GRILLED CORN ON THE COB WITH LIME BUTTER
Provided by Tyler Florence
Categories side-dish
Time 2h10m
Yield 12 servings
Number Of Ingredients 15
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.
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 SPICY LIME MAYO
Just a bit of cayenne pepper is all it takes to turn grilled corn with lime mayo into Grilled Corn with Spicy Lime Mayo!
Provided by My Food and Family
Categories Recipes
Time 45m
Yield 6 servings, 1/2 cup each
Number Of Ingredients 6
Steps:
- Heat grill to medium heat.
- Grill corn 15 min. or until tender, turning occasionally. Cool completely.
- Cut kernels from corn. Mix remaining ingredients in medium bowl. Stir in corn.
Nutrition Facts : Calories 130, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
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.
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.
ELOTE (MEXICAN STREET CORN)
Learn how to make elote with this simple recipe! We'll top grilled corn on the cob with a tangy blend of mayonnaise, lime, chili powder, and finish it with a heavy sprinkle of Cotjia cheese and cilantro. Serve elote as a snack or appetizer, or as a side dish to any Mexican meal. Recipe yields 4 elotes; multiply as needed.
Provided by Cookie and Kate
Categories Side dish
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- While you're grilling your corn, prepare the chili-mayo sauce and Cotija-cilantro blend. In a small bowl, combine the mayonnaise, lime juice, chili powder, optional cayenne, and salt. Stir until combined. In a separate bowl, mix together the cheese and cilantro. Set both bowls aside.
- When your corn is ready to go, brush the mayonnaise mixture all over one ear of corn. Over a plate, sprinkle the Cotjia mixture liberally all over, turning the corn as necessary (it's going to be a little messy, no way around it!). Place the finished cob on a separate serving plate. Repeat for the remaining corn, using the cheese in the bowl and the excess on the plate as needed.
- Sprinkle a pinch or two of additional chili powder lightly over the corn. Serve warm.
Nutrition Facts : ServingSize 1 ear of corn, Calories 241 calories, Sugar 6.5 g, Sodium 386.2 mg, Fat 16.7 g, SaturatedFat 3.8 g, TransFat 0 g, Carbohydrate 20 g, Fiber 2.2 g, Protein 6.2 g, Cholesterol 29.2 mg
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 CHILI LIME BUTTER
Chili lime butter adds a delicious finishing touch to grilled corn on the cob. Perfect to accompany any barbecue gathering, large or small. The butter can be flavored one day ahead and then brought to room temperature before serving.
Provided by Chef Kate
Categories Corn
Time 30m
Yield 6 ears of corn
Number Of Ingredients 7
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.
EASY GRILLED CORN WITH LIME AND CHEESE
Whether raw or cooked, corn on the cob doesn't require much to make it taste absolutely delicious. Here, we combine reduced-fat mayonnaise, lime juice, and chili powder and brush it on grilled corn, then sprinkle on finely grated feta cheese for the finishing touch.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 40m
Number Of Ingredients 5
Steps:
- Heat grill to high. Soak corn in cold water, turning occasionally, 10 minutes. Transfer to grill. Cover; cook, turning, until husks are charred, 10 minutes. Remove.
- Using a kitchen towel, pull back husks; remove and discard corn silks. Return corn to grill (with husks pulled back and off heat). Cover; cook, turning, until kernels are charred in spots, 10 to 15 minutes.
- Combine reduced-fat mayonnaise, lime juice, and chili powder; brush on cooked corn. Dust with finely grated feta cheese. Season with coarse salt; serve with lime wedges.
Nutrition Facts : Calories 144 g, Fat 7 g, Fiber 2 g, Protein 5 g
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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.)
- Coat the corn in the oil and place it on the grill so that most of the husk is out of the BBQ. You can use the husk to easily turn the corn. Cook the corn for 10 minutes, turning it every few minutes so that it cooks on all sides.
- Melt the butter in a frying pan over high heat. Remove the butter from the heat once it has melted and stir in the chili powder, ancho chili powder, and sea salt.
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