Jalapeno Lime Corn On The Cob Food

GRILLED JALAPENO LIME CORN ON THE COB

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.

GRILLED CORN ON THE COB WITH JALAPEñO-LIME BUTTER

Steps:

• Prepare barbecue (high heat). Grill chiles until charred on all sides. Cool 5 minutes. Using small paring knife, peel chiles. Scrape out seeds and pale membranes; discard. Coarsely chop chiles; transfer to processor. Add butter, garlic, and lime peel; process until smooth. Season jalapeño-lime butter to taste with salt. Transfer to small bowl. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)
• Grill corn until husks are blackened on all sides, turning occasionally, about 15 minutes. Wearing oven mitts to protect hands, remove husks and silk from corn. Serve immediately with jalapeño-lime butter and salt.

CHILI LIME CORN ON THE COB

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.

JALAPENO-LIME CORN ON THE COB

Steps:

• Combine butter, lime, jalapeno, garlic and paprika in food processor and pulse process until smooth. Place on waxed paper or plastic and roll. Place in freezer until ready to serve.
• Cook corn by boiling, steaming or grilling. Cut disks of butter and rub onto corn, nesting the butter in a slice of bread to apply it to the hot corn. Season ears with salt (and fight over the hot buttered bread slice!)

CORN ON THE COB WITH SPICY CILANTRO BUTTER

Steps:

• Preheat a grill or grill pan to medium high. Mix the butter with the cilantro, lime zest, jalapeno, 1/2 teaspoon salt and a few grinds of pepper in a small bowl until combined; set aside.
• Grill the corn, turning occasionally, until lightly charred and tender, 10 to 15 minutes. Remove to a platter and smear with the cilantro butter. Squeeze the lime wedges on top.
• We husked the corn before grilling to give the kernels a charred flavor. If you want to leave the husks on, grill 3 to 4 more minutes.

GRILLED CORN ON THE COB WITH ROASTED JALAPENO BUTTER

Steps:

• Preheat grill to medium high heat, and place jalapeno on grill rack coated with cooking spray, cover and grill 10 minutes, or until blackened, turning occasionally.
• Place jalapeno in a small paper bag, and fold tightly to seal.
• Let stand 5 minutes.
• Peel and discard skins, and cut jalapeno in half lengthwise, and discard stem, seeds, and membranes.
• Finely chop jalapeno.
• Combine jalapeno, butter, lime rind, honey, and salt in a small bowl, and stir well.
• Place corn on grill rack, cover and grill for 10 minutes, or until lightly charred, turning occasionally.
• Place corn on serving plate and brush with jalaoeno butter.

ROASTED CORN WITH MANCHEGO & LIME

Steps:

• Preheat oven to 450°. Roast unhusked corn on a baking sheet, turning occasionally, until heated through and crisp-tender, about 15 minutes. Let cool. Shuck corn and cut kernels from cobs. Discard cobs.
• Heat oil in a large skillet over high heat. Add corn kernels and sauté until heated through and light-golden in spots, 3-5 minutes. Add butter; stir until melted.
• Season to taste with salt and pepper. Transfer corn to a large wide bowl or deep platter; sprinkle jalapeño and crushed red pepper flakes over. Squeeze lime wedges over; sprinkle with cheese, chives, and lime zest.

GRILLED CORN ON THE COB W/JALAPENO-LIME BUTTER

Steps:

• Prepare grill (high heat). Grill chiles until charred on all sides. Cool. Using small paring knife, peel chiles, scrape out seeds and pale membranes; discard. Coarsely chop chiles; transfer to food processor. Add butter, garlic and lime peel. Process until smooth. Season butter to taste with salt.
• Husk corn and remove silk. Spray or drizzle with olive oil. Grill directly on grate, turning as needed, Done in approximately 10 minutes.

GRILLED CORN ON THE COB WITH JALAPENO-LIME-BUTTER

Steps:

• Prepare barbecue (high heat).
• Grill chiles until charred on all sides.
• Cool 5 minutes.
• Using small paring knife, peel chiles.
• Scrape out seeds and pale membranes; discard.
• Coarsely chop chiles; transfer to processor.
• Add butter, garlic, and lime peel; process until smooth.
• Season jalapeno-lime butter to taste with salt.
• Transfer to small bowl. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)
• Grill corn until husks are blackened on all sides, turning occasionally, about 15 minutes.
• Wearing oven mitts to protect hands, remove husks and silk from corn.
• Serve immediately with jalapeno-lime butter and salt.