Ancho Chile Rubbed Grilled Corn Food

CHILI AND CITRUS GRILLED CHICKEN {WHOLE30}

Steps:

• Combine the lime zest, lime juice, orange zest, orange juice, olive oil, onion, garlic, salt, chili powder, and black pepper in a large zip top bag. Add in the chicken pieces, seal the bag, and move the bag around to coat the chicken in the marinade. Place the bag in a bowl (just in case of leaks!) and refrigerate for at least 3 hours, or up to 24 hours. Preheat an outdoor grill to about 400º. Remove the chicken from the marinade and pat it dry. Grill the chicken pieces for about 10 minutes per side (keeping the heat roughly at 350º) or until a thermometer inserted in the thickest part of the thigh reads 165º. Let the chicken rest a few minutes before serving. Squeeze with fresh lime juice and top with cilantro leaves.

ANCHO CHILE-RUBBED GRILLED CORN

Steps:

• Preheat a grill to medium-high heat.
• Put the ears of corn on the grill and cook until the kernels begin to char. Rotate the corn until all sides are slightly charred, 10-15 minutes.
• Remove the corn from the grill and allow to cool slightly. Cut the kernels off both cobs and transfer to a small bowl. Fold in the chile powder, lime juice, and butter until combined. Season to taste with salt and pepper. If you intend to eat your corn on the cob, butter each cob, liberally season with chile powder, squeeze with lime, and garnish with cilantro and cotija cheese. If using as a burger topping, serve warm.

CHILE-RUBBED SHRIMP WITH AVOCADO CORN COCKTAIL

Steps:

• 1. Rinse the shrimp under cold running water, then blot them dry with paper towels.
• 2. Place the chile powder, garlic salt, coriander, oregano, cumin, and pepper in a mixing bowl and whisk to mix. Add the shrimp and toss to coat. Stir in the olive oil. Let the shrimp marinate in the refrigerator, covered, for 30 minutes to 1 hour.
• 3. Cook the shrimp, following the instructions below for any of the grills, until just cooked through. When done the shrimp will turn pinkish white and will feel firm to the touch.
• 4. Spoon the Avocado and Corn Salsa into 4 large martini glasses or serving bowls. Drape 4 of the hot shrimp over the edge of each glass or bowl and serve at once. Or for a cold shrimp cocktail, let the cooked shrimp cool to room temperature. Refrigerate the shrimp, covered, until they are chilled before serving them with the salsa. The cooked shrimp can be refrigerated for up to 2 days.
• CONTACT GRILL:
• Preheat the grill; if your contact grill has a temperature control, preheat the grill to high. Place the drip pan under the front of the grill. When ready to cook, lightly oil the grill surface. Place the marinated shrimp on the hot grill, then close the lid. The shrimp will be done after cooking 1 to 3 minutes.
• GRILL PAN:
• Place the grill pan on the stove and preheat it to high over medium heat. When the grill pan is hot a drop of water will skitter in the pan. When ready to cook, lightly oil the ridges of the grill pan. Place the marinated shrimp in the hot grill pan. They will be done after cooking 1 to 3 minutes per side.
• BUILT-IN GRILL:
• Preheat the grill to high, then, if it does not have a nonstick surface, brush and oil the grill grate. Place the marinated shrimp on the hot grate. They will be done after cooking 1 to 3 minutes per side.
• FREESTANDING GRILL:
• Preheat the grill to high; there's no need to oil the grate. Place the marinated shrimp on the hot grill. They will be done after cooking 2 to 4 minutes per side.
• FIREPLACE GRILL:
• Rake red hot embers under the gridiron and preheat it for 3 to 5 minutes; you want a hot, 2 to 3 Mississippi fire. When ready to cook, brush and oil the gridiron. Place the marinated shrimp on the hot grate. They will be done after cooking 1 to 3 minutes per side.

ROADHOUSE STEAKS WITH ANCHO CHILE RUB

Steps:

• Prepare grill.
• Combine first 8 ingredients in a small bowl.
• Rub spice mixture evenly over steaks; let stand 10 minutes.
• Place steaks on a grill rack coated with cooking spray.
• Grill 5 minutes on each side or until desired degree of doneness.

ANCHO CHILE-RUBBED PORTERHOUSE WITH GRILLED PEPPER AND ONION SALSA

Steps:

• To prepare Ancho Chile rub place all ingredients in a bowl and combine.
• 12-24 hours in advance rub steaks with Ancho Chile Rub. Place in refrigerator on an elevated rack over a baking sheet. This will dry brine the steaks, which gives them great flavor and will develop a beautiful crust when grilling.
• Pull steaks from refrigerator 1 hour before grilling, allow to sit at room temperature.
• Preheat grill to medium. Clean and season grates. Place the steaks on the heated grill and grill to desired doneness according to the Omaha Steaks Steak Cooking Chart. (For a Medium Rare steak about 8 minutes on the first side and 6-7 minutes on the second side.)
• Remove steaks from grill. Let rest for 10-15 minutes. While steaks are resting rub peppers and onions slices with 2 T. olive oil, season with salt and pepper. Char peppers, jalapeno and onions on grill. Remove from grill, chop peppers, jalapeno and onions, place in serving bowl. Add remaining 2 T. olive oil, 2 T. red wine vinegar, cilantro and minced garlic. Season to taste with salt and pepper.
• Serve steaks with grilled pepper and onion salsa.

RECIPE: ANCHO CHILE-AND-COTIJA GRILLED CORN

Steps:

• To the bowl of a food processor add the cottage cheese, milk and ½ teaspoon of salt. Purée until smooth 2. Heat a charcoal or gas grill to medium heat. Peel back the husks of the corn, leaving them attached to the corn's base. Remove the corn silk, then rub the kernels of each ear with ½ teaspoon of olive oil and sprinkle each with a pinch salt. Rewrap the ears with the husks using one strip of the husk to tie around the ear to secure the husk. Set the corn on the grill and cook until all sides of the corn are browned, 8 to 10 minutes total. Remove from the grill.
• Once the corn is cool enough to handle, strip back the husks. Use a grilling brush to mop the corn with the cottage cheese mixture. Sprinkle with the Ancho chile powder, remaining salt, cotija and cilantro and serve.

GRILLED CITRUS CHICKEN WITH CHILI RUBBED CORN

Steps:

• Slice chicken into 4 or 8 pieces. In a large bowl, mix together tangerine, lemon and lime juices, garlic, 1/2 teaspoon of salt and pepper; add chicken and marinate for a minimum of 10 minutes or up to overnight in refrigerator.
• In a large pot filled with cold water, add unshucked ears of corn; soak for 10 minutes.
• In a small microwavable bowl, combine oil, butter, chili powder and remaining 1/4 teaspoon of salt; microwave for about 15 seconds and stir to combine (or melt in a saucepan if you do not have a microwave). Remove corn from pot, pull back husk (be careful to leave husk attached to corn) and remove as much of silk as possible. Brush each piece of corn with about 1/2 teaspoon of oil mixture; cover corn with husk again.
• Heat a grill to medium-high heat (or use an indoor grill pan). Grill corn, turning every few minutes, until husks are blackened and charred, about 15 to 17 minutes.
• Off heat, coat grill rack with cooking spray. After corn cooks for about 8 minutes, add chicken and grill, flipping once, until chicken is cooked through, about 2 to 4 minutes per side.
• After flipping chcken, place scallions in any remaining oil mixture from corn and toss to coat. Grill scallions in a grill saute pan or basket, using tongs to flip them occasionally, until soft and beginning to blacken in spots, about 2 to 4 minutes. Yields about 4 ounces of chicken, 1 ear of corn and 2 scallions per serving.

MOLE RUBBED GRILLED STEAKS WITH CHARRED CORN

Steps:

• 1. Smash the garlic cloves, sprinkle with a pinch of salt, and with the flat side of a large knife, mash and smear the mixture to a coarse paste. Mix paste in bowl with the olive oil ancho powder, cocoa, cumin, and cinnamon. Rub the spice mixture all over the steaks and set aside for 15 minutes.
• 2. Preheat a grill to high and oil the grate. Lay the steaks on the hottest part of the grill and cook until charred, about 4 minutes. Turn and grill the other side until charred, about 4 minutes more for medium-rare. Transfer steaks to a cutting board and let rest for 5 minutes.
• 3. Meanwhile, melt the butter in a medium skillet and add the corn. Cook, shaking and stirring until the corn chars and butter smells nutty, about 5 minutes. Stir in the cilantro and season with salt and pepper. Serve steaks with the corn.

ANCHO CHILI RUBBED CHICKEN WITH ROASTED CORN AND SWEET PEPPER RELISH

Steps:

• Chili Rub Procedures: Mix all ingredients together well, then blend in a spice grinder until salt shavings are ½ the original size. Store in airtight container. Rubbing Procedures: Coat each chicken breast with 1 ½ tsp. of ancho chili rub. Cover, place in the refrigerator and let sit for at least 15 minutes and up to 24 hours. Cooking Procedures: Pre-heat the oven to 400 degrees. Lightly oil the center of the plank, place the seasoned chicken breasts in the center of the plank. In a mixing bowl, toss the corn, onion, red and green peppers, olive oil, salt and black pepper. Toss until well mixed. Using a second plank lay the corn relish evenly over the inner surface of the plank. Place both planks in the oven on the top two shelves, and let roast for 10-12 minutes. Remove the chicken from the oven and turn the breasts over. Return the chicken to the oven and roast for another 15-18 minutes. Remove both planks from the oven and place the chicken on top of the corn relish on the other plank. Garnish the center of the dish with cilantro and lime slices. Then Serve.

ANCHO CHILI RUBBED PORK CHOPS WITH CORN SAUTE

Steps:

• Turn your grill on high and heat until very hot.
• Mix ancho-chili powder, salt and pepper together in a small bowl. Rub pork chops on both sides with the spice mix, dividing the spice between them evenly.
• Place pork chops on heated gril and cook 1 minute on each side on high. Immediately turn grill down to medium and cook until done in the middle (see note).

ANCHO CHILE RUB

Steps:

• Mix thoroughly.
• To use: coat meat liberally with rub and wrap with plastic wrap for up to 12 hours in the refrigerator.
• Bring meat to room temp before cooking.
• Enough rub here for 3-5 pounds meat.

GRILLED CORN WITH BBQ RUB

Steps:

• Heat a grill to medium-high.
• Grill the whole ears of corn directly on the grill grate until blackened all over, about 15 minutes, turning now and then. The ends of the silks will burn up which is fine. Remove and let cool enough to handle.
• Meanwhile mix together the paprika, salt, sugar, ancho, cumin, and pepper.
• Peel back the corn husks and use them as handles (the silks will come back right along with the husk). Roll the ear of corn in butter then sprinkle with some of the BBQ rub.

CHILE RUBBED SALMON WITH TOASTED CORN VINAIGRETTE

Steps:

• Preheat grill to medium high.
• Combine the chile powder, cumin, brown sugar and cinnamon in a small bowl. Brush the salmon with the olive oil and spread 1 tablespoon of the rub on one side and season with salt and pepper. Grill rub side down for about 2 to 3 minutes, turn over and grill for about 3-4 more minutes.
• To make the toasted corn vinaigrette, first blanch the corn in a pot of boiling water for about 5 minutes. Then place on the grill, turning often, until slightly charred, about 2 minutes. Remove from the grill and use a knife to scrape the kernels off into a bowl. Whisk together the lime juice, honey and jalapeno. Slowly whisk in the olive oil . Pour over the corn, season with salt and pepper, add the onions and cilantro and toss to combine.
• Serve each salmon filet topped with some of the corn vinaigrette.

RECIPE: ANCHO CHILE-AND-COTIJA GRILLED CORN

Steps:

• To the bowl of a food processor add the cottage cheese, milk and ½ teaspoon of salt. Purée until smooth 2. Heat a charcoal or gas grill to medium heat. Peel back the husks of the corn, leaving them attached to the corn's base. Remove the corn silk, then rub the kernels of each ear with ½ teaspoon of olive oil and sprinkle each with a pinch salt. Rewrap the ears with the husks using one strip of the husk to tie around the ear to secure the husk. Set the corn on the grill and cook until all sides of the corn are browned, 8 to 10 minutes total. Remove from the grill.
• Once the corn is cool enough to handle, strip back the husks. Use a grilling brush to mop the corn with the cottage cheese mixture. Sprinkle with the Ancho chile powder, remaining salt, cotija and cilantro and serve.

GRILLED CORN WITH ANCHO CHILE BUTTER

Steps:

• Preheat the oven to 400 degrees F.
• Wrap the head of garlic with aluminum foil and roast for 40 minutes. Set aside until cool enough to handle.
• Squeeze the cloves of garlic from their papery skins into a small glass bowl. Add the butter and ancho powder, mixing well to combine. Season with salt and pepper. Place a piece of plastic wrap on a work surface, spoon the butter into the middle and roll into a cylinder. Refrigerate until set, at least 30 minutes. (The butter can be made ahead and will keep for up to a week.)
• Preheat a grill or grill pan to high heat.
• Grill the corn, turning occasionally, until browned in spots and the kernels are tender, 15 to 20 minutes. Brush with the ancho chile butter and serve.