Grilled Corn With Spicy Chipotle Sauce Food

GRILLED CORN WITH SPICY CHIPOTLE SAUCE

Steps:

• PREP THE CORN:
• Prepare the corn by peeling the husks back halfway - do not remove them completely - remove the silks. Place the husks back onto the ear of corn.
• Soak the corn in cold water for 10 to 15 minutes. I found a 9×13 baking dish worked well. I rotated the corn that wasn't submerged halfway through. This step seems weird, but it helps to prevent the husks from burning too much and helps to kind of steam the corn. I have tried grilling corn without the soak method and have had better results with soaking the corn.
• FOR THE SAUCE:
• While the corn is soaking prepare the sauce and the toppings.
• Add all sauce ingredients into a blender. Blend until smooth and well combined. Taste and adjust seasoning as needed: add a little more honey for more sweetness, or a little adobo sauce for more spice. Set aside.
• FOR THE TOPPINGS:
• Prepare the toppings and set aside.
• COOK THE CORN:
• Preheat your grill to a low heat.
• Remove the corn from the water and allow any excess to drip off the corn.
• Place the corn on the grill, husks still covering the corn, and shut the lid.
• Cook 10 to 15 minutes, rotating halfway through.
• You will know the corn is done when the kernels are puffed out, tender to the touch, yet still crisp.
• Optional Step: If you want to get those nice char marks then peel back the husks a little and place the bare corn on the grill over a high flame for 3 to 5 minutes, until a nice char occurs. Be careful not to overcook the corn at this point.
• SERVE:
• Peel back the husks (or remove completely if eating the corn indoors because it makes a mess). Serve with the sauce for drizzling and the cilantro and lime wedges for topping.
• Best eaten when fresh.
• The sauce will keep in an airtight container in the fridge for up to 1 week.

GRILLED CORN ON THE COB WITH CHIPOTLE MAYONNAISE

Steps:

• Light a medium-hot grill while you prepare your corn. Remove the outer leaves of the husk, leaving two layers. Gently pull down the remaining leaves, pull off the silk and fold the husks back up, covering the corn. Cut 12 to 24 pieces of butcher's string about six inches long, and moisten them with water. Tie the cobs at the top and midway down with the wet string. Place in a bowl or a sink full of cold water, and soak for 15 to 30 minutes while you prepare the chipotle dip.
• Place the garlic in a mortar and pestle with 1/4 teaspoon salt, and mash to a smooth paste. Add the chipotle, and mash together with the garlic. Stir in the chipotle sauce, mayonnaise and yogurt, and mix together well.
• When the coals of your grill are medium-hot, remove the corn from the water and pat dry. Place on the grill, and grill until the corn is uniformly charred, turning the ears often. This could take anywhere from 10 to 20 minutes, depending on the heat. Remove from the grill and, holding onto the ears with a kitchen towel, cut away the strings and remove the leaves. Wrap the corn in a kitchen towel to keep warm.
• Serve with the chipotle dip. Place a generous spoonful on a plate, and roll the corn in it or spread it on the corn with a knife.

EASY GRILLED CORN WITH CHIPOTLE-LIME BUTTER

Steps:

• In a large stockpot, cover corn with cold water. Soak 30 minutes; drain. Grill corn, covered, over medium heat until tender, turning occasionally, 25-30 minutes. , Meanwhile, combine the remaining ingredients. Carefully peel back husks; discard silk. Spread butter mixture over corn.

GRILLED CORN WITH CHIPOTLE MAYONNAISE

Steps:

• To prepare chipotle mayonnaise, combine mayonnaise, chipotle peppers and lime juice until blended. Cover and refrigerate until serving.
• ​Preheat natural gas barbecue on medium heat for 10 - 15 minutes.
• Cut each cob of corn crosswise into 3 pieces. Combine corn and oil in a heavy plastic bag. Squeeze bag to coat corn with oil. Remove corn from bag. Grill corn, turning occasionally, until blackened in a few spots, about 10 - 15 minutes. Serve with chipotle mayonnaise.

GRILLED CORN ON THE COB WITH MAPLE-CHIPOTLE GLAZE

Steps:

• Bring first 5 ingredients to simmer in heavy small saucepan over medium heat. Reduce heat to low and simmer until glaze is reduced to 3/4 cup, stirring occasionally, about 10 minutes. (Glaze can be made 1 day ahead. Cover and refrigerate.)
• Prepare barbecue (medium heat). Brush corn with some of glaze. Grill until lightly charred in spots, turning frequently, about 8 minutes. Transfer corn to platter. Brush corn with remaining glaze. Sprinkle generously with salt and serve.
• Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets and some supermarkets.

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.

SPICED GRILLED CORN

Steps:

• In a small bowl, combine the first eight ingredients. Brush oil over corn; sprinkle with spice mixture. Place each on a rectangle of heavy-duty foil (about 14x12 in.). Fold foil over corn, sealing tightly., Grill corn, covered, over medium heat 10-12 minutes or until tender, turning occasionally. Open foil carefully to allow steam to escape.

CORN ON THE GRILL

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.