Twice 'Baked' Corn on the Cob

In the summer we like to barbecue with my siblings. It's relatively fast, you keep the heat outside, and the food is always great. One thing that finds it's way to all of our family BBQ's is twice baked corn on the cob. It's another relatively simple recipe but when friends taste this corn their reaction is always the same. Their eyes get big, you hear a big Mmmm, and they look down at the corn wondering what you did to make it so tasty.

All you need is:

6-8  very fresh corn still in their husks (I prefer the salt and pepper variety of corn)

1/2 cup of fresh squeezed lime juice (approximately 3 regular sized limes)

1/2 cup of olive oil

salt and pepper to taste

That's it! Shuck the corn, boil it in water for 10 minutes, while the corn is boiling mix together the olive oil and fresh lime juice, sometimes its easiest to do this in the blender so it emulsifies well. You can more easily extract the lime juice by cutting the lime in half and putting them in the microwave cut side up for 15-20 seconds until almost warm before you try to squeeze them. Then using a pastry brush baste and bath the boiled corn cobs in the lime mixture before throwing it on a medium heat grill. Rotate corn every few minutes until grill lines appear all the way around the cob. You can continue to baste it as it grills. Yes, these babies are eaten how they come off the grill. No need to add butter, the lime and olive oil does the trick and gives it a unique delicious flavor. Salt and pepper to your liking. This corn will melt in your mouth. Enjoy!

My Favorite Baked Beans

Compliments of www.OurBestBites.com

So I’ve lived all over the US–I grew up in Utah, live in the South, and have lived briefly on the West and East coasts. And no matter where I go, there are baked beans and no matter where I go, everyone truly believes that baked beans originated in that particular region or in their family. I like them okay–if you’ve ever served me baked beans, I’ve probably enjoyed them. But one issue I have with them is that they are almost always way too sweet; most recipes are simmered in ketchup, which is already quite sweet, and then they have a generous amount of brown sugar as well as molasses. Usually I have a few bites and call it good.

Well, a few years ago, I found this cookbook in a used bookstore and I have loved nearly everything I’ve made from it (although that BLT pasta salad was way better in concept than reality). One of my favorite recipes has been for the baked beans. I love that instead of ketchup, the sauce is based on stewed tomatoes. Instead of the usual 1/2 c. or more of brown sugar, it only calls for 2 tablespoons, and the molasses is enough to add a little sweetness and richness, but it’s not overpowering. I also love that you can throw everything together a few days ahead of time and then pop it in the oven an hour before you need it or, if it works better for you, you can even cook these puppies in a slow cooker. Not to mention the fact that my (semi-picky and super-picky) kids will inevitably eat these rather than whatever we’re eating as a main dish. Normally that wouldn’t fly at my house, but this side dish is relatively balanced and I’m more than happy to let them fill up on beans.

One kind of unique thing about this recipe is that it uses 4 different varieties of beans:

Now…this picture may look like an advertisement for Bush’s beans, but really, it’s an illustration of my OCD tendencies. See, I’m all about getting a deal and am totally all for generic brands. However, the pinto beans were the only ones available as the store brand; the rest were Bush’s and I couldn’t have a picture of 3 cans of Bush’s beans and 1 can of Walmart beans.

Everything else you need is probably in your cupboards and refrigerators:

All you have to do is fry up a few slices of bacon, cook your onions in the bacon drippings, rinse and drain your beans,

add your bacon,

and your sauteed onions,

then combine the rest of the sauce ingredients and cook it all together until your house smellsamazing. It’s perfect for any type of festivity any time throughout the year, but there is something about a big pan of baked beans at a cookout that just fits, you know?

P.S. I totally realize that my ramekin is chipped, but I totally didn’t realize it until I saw this picture. Apparently my dishes have become like the Velveteen Rabbit or something and I love them so much that I don’t realize their flaws until they’re staring back at me from a computer screen.

Not-Too-Sweet Baked Beans

Recipe adapted from The Big Book of Backyard Cooking

1 15 1/2-oz. can Great Northern beans

1 15 1/2-oz. can navy beans

1 15 1/2-oz. can baby butter beans

1 15 1/2-oz. can pinto beans

2 14 1/2-oz. cans stewed tomatoes

1/3 c. molasses

2 Tbsp. light brown sugar

2 Tbsp. prepared mustard

1 tsp. Kosher salt

1/2 tsp. Tabasco or other hot sauce

6 oz. bacon (1/2 of an average-sized package), divided

1 medium onion, thinly sliced

Preheat oven to 350. Reserving two slices of bacon, cook the remaining bacon in a large skillet. While it’s cooking, place all beans in a colander and rinse and drain. Transfer to a large baking dish.

Pulse the tomatoes in a blender or food processor about 5-6 times or until they are breaking down but not smooth. Pour over beans. Add molasses, brown sugar, mustard, salt, and pepper.

When the bacon has cooked, remove bacon from the pan and cook the onions in the bacon drippings, stirring frequently. While the onions are cooking, crumble the cooked bacon over the beans. Add onions and combine all the ingredients well. Cut remaining slices of bacon into 1″ pieces and place over the beans. Cover and bake at 350 for 1 hour. Allow to stand for 5 minutes and then serve.

Slow Cooker Instructions:

Follow the instructions for cooking in the oven, except place the ingredients in the crock of a slow cooker instead of baking dish. Cook on low for 4 hours or high for 2 hours.