GRILLED CORN ON THE COB WITH GARLIC BUTTER, FRESH LIME AND COTIJA CHEESE
Steps:
- Preheat grill to medium. Peel back the husks of the corn without removing them. Remove the silks and recover the corn with the husk. Soak in large bowl of cold water for 30 minutes. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes.
- Unwrap corn and brush with the garlic butter. Sprinkle with the cotija cheese and squeeze with lime. Sprinkle with chopped chives, to garnish.
- Combine butter, garlic, habanero, and chives in a food processor and process until smooth. Season with salt and pepper. Set aside until ready to use.
GRILLED CORN ON THE COB WITH GARLIC BUTTER, FRESH LIME AND COTIJA CHEESE
Steps:
- Preheat grill to medium. Peel back the husks of the corn without removing them. Remove the silks and recover the corn with the husk. Soak in large bowl of cold water for 30 minutes. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes.
- Unwrap corn and brush with the garlic butter. Sprinkle with the cotija cheese and squeeze with lime. Sprinkle with chopped chives, to garnish.
- Combine butter, garlic, habanero, and chives in a food processor and process until smooth. Season with salt and pepper. Set aside until ready to use.
PERFECTLY GRILLED CORN ON THE COB
Find out the secret to Bobby Flay's Perfectly Grilled Corn on the Cob recipe from Food Network, a summer side served with homemade herb and barbecue butters.
Provided by Bobby Flay
Categories side-dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Heat the grill to medium.
- Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place, and place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.
- Remove corn from water and shake off excess. 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 when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels. Serve with the BBQ Butter and/or Herb Butter. Spread over the corn while hot.
- Heat the oil in a medium saute pan over high heat until almost smoking. Add the onion and cook until soft, 2 to 3 minutes. Add the garlic and cook for 30 seconds. Add the paprika, cayenne, cumin and ancho powder and cook for 1 minute. Add 1/2 cup of water and cook until the mixture becomes thickened and the water reduces. Let cool slightly.
- Place the butter in a food processor, add the spice mixture and Worcestershire sauce and process until smooth. Season with salt and pepper, scrape the mixture into a small bowl, cover and refrigerate for at least 30 minutes to allow the flavors to meld. Bring to room temperature before serving.
- Combine in a food processor and process until smooth.
FANTASTIC GRILLED CORN ON THE COB
Wow the crowds with Fantastic Grilled Corn on the Cob. This Fantastic Grilled Corn on the Cob recipe is just as simple as it is scrumptious.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 30m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Heat grill to medium-high heat.
- Rinse corn under cold water; wrap individually in Reynolds Wrap® Aluminum Foil.
- Grill 15 to 20 min. or until tender, turning occasionally.
- Mix remaining ingredients; spread onto corn.
Nutrition Facts : Calories 170, Fat 13 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 35 mg, Sodium 135 mg, Carbohydrate 14 g, Fiber 2 g, Sugar 2 g, Protein 3 g
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 Side Dish Vegetables Corn
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 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.
GRILLED CORN WITH ROASTED GARLIC BUTTER
Wonderful grilled corn on the cob slathered in roasted garlic butter! Garlic lovers will fight over this one! Prep time includes 70 minutes for roasting garlic.
Provided by yooper
Categories Corn
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Position rack in center of oven and preheat to 350.
- Cut off and discard top quarter of each garlic head.
- Place garlic in small baking dish.
- Drizzle with 2 tablespoons oil.
- Cover dish with foil and bake until garlic is tender, about 1 hour 10 minutes.
- cool garlic slightly.
- Squeeze garlic out of papery skins, letting garlic fall into small bowl.
- Mash with fork.
- Stir in butter.
- Season to taste with salt and pepper.
- (Roasted garlic can be made 2 days ahead. Cover and refrigerate. Bring to room temperature before using.) Prepare barbeque to medium heat.
- Brush corn lightly all over with remaining 2 tablespoons oil.
- Grill corn until brown in spots, turning occasionally, about 12 minutes, or wrap in foil if you prefer and cook 15-20 minutes, turning often.
- Serve hot, passing roasted garlic butter seperately.
GRILLED JALAPENO LIME CORN ON THE COB
You can make the butter mixture for the corn up to 2 days before cooking the corn. Great recipe for a cook out!
Provided by breezermom
Categories Corn
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Stir together the butter and the next 5 ingredients. Blend together well. You can do this up to 2 days before cooking the corn, just allow the butter to soften before serving with the corn.
- Preheat the grill to 350°F to 400°F (medium-high) heat. Coat the corn lightly with cooking spray. Sprinkle with the desired amount of salt and pepper. Grill the corn, covered with the lid grill, 10 to 15 minutes or until golden brown, turning occasionally.
- Remove the corn from the grill, and serve with the butter mixture.
Nutrition Facts : Calories 180.7, Fat 12.6, SaturatedFat 7.5, Cholesterol 30.5, Sodium 115, Carbohydrate 17.5, Fiber 2.5, Sugar 3, Protein 3.1
FIESTA GRILLED CORN
We love Mexican food and corn on the cob. So I combined them into something fresh and spicy. For Italian flair, I make this corn with basil and oregano butter and Parmesan cheese.-MacKenzie Severson, Germantown, Maryland
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the butter, cilantro, lime zest and garlic powder. Shape into a log; wrap in plastic. Refrigerate for 30 minutes or until firm., Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Place in a Dutch oven; cover with cold water. Soak for 20 minutes; drain. In a small bowl, combine the mayonnaise, chili powder and paprika. Spread over corn. Rewrap corn in husks and secure with kitchen string., Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning often. Serve with butter slices and sprinkle with cheese.
Nutrition Facts : Calories 426 calories, Fat 33g fat (13g saturated fat), Cholesterol 53mg cholesterol, Sodium 269mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 4g fiber), Protein 7g protein.
GRILLED CORN WITH CUMIN AND LIME
We are fortunate that we can grill all year round and that corn on the cob has become so readily available. I got this recipe from our local paper.
Provided by Abby Girl
Categories Corn
Time 16m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat barbecue to medium heat.
- Place butter, cumin and lime in a small skillet, set over medium heat and cook just until the butter melts. Stir to combine.
- Place the corn on the grill, Cook, turning frequently, until the corn is lightly charred and just tender, about 5 - 6 minutes.
- Set the corn on a platter. Brush with the butter mixture; sprinkle with salt and pepper. Serve immediately.
Nutrition Facts : Calories 177.3, Fat 6.9, SaturatedFat 3.8, Cholesterol 15.3, Sodium 58, Carbohydrate 30.2, Fiber 3.6, Sugar 4.9, Protein 4.3
GRILLED CORN ON THE COB WITH GARLIC BUTTER, FRESH LIME, AND QUESO FRESCO
Provided by Bobby Flay
Categories Garlic Side Vegetarian Kid-Friendly Feta Lime Corn Summer Grill/Barbecue Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 4 to 6 servings
Number Of Ingredients 8
Steps:
- Make the garlic butter:
- Combine the butter and garlic in a food processor or with a mixer until smooth. (To mix by hand, let the butter get very soft, then beat in the garlic, finely minced, with a large wooden spoon.) Season to taste with salt and pepper. (The garlic butter can be made in advance, covered, and kept refrigerated up to 2 days, or frozen for a week. Bring to cool room temperature before serving.)
- Make the corn:
- 1. Heat your grill to high.
- 2. Place the corn on the grill, close the grill hood, and cook for 15 to 20 minutes, turning occasionally, until steamed through and hot but still crisp (test by carefully piercing with a knife). Unwrap the husks from the corn and immediately spread or brush with garlic butter.
- 3. Squeeze the limes on top and and sprinkle with cheese. Serve immediately.
GRILLED CORN WITH GARLIC BUTTER
Provided by Food Network
Categories side-dish
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 5
Steps:
- Set up the grill for direct grilling and preheat to high.
- Strip back the corn husks, as you would peel a banana, exposing the kernels. Bring the husks together beneath the ear of corn to make a sort of handle and tie with string.
- Place the butter, parsley, and garlic in a mixing bowl and whisk or beat until smooth and creamy.
- Lightly brush the corn with a little of the butter and arrange on the grate, positioning the ears in such a way that the husks are away from the fire. Grill the corn until the kernels are handsomely browned on all sides, turning as needed, basting with the remaining butter, and most important, seasoning generously with salt and pepper. Serve at once and get ready for one of the most fabulous tastes in life.
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.
GRILLED CORN ON THE COB
Corn on the cob with just butter, salt, and sugar to make it so tasty. This will go with anything. No herbs to take away the flavor of the corn.
Provided by Mimi in Maine
Categories Corn
Time 35m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Shuck the corn.
- Mix the soft butter with the salt and sugar.
- Smear all over the corn.
- Wrap in a piece of foil.
- Put on grill, turning several times, for about 20 minutes.
- Put more butter on if you like.
Nutrition Facts : Calories 232.2, Fat 13, SaturatedFat 7.5, Cholesterol 30.5, Sodium 537.8, Carbohydrate 30.4, Fiber 3.3, Sugar 4.5, Protein 4
CORN ON THE COB WITH CHILIES, QUESO FRESCO AND LIME BUTTER
Provided by Michelle Bernstein
Number Of Ingredients 14
Steps:
- Soak the corn in cold water for 1 hour. Prepare the grill. Put the soaked cobs on the hot grill and cook for 25 to 30 minutes, turning frequently.
- While the corn is grilling, make the lime butter. In a small bowl, add the butter, lime juice, tarragon and salt and pepper, to taste. Mix well and spread onto a large plate. Take the corn off the grill and carefully peel back the husks (they will be hot). Remove the corn silk and tie the husks in a knot so you can hold onto it like a handle. Roll the corn in the butter. Top with a good amount of the queso fresco and sprinkle with the spice mixture. Serve immediately.
- For the spice mixture, combine all ingredients.
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- Trim the tops and bottoms of the corn husks; the hairy parts tend to catch fire and soak them with husk on for 20 minutes in water before grilling.
- Preheat the BBQ on high heat (500°F). Arrange the corn husks over the grill. Reduce to medium/high (400°F), cover and cook 18-20 minutes, turning every 5 minutes until husks are blackened on all sides.
- While the corn is grilling, melt 1 stick butter in a small saucepan. Press 4 cloves garlic over the butter and heat just to a simmer. Add 1/2 tbsp Sugar, 1 tsp salt, 1 tsp pepper, 1/2 tsp cumin and lime juice. Stir to combine. Heat another minute and remove from heat.
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- Place the corn on the grill. Cook for 2-3 minutes per side or until kernels are starting to brown, turning occasionally. The total cook time is about 8-10 minutes.
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