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Chef Britt satisfies a craving with Smoked Bacon & Corn Crab Dip, and keeps it summery with fresh-grilled corn and jalapenos!

Smoked Bacon & Corn Crab Dip

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Feeds 6-8 people as an appetizer

Ingredients

• 8 oz cream cheese, softened


• 8 oz crab meat (claw, lump, or both)


• 1/2 cup cooked bacon, crumbled


• 1/2 cup mayonnaise, plus more


• 3 scallions, sliced thin


• 2-3 jalapenos, stems and seeds removed, and diced


• 1 lemon, squeezed


• 3 cobs corn


• Chili Dawg's Jalapeno Seasoning, as needed


• Fresh cracked black pepper, to taste

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Instructions

• First, prepare the grill. Preheat your Yoder Smokers YS640s pellet grill to 400°F, set up without the diffuser plate and Grill Grates over the firebox (bottom, left-hand side) for direct grilling.


• Next, clean the corn and prepare it for the grill. Over a large bowl (where you will do the remainder of your mixing) slather mayonnaise on the outside of each cob of corn. Follow up with Chili Dawg's Jalapeno Seasoning, coating. The bowl is there to catch any seasoning that doesn't adhere to the corn cob.


• Grill the corn over direct heat, until char marks are present. Meanwhile, prepare your remaining ingredients.


• Once the corn has finished, cool it slightly and remove kernels by slicing length-wise down the sides of the cob. On your Yoder Smokers YS640s pellet grill, return the diffuser plate and lower the temperature between 200-250°F for indirect smoking.


• In your mixing bowl combine softened cream cheese and 1/2 cup of mayonnaise until smooth and easily spreadable. Add your remaining ingredients: chopped cooked bacon, scallion, crab meat, diced jalapeno, and one squeeze of lemon. Give it a taste and add any extra seasoning if needed.


• Place the crab dip mixture into a 10-inch Lodge Cast Iron Skillet and heat for an hour or two until dip is hot for serving.


• Serve while warm with baguette slices or pork rinds.

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Chef Britt celebrates her birthday by firing up the Kamado Joe Classic II for one of her favorite dishes: Japanese BBQ Eel! Also known as Kabayaki, or Unadon, it's a simple, sweet, grilled fish dish served over rice.

Japanese BBQ Eel

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Ingredients

• 2 packages of eel filets (fresh, frozen, or broiled/pre-marinated)


• 1 cup Short Grain Japanese Rice, or sushi rice

For the kabayaki sauce:

• ½ cup mirin


• ¼ cup soy sauce


• ¼ cup sake


• 1-2 Tablespoons Zingerz Cayenne-Infused Honey

For the furikake:

• 2 large sheets of roasted nori


• 2 tablespoons black sesame seeds


• 2 tablespoons white sesame seeds


• 1 tablespoon high-quality salt, such as Jacobsen Salt Co. Pure Kosher Sea Salt


• Optional add-ons: bonito flakes, or dried shrimp

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Instructions

To prep eel filets:

• For fresh/frozen eel filets:
  
  
  
  • Thaw the eel filets if needed.
  
  
  • Remove the spine of the filets by taking a knife and slicing just to the side of the spine. Continue slicing around the spine on both sides until a knife can slide underneath to remove it. Once the spine is fully removed, the filet should lay flat.
  
  
  • Transfer butterflied eel filets to a steam basket and steam until cooked through (about one minute in a pressure-cooker).
  
  
  • Remove from steam basket and place into kabayaki sauce to marinate before grilling.
  
  
  
  


• For broiled/pre-marinated packs (Eel in the U.S. is most commonly found this way)
  
  
  
  • Simply thaw and grill on a cast-iron skillet or griddle until heated through.
  
  
  
  

For the kabayaki sauce:

• Combine sake, mirin, soy sauce, and honey in a saucepan and reduce over medium-low heat until thickened and syrupy.


• **Recipe Notes: The honey can be replaced with any kind of sugar to obtain similar results.

For the rice:

• Bring one cup of rice to a vigorous boil with 2 ½ cups of water.


• Reduce heat to a low simmer and cook covered for 20 minutes.


• Remove from heat and let stand covered for an additional 10 minutes before serving.


• **Recipe Notes: You can substitute another kind of rice if preferred (use manufacturer instructions for best results), but for authenticity, use short-grain Japanese rice.

For the furikake:

• Finely chop the nori and mix with the remaining ingredients. Use as a finishing seasoning for rice, fish, or vegetables.

To grill/assemble:

• Set up your Kamado Joe Classic II for high-heat, direct grilling. The use of a cast-iron griddle is also ideal. Without, you may want to a fish basket accessory to help keep the tender eel whole as it grills.


• Place the pre-cooked, marinated eel filets directly on a hot griddle, skin-side down. Cook until the skin is slightly charred/crispy and the filet is heated through (only a couple minutes per side).


• Serve BBQ eel filets over rice, and season with furikake, if preferred.

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Chef Britt fires the coals on the Kamado Joe Classic II to bring you one of her favorite summer staples: BBQ Shrimp Salad! This recipe is incredibly simple and lets the bounty of summer shine with grilled corn, honey BBQ shrimp, and all the veggies!

BBQ Shrimp Salad

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Yields: 4-5 servings

Ingredients

• 1# Shrimp, peeled, deveined


• 4 Cobs Corn, peeled


• Saica Extra Virgil Olive Oil, as needed


• R Butts R Smokin Honey Chipotle Rub, as needed


• 2/3 cup your favorite Ranch Dressing


• 1/3 cup Plowboys Tarheel Tang, or other BBQ sauce of choice


• 1/2 cup Cherry Tomatoes, halved


• 1 Red Onion, diced


• 2 Avocados, diced


• 1 Lime, cut into quarters


• 4-6 radishes, sliced thin


• 1 small bunch of basil, chiffonade


• 1 head iceberg lettuce, sliced thin

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Instructions

For the shrimp and corn:

• Prepare your Kamado Joe Classic II or other grill of choice for high heat, direct grilling.


• To prepare your shrimp for the grill, peel and devein, then skewer onto double-pronged skewers. For the corn, brush on some extra virgin olive oil to the exterior. (Olive oil may be used on the shrimp, if it's lacking its own natural surface moisture.)


• Generously season the corn and shrimp with R Butts R Smokin' Honey Chipotle Rub. Allow seasoning to set for 10-15 minutes before grilling over direct, high heat.


• Grill the corn and shrimp over direct heat, only a few minutes per side for the shrimp or until cooked through and opaque through the center. Corn just needs to be heated through, with some char marks present.

For the BBQ Ranch dressing:

• Simply whisk together ranch dressing and BBQ sauce of your choice. Taste and adjust ratio as necessary. You can also add fresh cracked pepper or freshly-chopped chives for an added flavor boost.

To assemble:

• Prepare all of your vegetables: shred the iceberg lettuce, halve the cherry tomatoes, dice the red onion, dice the avocado, chiffonade the basil, slice the radishes, and quarter the lime into wedges.


• Remove kernels from the grilled corn by slicing along the length of the cob.


• Assemble all the vegetables together, and add the dressing to taste. (This recipe makes extra dressing, so don't add all of it to the mix, or you'll be eating soggy salad.)


• Top with grilled shrimp and enjoy immediately.

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Chef Britt cooks up Grilled Steak Flatbreads! She's spicing them up with with a spicy cilantro condiment called Zhoug, a spicy cilantro condiment with Yemeni origins. Chef Britt shares her techniques for making these flatbreads from start to finish, and her go-to technique for any steak!

Grilled Steak Flatbreads with Zhoug (spicy cilantro condiment)

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Ingredients

For the flatbread dough:

• 5 cups Antimo Caputo '00' Chef's Flour


• 2 teaspoons Jacobsen Salt Co. Pure Kosher Sea Salt


• 2 teaspoons sugar


• 2 cups water, cold


• ¼ cup Olitalia Dedicati Meat Extra Virgin Olive Oil


• 1 Tablespoon Antimo Caputo Instant Dry Yeast

For the zhoug:

• 2 bunches cilantro, stems removed


• ⅔ cup Olitalia Dedicati Meat Extra Virgin Olive Oil


• 4 jalapenos, destemmed


• 1 teaspoon Aleppo Chile Flakes (or other crushed red pepper flakes)


• 4 cloves garlic


• ½ teaspoon ground cardamom, or approximately 15 cardamom pods


• 1 teaspoon Jacobsen Salt Co. Pure Kosher Sea Salt


• 2 teaspoons cumin seed


• Juice of one lemon, optional for added brightness

For the Steak

• 3 bone-in ribeyes, or other preferred steaks suitable for high-heat grilling


• High-quality kosher salt, such as Jacobsen Salt Co. Pure Kosher Sea Salt


• Fresh-cracked pepper, to taste (optional)

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Instructions

To make the dough:

• Place your cold water into the bottom of your mixer. Place your dry ingredients on top of that and mix until hydrated and all the flour is picked up off the sides of the bowl. Mix on low speed for 8 minutes. Follow up with mixing on medium speed for 2 minutes.


• After mixing is finished, allow the dough to rest covered for 30 minutes.


• Remove the dough from the bowl and scale into 2.5 oz portions. Round out dough portions into balls and place on a heavily-greased sheet pan, adding more oil over the top as necessary. You can use olive oil in this instance.


• Cover the sheet pan of dough in plastic wrap and transfer to the fridge to set at least 30 minutes to a couple of hours before grilling off. You can also put them in a freezer, and thaw in the fridge for another day.


• To grill off the flatbreads, use direct, high-heat grilling over grates. To prep a dough ball for the grill, place a little olive oil onto a pan, and press into the dough and stretch evenly into an elongated oval shape. Place the dough immediately onto the grates after shaping and fire them off until bubbly with grill marks on each side, flipping halfway through, roughly minute or two on each side.


• If desired, top with cheese and move to an indirect side to finish.

To make the zhoug:

• Blend all of the ingredients together in a food processor or blender until desired consistency is reached, adding more olive oil if necessary. Adjust seasonings to taste.


• ***Note: if using cardamom pods, the husks are edible, but may not be desirable in texture. To avoid this, crush the pods, and release the seeds inside. Grind those with other spices before adding to the remaining ingredients.

To prepare the steak:

• Remove your steaks 30 minutes to an hour before grilling to allow the meat to come to room temperature.


• Liberally apply salt to the exterior of all sides of the steak.


• Apply fresh-cracked pepper to taste if desired. Allow the salt and pepper to hydrate and adhere to the steak before grilling.


• Grill the steaks over high heat (450-500+°F) a couple of minutes per side, or until crust is achieved. Move steaks to indirect to finish at the desired internal temperature (135°F for medium-rare).


• Remove and allow the meat to rest for approximately 10 minutes before slicing for flatbreads.

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Wanna make the best smashed potatoes of your life? Check out Chef Britt's techniques for creating these gold nuggets that hit every level of your taste buds!

Salt & Vinegar Crispy Smashed Potatoes

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Yields 4-6 servings

Ingredients

• 1 lb. Fingerling Potatoes, or other small, waxy variety of potato


• Kosmos Q Salt & Vinegar Wing Dust, as needed


• 1/4 cup (or more as needed) Avocado Oil, or other neutral vegetable oil suitable for frying

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Instructions

• Boil the potatoes until barely fork-tender. Smaller varieties of fingerlings will take less time, about 10 minutes total.


• Cool the potatoes completely either in an ice bath or set in the fridge for a few hours minimum. You can do this up to five days in advance.


• Prepare your Yoder Smokers YS640s pellet grill by removing the door to the 2-piece diffuser plate. If you are working with a single-piece diffuser, remove the entire diffuser. Set the temperature to 400℉ so pellets are constantly feeding into the firebox.


• Place your 12-inch Lodge cast iron skillet over the firebox and preheat your skillet.


• Add a ¼”-thick layer of avocado oil to the pan and allow to heat to approximately 350-375℉.


• Take your boiled and cooled potatoes, and smash each using the bottom of a flat & sturdy saucepan, bowl, or plate. Smash the potatoes to about a ½”-thickness.


• Add your smashed potatoes in a single layer to the hot oil, and allow them to cook with the grill lid closed for 5-8 minutes on each side. Exposed innards of the potatoes should be a deep golden-brown color when properly fried.


• Remove the potatoes and place them onto a paper towel-lined sheet tray. Finish your potatoes with your desired amount of Kosmos Q Salt & Vinegar Wing Dust - a little goes a long way, but a lot sure does taste great!

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Portobello Mushroom Burgers are the perfect flavor-packed option for vegetarians and friends of vegetarians! Chef Britt shows you how to put it all together in less than 30 minutes!

Balsamic-Marinated Portobello Burgers

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Yields: 6 vegetarian burgers

Ingredients

• 6 large Portobello Mushroom Caps


• 1 cup Mayonnaise


• 1/4 cup packed Fresh Basil, washed and dried


• 1-2 large Heirloom tomatoes, sliced


• 1 large Red Onion, sliced


• 2 cups Arugula


• 4-6 oz Parmesan cheese, finely grated


• 1/2 cup high-quality Balsamic Vinegar


• Cattleman’s Grill Italiano Seasoning, as needed


• 6 Sourdough hamburger buns, or 6 sourdough boule slices cut in half

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Instructions

• Prepare your Napoleon P500 RSIB gas grill for high-heat, direct grilling.


• Marinate portobello mushrooms in balsamic vinegar for 15 minutes. During this fifteen minutes, prep your vegetables and condiments. Slice your red onion into 1/4"-thick slices, keeping the rings intact (do not separate). Slice your tomatoes into 1/4"-thick slices as well.


• To make the basil mayo, take prepared mayonnaise and blend it with freshly washed and dried basil.


• Finely grate parmesan cheese and preheat a cast-iron skillet using the side burner over medium heat. Once hot, put down a layer of grated parmesan about the diameter of your burger bun. Place the top half of the burger bun on top of the melting cheese. Toast the cheese/bun in the pan until crispy and the cheese is more golden in color. Do this to all of the top halves of each bun and set them aside until ready to assemble.


• Remove your portobellos from the balsamic marinade and set them on a wire rack. (You can reuse the marinade to make a balsamic vinaigrette, or to dress a Caprese salad.) Season with both sides of each portobello with Cattleman’s Grill Italiano Seasoning. (Cattleman's Grill Tuscan Seasoning would also work well here.) Allow 5 minutes for Cattleman's Grill Italiano Seasoning to set onto the portobello.


• Grill seasoned portobellos over direct heat until heated through (200°F is a good number for serving them hot!).


• To build the burger, take the bottom bun and spread on a layer of basil mayo. Then, follow up with an heirloom tomato slice, thick red onion slice, the finished portobello, a little arugula, and top with the parmesan bun.

*Recipe Notes: This can easily be turned into a vegan recipe if the mayo is substituted with a vegan-friendly mayo (such as Veganaise) and the parmesan cheese is omitted or replaced with a dairy-free version (such as Follow Your Heart brand).

napoleon, cast iron skillet, immersion blender, jerky rack/pan, balsamic, italiano, nakiri knife

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Chef Britt shows you how to make bacon fat flour tortillas by hand, without having to knead for long periods of time. This is a great utilization for any rendered fat you've been saving! And after you learn this recipe, you'll never want a store-bought tortilla ever again.

Bacon Fat Tortillas 

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Yields approximately 20 fajita-sized tortillas, 10 burrito-sized tortillas, or 30 small taco tortillas

Ingredients

• 600 grams (about 4 cups) unbleached all-purpose flour


• 350 grams (about 1 1/2 cups) warm water


• 10 grams (about 1 tablespoon) Jacobsen Pure Kosher Sea Salt


• 113 grams (1/2 cup) melted bacon fat, duck fat, lard, or rendered animal fat of your choice

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Instructions

• Melt your fat in warm water. Combine liquids with flour and salt in a large bowl and mix with a spatula or spoon until no dry patches are present. Cover and let rest for 10 minutes.


• After that initial ten minutes, give it a few kneads until it is slightly smoother in appearance. Let rest covered for another ten minutes and knead a few times again until pillowy and smooth in texture. (It shouldn't take long at all.)


• Cover one more time and let rest for at least 30 minutes before scaling into 50-gram portions. As an option, you can keep them covered and resting at room temperature for much longer if you prefer.


• Round out your dough portions and allow to bench rest for 15 minutes, covered. Use this downtime to preheat a dry cast-iron skillet over medium heat. Surface temperature should read about 350°F-400°F.


• Using a rolling pin and a well-floured surface, roll out your dough balls to your preferred thickness, but thinner is often preferred, about 1/8" thick or less.


• Dust off any excess flour from the tortilla using a pastry brush and immediately cook on the hot, dry cast-iron skillet.


• These should cook up relatively fast, with some characteristic air pockets that balloon after 20-30 seconds have elapsed. Cook for about 30 seconds on each side. From here they are ready to serve, or to be held for further use.

**Recipe Notes**

This recipe utilizes the theory of autolyze: a process where the dough is allowed to rest after the initial mixing to encourage hydration of the flour, which will in turn naturally release enzymes and develop the gluten bonds to form without any unnecessary kneading.

For burrito-sized tortillas, portion out 100-gram dough balls. For street taco-sized, portion 35-gram dough balls.


 

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Perfectly-cooked rack of lamb served over a bed of comforting stewed chickpeas! Chef Britt shares this simple yet indulgent dish while showcasing the theory of reverse-searing! 

Reverse-Seared Rack of Lamb with Stewed Chickpeas

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Ingredients

For the rack of lamb:

• 2 racks of lamb, trimmed


• Kozlik’s Amazing Maple Mustard


• Oakridge BBQ Venison and Wild Game Seasoning

For the stewed chickpeas:

• 2 cup dried garbanzo beans


• Jacobsen Salt Co. Pure Kosher Sea Salt, as needed


• 6 Tablespoons Olitalia Extra Virgin Olive Oil


• 1 large yellow onion, diced


• 4 cloves garlic, thinly sliced


• 1-inch knob of ginger, peeled and finely grated


• ¼ teaspoon of ground cinnamon


• 2 teaspoons smoked chile powder


• 1 Can San Marzano Ciao Tomatoes, strained from their juice

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Instructions

To make the rack of lamb:

• Preheat your Yoder Smokers YS640s Pellet Grill to 200ºF. Trim to remove any silver skin and/or excess fat on the outside of the rack. Rub a small amount of Kozlik’s Amazing Maple Mustard on the surface of the meat to use as a binder. Season the rack generously with Oakridge BBQ Venison and Wild Game Seasoning. Rest the meat a few minutes to allow the rub to properly adhere.


• Place the rack of lamb in the center of the upper shelf. Smoke until the internal temperature reaches 115ºF-125ºF. This takes roughly an hour.


• When the steak reaches the desired internal temperature, remove it from the grill, set aside, and cover loosely with foil. Immediately remove the door from your two-door diffuser (or remove the entire heat diffuser) and place GrillGrates over the open fire. Set the temperature to 400ºF or higher for direct grilling. When the grill comes up to temp place the lamb rack on the GrillGrates and grill on both sides until the internal temperature reaches 135ºF-145ºF or desired doneness.


• Remove the lamb rack from the grill. Rest 5 minutes before slicing. Serve the steak on top of stewed chickpeas, and enjoy!

To make the stewed chickpeas:

• In a large bowl, combine the garbanzos, 3 teaspoons Jacobsen Salt Co. Pure Kosher Sea Salt, and enough lukewarm water to cover by a few inches. Let soak at room temp overnight.


• On the following day, drain and rinse the garbanzos and put them in a dutch oven. Add 4 teaspoons Jacobsen Salt Co. Pure Kosher Sea Salt and 8 cups fresh water. Bring to a boil, then reduce the heat so the water simmers gently. Cook until the garbanzos are tender and creamy all the way through and not chalky at all, 45-60 minutes. Add water as needed to keep the garbanzos submerged. Once fully cooked, transfer the garbanzos and their cooking liquid to a bowl.


• For the instant pot: Drain and rinse the soaked garbanzos and place them in the instant pot with 4 teaspoons Jacobsen Salt Co. Pure Kosher Sea Salt and 8 cups fresh water. Cook on high pressure for 15 minutes, then immediately release the steam and hold until further use.


• Heat an empty dutch oven over medium heat. Add the Olitalia Extra Virgin Olive Oil, onion, and ½ teaspoon Jacobsen Salt Co. Pure Kosher Sea Salt. Cook, stirring occasionally, until the onion softens, about 2 minutes. Add the garlic, ginger, cinnamon, and chile powder. Let sizzle for a moment, then add the San Marzano Ciao Tomatoes and break them up with your spoon/spatula. Cook for a few minutes, stirring and scraping the bottom of the pot only every so often.


• Add the garbanzos and their liquid. (With the instant pot, start with adding only half of the liquid, adding more if needed). Adjust the heat so that the liquid bubbles gently, then cook for about 5 minutes, until the flavors have melded.


• Using a slotted spoon, scoop out about half the garbanzos, smash them, and then return them to the pot to achieve a creamier consistency. Season with Jacobsen Salt Co. Pure Kosher Sea Salt to taste.

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Chef Britt makes chicken taquitos with keto-friendly ingredients! She shows you her best techniques for rolling up these little Keto delights!

Griddled Cheese Taquitos (Ta-ketos)

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Makes approximately 20 taquitos

Ingredients

For the lime-jalapeno chicken:

• 2# chicken boneless skinless chicken breasts or thighs


• 1 cup of Sweetwater Spice Co. Lime-Jalapeno Fajita Bath


• 1 cup of water

For the pico de gallo:

• 1 large white onion, diced small


• 1# Red tomatoes, diced small


• ¼ cup minced cilantro


• 2 Serrano peppers, seeded and diced small


• 2-4 Tablespoons Sweetwater Spice Co. Lime-Jalapeno Fajita Bath

To serve:

• 1½# Finely-shredded Mexican-blend cheese


• Cattleman’s Grill 8-Second Ride Carne Asada Seasoning, as needed


• Avocado, quartered and sliced


• Shredded iceberg lettuce


• Sour cream (optional)


• Lime wedges (optional)

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Instructions

Begin by firing up your Le Griddle Teppanyaki Grill, or other flattop or teppanyaki-style grill over medium to medium-low heat.

Marinate your chicken by combining one cup of water with one cup of Sweetwater Spice Co. Lime-Jalapeno Fajita Bath. Fully submerge your chicken into the marinade using an 8-quart Briner Bucket, locking the lid in place, and allow to sit at room temperature (or in the fridge if preferred) for 30 minutes.

During that 30 minutes, prep your pico de gallo by combining diced onion, tomatoes, cilantro, serrano peppers with a few tablespoons of Sweetwater Spice Co. Lime-Jalapeno Fajita Bath. Make sure to taste and adjust seasonings as necessary. Thinly-slice iceberg lettuce and prep avocados.

When chicken is ready to pull out of the marinade, place the chicken on a wire rack, strain out the solids from the marinade and use them as a wet rub for your chicken before heading out to the grill.

Prep your grill with a little Duck Fat Spray over the surface and grill your chicken on the flattop grill, a few minutes on each side until the chicken reaches the necessary internal temperature of 165℉. Remove the chicken from the grill and dice it finely to prep as a filling.

Scrape the grill clean and assemble your workspace for making the griddled-cheese taquitos. This will include your cheese, diced chicken, Cattleman’s Grill 8-Second Ride Carne Asada Seasoning, a spatula or scraper, cotton gloves with nitrile gloves for hot-handling. You have to work fairly quickly to assemble, so ensure that you are prepared to do so.

Over medium-low heat (around 300℉) return a small portion of diced chicken back to the grill to warm through. Then make a long rectangular shape using the shredded cheese. Season the bubbling cheese with Cattleman’s Grill 8-Second Ride Carne Asada Seasoning. Then place about a 1/4 cup of diced chicken in a line at one end of the rectangle of cheese. Once the chicken has adhered and the cheese has crisped enough, begin rolling your taquito starting at the end with the chicken. Use your spatula or scraper to loosen the cheese and gloved-hand to aid in the rolling, ensuring a tight roll.

To serve, plate taquitos with a dab of sour cream, shredded lettuce, pico de gallo, avocado slices, and lime wedges. Serve immediately.

 

Elote: loved by corn-enthusiasts around the world. This Mexican street food is usually served on-the-cob, dunked in crema, and coated liberally with cotija cheese and chile powder. Here I run through how I adapted this into a dip that's easy to enjoy in a party setting, or as an accompaniment for your next summer barbecue!

Nashville Hot Elote Recipe

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Ingredients

• 7 cobs fresh corn


• 1/2 stick of butter


• Kosmo's Q Nashville Hot Wing Dust


• 2/3 cup mayonnaise


• 1/3 cup sour cream


• 1/2 of a lime, juiced


• 2 oz cotija cheese, crumbled

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Instructions

• Remove fresh corn from the husk and grill over direct heat until the desired doneness is reached, rotating as needed.


• Combine 1 teaspoon of Kosmo's Q Nashville Hot Wing Dust with a half stick of melted butter, and use it to baste the corn after it comes off the grill.


• To make the dressing, whisk together mayonnaise, sour cream, lime juice, and one teaspoon of Kosmo's Q Nashville Hot Wing Dust.


• Remove kernels by slicing vertically down the cob. Fold the grilled corn kernels into the dressing.


• Top with cotija and another teaspoon of Nashville Hot Wing Dust.


• To serve, add some chopped cilantro and a squeeze of lime.

Remove fresh corn from the husk and grill over direct heat until the desired doneness is reached. I like a little bit of char, but not so much that the corn begins to dry out.



After removing the corn from the grill, I baste a little melted butter and Nashville Hot Wing Dust combination over the corn. It's delicious as is, but this helps impart a little extra buttery flavor in the overall dish.



To make the dressing, I simply whisk together mayonnaise, sour cream, lime juice, and (of course) the Kosmo's Q Nashville Hot Wing Dust. The wing dust in this recipe is replacing chile powder. Even better, you can add as much or as little as you want without compromising taste or texture. This recipe works well with some of the other Wing Dust flavors including (but not limited to) Seven-Pepper Face Lift, Honey BBQ, and Kickin' Cajun.



Remove kernels by slicing vertically down the cob. Fold the grilled corn kernels into the creamy dressing.



Top with cotija, and for extra flavor and presentation, a little sprinkle of Nashville Hot Wing Dust. To serve, add some chopped cilantro and a squeeze of lime. This recipe hits on all levels for me: sweet, savory, salty, spicy, with just a slight tang.

View more Wing Dust recipes HERE!