CORN WITH SCALLION-LIME BUTTER
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Pulse 1/2 stick softened butter, the grated zest of 1 lime, 2 sliced scallions and 1/4 teaspoon kosher salt in a food processor. Boil 4 ears corn until tender, about 4 minutes. Drain and spread with the butter. Season with salt and pepper.
BAKED CHILI-LIME CORN
Tart lime and spicy chili powder offer vibrant flavor contrasts in this easy baked corn dish. -Lawrence Davis, Saint Louis, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. In a small bowl, combine the first 6 ingredients. Place corn in a greased 13x9-in. baking dish. Brush corn with half the butter mixture. Cover and bake for 30 minutes., Uncover; brush corn with remaining butter mixture. Bake, uncovered, for 5-10 minutes or until tender.
Nutrition Facts : Calories 182 calories, Fat 13g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 248mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein.
EASY GRILLED CORN WITH CHIPOTLE-LIME BUTTER
Grilling corn in the husks is so easy. There's no need to remove the silk and tie the husk closed before grilling. Just soak, grill and add your favorite flavored butter. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 225 calories, Fat 13g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 265mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 3g fiber), Protein 5g protein.
GRILLED CORN ON THE COB WITH LIME BUTTER
Provided by Tyler Florence
Categories side-dish
Time 2h10m
Yield 12 servings
Number Of Ingredients 15
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.
CORN WITH LIME-SAGE BUTTER
This is taken from the "All Ears" section of Food Network magazine. We love corn on the cob and this butter mixtures sounds wonderful.
Provided by DailyInspiration
Categories Weeknight
Time 5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients and wrap in plastic wrap until needed. Let rest until softened and spread this delicious butter on the corn.
Nutrition Facts : Calories 105.1, Fat 11.6, SaturatedFat 7.3, Cholesterol 30.5, Sodium 101.5, Carbohydrate 0.8, Fiber 0.3, Sugar 0.1, Protein 0.2
CORN WITH CHILE-LIME BUTTER
Provided by Aarón Sánchez
Time 20m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat a grill to medium high. Combine the butter, garlic, lime juice, cilantro, chile paste and cumin in a bowl. Add salt and pepper; mix well.
- Grill the corn, turning, until nicely charred, 10 to 15 minutes. Serve with a spoonful of the flavored butter on top. Sprinkle with more cilantro and cotija cheese.
SWEETCORN WITH SMOKED PAPRIKA & LIME BUTTER
Enjoy corn on the cob with a smoked paprika and lime butter for a simple yet delicious summer side. You can make them on the barbecue or hob
Provided by Milli Taylor
Categories Side dish
Time 30m
Yield Serves 4 as a side dish
Number Of Ingredients 7
Steps:
- Peel back the corn husks, then trim away using a sharp knife and discard. Bring a large pan of salted water to the boil, lower the heat to medium and cook the corn cobs for 10 mins. If you'll be cooking the corn in a frying pan instead of the barbecue, cook for 13 mins.
- Meanwhile, make the paprika & lime butter. Mix the softened butter with the paprika until fully combined. Stir in half the lime zest and half the parmesan.
- Light the barbecue, if using, and wait until the coals are ashen. Alternatively, heat a dry frying pan over a medium heat until hot. Drain the corn, pat dry with kitchen paper and brush lightly with the oil. Cook for 7-10 mins in the hot pan or on the barbecue, turning every couple of minutes until golden and slightly charred in spots.
- Remove the corn to a plate using tongs and spread the paprika butter all over it. Sprinkle with the rest of the parmesan, the coriander and the remaining lime zest. Serve with the lime halves for squeezing over.
Nutrition Facts : Calories 312 calories, Fat 24 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 4 grams sugar, Fiber 8 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium
CORN WITH CILANTRO-LIME BUTTER
I like to use fresh cilantro from my garden in this lime butter I created especially for grilled corn. —Andrea Reynolds, Westlake, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, mix butter, cilantro, lime juice and lime zest. Shape into a log; wrap in waxed paper. Refrigerate until firm, about 30 minutes. Wrap each ear of corn in a piece of heavy-duty foil (about 14 in. square)., Grill corn, covered, over medium heat until tender, turning occasionally, 15-20 minutes. Meanwhile, cut lime butter into 12 slices. Remove corn from grill. Carefully open foil, allowing steam to escape. Serve corn with butter and, if desired, cheese.
Nutrition Facts : Calories 145 calories, Fat 9g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 67mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.
CORN ON THE COB WITH LIME-CHIVE BUTTER
Categories Side Quick & Easy Lime Corn Summer Chive Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Mix first 7 ingredients in medium bowl. (Can be made 2 days ahead. Cover and chill. Bring to room temperature before using.)
- To boil corn: Bring large pot of water to boil; add pinch of sugar, if desired. Husk corn. Add corn to pot. Return water to boil and cook corn 4 minutes. Drain corn and serve immediately with lime-chive butter.
- To grill corn: Prepare barbecue (medium-high heat). Remove all but the innermost husks from corn. Fold back inner husks and remove corn silk. Rewrap inner husks around corn. Grill until husks are slightly charred and corn is tender, turning often, about 10 minutes. Serve immediately with lime-chive butter.
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- Place corn on grill rack or broiler pan coated with cooking spray. Cook 10 minutes, turning frequently. Remove from heat; brush corn with butter mixture.
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- Combine the corn, 1-1/2 cups water, salt and sugar in a 10-inch skillet or medium saucepan. Bring the liquid to a boil, then reduce the heat to medium and cook, uncovered, stirring occasionally, for about 15 minutes -- until the corn is tender-crisp and there are about 2 tablespoons of water left in the pan (it's fine to eyeball it; it doesn't need to be exact).
- Stir in the butter, lime zest, lime juice, cilantro, and cayenne pepper. Taste and adjust seasoning, then serve warm.
- Make Ahead: This dish can be made up to a day ahead of time but wait to add the cilantro until right before serving.
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