Chipotle Lime Corn Cobs Food

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 LIME CORN ON THE COB

Steps:

• Light coals or, if using gas, turn grill to medium-high and allow to preheat. Shuck the corn, drizzle each ear with 1 t. olive oil, sprinkle with salt and wrap individually in aluminum foil. Nestle the ears in the coals or place on grill over the hot side. Cook for about 12 minutes. Meanwhile, melt butter in a small bowl. Mince the chipotles and add to the butter. When corn is ready, unwrap from the foil and brush each ear with the chipotle butter. Season with salt and garnish with grated cheese. Finish with a squeeze of lime.

CHIPOTLE-LIME CORN

Steps:

• In a large nonstick skillet, heat olive oil over medium. Add scallions and cook until softened, 3 minutes. Add chile and cook 1 minute. Add corn and water, cover, and cook until corn is warmed through, about 4 minutes. Uncover and cook until liquid is evaporated, 2 minutes. Stir in lime juice and season with salt and pepper.

CORN WITH CHIPOTLE-LIME BUTTER

Steps:

• Peel back the husks from the cobs; remove the silk and discard. Place under running water and run your hands down the length of the cob to remove any silk that remains.
• Bring a large pot of water to a boil and salt generously. Add the corn cobs and cook, uncovered, until tender, 3 to 6 minutes, depending on the size of the kernels.
• Meanwhile, mix the butter, lime zest, mint, chili powder, garlic and 1/2 teaspoon salt in a medium bowl until well blended.
• When the corn is done, drain it in a colander and transfer the cobs to a plate. Serve the corn right away with chipotle butter on the side or slathered on top.

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.

GRILLED CORN ON THE COB WITH CHIPOTLE CREMA

Steps:

• In a medium bowl, mix together the sour cream, heavy cream and salt. Cover with plastic wrap and set out at room temperature for 3 hours.
• In a large stockpot filled with water, soak the ears of corn for 20 minutes. Remove the ears from the water, shake and tightly squeeze the husks against the kernels of corn to get rid of any excess water.
• In a food processor, combine 1/2 cup of the prepared cream mixture with the chipotle chiles and puree until smooth. Reserve the rest of the cream mixture for another use. Set aside.
• Turn a grill to high and close the lid. After 15 minutes, lower the heat to medium-high. Place the corn on the grill rack and grill for 5 minutes. Turn the corn over and grill for another 5 minutes. Remove the corn from the grill and set aside to rest for 5 more minutes. In the meantime, keep your grill on with the lid closed.
• Take the grilled ears of corn and pull back the husks, exposing the kernels but keeping the husks attached at the bottom. Increase the grill temperature to high and place a sheet of aluminum foil on one side of the grill. Place the pulled-back husks over the foil, allowing the exposed kernels to sit on the grill grates. (This is done so the husks don't burn before the corn can char.) Close the grill lid and allow the kernels to char so become dark and golden brown, about 5 minutes. Then turn the corn and char the other side. Remove the corn from the grill. Serve immediately alongside the chipotle crema, crumbled cheese and lime.

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.

EASY GRILLED CORN WITH CHIPOTLE-LIME BUTTER

Steps:

• In a large stockpot, cover corn with cold water. Soak 30 minutes; drain. Grill corn, covered, over medium heat until tender, turning occasionally, 25-30 minutes. , Meanwhile, combine the remaining ingredients. Carefully peel back husks; discard silk. Spread butter mixture over corn.

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.