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.

Butter Parmesan Gnocchi with Squash, Corn & Tomatoes

Butter Parmesan Gnocchi with Squash, Corn, & Tomatoes is a great quick and easy weeknight meal and is especially delicious during the summertime when produce is at it’s peak! I can’t get enough of this Butter Parmesan Gnocchi with Squas…

Butter Parmesan Gnocchi with Squash, Corn, & Tomatoes is a great quick and easy weeknight meal and is especially delicious during the summertime when produce is at it’s peak! I can’t get enough of this Butter Parmesan Gnocchi with Squash, Corn, and Tomatoes dish. It is comforting and delicious, but also filled with lots of…

The post Butter Parmesan Gnocchi with Squash, Corn & Tomatoes appeared first on Two Peas & Their Pod.

The Best Grilled Corn on the Cob

It’s corn season, and I’ve had a hankering for some great corn on the cob. You know the corn I’m talking about—golden and plump kernels with some…

The post The Best Grilled Corn on the Cob appeared first on Cookie and Kate.

best grilled corn recipe

It’s corn season, and I’ve had a hankering for some great corn on the cob. You know the corn I’m talking about—golden and plump kernels with some irresistible, caramelized grill marks.

Slathered with real butter and sprinkled with salt, there’s not much better.

corn on the grill

Last summer, our family and friends gifted us a gas grill for our wedding. Now that I finally have access to one, I’ve had fun learning how to use it.

Over the past few weeks, I’ve tried all the corn grilling methods out there and come up with my own. This recipe yields perfect grilled corn on the cob, every time!

Continue to the recipe...

The post The Best Grilled Corn on the Cob appeared first on Cookie and Kate.

Corn Chowder

Corn chowder made with fresh sweet corn is one of summer’s greatest pleasures. This easy recipe uses the corn cobs to infuse even more corn flavor into the milky broth. Continue reading “Corn Chowder” »

Corn chowder made with fresh sweet corn is one of summer's greatest pleasures. This easy recipe uses the corn cobs to infuse even more corn flavor into the milky broth.

Continue reading "Corn Chowder" »

Grilled Peach Pizza with Corn and Chili Garlic Sauce.

This pretty little corn peach pizza should be your dinner tonight! It 100% screams HELLO SUMMER as loud as it can. Corn and peaches are one of my favorite combos ever. They basically represent summer on a dish. And I love that with both being sweet and crunchy, they can work in a dessert or […]

The post Grilled Peach Pizza with Corn and Chili Garlic Sauce. appeared first on How Sweet Eats.

This pretty little corn peach pizza should be your dinner tonight!

grilled peach pizza with corn and chili garlic oil

It 100% screams HELLO SUMMER as loud as it can.

sliced peaches

Corn and peaches are one of my favorite combos ever. They basically represent summer on a dish. And I love that with both being sweet and crunchy, they can work in a dessert or a savory meal. Just so good, right?

chili garlic oil

Peach pizza isn’t a new thing for us here. Years ago I made this peach ricotta pizza that has been a huge fave. And, well, corn on pizza? It’s a must have and another one of my favorite ingredients to throw on top of dough.

The combo also really shines in salads or salsas – if you’ve ever made the corn peach salsa from The Pretty Dish, then you know what I’m talking about! 

corn peach pizza on the grill

I threw this pizza on the grill, much like last year’s steakhouse pizza. I love doing pizza on the grill and we also have an ooni oven which is incredible. 

The only issue with grilling this is that the cheese may not get super bubbly and brown on top, in which case you can throw it under the broiler for a minute or two. If you head over to instagram today, I’ll show you exactly how I make this, step by step, in instagram stories. You’ll want to eat your screen! 

corn peach pizza off the grill

So the toppings! 

It allllll starts with some chili garlic oil. Sort of like this garlic sauce pasta, or the chili oil that I make for my white clam pizza – but combined! I’m warning you – this is addictive and you will want to dip and entire loaf of sourdough directly in it. It’s fab. Super garlicky with a hint of heat.

grilled peach pizza with corn and chili garlic oil

The oil sizzles with six cloves of garlic and a bunch of red pepper flakes. Then it’s the base for our pizza. On top we have thinly sliced peach, corn straight from the cob and a bunch of fresh mozzarella. I happened to use marinated fresh mozzarella and that is amazing too. Adds a little extra flavor, but it’s not totally necessary. Regular fresh mozzarella works too! 

grilled peach pizza with corn and chili garlic oil

After the pizza is cooked and super bubbly and cheese, I like to top it with a few handfuls of microgreens and then lots of fresh basil. Or whatever herbs you have on hand. I also like to do one more extra drizzle of chili garlic oil on top. 

And of course, feel free to throw on some parmesan! 

It’s heavenly.

grilled peach pizza with corn and chili garlic oil

Corn Peach Pizza

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Corn and Peach Pizza with Chili Garlic Sauce

This corn peach pizza is summer on a dish! Made with fresh mozzarella, basil and herbs and chili garlic sauce, it's incredible!
Course Main Course
Cuisine American
Prep Time 2 hours
Cook Time 2 days 25 minutes
Total Time 2 days 2 hours 25 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

dough

  • 1 cup warm water
  • 3 teaspoons active dry yeast
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • flour and coarse cornmeal for dusting

toppings

  • ½ cup olive oil
  • 6 garlic cloves, finely minced
  • ½ teaspoon crushed red pepper flakes
  • 2 peaches, thinly sliced
  • 2 ears of corn, kernels cut from the cob
  • 8 ounces provolone cheese, freshly grated
  • 8 ounces fresh mozzarella cheese, sliced or in balls

Instructions

  • In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add the flour and salt, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional 1/2 cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 to 1.5 hours.
  • Make the garlic oil. In a small saucepan, combine the oil, garlic and pepper flakes. Cook over low heat, stirring often, just until the garlic is slightly golden and sizzling.
  • After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it loosely into your desired shape Place the towel back over the dough to rest.
  • Preheat the grill to high heat for 10 to 15 minutes - you want the temperature to be around 450 to 500 degrees F. If needed, lower the temperature a little bit.
  • Now comes the time when you need to be prepared! Have your corn and peaches sliced. Have your cheese out and ready to go. Generously cover a pizza peel with flour and coarse grind cornmeal. This will help prevent the dough from sticking.
  • Moving quickly, transfer your pizza dough to the pizza peel, quickly rolling it a bit more if needed but making sure the entire bottom is floured/cornmeal very well. Spoon the garlic oil all over top of the top, brushing it around the edges. Top with the cheeses, then the corn and peaches.
  • Quickly and gently use a spatula or additional pizza peel to slice your pizza directly on to the grill grates. Close the lid and cook until the pizza dough is bubbly and golden, anywhere from 5 to 8 minutes – but this will depend on the thickness of your crust. Just be sure to continue to check it. It will be finished when the edges are golden and puffed up! You can rotate the pizza a few times if you feel it needs it.
  • Once the pizza is finished, slide the peel under it and transfer it to a cutting board. Cover it with the micro greens and basil and slice it to serve. Enjoy!

grilled peach pizza with corn and chili garlic oil

Always craving this.

The post Grilled Peach Pizza with Corn and Chili Garlic Sauce. appeared first on How Sweet Eats.

Steak Salad

We make and eat a lot of salads during the summertime and this Steak Salad is an all-time favorite! Adding a protein, like steak, is a great way to get a refreshing summer meal on the table in one dish that will keep everyone full and satisfied. We gri…

We make and eat a lot of salads during the summertime and this Steak Salad is an all-time favorite! Adding a protein, like steak, is a great way to get a refreshing summer meal on the table in one dish that will keep everyone full and satisfied. We grill the steak for maximum flavor and…

Summer Risotto Stuffed Peppers.

Risotto stuffed peppers coming in hot! I mean, like literally. These are hot and cheesy and super comforting and delicious!  Such a good, satisfying summer meal. I can’t get enough.  These bell peppers are stuffed to the brim with a summery parmesan and vegetable risotto then showered with crispy, crunchy breadcrumbs. Then baked until warm […]

The post Summer Risotto Stuffed Peppers. appeared first on How Sweet Eats.

Risotto stuffed peppers coming in hot!

summer risotto stuffed peppers

I mean, like literally. These are hot and cheesy and super comforting and delicious! 

Such a good, satisfying summer meal. I can’t get enough. 

corn and zucchini in risotto pot

These bell peppers are stuffed to the brim with a summery parmesan and vegetable risotto then showered with crispy, crunchy breadcrumbs. Then baked until warm and cheesy and wonderful. 

halved bell peppers in sauce

Now, this isn’t like super creamy, melt in your mouth risotto. I mean, it sort of is! Since we’re using the arborio rice. But it’s more like a quick risotto that comes together in a few minutes rather than an hour. And you stuff it in those peppers and then let it baked all together.

IT’S HEAVEN! 

summer risotto with parmesan

Much like my turkey taco stuffed peppers, the secret is roasting the peppers just slightly beforehand. This makes them slightly sweet and almost caramelly, it makes them more tender to bite and overall enhances the entire dish. And it really doesn’t take much work since it’s essentially passive time! Stick the peppers in the oven and prep the risotto while they do their little pre-roast.

summer risotto stuffed peppers before baking

Since we’re in the heart of summer right now, I like to keep things seasonal here and use corn and zucchini. You could also add in some chopped cherry tomatoes or even a whole other bell pepper! Anything you have on hand and love, that’s what you should use.

summer risotto stuffed peppers

I debated on the marinara under the peppers. Tomato saucy peppers were not exactly what I was going for, but after a few tests, I deemed the sauce necessary. They just need something a little extra to give them that comforting feel. And while I don’t put the marinara on top of the peppers, you can do definitely do that if you love your marinara! 

summer risotto stuffed peppers

Um, also – if it’s ten million degrees where you live, you can also make these on the grill. Do a quick pre-grill of the peppers, making the risotto as the recipe calls for, and then stuff the peppers and grill some more! You can use a cast iron skillet with marinara or if you skip the sauce, you can put them on a grill pan to catch any falling risotto. But ultimately, the flavor is fab.

Definitely a summer win!

summer risotto stuffed peppers

Risotto Stuffed Peppers

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Stuffed Risotto Summer Peppers

These risotto stuffed peppers are a great summer meal! Corn, zucchini, parmesan risotto all stuffed in sweet bell peppers and roasted. Yum!
Course Main Course
Cuisine American
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 4 people
Author How Sweet Eats

Ingredients

  • 4 medium bell peppers, sliced in half lengthwise, seeds removed
  • 2 tablespoons olive oil
  • ½ cup arborio rice
  • 1 cup chicken or vegetable stock, plus a little more in case it hydrated
  • ½ sweet onion, diced
  • 2 garlic cloves, minced
  • 2 ears corn, kernels cut from the cob
  • 1 medium zucchini, diced
  • ½ cup finely grated parmesan cheese, plus extra for sprinkling
  • 1 ½ cups marinara sauce
  • ½ cup seasoned panko breadcrumbs

Instructions

  • Preheat the oven to 425 degrees F. Place the peppers on a baking sheet and brush or spray them with 1 tablespoon olive oil. Sprinkle with salt and pepper. Once the oven hits 425 degrees F, roast the peppers for 15 minutes.
  • Heat a saucepan over medium heat and add 1 tablespoon olive oil. Add in the onions and garlic with a pinch of salt and cook for 1 minute. Add in the rice and cook, toasting it for 1 to 2 minutes. Stir in the corn and zucchini. Pour in the broth and a pinch of salt and bring to a boil, then reduce to a simmer and cover. Cook for 15 to 20 minutes, then stir in the parmesan cheese.
  • Place the marinara in a baking dish. Place the peppers on top, cut side up. Scoop the rice into the peppers. Top with the breadcrumbs and an extra sprinkle of parmesan cheese.
  • Roast the peppers for 15 to 20 minutes. Top with fresh herbs. Serve immediately!

summer risotto stuffed peppers

Well aren’t you cute!

The post Summer Risotto Stuffed Peppers. appeared first on How Sweet Eats.

Simple Vegan Summer Orzo Salad

This Simple Vegan Summer Orzo Salad recipe has grape tomatoes, fresh corn, green beans, and basil leaves. It’s light and fresh—perfect for a picnic! Where I Am Today Happy Canada Day!

Summer Orzo Salad Recipe
This Simple Vegan Summer Orzo Salad recipe has grape tomatoes, fresh corn, green beans, and basil leaves. It’s light and fresh—perfect for a picnic! Where I Am Today Happy Canada Day!

Corn and Zucchini Enchiladas

Are you trying to figure out what to do with the all of the garden zucchini and summer sweet corn? I am here to help. You HAVE to make these Corn and Zucchini Enchiladas! Enchiladas are always a hit at our dinner table. We love vegetarian, chicken, bee…

Are you trying to figure out what to do with the all of the garden zucchini and summer sweet corn? I am here to help. You HAVE to make these Corn and Zucchini Enchiladas! Enchiladas are always a hit at our dinner table. We love vegetarian, chicken, beef, bean, and more! I love making this…