Grilled Chipotle Corn Food

GRILLED CORN AND CHIPOTLE BUTTER

Steps:

• Heat gas or charcoal grill. In small bowl, mix butter, cilantro, honey, salt, chipotle chile and adobo sauce; set aside.
• Brush corn with 1 tablespoon oil. Carefully brush oil on grill rack. Place corn on grill over medium-high heat. Cover grill; cook 10 to 12 minutes, turning occasionally, until corn is tender. Serve corn with butter mixture.

GRILLED CORN WITH CHIPOTLE MAYONNAISE

Steps:

• To prepare chipotle mayonnaise, combine mayonnaise, chipotle peppers and lime juice until blended. Cover and refrigerate until serving.
• ​Preheat natural gas barbecue on medium heat for 10 - 15 minutes.
• Cut each cob of corn crosswise into 3 pieces. Combine corn and oil in a heavy plastic bag. Squeeze bag to coat corn with oil. Remove corn from bag. Grill corn, turning occasionally, until blackened in a few spots, about 10 - 15 minutes. Serve with chipotle mayonnaise.

CHIPOTLE CREAMED CORN

Steps:

• Prepare Chipotle Cream first- In a small bowl, whisk together the sour cream, cream and pureed chipotle.
• Set aside.
• In a large saute pan over medium-high heat, heat oil.
• Add onion, zucchini and corn; saute until half done, about 2 to 3 minutes.
• Add Chipotle Cream and cook until just thickened and coating corn.
• Season liberally with salt to taste.
• Garnish with chives.

GRILLED CORN WITH MAPLE AND CHIPOTLE

Steps:

• Peel away the outer husks on the corn without actually removing them. Remove the inner silky threads, then wrap the outer husk back around the ear. Soak the ears in water for 1 hour.
• In a small saucepan, combine the maple syrup, butter, chiles and garlic and season with salt and pepper. Allow to simmer over medium heat for about 8 minutes. Remove from the heat and keep warm.
• Preheat a grill for medium heat. Grill the corn, turning occasionally, until the kernels are slightly charred, about 20 minutes. Brush with the maple butter.

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.

GRILLED CORN ON THE COB WITH MAPLE-CHIPOTLE GLAZE

Steps:

• Bring first 5 ingredients to simmer in heavy small saucepan over medium heat. Reduce heat to low and simmer until glaze is reduced to 3/4 cup, stirring occasionally, about 10 minutes. (Glaze can be made 1 day ahead. Cover and refrigerate.)
• Prepare barbecue (medium heat). Brush corn with some of glaze. Grill until lightly charred in spots, turning frequently, about 8 minutes. Transfer corn to platter. Brush corn with remaining glaze. Sprinkle generously with salt and serve.
• Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets and some supermarkets.

GRILLED CORN WITH SPICY CHIPOTLE SAUCE

Steps:

• PREP THE CORN:
• Prepare the corn by peeling the husks back halfway - do not remove them completely - remove the silks. Place the husks back onto the ear of corn.
• Soak the corn in cold water for 10 to 15 minutes. I found a 9×13 baking dish worked well. I rotated the corn that wasn't submerged halfway through. This step seems weird, but it helps to prevent the husks from burning too much and helps to kind of steam the corn. I have tried grilling corn without the soak method and have had better results with soaking the corn.
• FOR THE SAUCE:
• While the corn is soaking prepare the sauce and the toppings.
• Add all sauce ingredients into a blender. Blend until smooth and well combined. Taste and adjust seasoning as needed: add a little more honey for more sweetness, or a little adobo sauce for more spice. Set aside.
• FOR THE TOPPINGS:
• Prepare the toppings and set aside.
• COOK THE CORN:
• Preheat your grill to a low heat.
• Remove the corn from the water and allow any excess to drip off the corn.
• Place the corn on the grill, husks still covering the corn, and shut the lid.
• Cook 10 to 15 minutes, rotating halfway through.
• You will know the corn is done when the kernels are puffed out, tender to the touch, yet still crisp.
• Optional Step: If you want to get those nice char marks then peel back the husks a little and place the bare corn on the grill over a high flame for 3 to 5 minutes, until a nice char occurs. Be careful not to overcook the corn at this point.
• SERVE:
• Peel back the husks (or remove completely if eating the corn indoors because it makes a mess). Serve with the sauce for drizzling and the cilantro and lime wedges for topping.
• Best eaten when fresh.
• The sauce will keep in an airtight container in the fridge for up to 1 week.

GRILLED CHIPOTLE CORN

Steps:

• Shuck the corn completely, or partially shuck the corn (leaving the husks attached at the end) and remove the silk (strings). The let the husks soak in water for 15-30 minutes before grilling (or they will basically light on fire!).
• Preheat grill to high. Once hot, add corn and cook, turning often (so stay close!) until charred on all sides, and are steaming hot and tender.
• Mix chipotle, mayo and lime juice together and brush onto the hot corn on the cobs. Top with feta or cotija cheese and cilantro and enjoy!

CHIPOTLE CORN SALAD WITH GRILLED BACON

Steps:

• Carefully peel back the husks from the corn without detaching them from the bottom. Remove the silk from the corn, fold the husks back around the ears, and soak the ears in water for 30 to 45 minutes.
• Weigh down the ears so they are fully submerged.
• Preheat a grill to medium-high.
• Drain the corn, open the husks, and dry the ears with paper towels. Fold the husks back over the corn and grill, turning often, for 3 to 4 minutes per side, turning 3 times.
• While the corn is grilling, grill the bacon on the other half of the grill until crispy and golden brown and the poblanos and scallions until charred. Remove all items and set aside.
• Once the corn is cool enough to handle, cut the kernels from the cob, finely dice the scallions, seed and dice the poblano, and chop the bacon into bite-size pieces, placing everything in a large bowl. Mix in the bell pepper and onion.
• Whisk together all the dressing ingredients in a medium bowl.
• Dress the salad lightly and serve.

CHIPOTLE GRILLED CORN ON THE COB

Steps:

• Preheat your grill for a two zone cooking. If using a charcoal grill, pour a chimney of hot coals over half of the bottom charcoal grate and leave the other half empty. If using a gas grill, turn half burners to high and leave remaining burners to the off position.
• In a skillet, heat the Chipotle sauce and lime juice then add the butter and continue to whisk until fully melted. Set aside.
• Gently pull back the husks from each ear of corn, like peeling a banana, and tie with butcher twine to form a handle. Remove silk with your hands.
• Arrange the ears corn on the grill so that the corn is right above direct heat and the husks are above indirect heat. As an extra safety measure to prevent the husks from catching fire, you can place a sheet of aluminum foil between the husks and the grill grate. Grill corn, rotating every 2 minutes, until fully cooked. About 8 to 10 minutes in total.
• Brush corn with the chipotle lime butter mixture and serve.

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.