Chef Mia

The Best Ever Oven Roasted Corn

Best Ever Oven Roasted Corn is prepped and ready to go in the oven in just 10 minutes. This recipe for corn on the cob in the oven is so simple you will be making it all year long! It is utterly life altering! You have to try it. #ovenroasted #summersides

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How to Make Corn on the Cob in the Oven + Video

  • Author: Chef Mia
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Description

Make Corn on the Cob in the Oven with just 10 minutes of prep and your choice of seasonings! A simple side dish for any season.

Ingredients

Scale
  • 8 ears corn on the cob (husks and silk removed)
  • 8 tablespoons unsalted butter (room temperature)
  • 1 teaspoon kosher salt (or more to taste)
  • 1 teaspoon fresh ground black pepper (or more to taste)

Instructions

  1. Preheat the Oven: Preheat oven to 400°F. Line a baking sheet with aluminum foil for easy cleanup.
  2. Season the Corn: Place the ears of corn on the prepared baking sheet. Spread about half of the butter evenly over the corn. Sprinkle it with salt and pepper to taste.
  3. Bake the Corn: Bake for 30 to 45 minutes, turning the corn occasionally, until the kernels are tender and beginning to brown in spots.
  4. Finish with Butter: Remove from the oven. Spread the remaining butter over the warm corn and sprinkle with additional salt and pepper, if desired.
  5. Serve: Serve hot and enjoy!

Mexican Street Corn on the Cob (Elote)

Mexican Street Corn or Elote is a traditional street food in Mexico. It is corn on the cob charred on an open grill and smothered in cheese, a cream sauce (Mexican Crema), and chipotle seasoning and insanely delicious. The perfect side for any barbecue or summer get-together!

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Mexican Street Corn

  • Author: Chef Mia
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Description

Mexican street corn, aka elote, is grilled perfection with a cool crema, melty cheese, and a hint of chipotle heat. Simple and addictive!

Ingredients

Scale
  • 6 ears corn (husked and all silk removed)
  • olive oil
  • 1–2 teaspoons chipotle chili powder
  • ¼ – cup cotija cheese (crumbled)
  • ¼ cup fresh parsley (finely chopped)
  • sea salt
  • 2 limes (juiced)
  • ½ cup heavy cream
  • 1 tablespoon sour cream
  • ½ lime (juiced)
  • teaspoon chipotle chili powder
  • teaspoon salt

Instructions

  1. Place each ear of corn on a piece of foil. Brush olive oil on each ear of corn and lightly sprinkle all sides of corn with sea salt. Wrap foil tightly around corn.
  2. Preheat the grill to medium heat and place all 6 ears of corn on the grill grates. Close lid and cook for 15-20 minutes or until the corn on the cob can easily be pierced with a fork. Turn often while the corn is cooking to prevent burning the corn cob.
  3. While the corn is cooking, mix together the ingredients for the crema in a small bowl.
  4. When the corn is done cooking carefully remove the foil.
  5. Lightly brush each ear of corn with Mexican Cream Sauce mixture and sprinkle chipotle chili powder, cotija cheese, fresh parsley, and fresh lime juice over each ear of corn.
  6. Serve hot and enjoy!

Bourbon Maple Bacon French Toast A Breakfast Delight! – Simply Quick Bites

Savor the bliss of Bourbon Maple Bacon French Toast! This decadent recipe marries rich flavors for a breakfast delight the whole family will love.

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Bourbon Maple Bacon French Toast

  • Author: Chef Mia
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Description

A delicious breakfast recipe combining the flavors of bourbon, maple, and crispy bacon in a decadent French toast.

Ingredients

Scale
  • 8 slices brioche or challah bread, cut thick
  • 6 strips thick-cut bacon
  • 4 large eggs
  • 120 ml whole milk
  • 1 tablespoon vanilla extract
  • 0.25 teaspoon ground cinnamon
  • 30 g unsalted butter
  • 60 g cream cheese, softened
  • 240 ml pure maple syrup
  • 30 ml bourbon
  • 1 teaspoon vanilla extract
  • Pinch fine salt

Instructions

  1. Arrange bacon strips on a wire rack set over a baking tray. Bake in a preheated oven at 200°C for approximately 15 minutes until crispy, then transfer to paper towels and chop finely.
  2. In a shallow bowl, whisk together eggs, whole milk, vanilla extract, and cinnamon until homogenous.
  3. In a separate bowl, mix softened cream cheese with chopped bacon until fully incorporated.
  4. Using a sharp knife, carefully cut a pocket into each bread slice. Fill each pocket generously with the bacon-cream cheese mixture and press gently to close.
  5. Dip each stuffed bread slice into the egg mixture, turning to ensure every side is saturated.
  6. Heat butter in a non-stick skillet over medium heat. Cook each stuffed slice for 34 minutes per side until deep golden brown.
  7. In a small saucepan, combine maple syrup, bourbon, vanilla extract, and a pinch of salt. Warm gently over low heat for 2 minutes and stir until fragrant.
  8. Plate the French toast and generously drizzle with the warm bourbon maple glaze. Serve immediately.

Mexican Street Corn on the Cob (Elote)

Mexican Street Corn or Elote is a traditional street food in Mexico. It is corn on the cob charred on an open grill and smothered in cheese, a cream sauce (Mexican Crema), and chipotle seasoning and insanely delicious. The perfect side for any barbecue or summer get-together!

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mexican Street Corn

  • Author: Chef Mia
Print Recipe

Description

Mexican street corn, aka elote, is grilled perfection with a cool crema, melty cheese, and a hint of chipotle heat. Simple and addictive!

Ingredients

Scale
  • 6 ears corn (husked and all silk removed)
  • olive oil
  • 1–2 teaspoons chipotle chili powder
  • ¼ – cup cotija cheese (crumbled)
  • ¼ cup fresh parsley (finely chopped)
  • sea salt
  • 2 limes (juiced)
  • ½ cup heavy cream
  • 1 tablespoon sour cream
  • ½ lime (juiced)
  • teaspoon chipotle chili powder
  • teaspoon salt

Instructions

  1. Place each ear of corn on a piece of foil. Brush olive oil on each ear of corn and lightly sprinkle all sides of corn with sea salt. Wrap foil tightly around corn.
  2. Preheat the grill to medium heat and place all 6 ears of corn on the grill grates. Close lid and cook for 15-20 minutes or until the corn on the cob can easily be pierced with a fork. Turn often while the corn is cooking to prevent burning the corn cob.
  3. While the corn is cooking, mix together the ingredients for the crema in a small bowl.
  4. When the corn is done cooking carefully remove the foil.
  5. Lightly brush each ear of corn with Mexican Cream Sauce mixture and sprinkle chipotle chili powder, cotija cheese, fresh parsley, and fresh lime juice over each ear of corn.
  6. Serve hot and enjoy!

Bourbon Maple Bacon French Toast A Breakfast Delight! – Simply Quick Bites

Savor the bliss of Bourbon Maple Bacon French Toast! This decadent recipe marries rich flavors for a breakfast delight the whole family will love.

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Bourbon Maple Bacon French Toast

  • Author: Chef Mia
Print Recipe

Description

A delicious breakfast recipe combining the flavors of bourbon, maple, and crispy bacon in a decadent French toast.

Ingredients

Scale
  • 8 slices brioche or challah bread, cut thick
  • 6 strips thick-cut bacon
  • 4 large eggs
  • 120 ml whole milk
  • 1 tablespoon vanilla extract
  • 0.25 teaspoon ground cinnamon
  • 30 g unsalted butter
  • 60 g cream cheese, softened
  • 240 ml pure maple syrup
  • 30 ml bourbon
  • 1 teaspoon vanilla extract
  • Pinch fine salt

Instructions

  1. Arrange bacon strips on a wire rack set over a baking tray. Bake in a preheated oven at 200°C for approximately 15 minutes until crispy, then transfer to paper towels and chop finely.
  2. In a shallow bowl, whisk together eggs, whole milk, vanilla extract, and cinnamon until homogenous.
  3. In a separate bowl, mix softened cream cheese with chopped bacon until fully incorporated.
  4. Using a sharp knife, carefully cut a pocket into each bread slice. Fill each pocket generously with the bacon-cream cheese mixture and press gently to close.
  5. Dip each stuffed bread slice into the egg mixture, turning to ensure every side is saturated.
  6. Heat butter in a non-stick skillet over medium heat. Cook each stuffed slice for 34 minutes per side until deep golden brown.
  7. In a small saucepan, combine maple syrup, bourbon, vanilla extract, and a pinch of salt. Warm gently over low heat for 2 minutes and stir until fragrant.
  8. Plate the French toast and generously drizzle with the warm bourbon maple glaze. Serve immediately.

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