno with savory zucchini, bright sweet corn, and gooey cheese, and it’s a uniquely delicious pie that you’ll fall head over heels for. Let’s make one! How to make a jalapeno pizza You could call this jalapeno pizza a green pizza…because it’s topped with bright green salsa verde! Forget the typical tomato-based pizza sauce here, or even a white sauce. The bright flavor of the salsa is the perfect pairing for the spicy jalapeno. Here are the basic steps to make it (or go right to the recipe): Make the pizza dough. See below. Or, you can also do a “cheater” pizza by using this as a […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This incredible jalapeno pizza is the best way to enjoy this mighty pepper on a cheesy pie! It’s full of savory, spicy flavor.

Jalapeno pizza

Every time we make a new pizza recipe…it’s our new favorite. Apologies if we sound like a broken record around here. But you absolutely must try this Jalapeño Pizza! This is destined to be a hit if you love the bright zingy flavor of this mighty pepper. Instead of a tomato sauce or even a white sauce, this pizza has a base of tangy salsa verde! Pair the heat of the jalapeno with savory zucchini, bright sweet corn, and gooey cheese, and it’s a uniquely delicious pie that you’ll fall head over heels for. Let’s make one!

How to make a jalapeno pizza

You could call this jalapeno pizza a green pizza…because it’s topped with bright green salsa verde! Forget the typical tomato-based pizza sauce here, or even a white sauce. The bright flavor of the salsa is the perfect pairing for the spicy jalapeno. Here are the basic steps to make it (or go right to the recipe):

  • Make the pizza dough. See below. Or, you can also do a “cheater” pizza by using this as a topping for Naan Pizza or Flatbread Pizza!
  • Saute the zucchini. All you need is 1/2 cup sliced zucchini. Saute it up in a small skillet: it takes just 5 minutes because of the small quantity.
  • Slice the jalapeno pepper. Make sure to protect your hands from the spicy juices! Wash your hands thoroughly after cutting.
  • Slice the corn off of the cob. Here’s our secret method for how to cut corn without spraying it all over your kitchen.
  • Top that pie and bake! Load everything on with mozzarella and feta cheese and bake for 5 minutes until the cheese is golden.
Jalapeno pizza

Pizza dough options!

Easily the hardest part of a homemade pizza is the pizza dough. But then again, easily the best part of a homemade pizza is homemade pizza dough! We highly recommend making our master recipe, below. But, there’s not always time for pizza dough. Below are a few shortcuts too!

  • Pizza dough: master recipe! This Best Pizza Dough has the absolute perfect flavor and texture. Stretching the dough takes a bit of practice, but it’s not hard. Head to How to Stretch Pizza Dough.
  • Thin crust. Try this Thin Crust Pizza Doug! It’s easy to roll out into a thinner, crispier crust.
  • Pan pizza. Another option: make this as a pan pizza in a cast iron skillet! It takes a little longer, but it’s an easier method.
  • Naan or flatbread pizza.  Here’s the quickest and easiest option! Try our Naan Pizza or Flatbread Pizza using purchased flatbread.

Use a pizza stone if you can!

This jalapeno pizza tastes amazing when you bake it on a pizza stone. It’s especially helpful for our basic and thin crust options, above. Here’s why:

  • Pizza stone: A pizza stone is what makes Italian pizza crust crispy on the outside and soft on the inside. Here’s the best pizza stone we’ve found, plus care tips.
  • Pizza peel: Use a pizza peel to transfer the pizza onto the hot pizza stone in the oven. We recommend this Standard pizza peel or this Conveyor pizza peel.
Jalapeño peppers

More topping ideas for jalapeno pizza

Of course, you can use lots of different vegetables on your jalapeno pizza! Here are a few ideas of other flavors that would pair well:

  • White sauce: Try the ricotta cheese sauce from this white pizza instead of salsa verde.
  • Hot sauce: Want to blow your face off? Drizzle with Cholula.
  • Bacon and cream cheese: Turn it into a jalapeno popper pizza by spreading the crust with cream cheese and topping with bacon.
  • Bell peppers: Add more peppers, like the sauteed bell peppers from this healthy pizza.
  • Mushrooms: Try the mushroom sausage from this pan pizza.
  • Refried beans: Put jalapeno on a taco pizza instead.

How hot is a jalapeno pepper?

The jalapeno pepper is a medium spicy pepper. We’re assuming if you’re making this jalapeno pizza, you can handle the heat! The heat rating is 2,500 to 8,000 Scoville heat units (SHU). Here’s where it stacks up against other types of peppers:

  • Green pepper: No spice
  • Anaheim pepper: Very mild
  • Poblano peppers: Mild
  • Jalapeno peppers: Medium hot
  • Serrano peppers: Hot
  • Cayenne: Very hot
  • Habanero: Extremely hot
  • Ghost pepper: Outrageously hot
Jalapeno pizza

More jalapeno recipes

Love jalapeno peppers? Us too. There’s something about the flavor that’s not just spicy: it’s fresh and bright, too! Here are some of our favorite jalapeno recipes to try:

  • Pickled Jalapeños Add big flavor to your meals with these easy homemade pickled jalapeños! With only 10 minutes hands on time, they add a tangy kick to tacos and chili.
  • Jalapeño Margarita Heat up your cocktail repertoire with this spicy margarita! Crisp and tart, it’s got just the right kick.
  • The BEST Salsa This fresh salsa features ripe and juicy tomatoes, cilantro, jalapeño, and lots of lime.
  • Simple Guacamole The best simple guacamole with the perfect flavor! You’ll hear a chorus of “Wow’s” every time you serve it.

This jalapeno pizza recipe is…

Vegetarian.

Print
Jalapeno pizza

Incredible Jalapeno Pizza


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 1 hour
  • Cook Time: 5 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8 slices
  • Diet: Vegetarian

Description

This incredible jalapeno pizza is the best way to enjoy this mighty pepper on a cheesy pie! It’s full of savory, spicy flavor.


Ingredients

  • 1 ball Best Pizza Dough (or Thin Crust Dough)
  • Olive oil
  • 1/2 cup sliced zucchini (about 1/3 small zucchini)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon dried oregano
  • 1 jalapeño pepper
  • 1/2 corn cob or 1/3 cup corn kernels
  • 1 handful sliced red onion
  • 1/2 cup salsa verde
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup feta cheese or queso fresco crumbles
  • 1 handful fresh cilantro

Instructions

  1. Make the pizza dough: Follow the Best Pizza Dough or Thin Crust Dough recipe to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)
  2. Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here’s the pizza oven we use).
  3. Saute the zucchini: Drizzle a bit of olive oil into a small skillet. Add the sliced zucchini, kosher salt, and dried oregano and saute until tender, stirring often, about 5 minutes.
  4. Prepare the other toppings: Thinly slice the jalapeño pepper. Cut the corn off of the cob. Mince the red onion.
  5. Bake the pizza: When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel.
  6. Spread the salsa verde onto the dough in a thin layer with the back of a spoon. Top with the mozzarella cheese, zucchini, jalapeno, and red onion. Sprinkle with the feta cheese.
  7. Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven (or 1 minute in a pizza oven). Slice into pieces and serve immediately.

  • Category: Main Dish
  • Method: Baked
  • Cuisine: American

Keywords: Jalapeno Pizza

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Freezer-Friendly Vegetarian Chili

After what I posted last week about not being ready for fall recipes yet, you probably think I’m a big hypocrite for posting this Freezer-Friendly Vegetarian Chili today. But let me explain! This is not a fall recipe, you see.

Veggie-Loaded Chili Recipe
After what I posted last week about not being ready for fall recipes yet, you probably think I’m a big hypocrite for posting this Freezer-Friendly Vegetarian Chili today. But let me explain! This is not a fall recipe, you see.

corn coconut soup

I didn’t say it was logical, I think we know better than to expect clear, sound reasoning here, but when cookbooks decided that cauliflower could be pizza crusts or that black beans could go in brownies, I’m sorry, but I checked ou…

I didn’t say it was logical, I think we know better than to expect clear, sound reasoning here, but when cookbooks decided that cauliflower could be pizza crusts or that black beans could go in brownies, I’m sorry, but I checked out. But this summer in particular, as plant-based diets are on evermore agendas, I’ve seen so many creative uses of corn — as ribs, twice, corn butter, and now, a surged interest in a longtime restaurant kitchen staple, corn stocks — and I love it; I’m all in.

start with good cornremove kernels from cobsmake corn brothstrain the corn broth

A few weeks ago, People Magazine ran my blueberry muffin recipe and on my way to find it, I ran into this winning corn-coconut soup from beloved Top Chef Season 17 winner, Melissa King, and had to make it right away. It absolutely delivered. Because you first make a corn stock from corn cobs, ginger, onion, and water, the soup is completely vegan and more deeply corn-flavored than it would be from a mixed vegetable stock. From there, you sauté the kernels, more onion, and garlic, simmer it with the stock and coconut milk, blend it, and finish it with lime juice. The resulting soup is mellow and delicious — the pickiest human in my family not only ate it, she vocally reconsidered her previously-held stance on not liking my cooking, and requested it for lunch the next day. (I am still recovering.)

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Fresh Corn Soup

This simple corn soup is a seasonal way to enjoy fresh corn! The sunny flavor is sweet and nuanced, and it’s full of healthy vegetables. Want a corn recipe outside of eating it on the cob? Try this Fresh Corn Soup! It’s a new favorite around here. The flavor is sweet and nuanced, full of vegetables like onion, celery, potatoes, and of course: loads of corn! Many corn soup recipes are heavy with rich cream and butter, but this one is light and healthy. On its own it’s vegan and plant-based, but we like serving it with a dollop of sour cream to make it a little more filling. Here’s how to make this tasty seasonal treat! Ingredient notes for corn soup This fresh corn soup is different from a corn chowder. Instead of rich and creamy, this healthy soup is fresh and full of vegetables. It’s partially blended to have a chunky texture: or you can fully puree it to have it smooth. It’s up to you! We like it partially blended so it’s got both body and chunks, but that’s just us. Here are some notes on the main ingredients you’ll need: Fresh corn on the cob: Make […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This simple corn soup is a seasonal way to enjoy fresh corn! The sunny flavor is sweet and nuanced, and it’s full of healthy vegetables.

Corn soup

Want a corn recipe outside of eating it on the cob? Try this Fresh Corn Soup! It’s a new favorite around here. The flavor is sweet and nuanced, full of vegetables like onion, celery, potatoes, and of course: loads of corn! Many corn soup recipes are heavy with rich cream and butter, but this one is light and healthy. On its own it’s vegan and plant-based, but we like serving it with a dollop of sour cream to make it a little more filling. Here’s how to make this tasty seasonal treat!

Ingredient notes for corn soup

This fresh corn soup is different from a corn chowder. Instead of rich and creamy, this healthy soup is fresh and full of vegetables. It’s partially blended to have a chunky texture: or you can fully puree it to have it smooth. It’s up to you! We like it partially blended so it’s got both body and chunks, but that’s just us. Here are some notes on the main ingredients you’ll need:

  • Fresh corn on the cob: Make this soup only when you get get seasonal, ripe corn on the cob. Out of season corn is bitter and sour. Trust us, you don’t want to spend the time and effort on this soup if you’re not working with the best corn possible.
  • Onion, celery, garlic, and potatoes: Round out this soup with the usual suspects: they’re just the right backup characters.
  • Dried thyme, basil, and oregano: Herbs add depth of flavor without calories.
  • Vegetable broth, olive oil and butter: There’s just a little butter (substitute olive oil for plant-based).
Corn soup

How to cut corn off the cob

Have you ever tried to cut corn kernels off the cob, only spray them around your entire kitchen? (Two enthusiastic hands up, over here!) After years of doing the same, we finally found a better way. Yes, there’s a secret to cutting corn kernels so they collect all neatly together. All you need is a Bundt pan or tube pan, the kind you use for angel food cake. Here’s how to cut corn off the cob:

  • Place the tip of the corn cob into the hole in the middle of the pan. Hold the bottom of the corn cob securely with your non-cutting hand.
  • Use a large chef’s knife to cut in a downward motion, letting the corn cobs kernels collect neatly into the bundt pan.
How to cut corn off of cob

How to make corn soup: just a few tips!

This healthy corn soup isn’t rocket science: it follows the same tried and true formula of most soup recipes. Chop veggies, saute veggies, add broth and simmer. That’s what you’ve got here! There are just a few things outside of the standard motions:

  • Cut the potatoes very small: it will cook faster! We cut ours into a small dice. If you cut them larger, you’ll just have to simmer a bit longer until they’re tender.
  • Make a corn broth while you chop the veggies. Many corn soup recipes simmer the soup with the corn cobs right in the pot to add extra flavor. The pot can sometimes get very full when you do this. So we found an alternate method! You can simply pour 2 cups boiling water over 2 corn cobs in a bowl, then go about the business of making the soup. It adds quite a bit of flavor!

Blend corn soup to make it chunky, or go fully pureed

Once you’ve simmered this easy corn soup, here’s where you get to put your touch on it. There are three ways to serve this soup:

  • Partially blend it. This is what we did for the photos here! It gives the soup a nice thick body with chunks of vegetables, but it’s not fully pureed. (Sometimes totally smooth soups don’t feel as satisfying, in our opinion.) You can do this with an immersion blender by throwing it in the pot and pulsing until you have the right texture, or pulse in a standard blender a few times.
  • Fully puree it. You can also puree it all so it’s perfectly smooth! That’s easiest in a blender.
  • Don’t blend it at all. It doesn’t taste quite the same, but if you don’t want to bother blending: you can eat it as a brothy soup, too.
Corn soup

It’s all about the garnishes

The fun part is the garnishes! They make it visually appealing and add a contrasting freshneses. Here’s what we’d recommend:

  • Fresh corn. We like to save out a little fresh corn from the bunch for a garnish at the end. I love using the pieces that all stick together to give a little texture.
  • Red pepper or tomato. The red makes a beautiful color contrast.
  • Basil or chives. Fresh herbs add big flavor and the green adds another great contrast.
  • Sour cream. A dollop helps it to add in just the right amount of richness, and keeps it a little more filling. You can use vegan sour cream for vegan. Speaking of filling…

How to serve corn soup

Keep in mind that this fresh corn soup isn’t packed with plant based protein: it’s more of a side dish than a main meal. Here are a few things you add to make it a main dish:

Corn on the cob

This corn soup recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

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Corn soup

Fresh Corn Soup


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4
  • Diet: Vegan

Description

This simple corn soup is a seasonal way to enjoy fresh corn! The sunny flavor is sweet and nuanced, and it’s full of healthy vegetables.


Ingredients

  • 6 large ears corn (about 4 cups corn kernels, cut off the cob)
  • 1 cup diced white onion (1 medium white onion)
  • 2 celery ribs
  • 4 garlic cloves
  • 1 pound red potatoes
  • 2 tablespoons olive oil
  • 2 tablespoons butter (substitute olive oil or coconut oil for vegan)
  • 4 cups vegetable broth
  • 2 cups water
  • 1 teaspoon each dried thyme, dried basil, and dried oregano
  • 1 teaspoon kosher salt
  • Fresh ground black pepper
  • For the garnish: sour cream or vegan sour cream (optional), cheese (optional), chopped red pepper or tomato, thinly sliced shallot or chives, torn basil, etc

Instructions

  1. Cut the corn off of the cob. Optional: To infuse even more corn flavor, make a quick corn broth by placing two of the cobs with corn cut off in a medium bowl. Cover with 2 cups boiling water (it’s easy to use a teapot to heat), then let it sit until adding the water in Step 4.
  2. Finely dice the onion.  Chop the celery. Mince the garlic. Finely dice the potatoes.
  3. Heat the olive oil and butter in a large pot over medium heat. Add the onion and celery cook until softened, about 5 minutes. Add the garlic and cook additional minute.
  4. Add the corn, potatoes, broth, water, thyme, basil, oregano, and kosher salt and bring the pot to a boil. Once boiling, simmer 10 to 12 minutes until potatoes are soft. Taste and add up to another 1/2 teaspoon kosher salt and some fresh ground black pepper to taste.
  5. Blend partially with an immersion blender so it’s partially creamy and part chunky, or transfer to blender and pulse several times (taking care of the hot soup). You can also eat as is for a broth texture, or fully puree for a completely smooth texture.
  6. Serve warm, with the garnishes. Add sour cream or cheese for a more filling bowl, if desired.

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Soup

Keywords: Corn soup

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Elote (Mexican Street Corn)

What is elote? Elote (pronounced eh-loh-tay) is Mexican street corn. If you’ve had it, I bet you love it. If you haven’t, you’re in for a treat!…

The post Elote (Mexican Street Corn) appeared first on Cookie and Kate.

elote recipe

What is elote? Elote (pronounced eh-loh-tay) is Mexican street corn. If you’ve had it, I bet you love it. If you haven’t, you’re in for a treat! Elote tastes sweet and savory, tangy and spicy all at once. I love to make mine with grilled corn for some smokiness, too.

Elote is made with corn on the cob, slathered with mayonnaise, seasoned with chili powder and fresh lime juice, sprinkled all over with salty Cotija cheese and cilantro. It’s messy to eat but worth every bite. Elote is the perfect summertime side dish for any Mexican-inspired meal.

elote ingredients

In Mexico, elote means an ear of corn, and this recipe replicates a popular serving style sold by street vendors. I can’t claim that this elote recipe is quite authentic, but it brings me back to the elotes I enjoyed in Mexico City.

I’m dreaming of traveling throughout Mexico, sampling the cuisine region by region. Someday! For now, we’re making the most of dinner at home.

Continue to the recipe...

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3 No-Cook Dinners for When You Want to Turn off the Stove

It’s the end of the long workday (or the start of an extra-long week) and we’re hungry. Like, “can’t-think-straight” hungry. Luckily, Food52 contributor EmilyC wants to do all the thinking for us. In Dinner’s Ready, her monthly column on weeknight wond…

It's the end of the long workday (or the start of an extra-long week) and we're hungry. Like, "can't-think-straight" hungry. Luckily, Food52 contributor EmilyC wants to do all the thinking for us. In Dinner's Ready, her monthly column on weeknight wonders, she shares three simple, flavor-packed recipes that are connected by a single idea or ingredient. Stick with Emily, and you'll have a good dinner on the table in no time. Today, three summery meals that let us rev up the flavor but keep the temps down.


Every summer, I reach a point when I practically banish my sheet pans and skillets from my kitchen. Not that I don't love them (trust me, they’ll be in heavy use this fall for dinners like this and this!), but many days it’s just too hot and sticky to turn on my oven, stand over the stove, or even fire up the grill come dinnertime.

Read More >>

Chipotle Beer BBQ Chicken with Creamed Grilled Corn.

This chipotle BBQ chicken + creamed corn will make you the happiest! Most weekends on instagram or my week in the life update, I show a grilled BBQ chicken. Let’s just say it’s a dish I make constantly but never deem special enough to share. You know? Plus. I switch things around so much – […]

The post Chipotle Beer BBQ Chicken with Creamed Grilled Corn. appeared first on How Sweet Eats.

This chipotle BBQ chicken + creamed corn will make you the happiest!

chipotle bbq beer chicken with creamed corn

Most weekends on instagram or my week in the life update, I show a grilled BBQ chicken. Let’s just say it’s a dish I make constantly but never deem special enough to share. You know? Plus. I switch things around so much – the seasonings, the sauce – that it’s never made one exact way.

chipotle beer BBQ sauce

But! So many of you have asked for the recipe, or let’s say the method, that I’m here today with a version of it for you! I made the sauce and while I occasionally switch between homemade and store-bought, the method for this chicken never changes.

Spoiler alert: it’s pretty darn easy.

Since I can’t help but be extra, I had to serve it with this creamed corn. I wish I could curl up in a bowl of this corn and take a nap. It’s another version of summer comfort food that we just can’t get enough of. Make it now while corn is living its best life! 

creamed grilled corn

So! 

We loooove homemade BBQ sauce in this house. I have multiple versions here on the blog and also different ones in each of my cookbooks. If I had to choose, this root beer BBQ sauce may be my favorite, but I truly love them all.

And now… chipotle beer! Um, I’m in love? 

chipotle BBQ sauce

This sauce uses chipotle chili powder for some heat, but you could also dice up a chipotle pepper with some adobo sauce instead. It also uses beer, which I LOVE to use in sauce – but you can always sub the root beer, or even ginger ale or even broth. The sauce can be made ahead of time (and is delicious when it is!) and stored in the fridge.

Grab when you’re ready to make this dish and it will only take a few minutes!

grilled bbq chicken

Now let’s talk about the corn.

This freaking corn – oh my gosh.

First, given the title you obviously know I grilled it. I did and it’s so good. But you don’t HAVE to grill it if you’re in a pinch, or you don’t have a grill, or it’s pouring rain and you can’t walk outside, or if you’re making this in the middle of winter. Use fresh corn cut from the cob – even use frozen corn (it doesn’t have to be thawed first either). Basically, whatever corn you have on hand.

creamed grilled corn

Because this… is absolute heaven. It’s a rich and decadent dish but still somewhat light and fresh. Does that even make sense? Probably not. But it’s a combo of savory and sweet while tasting like the biggest burst of summer.

It almost reminded me of this corn pudding, but again, in a lighter, fresher way. It’s creamy and sweet and the perfect accompaniment to a meat or vegetable dish that has a little heat. This will 100% be a staple for us for all the summers to come!

chipotle bbq beer chicken with creamed corn

Now combined, this is SUCH a good plate. Sticky and saucy chicken with a little spice. Creamy and fresh, sweet corn with herbs. The bites are just perfect together. Add a house salad and you’re good to go! 

chipotle bbq beer chicken with creamed corn

Chipotle BBQ Chicken + Creamed Corn

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Chipotle Beer BBQ Chicken with Creamed Corn

This chipotle bbq chicken is made with homemade chipotle beer BBQ sauce! Serve alongside creamed grilled corn and summer dinner is complete!
Course Main Course
Cuisine American
Prep Time 1 hour
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 3/4 cup ketchup
  • 2/3 cup beer
  • ½ cup honey
  • 3 garlic cloves, minced
  • 2 tablespoon apple cider vinegar
  • 2 tablespoons dijon mustard
  • 1 teaspoon worcestershire sauce
  • 1/4 teaspoon chipotle chili powder
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon freshly ground black pepper
  • 1 pound boneless, skinless chicken breasts or thighs
  • salt and pepper
  • 2 teaspoons garlic powder

creamed grilled corn

  • 6 to 8 ears of corn (you need 2.5 cups kernels)
  • 1 cup heavy cream
  • 1 tablespoon sugar
  • 2 garlic cloves, minced
  • 2 tablespoons butter
  • ¼ cup parmesan cheese
  • 1 cup milk (any kind works!)
  • 2 tablespoons flour
  • fresh chopped chives

Instructions

  • Place all ingredients in a saucepan and whisk together until combined. Heat over medium heat and bring to a boil, then reduce to low heat and cook for 30 to 60 minutes, until thickened. Stir occasionally. Remove from the heat and let sit at room temperature until it cools and thickens even more. You can easily make this ahead of time!
  • Preheat the grill to the highest heat. Once hot, you can throw the ears of corn on the grill and grill them for 15 minutes, turning them every 5 minutes. You could even use leftover grilled corn. You can also make the creamed corn with the fresh corn from the cob. Or from frozen! Once the corn is grilled, set it aside.
  • Season the chicken all over with salt, pepper and garlic powder. I like to brush about a tablespoon or so of the sauce on the chicken.
  • Place the chicken directly on the grates and grill for 5 minutes. Flip and grill for 5 minutes more. Cook for 1 or 2 more minutes or until the internal temperature reaches 160 or 165 (if it’s 160, it will likely reach 165 as it rests). Remove the chicken and let it rest for 10 minutes before slicing. While it rests, you can make the creamed corn.
  • Serve the chicken sliced with the corn.

creamed grilled corn

  • Heat the corn, cream, sugar and garlic in a large skillet or saucepan over medium heat. Add a big pinch of salt and pepper. Stir to combine.
  • Place the milk in a shaker bottle or cup and add the flour. Shake for 30 seconds to make a slurry. Pour it into the skillet, stirring to combine. Cook over medium heat, letting it bubble and simmer but also stirring often, until the mixture is thickened. Once thickened, stir in the parmesan cheese. Taste and season additionally - add more salt and pepper or add more parmesan! Sprinkle with chives and serve.

chipotle bbq beer chicken with creamed corn

Craving.

The post Chipotle Beer BBQ Chicken with Creamed Grilled Corn. appeared first on How Sweet Eats.