Grilled Corn Salad With Lime Red Chili And Cotija Food
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
COTIJA CHILI LIME GRILLED CORN RECIPE BY TASTY
Here's what you need: corn, olive oil, salt, pepper, chili powder, cayenne pepper, mayonnaise, lime, cotija cheese
Provided by Matthew Johnson
Categories Sides
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a grill or grill plate to medium heat.
- Drizzle the corn with olive oil and sprinkle with salt and pepper. Mix to ensure all the ears are evenly coated.
- Place the corn on the grill. Close the lid to keep the temperature high, and let the corn cook for about 15 minutes per side, or until slightly charred on all sides.
- Remove the corn from the heat and set aside.
- In a small bowl mix the chili powder and cayenne together. In another small bowl, mix the lime juice and mayo together in a bowl, and spread or drizzle on the ears of corn.
- Sprinkle the spices over the corn.
- Top the corn with Cotija cheese.
- Enjoy!
Nutrition Facts : Calories 468 calories, Carbohydrate 35 grams, Fat 35 grams, Fiber 4 grams, Protein 8 grams, Sugar 7 grams
GRILLED CORN SALAD
A yummy and easy side for hot summer days! Goes great with your grilled dishes or just to munch on. This recipe will last several days when covered in an airtight container and refrigerated.
Provided by AMBERT77
Categories Side Dish Vegetables Tomatoes
Time 1h10m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat an outdoor grill for medium heat; lightly oil the grate.
- Cook the corn on the preheated grill, turning occasionally, until the corn is tender and specks of black appear, about 10 minutes; set aside until just cool enough to handle. Slice the kernels off of the cob and place into a bowl.
- Combine the warm corn kernels with the green pepper, diced tomato, onion, cilantro, and olive oil. Season with salt and pepper; toss until evenly mixed. Set aside for at least 30 minutes to allow flavors to blend before serving.
Nutrition Facts : Calories 103 calories, Carbohydrate 19.7 g, Fat 2.8 g, Fiber 3.3 g, Protein 3.4 g, SaturatedFat 0.4 g, Sodium 43.4 mg, Sugar 4.3 g
GRILLED CORN SALAD WITH LIME, RED CHILI AND COTIJA
Steps:
- Heat grill to high. Grill corn until charred on all sides, 10 or so minutes. Take off the grill and remove the kernels with a sharp knife. While you are cutting the corn, put a cast iron skillet on the grill to heat.
- Add the corn and the remaining ingredients to the hot pan and cook, stirring occasionally, until creamy and heated through. Serve with the steak.
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.
SWEET CHILI SUMMER CORN SALAD
This Thai Chili Summer Corn Salad is the perfect summer side dish or relish. You can cook your corn on the grill or on the stove and add it to the rest of the veggie-packed salad.
Provided by Lee Funke
Categories Salad
Time 35m
Number Of Ingredients 13
Steps:
- Preheat grill or oven to 400ºF and spray or wipe corn with olive oil.
- Place corn on the grill for 20-25 minutes, turning them every five minutes.
- While corn is on the grill place all ingredients for the dressing into a bowl and whisk until combined. Place dressing in the refrigerator for later.
- Next, spiralize the carrots by setting the Inspiralizer to Blade C. Cut off each end of the carrot so that you have a flat surface. Place your carrot into the spiralizer and spiralize into thin noodles and place in a large mixing bowl. Here are more detailed directions on how to spiralize a carrot.
- Remove corn from heat when corn has started to brown. Let cool and then cut corn off the cob with a sharp knife and add it to the large mixing bowl with the carrots.
- Finally, add red pepper, onion, cabbage, cilantro, cotija, and dressing to the mixing bowl. Stir until well combined. Place in the fridge for 30 minutes and enjoy.
Nutrition Facts : Calories 151 kcal, Sugar 8 g, Fat 7 g, Carbohydrate 22 g, Fiber 3 g, Protein 4 g, ServingSize 1 serving
GRILLED CHILI LIME CORN
Make and share this Grilled Chili Lime Corn recipe from Food.com.
Provided by ngdarlen
Categories Corn
Time 50m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Prepare chili-lime spread by mixing all the ingredients together.
- Heat coals or gas grill.
- Remove large outer husks from each ear of corn;turn back inner husks and remove silk.
- Spread each ear of corn with about 2 teaspoons of chili-lime spread;reserve remaining spread.
- Pull husks up over ears and secure ends with fine wire(I don't secure mine)
- Grill corn uncovered 3 inches from MEDIUM heat 20-30 minutes,turning frequently,until tender.
- Serve corn with remaining spread.
- ***TIP***I grill my corn on my gas grill,on the top rack, covered,and it came out the same as directed.
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- Lay your corn on the grill and close the lid, but turn the ears frequently so that they develop lots of caramelized grill marks without getting burned or charred. This will take about 5-10 minutes.
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- Prepare a charcoal or gas grill over high heat. Cook corn, turning every 5 minutes, until tender and charred in spots (15 - 20 minutes). Once cool enough to handle, cut the corn off the cob into a large bowl (see tip above).
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- Add corn, season with salt to taste and toss, then let cook, tossing only occasionally (about every 2 minutes) until corn is well charred all over (about 6 - 9 minutes total).
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- Brush the corn cobs with 2 tablespoons of olive oil and season generously with salt and pepper. Grill, turning every few minutes, until golden with slight char marks and cooked through, about 12 minutes. Let cool and then cut the kernels off the cob.
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- Heat a grill to medium high heat (375 to 450 degrees Fahrenheit). Shuck the corn. Use your hands to rub oil on each corn cob evenly. Place the corn directly on the grill grates and cook until it begins to blacken, then turn. Cook about 12 to 15 minutes total, until blackened on all sides. (Alternative method: Use a smoker to make Smoked Corn.)
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- GRILL CORN: Lightly brush each ear of corn with olive oil, and sprinkle each side with salt and pepper. Grease and heat grill to high heat. Once hot, add corn and close the lid. Cook 2-3 minutes on each side, rotating the corn until all of the sides are lightly charred, about 10-12 minutes, closing the lid in between rotations. Set the corn aside and allow to cool enough to handle. Cut the kernels off of the cob and transfer to a large bowl.
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- Combine 1 tablespoon of the olive oil, ground cumin, smoked paprika and salt in a small bowl. Rub the ears of corn with olive oil mixture.
- Grill the corn following the instructions in my Grilled Corn on the Cob post. Remove from heat and let stand until cool enough to handle.
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RECIPE GRILLED CORN SALAD WITH LIME, RED CHILI AND COTIJA ...
Recipe - Grilled Corn Salad with Lime, Red Chili and CotijaINGREDIENTS:-8 ears fresh corn, silks removed, husk on, soaked in cold water 30 minutes Canola oil...
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GRILLED CORN SALAD WITH LIME, RED CHILI AND COTIJA CHEESE ...
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KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud. Get Started - 100% free to try - join in 30 seconds. Grilled Corn Salad with Lime, Red Chili & Cotija Cheese |Bobby Flay. See original recipe at: foodnetwork.com. kept by Madgrace recipe by Food Network (on a budget) Notes: Grace's …
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GRILLED CORN SALAD WITH LIME, RED CHILI AND COTIJA ...
1 tablespoons ancho chili powder 1/4 cup chopped fresh cilantro leaves 1/4 cup grated cotija cheese. Directions Heat grill to high. Grill corn until charred on all sides, 10 or so minutes. Take off the grill and remove the kernels with a sharp knife. While you are cutting the corn, put a cast iron skillet on the grill to heat.
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GRILLED CORN SALAD WITH LIME, RED CHILI AND COTIJA
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