Chile Lime Crema And Pork Rind Corn On The Cob Recipes

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.

CORN ON THE COB WITH CHILE AND LIME

Steps:

• Microwave corn, in their husks, for 3 to 4 minutes. Let it rest until it's cool enough to handle, about 5 minutes.
• Remove the husks and corn silk.
• Lightly rub each corn with a little butter.
• Squeeze lime juice over the corn and sprinkle with chili seasoning.

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.

CHARRED CORN WITH LIME, CHILE & CREMA

Steps:

• Place the corn in a large stockpot, bowl, or any container large enough to hold all the ears of corn and fill it with water. (The corn must be submerged under water so make sure your container is large enough.) If you don't have a sufficiently large container, use your kitchen sink.
• Allow the corn to soak for 20 minutes. Remove from the container, shake off the excess water, and tightly squeeze the husks against the kernels of corn.
• Heat an outdoor grill to medium-high. Place the corn on the rack and grill for 10 minutes. Turn the corn over and grill for another 10 minutes. Remove from the grill and let sit for 5 minutes.
• Take the grilled ears of corn and pull back the husks, exposing the kernels.
• Place a sheet of aluminum foil on one side of the hot grill. Place the pulled back husks over the foil, allowing the exposed kernels to sit over the open grill. (This is done so the husks don't burn before the corn can char.)
• Allow the kernels to char for about 4 minutes per side, or until they become dark and golden brown on all sides.
• Brush or slather the corn with crema. I also like to dip lime wedges in cayenne pepper so that when they're squeezed over the corn, the heat and acid are evenly distributed. Do this by placing the cayenne pepper on a small dish and pressing one side of the lime wedge onto it. Make sure to leave a few wedges pepper-free for those who don't like it hot.
• Surprisingly, if you use all of the condiments, the corn does not need salt. However, since that is a matter of taste, you may want to place some on the table.
• INGREDIENTS
• Corn
• This recipe can be made with corn that has been husked, using aluminum foil as a substitute for the husk. Place an ear of corn in the center of a sheet of aluminum foil. Sprinkle with a small amount of water and wrap the foil around the corn. Cook as instructed in the recipe. To char the corn, simply remove and discard the foil.
• TECHNIQUES
• Removing Silks from Corn
• The silks are the thin strings found inside the husk. Since they are inedible, they need to be removed. To do so, gently pull back the husks halfway down the ear of corn and pull out the silks. It is fine if a few are left behind. Fold the husks back over the corn.
• Making the Corn in the Oven
• This recipe can be made easily in the oven. Soak the corn as instructed and preheat the oven to 400°F. Roast the corn on a baking sheet for 20 minutes. Then allow it to rest outside the oven for 5 minutes.
• Cover all of the husks with aluminum foil (so that they do not burn) and char the corn in the oven under the broiler.
• ADVANCE PREPARATION
• The corn can be soaked and grilled or roasted a few hours ahead of time and charred before serving.

GRILLED CORN ON THE COB WITH CHILE AND LIME

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.