GRILLED CORN ON THE COB WITH GARLIC BUTTER, FRESH LIME AND COTIJA CHEESE
Steps:
- Preheat grill to medium. Peel back the husks of the corn without removing them. Remove the silks and recover the corn with the husk. Soak in large bowl of cold water for 30 minutes. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes.
- Unwrap corn and brush with the garlic butter. Sprinkle with the cotija cheese and squeeze with lime. Sprinkle with chopped chives, to garnish.
- Combine butter, garlic, habanero, and chives in a food processor and process until smooth. Season with salt and pepper. Set aside until ready to use.
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.
GRILLED CORN WITH SOUR CREAM AND COTIJA CHEESE
Tender grilled corn on the cob is a must at any backyard barbecue. The creamy, spicy topping brings it over the top.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 25m
Number Of Ingredients 5
Steps:
- Wrap each ear of corn with a 2-inch band of foil to keep husks in place. Soak corn in a large bowl of cold water, 10 minutes. Remove from water, shaking off excess. Grill corn directly over heat source, turning often, until husks are charred and kernels are tender, 8 to 10 minutes.
- Transfer corn to a platter. Peel back husks and spread sour cream over cobs with a butter knife. Sprinkle evenly with cheese and paprika. Season to taste with salt and pepper and serve immediately.
Nutrition Facts : Calories 133 g, Fat 5 g, Fiber 2 g, Protein 4 g
COTIJA CHILI LIME GRILLED CORN RECIPE BY TASTY
Here's what you need: corn, olive oil, salt, pepper, chili powder, cayenne pepper, mayonnaise, lime, cotija cheese
Provided by Matthew Johnson
Categories Sides
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a grill or grill plate to medium heat.
- Drizzle the corn with olive oil and sprinkle with salt and pepper. Mix to ensure all the ears are evenly coated.
- Place the corn on the grill. Close the lid to keep the temperature high, and let the corn cook for about 15 minutes per side, or until slightly charred on all sides.
- Remove the corn from the heat and set aside.
- In a small bowl mix the chili powder and cayenne together. In another small bowl, mix the lime juice and mayo together in a bowl, and spread or drizzle on the ears of corn.
- Sprinkle the spices over the corn.
- Top the corn with Cotija cheese.
- Enjoy!
Nutrition Facts : Calories 468 calories, Carbohydrate 35 grams, Fat 35 grams, Fiber 4 grams, Protein 8 grams, Sugar 7 grams
MEXICAN GRILLED CORN
I consider this to be the greatest corn-on-the-cob recipe of all time. The way the mild, subtly salted cheese works with an ancho-lime mayonnaise, along with that buttery, smoky corn, is a magnificent combination of flavors. Perfecto!
Provided by Chef John
Categories Side Dish Vegetables Corn
Time 25m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Combine mayonnaise, lime juice, ancho chile powder, and smoked paprika in a bowl; whisk until smooth. Refrigerate until needed.
- Bring a large pot of salted water to a boil. Boil corn in the salted water for 5 minutes. Drain the corn.
- Place ears of corn on hot grill and cook until the kernels begin to brown and caramelize, 2 to 3 minutes. Turn the corn and continue to cook, turning ears after 1 to 2 minutes, until they are browned with slightly charred, caramelized spots.
- Generously brush corn with melted butter and ancho-lime mayonnaise until kernels are coated. Sprinkle ears with Cotija cheese and salt. Garnish with slices of lime.
Nutrition Facts : Calories 265 calories, Carbohydrate 19.9 g, Cholesterol 29.1 mg, Fat 20.3 g, Fiber 3 g, Protein 5.1 g, SaturatedFat 7 g, Sodium 245.9 mg, Sugar 3.3 g
CUBAN GRILLED CORN WITH COTIJA CHEESE
Make and share this Cuban Grilled Corn With Cotija Cheese recipe from Food.com.
Provided by gailanng
Categories Corn
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix together the sour cream and mayonnaise in a small bowl; set aside.
- Grill ears of corn over medium flame until kernels begin to char, 5-10 minutes. Apply sour cream/mayonnaise mixture liberally to hot corn.
- Place the grated Cotija cheese and salt in a shallow dish. Roll the corn in the cheese/salt mixture until it is well covered.
- Sprinkle the corn lightly with chili powder and cayenne for extra heat!
- Serve with slices of lime.
Nutrition Facts : Calories 259.9, Fat 14.5, SaturatedFat 5.8, Cholesterol 28.6, Sodium 303.7, Carbohydrate 29.4, Fiber 2.8, Sugar 7.6, Protein 8
GRILLED CORN ON THE COB WITH A CUBAN TWIST
Another Bobby Flay recipe - a nice,flavorful side for the BBQ!!! ***recipe assumes two ears per person - so bring 'em hungry!!
Provided by Mommy Diva
Categories Corn
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat grill to medium.
- Peel back the husks of the corn without removing them.
- Remove the silks and recover the corn with the husk.
- Soak in large bowl of cold water for 30 minutes.
- Remove corn from water and shake off excess.
- Place the corn on the grill, close the cover and grill for 15 to 20 minutes.
- Unwrap corn and brush with the garlic butter.
- Sprinkle with the cotija cheese and squeeze with lime.
- Sprinkle with chopped chives, to garnish.
- For Garlic Butter: Combine butter, garlic, habanero, and chives in a food processor and process until smooth.
- Season with salt and pepper; Set aside until ready to use.
GRILLED CORN SALAD WITH COTIJA
Steps:
- Set the grill to medium-high. Husk the corn.
- Grill 10 to 12 minutes, turning often, until charred in spots. Transfer to a cutting board and set aside to cool.
- Cut the kernels off the cobb. Put the corn, scallions and cotija cheese in a medium salad bowl. Drizzle with the olive oil and toss.
- Add the tajin (chili lime seasoning), cilantro and toss again. Taste for salt and pepper and adjust as needed.
- Serve topped with more chili lime seasoning and fresh lime wedges if desired.
Nutrition Facts : ServingSize 3 /4 cup, Carbohydrate 13 g, Protein 4 g, Calories 117 kcal, Fat 6.5 g, SaturatedFat 2 g, Cholesterol 7.5 mg, Sodium 211 mg, Fiber 1.5 g, Sugar 4 g
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- Preheat grill to high (450°F to 500°F). Whisk together egg yolk, lime juice, and salt in a medium bowl. Whisking constantly, gradually drizzle in oil until mixture is smooth and thick. Whisk in up to 2 teaspoons water, 1/2 teaspoon at a time, to loosen mixture, if needed. Season to taste with salt, black pepper, and piment d’Espelette. Set aside.
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