Chipotle Corn On The Cob Food

CHEESY CHIPOTLE CORN ON THE COB

Steps:

• Spread corn with aioli.
• Sprinkle with cheese.

CORN ON THE COB WITH CHIPOTLE-SCALLION BUTTER

Steps:

• Stir together butter, scallions, chipotles, zest, and rounded 1/2 teaspoon salt in a large bowl.
• Cook corn in a large pot of boiling water until crisp-tender, 3 to 5 minutes. Transfer with tongs to butter mixture and toss.

CHIPOTLE LIME CORN COBS

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.

CHIPOTLE FIRE ROASTED CORN ON THE COB

Steps:

• Mix the first three ingredients
• Place corn in heavy foil pour the mixture over corn.
• Seal foil around corn tightly.
• Grill over hot coals for 5 minutes, turning 2 times.
• Remove from foil and put back on the hot grill for 3- 5 minutes, turning 2 times.

CHIPOTLE CORN ON THE COB

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 MAYO AND BLUE CORN TORTILLA CHIPS CORN ON THE COB

Steps:

• Prepare a grill for medium-high heat.
• Grill the corn, turning every 3 to 4 minutes, until it starts to char, about 12 minutes.
• Spread the chipotle mayo over the corn. Roll in the crushed corn chips and finish with a squeeze of lime juice.

GRILLED CORN ON THE COB WITH CHIPOTLE BUTTER

Steps:

• Melt butter in small saucepan over medium heat. Add minced chipotles, fresh lime juice, and 1/4 teaspoon salt. Reduce heat to low and cook chipotle butter 1 minute to blend flavors.
• Place ears of corn on baking sheet. Brush corn all over with chipotle butter. (Can be prepared 4 hours ahead. Cover corn and refrigerate.)
• Prepare barbecue (medium-high heat). Grill corn until cooked through and blackened in spots, turning frequently, about 6 minutes. Serve corn with lime wedges.
• Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.

HOISIN-GLAZED CORN ON THE COB

Steps:

• Preheat a grill to medium-high heat.
• In a small bowl, whisk together the hoisin, butter, honey, soy, ginger, sesame oil and garlic.
• Grill the corn, turning every 3 to 4 minutes, until it starts to char, about 12 minutes. Baste with the hoisin mixture and continue to grill until the glaze gets sticky, another 3 to 4 minutes. Baste again before removing from the grill.
• Sprinkle each ear with sesame seeds and chives.

CORN ON THE COB WITH CHIPOTLE BUTTER

Steps:

• Heat grill.
• Combine butter, parsley, lime juice, 1/2 tsp lime zest, paprika, anc chipotle powder. Place on waxed paper and roll into log. Chill.
• Meanwhile, grill corn, about 12 minutes, turning 3 times.
• Spread corn with compouned butter and serve.

CARAMEL CORN ON THE COB SEASONED WITH CHIPOTLE PEPPERS !

Steps:

• Place corn in a very large piece of heavy duty foil or each one can have separate foils.
• Pour butter over corn to coat each cob and to butter the foils. Sprinkle minced peppers over some all or none ot the corn. pour caramel evenly over the cobs. Seal foil around corn tightly.
• Grill over hot coals for 5-8 minutes turning a couple of times.
• Season with salt and top with additional caramel if you like.

WHITE CORN ON THE COB SEASONED WITH CHIPOTLE PEPPERS AND BUTTER!

Steps:

• Place corn in heavy foil pour butter over corn and sprinkle minced peppers over corn. Seal foil around corn tightly.
• Grill over hot coals for 5-8 minutes.

CHIPOTLE BUTTER

Steps:

• Puree all in a blender or food processor.
• Place the butter on a sheet of plastic wrap and cover.
• Roll the butter up, forming it into a long log shape and place in the refrigerator or freezer until ready to use.
• Serve the rolled up log or cut off slices as needed.
• Goes great on grilled chicken and corn on the cob.