Grilled Chicken Chili Verde And Corn On The Cob With Chipotle Cream Food

GRILLED CORN WITH GREEN CHILE

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place chile peppers onto the prepared baking sheet.
• Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Cut peppers in half lengthwise and remove stems and skins.
• Gently peel husk down each ear of corn, leaving it attached at the bottom. Remove silk and wrap each ear in chile peppers. Pull husks back up over corn and secure with kitchen string. Soak corn in a large bowl of cold water for 30 to 60 minutes.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Roast corn on the preheated grill, turning occasionally, until kernels are tender and husks are charred, 30 to 35 minutes.
• Meanwhile, mix softened butter and garlic in a small bowl. Set aside.
• Remove corn from the grill, remove husks and chile peppers. Spread each ear with garlic butter and season with salt and pepper.

CHIPOTLE PORK & CORN CHILI VERDE

Steps:

• 1. Cut the pork into 1" cubes and place into a medium bowl and add 2 tablespoons of pork rub and mix well to coat all of the pork. Heat a large stock pot or dutch oven over medium-high heat and add the olive oil. When the oil begins to shimmer, add the pork and cook, stirring, for 5 minutes, or until nicely browned.
• 2. Add the onion and jalapeño and cook and stir for another 5 minutes. Add the chicken stock, Ale, tomatoes, corn, beans, chili powder, garlic powder, agave and 2/3 cup cilantro. Mix well, cover and cook for 3 hours.
• 3. Makes about 4 quarts or approximately six 1 and1/2 cup servings. To serve, ladle into serving bowls and garnish with remaining cilantro. Add your favorite crackers, tortilla chips or crusty bread on the side. Enjoy!

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 CHICKEN CHILI VERDE AND CORN ON THE COB WITH CHIPOTLE CREAM

Steps:

• Heat broiler and grill pan to high.
• Place peppers under broiler and char on all sides, 15 minutes. Place the peppers in a paper sack or in a bowl and cover with plastic wrap. Let rest for about 5 minutes or until cool enough to handle. Peel, seed and chop peppers into large dice.
• While peppers cook, coat the chicken with a healthy drizzle of oil and season with salt and pepper. Grill chicken 3 minutes on each side. Chop into a bite size dice and reserve.
• Heat 2 tablespoons oil in a medium soup pot over medium-high heat. Add the jalapeno, onions and garlic and cook a few minutes while you process the tomatillos into a chunky salsa consistency in food processor. Add the tomatillos to onions and cook 5 to 6 minutes.
• While the tomatillos cook, in a small pot heat cream with chipotle and the zest of 1 lime over low heat. Reduce 10 minutes.
• Drizzle corn with oil and grill until charred all over, 6 to 7 minutes.
• Add chicken stock to chili. Stir in the chicken and season with cumin. Simmer 5 to 6 minutes and stir in peppers, 2 to 3 tablespoons of chopped cilantro and the mint. Turn heat off.
• Add the juice of 2 limes to the chili and stir.
• Serve each bowl of chili with a handful of lightly crushed chips on top and a sprinkle of cheese.
• Pour a ladle of chipotle cream over the corn and garnish with a little cilantro, chives and a sprinkle of cheese.