Corn On The Cob With Cayenne And Lime Food

GRILLED CORN ON THE COB WITH LIME-CAYENNE BUTTER

Steps:

• Melt the butter in a saucepan. Add the lime juice, salt, and cayenne. Stir. Keep warm.
• Now the corn: Peel off all but one or two layers of the corn husk. Pull the remaining husks down, but not off, and remove as much silk as possible. (Don't fuss with it too much; any remaining silk is easily removed later during Step 5). Pull up the husks; it's okay if some kernels aren't completely covered.
• Prepare a hot charcoal fire or heat a gas grill to high. Put the corn on the grate while the coals are still red-hot. (Cover a gas grill.).
• Grill the corn, turning often, until the outer layer of husk is completely charred. Depending on your fire, this could take 5 to 10 minute Then, you can push the corn to a cooler spot on the grill if you're cooking other things, or remove from the heat completely and set aside.
• Just before serving, peel off the husk and brush away the remaining silks. Brown the kernels on the grill briefly, turning the corn frequently to develop a roasty color and a little additional smoke flavor, about 1 minute (If the corn spends too long on the grill without the protection of the husk, the kernels will become dry and a little chewy.).
• Brush the warm cayenne butter on the hot grilled corn and serve.

ROASTED CORN ON THE COB WITH CILANTRO LIME BUTTER

Steps:

• Preheat oven to 400 degrees F.
• Coat each ear of corn in 2 tablespoons of the cilantro lime butter and wrap individually in foil. Roast until hot and steaming, about 25 minutes. Serve with extra butter on the side.
• Put the butter in a mixing bowl and, using a rubber spatula, mix in the cilantro, lime zest, lime juice, salt and cayenne. Use immediately or refrigerate.

CORN WITH CHILE LIME BUTTER RECIPE | GRILLING

Steps:

• In a small bowl, whisk together 1/4 pound of the butter, chile powder, cayenne pepper, lime zest, and lime juice until thoroughly combined Set aside.
• Lightly butter the corn with the remaining butter and season with salt and pepper to taste. Wrap ears individually in aluminum foil.
• Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over the charcoal grate. Alternatively, set all the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place the foiled corn on the grill and cook until tender and slightly charred, about 20 minutes, turning 4 times during cooking. Remove from the grill and let cool for 3 to 5 minutes.
• Open the foil, slather each ear in the chile-lime butter, and serve with the lime wedges. This Recipe Appears In Serious Entertaining: Backyard Burger Bash

GRILLED CORN ON THE COB WITH LIME BUTTER

Steps:

• Soak the corn in a large container of water for 1 hour. Prepare the grill. Put the soaked cobs on the hot grill and cook for 30 to 40 minutes, turning frequently. The corn is done when it feels soft when you press on it.
• While the corn is grilling make the lime butter: In a small bowl add the butter, lime zest, chervil, and salt and pepper, to taste. Mix well and spread onto a large plate. Spread the queso fresco onto another plate.
• Take the corn off the grill and carefully peel back the husks (it will be hot). Remove the corn silk and tie the husks in a knot so you can hold on to it like a handle. Roll in the lime butter and then roll in the queso fresco; sprinkle with the Ancho Chile Rub. Place on a large platter and serve immediately.
• For the spice rub: Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch. Put the chiles in spice grinder and pulse to a powder. Add the remaining ingredients and buzz again to combine.

CHILI LIME CORN ON THE COB

Steps:

• In a small bowl, combine butter, lime zest and juice, chili powder, garlic and salt and pepper and set aside.
• Carefully peel back husk from the ear, without detaching from the bottom, remove silk from corn, fold the husk back around the ears and soak in water for 30 to 45 minutes. Make sure to weigh down the ears so that they are fully submerged.
• Preheat a grill to medium, indirect heat. Remove ears from water, drain, open husk, dry ears with paper towel and spread butter mixture evenly on corn. Fold husk back over corn and grill, turning often, for 35 minutes (change heat to medium-high for the last ten minutes of grilling). Serve immediately.

CORN ON THE COB WITH CHEESE AND LIME

Steps:

• Prepare grill.
• Soak corn in husks in cold water 10 minutes. Drain corn and grill on a rack set 5 to 6 inches over glowing coals until husks are charred, about 10 minutes. Shuck corn and grill until kernels are browned in spots, about 10 minutes.
• While corn is grilling, in a small bowl whisk together mayonnaise and cayenne. Using the small teardrop-shaped holes on a four-sided grater grate cotija.
• Brush mayonnaise mixture onto hot corn and sprinkle with cojita.
• Serve corn on the cob with lime wedges.

GRILLED CORN WITH CILANTRO LIME BUTTER

Steps:

• Cream butter in a bowl until smooth; mix in cilantro, lime juice, and cayenne pepper until thoroughly combined. Cover and refrigerate 1 hour to blend flavors.
• Peel husks back from ears of corn starting at the top, leaving the husks attached at the bottom of the ears. Remove all the corn silk and close husks over the ears again. Cover corn ears with cold water in a large bowl until husks are thoroughly soaked, about 20 minutes.
• Preheat grill for medium heat and lightly oil the grate.
• Place the corn in husks onto the hot grate and grill covered until husks are charred and the corn kernels are tender, 20 to 25 minutes, turning often. Strip off husks and serve corn with cilantro lime butter.

ROASTED CORN WITH CILANTRO LIME BUTTER

Steps:

• Preheat oven to 400 degrees.
• Place butter in a mixing bowl.
• Add the cilantro, lime zest, lime juice, salt and cayenne pepper. Mix Well.
• Coat each ear of corn with about 2 tablespoons of the butter mixture & wrap individually in foil.
• Bake for 20-25 minutes & serve.