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.
GRILLED CORN ON THE COB WITH CHILI-LIME BUTTER AND COTIJA 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.
CHILI CORN-ON-THE-COB
Make and share this CHILI CORN-ON-THE-COB recipe from Food.com.
Provided by Dancer
Categories Corn
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Husk corn and remove silk.
- Plunge corn into large kettle of rapidly boiling water, cover and cook over high heat 8 to 10 minutes.
- Remove from water; drain well.
- Meanwhile melt butter in small saucepan and stir in remaining ingredients.
- Serve corn at once with chili butter.
SOUTHWEST CORN, CHILI, AND CUMIN SAUTé
Categories Pepper Vegetable Side Sauté Thanksgiving Fall Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings
Number Of Ingredients 12
Steps:
- Char poblano chilies directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and coarsely chop chilies. (Can be prepared 1 day ahead. Cover; chill.)
- Melt butter in large nonstick skillet over medium-high heat. Add cumin seeds and stir until fragrant, about 1 minute. Add onion and sauté until almost tender, about 6 minutes. Add corn, oregano, 1 teaspoon chipotle chilies, and poblano chilies and sauté until corn is heated through, about 5 minutes. Stir in radishes, 1/2 cup cilantro, lime juice, and lime peel. Sauté until radishes are slightly softened but still retain their color, about 2 minutes. Add more chipotle chilies by 1/2 teaspoonfuls, depending on spiciness desired. Season generously with salt and pepper. Transfer to bowl. Sprinkle with remaining 1/4 cup cilantro. Garnish with lime wedges, if desired, and serve.
- Fresh green chilies, often called pasillas; sold at Latin American markets and some supermarkets.
- ** Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.
CORN ON THE COB WITH CHILIES, QUESO FRESCO AND LIME BUTTER
Provided by Michelle Bernstein
Number Of Ingredients 14
Steps:
- Soak the corn in cold water for 1 hour. Prepare the grill. Put the soaked cobs on the hot grill and cook for 25 to 30 minutes, turning frequently.
- While the corn is grilling, make the lime butter. In a small bowl, add the butter, lime juice, tarragon and salt and pepper, to taste. Mix well and spread onto a large plate. Take the corn off the grill and carefully peel back the husks (they will be hot). Remove the corn silk and tie the husks in a knot so you can hold onto it like a handle. Roll the corn in the butter. Top with a good amount of the queso fresco and sprinkle with the spice mixture. Serve immediately.
- For the spice mixture, combine all ingredients.
CORN ON THE COB WITH CUMIN BUTTER
Provided by Marian Burros
Categories easy, quick, side dish
Time 10m
Yield 8 servings
Number Of Ingredients 3
Steps:
- Shuck corn. Bring enough water to boil in large covered pot to cover corn. Add salt, if desired. When water boils, add corn and cook, covered, about 5 minutes. Drain and serve with cumin butter.
- To make cumin butter, melt butter and stir in cumin; let stand about 5 minutes. To serve, roll corn in cumin butter, or use pastry brush to paint corn with butter.
Nutrition Facts : @context http, Calories 314, UnsaturatedFat 6 grams, Carbohydrate 44 grams, Fat 16 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 9 grams, Sodium 13 milligrams, Sugar 7 grams, TransFat 1 gram
MEXICAN CORN ON THE COB (ELOTE)
My Mexican friend gave me this recipe for corn on the cob. Street vendors there sell their corn made this way. Cotija cheese can be found in most grocery stores.
Provided by blakleyl
Categories Side Dish Vegetables Corn
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat an outdoor grill for medium-high heat.
- Grill corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill. Roll the ears in melted butter, then spread evenly with mayonnaise. Sprinkle with cotija cheese and serve with a lime wedge.
Nutrition Facts : Calories 386.5 calories, Carbohydrate 28.9 g, Cholesterol 53.1 mg, Fat 29.1 g, Fiber 4 g, Protein 8.4 g, SaturatedFat 12.3 g, Sodium 368 mg, Sugar 4.8 g
CHILI AND CUMIN BUTTERED CORN ON THE COB
Using this technique will give you perfect corn on the cob every time!!! We are fortunate that we live in an area where we can get fresh corn on the cob....so, I go down to the farms and buy what I need for the night. As I am only feeding 3 these days, I ended up cutting this recipe in half. The rest of the un-cooked corn gets made into fresh corn salads for lunches. Yummy!!!
Provided by Abby Girl
Categories Corn
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Prepare grill.
- Combine butter and next 5 ingredients (through red pepper) in a small bowl; set aside.
- Pull husks back from corn; remove silks from corn.
- Place them on the grill. Brush butter mixture evenly over corn. Grill until nice grill marks appear on the cobs, 10 - 15 minutes.
- Serve with lime wedges.
- Note: Corn on the cob is best husked just before it goes on the grill. Cobs are like bananas -- they loose their freshness once the husk has been pulled back. When buying corn, do not even peek -- just run your fingers down the cobs to make sure that they are uniformed -- check there are no worm holes. Basically, you want to grill the corn enough to get nice grill marks -- anything more will dry out the cobs. Once they are cooked, take them off the grill and let them sit for 5 - 10 minutes, depending on how dense the cobs are. This way, they won't burn the mouth.
Nutrition Facts : Calories 155.2, Fat 4.5, SaturatedFat 2.1, Cholesterol 7.6, Sodium 239, Carbohydrate 30, Fiber 3.5, Sugar 3.8, Protein 4
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