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.
CHILI LIME CORN ON THE COB
Steps:
- In a small bowl, combine butter, lime zest and juice, chili powder, garlic and salt and pepper and set aside.
- Carefully peel back husk from the ear, without detaching from the bottom, remove silk from corn, fold the husk back around the ears and soak in water for 30 to 45 minutes. Make sure to weigh down the ears so that they are fully submerged.
- Preheat a grill to medium, indirect heat. Remove ears from water, drain, open husk, dry ears with paper towel and spread butter mixture evenly on corn. Fold husk back over corn and grill, turning often, for 35 minutes (change heat to medium-high for the last ten minutes of grilling). Serve immediately.
GRILLED CORN WITH CHEESE, LIME AND CHILE (ELOTES)
Whole ears of corn are a classic street food in Mexico, where they are either grilled or boiled, then often dressed with some combination of lime, chile, mayonnaise and grated cheese. This grilled version calls for all of the above, which get mixed together into a creamy, bracing topping, and slathered all over the hot, sweet ears. It's not strictly traditional, but it does make it easier to assemble the corn and its dressing before serving. Or place the various topping in small bowls and let guests have the fun of garnishing their own. And if you don't have a grill, the broiler works too though watch the ears carefully so they don't burn.
Provided by Melissa Clark
Categories easy, quick, barbecues, side dish
Time 15m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat your grill to medium-high. Grill corn, turning occasionally, until cooked through and lightly charred, 7 to 10 minutes.
- Meanwhile, in a small bowl, mix together mayonnaise, zest of 1 lime, chile powder, salt and pepper.
- Slather hot corn with mayonnaise mixture and sprinkle with cheese and cilantro. Cut limes into wedges and serve alongside corn.
Nutrition Facts : @context http, Calories 237, UnsaturatedFat 8 grams, Carbohydrate 23 grams, Fat 14 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 6 grams, Sodium 407 milligrams, Sugar 7 grams, TransFat 0 grams
GRILLED CORN WITH CILANTRO LIME BUTTER
Simple grilled corn on the cob.
Provided by BritanyRachelle
Categories Side Dish Vegetables Corn
Time 1h35m
Yield 8
Number Of Ingredients 6
Steps:
- Cream butter in a bowl until smooth; mix in cilantro, lime juice, and cayenne pepper until thoroughly combined. Cover and refrigerate 1 hour to blend flavors.
- Peel husks back from ears of corn starting at the top, leaving the husks attached at the bottom of the ears. Remove all the corn silk and close husks over the ears again. Cover corn ears with cold water in a large bowl until husks are thoroughly soaked, about 20 minutes.
- Preheat grill for medium heat and lightly oil the grate.
- Place the corn in husks onto the hot grate and grill covered until husks are charred and the corn kernels are tender, 20 to 25 minutes, turning often. Strip off husks and serve corn with cilantro lime butter.
Nutrition Facts : Calories 282 calories, Carbohydrate 17.4 g, Cholesterol 61 mg, Fat 24.1 g, Fiber 2.5 g, Protein 3.2 g, SaturatedFat 14.7 g, Sodium 188.3 mg, Sugar 3 g
CHILI LIME GRILLED CORN ON THE COB
A southwest twist on corn on the cob. A truly flavorful experience! From Chatelaine August 2011. The taste of summer!
Provided by Isabeau
Categories Corn
Time 20m
Yield 12 12 ears corn, 8-12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat BBQ to medium-high. Husk corn. Soak in water at least 5 minutes before grilling.
- Stir lime juice with chili powder, salt, and pepper in a small bowl. (We would suggest adding tequilla) Set aside.
- Place cobs on grill, using tongs to turn every 2 minutes until charred, about 10 min total. After each turn, brush the length of the cob with juice mixture. Transer to a platter. Serve when cool enough to handle.
GRILLED CORN WITH LIME AND CHILE
Easy to prepare and just as easy to love, spicy, zesty corn is a delicious summer appetizer. To eat, dip a lime wedge in the salt and chile powder, then run it over the hot grilled corn.
Provided by Martha Stewart
Categories Entertaining Seasonal Summer Entertaining Summer Recipes
Time 35m
Number Of Ingredients 5
Steps:
- Preheat grill to medium-high heat and lightly brush hot grill with oil. Grill corn, turning occasionally, until kernels are tender and charred in spots, about 20 minutes.
- Transfer corn to a serving platter and serve with lime wedges, salt, and chile powder.
CHILI-LIME GRILLED CORN-ON-THE-COB
The perfect grilled corn for a summer barbeque! Always a huge success because it is the perfect mix of spicy and tangy. It is also a great option for the grill because there is no need to smother the corn in butter to make it taste good. Goes great with barbequed steaks or chicken.
Provided by cmburden09
Categories Corn Side Dishes
Time 35m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Soak husked ears of corn in a bowl of water for 5 to 10 minutes. Mix lime juice, chili powder, salt, and black pepper in a separate bowl.
- Remove corn from water and grill, turning often, until corn is golden brown on all sides, 3 to 5 minutes per side. Brush ears with seasoned lime juice as you turn the corn.
Nutrition Facts : Calories 86.7 calories, Carbohydrate 19.6 g, Fat 1.3 g, Fiber 3 g, Protein 3.1 g, SaturatedFat 0.2 g, Sodium 53.1 mg, Sugar 3.3 g
GRILLED CORN WITH CHILE-LIME SALT
A sprinkling of homemade chile-lime salt and grated Parmesan brings the summertime classic of grilled corn with butter to a sublime new level.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h30m
Number Of Ingredients 7
Steps:
- Preheat oven to 200 degrees. Finely zest limes onto a parchment-lined baking sheet. Sprinkle 2 teaspoons salt over zest; combine with your hands. Spread mixture into an even layer and bake until dried, about 20 minutes. Let cool completely, then stir in chile powder. Chile-lime salt can be stored in an airtight container at room temperature up to 2 weeks.
- Peel back corn husks toward stem ends; remove silks. Rewrap husks and tie with long pieces of husk or twine. Soak corn in a large bowl of water 30 minutes.
- Preheat grill to medium-high. Grill corn, turning, until steamed through and charred in places, 12 to 15 minutes. To serve, unwrap husks, brush each ear with butter, sprinkle with chile-lime salt, and sprinkle with cheese. Garnish with chopped jalapenos and cilantro.
GRILLED CORN ON THE COB WITH CHILE AND LIME
Provided by Molly Stevens
Categories Vegetable Side Vegetarian Backyard BBQ Summer Grill/Barbecue Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Mix crema mexicana, fresh lime juice, chile powder, and coarse kosher salt in small bowl to blend. DO AHEAD Can be made 6 hours ahead. Cover and chill.
- Prepare barbecue (medium heat). Remove outer husks from corn, leaving inner pale green husks attached. Fold back inner husks; remove corn silk. Sprinkle corn with salt and pepper. Rewrap inner husks around corn. Grill corn until husks are charred and beginning to pull away and corn is tender, turning frequently, about 10 minutes. Grill lime quarters until lightly charred, about 5 minutes.
- Pull husks away from corn to expose kernels. Place corn and lime on platter. Brush corn with crema-lime mixture. Sprinkle with cilantro.
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 CHILI LIME MAYO
The sauce, by itself, is nothing to write home about. But, smeared on the sweet corn, oh boy! My husband declared, "Now, this is a man's corn!" Every bite he took was accompanied by an extra loud mmmmmmmmmm! The corn can be grilled outside or on a stove top grill pan. Adapted from "Men's Health" magazine. Go figure.
Provided by threeovens
Categories Low Cholesterol
Time 20m
Yield 4 ears of corn, 4 serving(s)
Number Of Ingredients 5
Steps:
- Open husks, but leave attached, and remove silks from corn; replace husks and soak corn in cold water 10 minutes.
- Meanwhile, heat indoor or outdoor grill over medium heat.
- Remove corn from water and cook, turning occasionally, 15 minutes until tender; place in warm oven until ready to serve.
- While corn is cooking combine mayonnaise, chili powder, and Parmesan in a small bowl; thin to desired consistency with fresh lime juice.
- To serve, remove husks and spread corn with chili lime mayo.
Nutrition Facts : Calories 164, Fat 4.2, SaturatedFat 1, Cholesterol 4.1, Sodium 103.3, Carbohydrate 31.6, Fiber 3.7, Sugar 5.3, Protein 5.2
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- Carefully pull the husks back from the corn cobs. Remove the silks then tie back the husks using one piece of the husk as a rope. (You can remove the husk completely if you like. I just think it is really pretty when they’re left on.)
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