Grilled Corn Niblets With Lime Butter And Cracked Black Pepper Food

GRILLED CORN NIBBLERS® WITH LIME BUTTER

Steps:

• Heat gas or charcoal grill. Cut 12 (10x10-inch) sheets of heavy-duty foil. In 1-quart saucepan, melt butter over medium heat. Add onion; cook, stirring frequently, until onion is tender. Stir in 1/3 cup cilantro and the bell pepper; cook 3 minutes, stirring constantly. Stir in lime juice and garlic salt.
• Place frozen ear of corn in center of each sheet of foil. Drizzle butter mixture evenly over corn. Fold foil over corn so edges meet. Seal edges, making tight 1/2-inch fold; fold again.
• Place corn on grill over medium heat. Cover grill; cook 25 to 35 minutes, turning occasionally, until thoroughly heated. Cut large X across top of each packet; fold back foil. Sprinkle with 1 tablespoon cilantro.

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.

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

CROSTINI WITH BLUE CHEESE, QUINCE PASTE AND CRACKED BLACK PEPPER

Steps:

• Preheat a grill, grill pan or oven to medium-high heat.
• Toast the bread until lightly golden brown on both sides-the bread should be crisp but still tender on the inside, not brittle. Brush one side with olive oil and season with salt. Top each slice with a thin slice of cheese and a slice of quince paste and season with cracked black pepper.

PARMESAN-LIME GRILLED CORN

Steps:

• Preheat grill to medium-high direct heat.
• Soak corn in husks in cold water for 10 minutes.
• Meanwhile, blend butter, olive oil and lime peel in small bowl: cover and refrigerate.
• Place corn on grill and cook for 10-12 minutes turning once or twice.
• Remove husks and silks, (if you want your corn to have that "grilled" look place husked corn back on grill for 3-5 minutes while turning once or twice again)
• Spread butter mixture evenly on corn; sprinkle with Parmesan.
• Season with salt and pepper to taste.

GRILLED CORN WITH CHILI LIME BUTTER

Steps:

• Place the butter in a small bowl, add the chili powder, lime peel, lime juice, jalapeño and salt and mix well.
• Shape the butter into any form you like, cover and place in the refrigerator until shortly before ready to serve, at which time allow butter to soften.
• Heat grill to medium-high.
• Place corn (in husk) on the grill, rotating the corn so you cook on all sides, for approximately 15 minutes total.
• Remove from grill and cool slightly (so you are able to peel the husk) and peel. Place corn back on grill over the same flame for about 4 minutes, once again rotating the corn for even grill marks.
• Serve the corn immediately with the chili lime butter.
• Cooking option: Place the corn (in the husk) on a plate and microwave for 5 minutes (21/2 minutes per side); when ready to grill, remove the husks and grill over a medium-high flame for about 2 minutes per side.