ANCHO CHILE-RUBBED GRILLED CORN
Grilled corn is one of the easiest way to do summer right. Some recipes will have you soak the corn in salt water before grilling, but for husked corn, this actually works against plumpness. This recipe can be kerneled and served on top of a burger or eaten straight off the cob, dressed in cilantro and crumbled cotija cheese.
Provided by Mathew Ramsey
Categories HarperCollins Corn Side Summer Grill Chile Pepper Lime Cilantro Cheese Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 7
Steps:
- Preheat a grill to medium-high heat.
- Put the ears of corn on the grill and cook until the kernels begin to char. Rotate the corn until all sides are slightly charred, 10-15 minutes.
- Remove the corn from the grill and allow to cool slightly. Cut the kernels off both cobs and transfer to a small bowl. Fold in the chile powder, lime juice, and butter until combined. Season to taste with salt and pepper. If you intend to eat your corn on the cob, butter each cob, liberally season with chile powder, squeeze with lime, and garnish with cilantro and cotija cheese. If using as a burger topping, serve warm.
CORN WITH CHILE LIME BUTTER RECIPE | GRILLING
Slather some grilled ears of corn in a chile-lime butter, and you'll create an excellent play between spicy and sweet that brings already delicious grilled corn to a whole new level.
Provided by Joshua Bousel
Categories Side Dish Ingredient
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- In a small bowl, whisk together 1/4 pound of the butter, chile powder, cayenne pepper, lime zest, and lime juice until thoroughly combined Set aside.
- Lightly butter the corn with the remaining butter and season with salt and pepper to taste. Wrap ears individually in aluminum foil.
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over the charcoal grate. Alternatively, set all the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place the foiled corn on the grill and cook until tender and slightly charred, about 20 minutes, turning 4 times during cooking. Remove from the grill and let cool for 3 to 5 minutes.
- Open the foil, slather each ear in the chile-lime butter, and serve with the lime wedges. This Recipe Appears In Serious Entertaining: Backyard Burger Bash
Nutrition Facts : Calories 203 kcal, Carbohydrate 19 g, Cholesterol 36 mg, Fiber 3 g, Protein 3 g, SaturatedFat 9 g, Sodium 490 mg, Sugar 4 g, Fat 15 g, ServingSize 6, UnsaturatedFat 0 g
CORN WITH CHILE-LIME BUTTER
Provided by Aarón Sánchez
Time 20m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat a grill to medium high. Combine the butter, garlic, lime juice, cilantro, chile paste and cumin in a bowl. Add salt and pepper; mix well.
- Grill the corn, turning, until nicely charred, 10 to 15 minutes. Serve with a spoonful of the flavored butter on top. Sprinkle with more cilantro and cotija cheese.
CORN WITH CHILE LIME BUTTER
Steps:
- Preheat grill on high.
- In medium mixing bowl, combine the butter, the juice of the 2 limes, cilantro, chile paste, and cumin. Season with salt and pepper. Mix well and set aside.
- Peel the ears of corn and on the hot grill, grill the corn until charred nicely on the outside. Serve with a spoonful the flavored butter on top.
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 WITH CHILE BUTTER
In South Africa, charred ears of corn (called braai mielies) are year-round, smoky-sweet roadside snacks. This version is a side dish for the American summer, when corn and grilling are both in season. The cobs are slicked with butter and sparked with chile heat; in South Africa, they would be served alongside a pile of charcoal-grilled lamb chops or steak or giant prawns, or all of the above. For a more rustic effect (and more effort), use the corn husks as a wrapper instead of aluminum foil. Soak the unshucked cobs in cold water for at least 15 minutes. Peel back the husks but do not detach them from the cobs; remove all the cornsilk. After rubbing on the butter, rearrange the husks around each cob and tie in place with twine.
Provided by Julia Moskin
Categories side dish
Time 45m
Yield 4 to 8 servings
Number Of Ingredients 8
Steps:
- Prepare a grill for high-heat cooking. For each corn cob, tear a piece of aluminum foil large enough to wrap it completely.
- In a bowl, combine the butter, chile, garlic (if using), salt and pepper. Mix well and taste. Adjust the seasonings; add drops of hot sauce if the butter is not spicy enough. Set aside.
- Shuck the corn. Use your hands to rub butter mixture thoroughly onto each cob, reserving about 1/4 of the mixture for basting. Wrap each buttered cob in aluminum foil.
- When ready to cook, place cobs on the grill (or, if the fire is low, in the coals) and cook 12 to 15 minutes, turning occasionally, until steamed and cooked through.
- Unwrap and place on the grill. Use remaining butter to baste the corn as it grills, turning it until lightly charred and cooked through. Serve immediately with lime wedges, if using.
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.
CORN ON THE GRILL
Garlic lover's dream. Sweet and spicy, these ears of corn will keep you coming back to the grill for more.
Provided by Chef Howe
Categories Side Dish Vegetables Corn
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for medium heat, and lightly oil the grate.
- Heat the garlic and butter in a small saucepan over low heat for 5 minutes to infuse the butter with the flavor of garlic. Do not let the butter simmer. Stir together the sugar, salt, black pepper, and cumin in a small dish. Stir into the butter mixture along with the lime juice and hot sauce until evenly blended. Brush the ears of corn generously with the garlic butter; reserve remaining butter.
- Cook the corn on the preheated grill, rotating occasionally until the corn is hot and tender, 10 to 15 minutes. Brush the corn with the remaining butter as the corn cooks.
Nutrition Facts : Calories 229.2 calories, Carbohydrate 21.1 g, Cholesterol 40.7 mg, Fat 16.5 g, Fiber 2.8 g, Protein 3.4 g, SaturatedFat 9.9 g, Sodium 634.5 mg, Sugar 5.2 g
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