Lime Grilled Corn Not For Sissies Food

GRILLED CORN WITH FIVE SPICE AND LIME

Steps:

• Preheat a grill to medium-high and lightly oil the grate.
• Arrange the corn on the grates, and let them cook through and char, turning frequently, approximately 15 minutes. Rub the grilled corn with the limes, and season them with five-spice powder, and salt, to taste.

GRILLED CORN ON THE COB WITH LIME BUTTER

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.

CORN WITH CHILE LIME BUTTER RECIPE | GRILLING

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

GRILLED CORN WITH CILANTRO LIME BUTTER

Steps:

• In a medium bowl, combine butter, cilantro, garlic, lime zest, chili powder and paprika; season with salt and pepper, to taste. Set aside. Preheat grill to medium heat. Peel back outer husks, leaving them attached at the base of the ear; do not remove inner husks. Remove and discard silks; rinse corn and pat dry using paper towels. Brush corn with canola oil; season with salt and pepper, to taste. Add corn to grill; cover and cook, turning occasionally, until husks are slightly charred and corn is tender, about 12-15 minutes.* Peel down husks and spread with butter mixture. Serve immediately with lime wedges.

LIME GRILLED CORN (NOT FOR SISSIES)

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.

GRILLED CORN WITH SPICY LIME MAYO

Steps:

• Heat grill to medium heat.
• Grill corn 15 min. or until tender, turning occasionally. Cool completely.
• Cut kernels from corn. Mix remaining ingredients in medium bowl. Stir in corn.

CHILI LIME GRILLED CORN ON THE COB

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.

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.

PARMESAN-LIME GRILLED CORN

Steps:

• Preheat grill to medium-high direct heat.
• Soak corn in husks in cold water for 10 minutes.
• Meanwhile, blend butter, olive oil and lime peel in small bowl: cover and refrigerate.
• Place corn on grill and cook for 10-12 minutes turning once or twice.
• Remove husks and silks, (if you want your corn to have that "grilled" look place husked corn back on grill for 3-5 minutes while turning once or twice again)
• Spread butter mixture evenly on corn; sprinkle with Parmesan.
• Season with salt and pepper to taste.

EASY GRILLED CORN WITH LIME AND 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.