Hey guys! Hope y’all had a blessed and relaxing Memorial Day! I just think it’s wonderful that our whole country takes a day off to honor those in our armed forces that have given their lives defending our great nation! Thank you to the sacrifice that their families have made as well.
Memorial Day marks the beginning of summer and along with that, the beginning of summer grilling and potlucks! So, in the next few weeks, I’m going to be sharing some ideas for awesome sides for all those block parties, family reunions, pool parties, church socials and 4th of July celebrations you’re all gearing up for. I know, I know, potato salad, baked beans and deviled eggs are great and all, and I’ve got some terrific recipes that I will be sharing for those, BUT, there’s some other things out there that will have people beggin’ you for the recipes!
First up, Firecracker Corn and Texas Caviar!
Now Firecracker Corn is easy peasy and you can expand the recipe for the number of ears you need. I’m giving you the recipe for two ears of corn because that’s what I make for me and the hubs. And, oh, by the way, if you don’t like spicy stuff, leave out the smoked Chimayo chili powder. Here goes!
Smoky and spicy is the best way to describe this grilling favorite! It’s not for the faint of heart, that’s for sure. Feel free to leave out the Chimayo chili powder if spicy isn’t your thing. This recipe can be easily multiplied for however many ears of corn you need to grill!
Yield: 2 ears
2 fresh corn ears
2 tablespoons unsalted butter
½ teaspoon alder smoked salt
¼ teaspoon black pepper
¼ teaspoon smoked Chimayo chili powder (substitute ¼ teaspoon cayenne)
½ teaspoon smoked paprika
1 teaspoon chili powder
½ teaspoon Mexican oregano (because it’s the best!)
Bring the butter to room temperature.
Using a fork, mash the smoked salt and the next 4 ingredients into the salt.
Rub the Mexican oregano between your fingers and palms to grind the dried buds into smaller pieces; then mix into the butter mixture.
Gently pull the shucks back from the corn ears being careful not to remove. Remove the corn silk and discard.
Slather each ear generously with half of the butter mixture. Replace the shucks and press into the butter to seal.
Grill over medium-high heat for 20 minutes, turning halfway thru the grilling process. Watch carefully for flame up as the butter melts and drips on the hot coals or grill element. You may want to move to one side of the grill or to a top rack to prevent burning. You may also wrap the ears in foil; then remove the foil for the last 5 minutes of grilling time.
Now, when I say slather with the butter mixture, I mean SLATHER! It’s a lot of butter, but that’s what makes this sooooooo tasty! The second picture is what the ears look like ready to go on the grill. The shucks never go back on perfectly straight. Just do the best you can!
Now for the Texas Caviar! If you’re not from Texas, you call this Black-Eyed Pea Salad. Snore………Well, here in the great state of Texas, when we like something, we claim it! Hence the name. Now I’ve seen all kinds of variations for this salad. You can always tell someone is a Yankee ’cause they put something like watercress, cucumbers or mushrooms in it. If they’re a Southerner trying to pass for Texan, they might put bacon or even sometimes peaches in it. Now, I never turn down bacon, but it just doesn’t belong in this salad! Bacon blasphemy, I know! And, peaches? They must be from Georgia!
Some Texans do like to put corn and jalapenos in their Texas Caviar. That I can stomach. But, don’t go addin’ black beans! That just tells me you’re from another part of the Southwest tryin’ to pass yourself off as a Texan! Just don’t go there!
Mine is a very simple recipe. It’ll feed a small army. It’s better if you make it a day ahead of time and even better with tortilla chips as a dip the day after that! This is probably my most requested recipe of ALL time. So here ya go!
Black-eyed Pea Salad
This salad is a crowd pleaser! It’s one of my most requested recipes for BBQs and family reunions. Once you start eating it, you just can’t stop.
Yield: 20 servings
6 cans black-eyed peas, rinsed and drained
1 green bell pepper, small dice
1 red bell pepper, small dice
1/2 large yellow onion, diced
1/2 cup vegetable oil
2/3 cup apple cider vinegar
2/3 cup granulated sugar
3 teaspoons salt
1 teaspoon fresh ground black pepper
2 tablespoons Tabasco sauce
Combine all ingredients in a large bowl, mix well, cover and refrigerate overnight, mixing occasionally.
Adjust the salt, pepper and Tabasco sauce to your liking.
Cook’s notes: I use a good quality canned black-eyed pea because they come out of the can whole and are not mushy. The apple cider vinegar is the best tasting, but white vinegar will work well, too.
I hope y’all enjoy these! There’s many more to come!