Baked Beans and Corn on the Cob – The Perfect BBQ Side Dishes

When you are having a BBQ, the sides will make all the difference. These dishes are going to set your BBQ apart from every other BBQ your friends and neighbors have been to this year. While most people are dropping corn in the water and merely opening up a can of beans, you are going to jazz your sides up. In fact, you had better make extra because they WILL be coming back for more.

Baked Beans

32 oz of your favorite canned baked beans
¼ c maple syrup
1 lg white onion, diced
4 T ketchup
1/3 c brown sugar
1 T lemon juice
3 T spicy brown mustard
½ pound of bacon, cooked well, diced
2 T olive oil

To Make:
In a large saucepan, heat olive oil over medium heat and add onion. Sauté onions until translucent, then add baked beans, maple syrup, mustard, sugar, ketchup, lemon juice and bacon. Stir until all ingredients are combined. Reduce to low heat and allow to simmer for about 30 minutes. If you want to add some heat, you can add a few tablespoons of green Tabasco.

Corn on the Cob

6 ears of corn, shucked (can be served whole or split in half)
½ c sugar
4 T crab spice (such as Old Bay)
½ stick of salted butter
1 bottle of lager beer
2 T kosher salt

To Make:
In a large pot, add six or more quarts of water (pot should be filled about ¾ of the way). Bring water to rolling boil and add salt and butter. When butter has melted, add crab spice, sugar, and beer. Allow ingredients to combine for about a minute and then add your corn. Allow corn to boil for about five minutes. Remove from heat and place the pot as is on the serving table.

Put a pair of long tongs in the pot so everyone can pick out their corn. The reason this recipe works so well is the corn is perfect coming out of the water. If someone asks you for extra butter or salt, tell them to take a bite first and then make a decision. In most cases, they will merely smile and tell you this is the best corn they have ever eaten.

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