CHEESY CHIPOTLE CORN ON THE COB
Try something different the next time you serve corn on the cob. Spread it with chipotle-flavored mayo and add a sprinkle of shredded cheese.
Provided by My Food and Family
Categories Recipes
Time 5m
Yield 8 servings
Number Of Ingredients 3
Steps:
- Spread corn with aioli.
- Sprinkle with cheese.
Nutrition Facts : Calories 240, Fat 16 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 15 mg, Sodium 260 mg, Carbohydrate 22 g, Fiber 3 g, Sugar 3 g, Protein 6 g
GRILLED CORN ON THE COB WITH SPICY MAYO, LIME, AND CHEESE
In Mexico, grilled corn on the cob covered with a smoky mayonnaise and rolled in crumbly cheese is a popular street food. This version packs a similar flavorful punch and looks cool, too.
Provided by Genevieve Ko
Categories Side dishes
Yield 4
Number Of Ingredients 6
Steps:
- Prepare a medium-high (400°F to 475°F) charcoal or gas grill fire for direct grilling.
- Combine the mayonnaise, lime zest, chili powder, and 1/4 tsp. salt in a small bowl until well blended. Spread the cheese on a large plate.
- Grill the corn, turning occasionally, until charred in places and crisp-tender, about 8 minutes.
- Slather the corn with the mayonnaise mixture, then roll and press into the cheese. Sprinkle any remaining cheese on top.
Nutrition Facts : ServingSize 4, Calories 230 kcal, Fat 150 kcal, SaturatedFat 5 g, TransFat 17 g, Carbohydrate 17 g, Fiber 2 g, Protein 7 g, Cholesterol 25 mg, Sodium 360 mg, UnsaturatedFat 11 g
GRILLED CORN ON THE COB WITH CHILI-LIME BUTTER AND COTIJA CHEESE
Steps:
- Heat a grill to medium-high heat. Grill the corn in their husks until the husks start to blacken, about 3 minutes per side.
- Mix together the butter, chili powder, cayenne pepper, lime juice and some salt and black pepper in a bowl until incorporated.
- Peel back the corn husks, leaving on to use as handles while eating. Rub the chili-lime butter all over the corn. Garnish with the cotija cheese.
BAD-ASS CHEESY CORN ON THE COB
Griddled corn on the cob, dipped into lime-spiked mayo and grated cheese - this is naughty and really nice.
Provided by Jamie Oliver
Categories Quick fixes Vegetables Christmas Dinner Party Bonfire night recipes Mexican
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Soak the corn (husks and all) in cold water for at least 30 minutes - if you can't find cobs with the husks intact, you don't need to do this. Meanwhile, place the mayo into a bowl with a drizzle of extra virgin olive oil, the zest from the limes and the juice from 1. Mix well, taste and add a squeeze more juice, if needed. Spread the mayo onto a plate, then dust with the paprika or cayenne pepper and put to one side. Grate the cheese onto another large plate, then set aside also.
- Preheat a griddle pan over a high heat. Add the corn and griddle for 12 to 15 minutes, or until the husks are black and charred all over, turning occasionally - the husks will help to steam the corn until tender.
- Peel back the husks, keeping them intact at the base, then roll each cob into the lime-spiked mayo, before rolling into the cheese. Shake off any excess and get stuck in.
Nutrition Facts : Calories 191 calories, Fat 8.6 g fat, SaturatedFat 3.4 g saturated fat, Protein 9.5 g protein, Carbohydrate 20.3 g carbohydrate, Sugar 2.7 g sugar, Sodium 0.3 g salt, Fiber 1.8 g fibre
CHIPOTLE CORN ON THE COB
Provided by Michael Symon : Food Network
Categories side-dish
Time 1h21m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Pull husks back on corn. In a small bowl combine the chipotle, lemon zest and juice and butter. Rub half the butter on corn and pull the husk back up. Grill corn for 3 minutes per side.
- Serve with remaining butter.
CHIPOTLE LIME CORN COBS
In Mexico, grilled corn sometimes comes slathered in mayonnaise, rolled in grated cheese and served with lime and chili powder. This is my family's take on the dish, with our own flavor enhancements. -Carolyn Kumpe, El Dorado, California
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Rewrap corn in husks and secure with kitchen string. Place in a stockpot; cover with cold water. Soak for 20 minutes; drain., Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning often., In a small bowl, combine the mayonnaise, chipotle, cilantro, lime juice, lime zest and garlic; spread one heaping tablespoon over each ear of corn. Sprinkle with Asiago cheese.
Nutrition Facts : Calories 289 calories, Fat 18g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 240mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 4g fiber), Protein 7g protein.
CHEESY CORN ON THE COB
An ideal accompaniment to a barbecued steak, these cheesy, buttery corn cobs are lightly charred and sprinkled with Parmesan (or a veggie alternative)
Provided by Sophie Godwin - Cookery writer
Categories Side dish
Time 15m
Number Of Ingredients 3
Steps:
- Bring a large saucepan of salted water to the boil. Plunge in the corn cobs and cook for 5 mins until slightly tender, then drain. Can be done a day ahead - put the corn in a roasting tin, cover and chill until needed.
- Season the corn, put on a hot barbecue and cook for 5 mins, turning regularly until it begins to blister and some of the kernels have popped and charred in places. Alternatively, heat a griddle pan over a high heat and griddle the corn for 4-5 mins each side for a similar effect.
- Brush on all sides with the melted butter, then scatter over the Parmesan and some black pepper.
Nutrition Facts : Calories 184 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
CHEESY CORN ON THE COB
Make and share this Cheesy Corn on the Cob recipe from Food.com.
Provided by sheila
Categories Corn
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Cook corn in water until ready.
- Melt the butter and add the Italian seasoning.
- Take the corn, put it in dish and pour the butter mixture on the corn; sprinkle with cheese.
CHEESY POLENTA WITH CHIPOTLE CHICKEN
White cheddar cheese makes this a rich, creamy, yet spicy dish with the grilled sliced chipolte chicken. And topped with a cilantro sour cream. I love all in one menus. Add a fresh "veggie" of your choice like corn on the cob or green beans, or maybe a nice green salad and you have a great dinner. As the chicken marinates all day, the dip can be made way ahead as well and polenta takes just a few minutes while the chicken grills. Just a little planning and you have a great dinner
Provided by SarasotaCook
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- Chicken -- mix all the marinade ingredients in a large baggie, add the chicken and just let it marinade all day. At least 4 or more, up to 24 hours.
- Make the Cilantro Sour Cream Sauce -- Add the sour cream, mayo, lime, garlic, cilantro, scallion, salt and pepper. Mix well and transfer to a small bowl, cover and chill. This can be made several hours in advance.
- Make sure you let the chicken come to room temperature before grilling. You can grill them either outside or even on a grill pan. They should take (depending on the size) 5 minutes approximately per side. Remove to a plate and cover to let set before slicing to let the juices re distribute.
- Polenta -- as the chicken cooks, make this great side dish. I follow the recipe on the box. But for the most part, bring the water and milk to a light boil, medium high heat add the polenta. Reduce to medium low and cook 15-20 minutes until creamy stirring every few minutes. Add the cheese a little cilantro as a garnish if you want and it is done. If you want, purchase quick cooking polenta, just use 1/2 water and milk according to directions and at the end add the cheese and cilantro if desired. Any brand you pick will work just fine.
- Plate the polenta and top with a chicken breast thin sliced and a dollop of the Cilantro cream. It is perfect.
- A nice green salad or you can make market vegetables. Use what is fresh. Corn on the cob is great, so are local beans.
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GRILLED CORN WITH CHIPOTLE MAYO RECIPE | GOOD FOOD
From goodfood.com.au
Servings 4Total Time 30 minsCategory Starter/Entree
- Remove the husks and silks from the corn (or pull back the husks to form a ponytail handle). Cook in simmering salted water for 20 minutes or until tender, then drain well.
- To make the mayo, whiz the chipotle, mayonnaise, sour cream, lime juice, oregano, sea salt and pepper in a blender until creamy.
- When ready to eat, heat the barbecue or grill. Cut each cob in half, brush with olive oil, season and cook over medium heat until nicely charred. Roll each corn cob in the mayo, dust with parmesan and paprika and serve with lime wedges.
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- The corn can be just warm when you make these it doesn’t need to be piping hot. You can keep it warm as you work by keeping it covered. Grate the cheese using a very fine grater. This recipe requires fresh grated cheese.
- Steam the corn till tender. Lay the corn onto a tray or plate and push corn skewers or toothpicks into each end of the corn.
- Spread the corn with a thin layer of mayonnaise all over. Sprinkle with the cheese pushing down lightly to hep it stick covering as much of the corn as you can. Sprinkle with smoked paprika and transfer to a platter or dish. Sprinkle with sea salt and cracked black pepper.
PARMESAN CHIPOTLE CORN ON THE COB - KIRBIE'S CRAVINGS
From kirbiecravings.com
Cuisine AmericanCategory Side DishServings 4Total Time 40 mins
- For Roasting: Preheat oven to 400°F. Place corn on baking sheet and roast for about 35 minutes until tender. For Grilling: Place corn on grill and cook until tender, about 10-15 minutes.
- Open husk, spread 1/2 tbsp of butter on surface of each corn. Sprinkle chipotle seasoning. Sprinkle parmesan cheese. Cook for another 3 minutes. Completely remove husk and silk and sprinkle additional parmesan cheese before serving.
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