Grilled Corn With Chili Powder And Lime Food

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GRILLED CORN WITH CHILI POWDER AND LIME



Grilled Corn with Chili Powder and Lime image

Grilled corn always elicits oohs and aahs, even though it only takes minutes to make. Imagine, then, how doubly impressed your friends will be when you toss the corn with a spicy seasoning.

Provided by Martha Stewart

Categories     Entertaining     Seasonal     Summer Entertaining     BBQ & Grilling Recipes

Yield Makes 16 pieces

Number Of Ingredients 4

4 ears shucked corn
1/2 lime
1 teaspoon chili powder
1 1/4 teaspoons coarse salt

Steps:

  • Grill corn over high heat, turning until lightly blackened in places and kernels are just tender when pressed, about 12 minutes.
  • Cut each ear into 4 pieces. Transfer to a sturdy, medium-size paper bag and squeeze lime over corn. Sprinkle with chili powder and coarse salt. Close bag and shake to coat. Serve immediately from the bag or in a bowl.

CORN WITH CHILE LIME BUTTER RECIPE | GRILLING



Corn With Chile Lime Butter Recipe | Grilling image

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

6 ears corn, husked
1/4 pound butter at room temperature, plus 3 tablespoons
2 teaspoons chile powder
1/4 teaspoon cayenne pepper
Zest of 1 lime
Juice of 1/2 lime
Kosher salt
Freshly ground black pepper
Lime wedges for serving
Type of fire: direct
Grill heat: high

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

GRILLED CORN WITH LIME AND CHILE



Grilled Corn with Lime and Chile image

Easy to prepare and just as easy to love, spicy, zesty corn is a delicious summer appetizer. To eat, dip a lime wedge in the salt and chile powder, then run it over the hot grilled corn.

Provided by Martha Stewart

Categories     Entertaining     Seasonal     Summer Entertaining     Summer Recipes

Time 35m

Number Of Ingredients 5

Safflower oil, for brushing
6 ears corn, husks and silk removed
Lime wedges, for serving
Coarse salt, for serving
Chile powder, for serving

Steps:

  • Preheat grill to medium-high heat and lightly brush hot grill with oil. Grill corn, turning occasionally, until kernels are tender and charred in spots, about 20 minutes.
  • Transfer corn to a serving platter and serve with lime wedges, salt, and chile powder.

GRILLED CORN WITH CHILI LIME BUTTER



Grilled Corn With Chili Lime Butter image

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

6 tablespoons butter, softened
1/4 teaspoon chili powder
1/2 teaspoon lime zest
1 teaspoon fresh lime juice
1/2 teaspoon jalapeno, minced (or to taste)
salt
6 ears corn, in the husks

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 ON THE COB WITH CHILI-LIME BUTTER AND COTIJA CHEESE



Grilled Corn on the Cob with Chili-Lime Butter and Cotija Cheese image

Provided by Marc Murphy

Categories     side-dish

Time 10m

Yield 6 servings

Number Of Ingredients 8

6 ears corn, in their husks
1 cup unsalted butter, at room temperature
1 tablespoon chili powder
1 teaspoon cayenne pepper
Juice of 3 limes
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1 cup cotija cheese or feta 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.

CREAMY CHILI-LIME CORN



Creamy Chili-Lime Corn image

This irresistible side is inspired by Mexican esquites-the popular street food of roasted corn tossed with lime, chiles and cheese. We seasoned the corn with chili powder and garlic, and then tossed with yogurt in place of Mexican crema.

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

1/2 cup loosely packed fresh cilantro leaves, chopped, plus more for garnish
1/3 cup 2-percent Greek yogurt
Zest and juice of 1/2 lime
Kosher salt
1 pound frozen corn, thawed (about 3 1/2 cups)
1 teaspoon chili powder, plus more for garnish
1 small clove garlic, finely grated
2 tablespoons unsalted butter
4 tablespoons grated Parmesan

Steps:

  • Whisk together the cilantro, yogurt, lime zest and juice, 1 teaspoon water and 1/2 teaspoon salt. Set aside.
  • Pat the corn dry with paper towels and toss with the chili powder and garlic in a medium bowl. Melt the butter in a large nonstick skillet over medium-high heat. Once the foam subsides, add the corn and cook undisturbed until it starts to brown slightly in some spots, about 2 minutes. Continue to cook, stirring, until warmed through, about 3 minutes.
  • Remove the skillet from the heat and stir in the lime-yogurt mixture, 3 tablespoons of the Parmesan and 1/2 teaspoon salt. Transfer to a serving dish and top with cilantro, the remaining 1 tablespoon Parmesan and a sprinkle of chili powder.

Nutrition Facts : Calories 200 calorie, Fat 9 grams, SaturatedFat 5 grams, Cholesterol 20 milligrams, Sodium 550 milligrams, Carbohydrate 26 grams, Fiber 3 grams, Protein 8 grams, Sugar 6 grams

CHILI LIME CORN ON THE COB



Chili Lime Corn on the Cob image

Provided by Guy Fieri

Categories     side-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 8

4 ears corn, in husk
3 tablespoons unsalted butter, at room temperature
1 teaspoon lime zest
1 tablespoons lime juice
1 teaspoon chili powder
1/4 teaspoon granulated garlic
1 teaspoon salt
1/2 teaspoon freshly cracked black pepper

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.

CORN ON THE COB WITH CHILI AND LIME



Corn on the Cob with Chili and Lime image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 13m

Yield 4 servings

Number Of Ingredients 5

4 ears sweet corn, shucked and cleaned
1 lime, wedges
1/2 stick butter, cut into pats
Chili powder, for sprinkling
Salt

Steps:

  • Simmer corn 6 to 8 minutes in water. Drain and arrange the ears on a shallow plate in a single row. Squeeze all of the ears liberally with lime juice. Nest pats of butter into paper towels, or in a slice of bread and rub lime-doused hot corn with butter. Season ears with a sprinkle of chili powder and salt, to taste

GRILLED CORN WITH SPICY CHILI BUTTER



Grilled Corn With Spicy Chili Butter image

An easy addition to your barbecue! The recipe comes from Cook's Illustrated Guide to Grilling and Barbecue.

Provided by Lvs2Cook

Categories     Corn

Time 20m

Yield 8 serving(s)

Number Of Ingredients 7

6 tablespoons butter
2 garlic cloves, minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/8 teaspoon cayenne
8 ears corn

Steps:

  • Melt butter in small pan over medium heat. When melted, add garlic, chili powder, cumin, paprika, and cayenne and cook about 1 minute. Set aside.
  • Prepare the corn by removing all but the innermost layer of the husk. The kernels should be covered but visible through the layer. Use scissors to snip off the silk ends.
  • Grill the corn over medium-hot fire, turning corn every 2 minutes until the dark outlines of the kernels show through the husk and the husk is charred and beginning to peel away from the kernels, about 8-10 minutes.
  • Transfer the corn to a platter. Remove and discard charred husk and silk. Using brush, brush each ear with butter mixture.

Nutrition Facts : Calories 206.9, Fat 10.3, SaturatedFat 5.7, Cholesterol 22.9, Sodium 85.1, Carbohydrate 30.2, Fiber 3.5, Sugar 3.8, Protein 4.1

EASY GRILLED CORN WITH LIME AND CHEESE



Easy Grilled Corn with Lime and Cheese image

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

4 ears of corn
2 tablespoons reduced-fat mayonnaise
1 tablespoon fresh lime juice
1/8 teaspoon chili powder
2 ounces finely grated feta cheese

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

CHILI LIME GRILLED CORN ON THE COB



Chili Lime Grilled Corn on the Cob image

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

12 ears corn
1/3 cup lime juice
1 1/2 teaspoons chili powder
1 1/2 teaspoons salt
1 teaspoon pepper

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 CHILE-LIME SALT



Grilled Corn with Chile-Lime Salt image

A sprinkling of homemade chile-lime salt and grated Parmesan brings the summertime classic of grilled corn with butter to a sublime new level.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h30m

Number Of Ingredients 7

2 limes, scrubbed
Kosher salt
1 teaspoon chipotle-chile powder
8 ears corn, unhusked
1 stick unsalted butter, room temperature
1/2 cup grated Parmesan
Finely diced red jalapenos and chopped cilantro, for serving (optional)

Steps:

  • Preheat oven to 200 degrees. Finely zest limes onto a parchment-lined baking sheet. Sprinkle 2 teaspoons salt over zest; combine with your hands. Spread mixture into an even layer and bake until dried, about 20 minutes. Let cool completely, then stir in chile powder. Chile-lime salt can be stored in an airtight container at room temperature up to 2 weeks.
  • Peel back corn husks toward stem ends; remove silks. Rewrap husks and tie with long pieces of husk or twine. Soak corn in a large bowl of water 30 minutes.
  • Preheat grill to medium-high. Grill corn, turning, until steamed through and charred in places, 12 to 15 minutes. To serve, unwrap husks, brush each ear with butter, sprinkle with chile-lime salt, and sprinkle with cheese. Garnish with chopped jalapenos and cilantro.

GRILLED CORN WITH CHILE-LIME SPREAD



Grilled Corn with Chile-Lime Spread image

Hot off the grill in 30 minutes! Tangy lime juice and peel temper the spice from ground red chiles.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 8

Number Of Ingredients 5

1/2 cup butter or margarine, softened
1/2 teaspoon grated lime peel
3 tablespoons lime juice
1 to 2 teaspoons ground red chiles or chili powder
8 ears corn (with husks)

Steps:

  • Heat gas or charcoal grill. In small bowl, mix all ingredients except corn.
  • Remove large outer husks from each ear of corn; gently pull back inner husks and remove silk. Spread each ear of corn with about 2 teaspoons butter mixture; reserve remaining butter mixture. Pull husks up over ears.
  • Place corn on grill. Cook uncovered over medium heat 10 to 15 minutes, turning frequently, until tender. Let stand 5 minutes. Serve corn with remaining butter mixture.

Nutrition Facts : Calories 230, Carbohydrate 26 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 4 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 105 mg, Sugar 3 g, TransFat 1/2 g

LIME GRILLED CORN (NOT FOR SISSIES)



Lime Grilled Corn (Not for Sissies) image

The best corn fresh off the grill with a real kick! Cut back on the spice if you don't like it this hot. The four hours prep time is just for soaking the corn. You must soak the corn so that the husks don't catch fire!

Provided by pamela t.

Categories     Summer

Time 4h20m

Yield 6 serving(s)

Number Of Ingredients 7

6 ears corn, in husks
6 teaspoons lime peel
1 tablespoon sea salt
1/2 cup butter
1 tablespoon chili powder
4 limes
2 jalapenos

Steps:

  • Peel back husks. Scrub and rinse corn removing silk.
  • Place in sink or large pot.
  • Cover with water and soak 2-4 hours.
  • Drain well.
  • Peel back husks.
  • Mix sea salt and lime peel (use mandolin or grater).
  • Rub butter on corn.
  • Sprinkle with lime salt.
  • Dice jalapenos--seeds and all.
  • Sprinkle each ear with jalapenos.
  • Wrap up with husks.
  • Secure husks with foil.
  • Grill 12-15 minutes.
  • Remove husks carefully.
  • Mix chili powder and remaining butter.
  • Add to corn.
  • Squeeze lime juice, if desired.

Nutrition Facts : Calories 281.8, Fat 17.2, SaturatedFat 10, Cholesterol 40.7, Sodium 1305.3, Carbohydrate 35.3, Fiber 5.1, Sugar 4.8, Protein 4.6

GRILLED CORN ON THE COB WITH CHILI LIME MAYO



Grilled Corn on the Cob With Chili Lime Mayo image

The sauce, by itself, is nothing to write home about. But, smeared on the sweet corn, oh boy! My husband declared, "Now, this is a man's corn!" Every bite he took was accompanied by an extra loud mmmmmmmmmm! The corn can be grilled outside or on a stove top grill pan. Adapted from "Men's Health" magazine. Go figure.

Provided by threeovens

Categories     Low Cholesterol

Time 20m

Yield 4 ears of corn, 4 serving(s)

Number Of Ingredients 5

4 ears corn on the cob
2 tablespoons mayonnaise
1 teaspoon chili powder
2 tablespoons parmesan cheese
fresh lime juice (about 1 lime or as needed)

Steps:

  • Open husks, but leave attached, and remove silks from corn; replace husks and soak corn in cold water 10 minutes.
  • Meanwhile, heat indoor or outdoor grill over medium heat.
  • Remove corn from water and cook, turning occasionally, 15 minutes until tender; place in warm oven until ready to serve.
  • While corn is cooking combine mayonnaise, chili powder, and Parmesan in a small bowl; thin to desired consistency with fresh lime juice.
  • To serve, remove husks and spread corn with chili lime mayo.

Nutrition Facts : Calories 164, Fat 4.2, SaturatedFat 1, Cholesterol 4.1, Sodium 103.3, Carbohydrate 31.6, Fiber 3.7, Sugar 5.3, Protein 5.2

GRILLED CORN ON THE COB WITH CHILE AND LIME



Grilled Corn on the Cob with Chile and Lime image

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

6 tablespoons crema mexicana,* créme fraîche,* or sour cream
1 tablespoon fresh lime juice
1/4 teaspoon chipotle chile powder or ancho chile powder**
1/4 teaspoon coarse kosher salt
8 ears of corn with husks
2 limes, halved or quartered
1/4 cup chopped fresh cilantro
*Crema mexicana (Mexican créme fraîche) is available at some supermarkets and in the refrigerated section of Latin markets. Créme fraîche is sold at some supermarkets and at specialty foods stores.
**Chipotle and ancho chile powders are available in the spice section of many supermarkets and from adrianascaravan.com.

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.

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Mash butter, lime zest and chipotle powder in a medium bowl. Divide butter evenly into 12 wells of a clean ice cube tray. Set the tray in the freezer. Preheat grill to medium high heat. Grill corn, turning often until charred on all sides, 8 to 12 minutes total. Twist the ice cube tray to pop out the butter portions.
From healthyseasonalrecipes.com


GRILLED CHILI LIME CORN - THE COUNTRY COOK
Use a fork to combine it together well. Place butter mixture onto some plastic wrap. Then roll it up into a log form. Put it into the refrigerator until ready to use. Preheat a grill to low-medium heat. Place ears of corn (un-husked) onto the grill. Don't place them over direct a flame (to keep the husk from burning).
From thecountrycook.net


GRILLED CORN ON THE COB WITH LIME BUTTER - FOOD NETWORK CANADA
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. Step 3. 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 ...
From foodnetwork.ca


CHILI LIME GRILLED CORN ON THE COB - THE ENDLESS MEAL®
Preheat your BBQ to high heat. Coat the corn in the oil, place it on the grill, and cook it for 10 minutes, turning it every few minutes so that it cooks on all sides. 4 cobs corn, 1 teaspoon cooking oil. Melt the butter in a small frying pan then stir in the chili powder and sea salt. 1 tablespoon butter, 1 teaspoon chili powder, ⅛ teaspoon ...
From theendlessmeal.com


GRILLED CHILI-LIME CORN RECIPE | TRAEGER GRILLS
Combine chili powder, onion powder, Summer Shandy rub, lime juice, lime zest and butter in an oven safe dish and place in grill for 10 minutes. Remove corn and butter from the grill. Remove corn and butter from the grill.
From traeger.com


GRILLED MEXICAN CORN WITH MAYO - A COUPLE COOKS
In a small bowl, stir together the mayo, lime juice, chili powder and cumin. Season with salt and pepper if desired. Place the corn on the grill and cook until it begins to blacken, then turn. Cook about 12 to 15 minutes total, until blackened on all …
From acouplecooks.com


GRILLED CORN ON THE COB WITH PARMESAN CHILI BUTTER
Grilled Corn with Lime - is finished with butter mixed with cilantro, garlic, lime juice, chili powder, and paprika This grilled sweet corn on the cob is bound to become a favorite in your home. It only takes 10 minutes and the cheese and spicy butter give it a delicious sweet-hot balance of flavors.
From 2cookinmamas.com


CHILE LIME GRILLED SWEET CORN | MCCORMICK
1 Mix mayonnaise, chili powder, lime juice and salt in small bowl. Cover. Refrigerate until ready to serve. Remove husks and silk strands from corn. 2 Grill over medium-high heat 10 minutes or until corn is tender and lightly charred, turning occasionally. 3 Spread …
From mccormick.com


GRILLED CORN WITH CHILI-LIME BUTTER - WHOLE FOODS MARKET
Place corn back on grill over the same flame for about 4 minutes, once again rotating corn for even grill marks. Serve corn immediately with a slice of chili-lime butter. Cooking options: Place corn (in the husk) on a plate and microwave for 5 minutes (2 1/2 minutes per side). When ready to grill, remove husks and grill over a medium-high flame ...
From wholefoodsmarket.com


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