Grilled Corn On The Cob With Chipotle Honey Butter Food

GRILLED CORN SKEWERS WITH CHIPOTLE- CILANTRO BUTTER

Steps:

• Heat grill over high heat.
• Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender. Remove from the grill, let cool slightly, remove husks and cut into 1-inch rounds.
• Combine the butter, chipotle, garlic, cilantro, salt, pepper and honey in a food processor until smooth.
• Skewer the corn onto 1 skewer (so the corn lays flat), and season with salt and pepper. Grill for 2 to 3 minutes per side until slightly charred. Remove and immediately brush with the butter and garnish with chopped cilantro.

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.

GRILLED CORN ON THE COB WITH CHIPOTLE HONEY BUTTER

Steps:

• Mix butter, honey, chipotle chili pepper and red pepper in small bowl. Set aside. Peel back the corn husks without removing husk or stem. Remove all of the corn silk. With husks pulled back, tie together with piece of husk.
• Grill over medium-high heat 10 minutes or until corn is tender and lightly charred, turning occasionally.
• Spread butter mixture over corn. Sprinkle with cheese. Serve immediately.

GRILLED CORN ON THE COB WITH CHIPOTLE CREMA

Steps:

• In a medium bowl, mix together the sour cream, heavy cream and salt. Cover with plastic wrap and set out at room temperature for 3 hours.
• In a large stockpot filled with water, soak the ears of corn for 20 minutes. Remove the ears from the water, shake and tightly squeeze the husks against the kernels of corn to get rid of any excess water.
• In a food processor, combine 1/2 cup of the prepared cream mixture with the chipotle chiles and puree until smooth. Reserve the rest of the cream mixture for another use. Set aside.
• Turn a grill to high and close the lid. After 15 minutes, lower the heat to medium-high. Place the corn on the grill rack and grill for 5 minutes. Turn the corn over and grill for another 5 minutes. Remove the corn from the grill and set aside to rest for 5 more minutes. In the meantime, keep your grill on with the lid closed.
• Take the grilled ears of corn and pull back the husks, exposing the kernels but keeping the husks attached at the bottom. Increase the grill temperature to high and place a sheet of aluminum foil on one side of the grill. Place the pulled-back husks over the foil, allowing the exposed kernels to sit on the grill grates. (This is done so the husks don't burn before the corn can char.) Close the grill lid and allow the kernels to char so become dark and golden brown, about 5 minutes. Then turn the corn and char the other side. Remove the corn from the grill. Serve immediately alongside the chipotle crema, crumbled cheese and lime.

HONEY BUTTER GRILLED CORN

Steps:

• Combine the honey, butter, chile flakes, 1 cup water and 1 teaspoon of salt in a deep disposable 9-by-13-inch aluminum tray.
• Adjust the burners on a gas grill or arrange the hot coals on a charcoal grill to build a fire that is hot on one side and medium-low on the other side. Place the aluminum tray on the cooler side. Cover and let heat for a few minutes, swirling the butter occasionally until it is all melted and the liquid simmers gently.
• Add the corn to the hot side of the grill and cook, turning occasionally, until the kernels are lightly blackened in spots all over, 5 to 10 minutes.
• Transfer the corn to the aluminum tray and turn to coat in the liquid. Keep turning as the liquid reduces to a shiny glaze, 10 to 12 minutes. (You can also cook other foods over the hot side while the corn stays hot in the tray. Once glazed, you can continue to hold the corn in the pan for up to another 30 to 45 minutes, turning it occasionally and topping up with ¼ cup water as necessary to prevent the honey and butter from burning.)
• When ready to serve, coat a final time, sprinkle the corn with the minced parsley or chives and transfer to a serving platter.