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.
CREAMY CHILI-LIME CORN
This irresistible side is inspired by Mexican esquites-the popular street food of roasted corn tossed with lime, chiles and cheese. We seasoned the corn with chili powder and garlic, and then tossed with yogurt in place of Mexican crema.
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Whisk together the cilantro, yogurt, lime zest and juice, 1 teaspoon water and 1/2 teaspoon salt. Set aside.
- Pat the corn dry with paper towels and toss with the chili powder and garlic in a medium bowl. Melt the butter in a large nonstick skillet over medium-high heat. Once the foam subsides, add the corn and cook undisturbed until it starts to brown slightly in some spots, about 2 minutes. Continue to cook, stirring, until warmed through, about 3 minutes.
- Remove the skillet from the heat and stir in the lime-yogurt mixture, 3 tablespoons of the Parmesan and 1/2 teaspoon salt. Transfer to a serving dish and top with cilantro, the remaining 1 tablespoon Parmesan and a sprinkle of chili powder.
Nutrition Facts : Calories 200 calorie, Fat 9 grams, SaturatedFat 5 grams, Cholesterol 20 milligrams, Sodium 550 milligrams, Carbohydrate 26 grams, Fiber 3 grams, Protein 8 grams, Sugar 6 grams
GRILLED CORN WITH CHILI POWDER AND LIME
Grilled corn always elicits oohs and aahs, even though it only takes minutes to make. Imagine, then, how doubly impressed your friends will be when you toss the corn with a spicy seasoning.
Provided by Martha Stewart
Categories Entertaining Seasonal Summer Entertaining BBQ & Grilling Recipes
Yield Makes 16 pieces
Number Of Ingredients 4
Steps:
- Grill corn over high heat, turning until lightly blackened in places and kernels are just tender when pressed, about 12 minutes.
- Cut each ear into 4 pieces. Transfer to a sturdy, medium-size paper bag and squeeze lime over corn. Sprinkle with chili powder and coarse salt. Close bag and shake to coat. Serve immediately from the bag or in a bowl.
GRILLED SEA BASS WITH CHILI-LIME DRESSING
While this recipe for grilled sea bass with an Asian chile-lime dressing is super-fast and easy, it doesn't taste or look super-fast and easy. Your guests will be impressed, and it will be our little secret. I served mine with some caramelized parsnips.
Provided by Chef John
Categories World Cuisine Recipes Asian
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Whisk garlic, lime zest, rice vinegar, fish sauce, lime juice, chile pepper sauce, and sesame oil in a glass bowl.
- Brush both sides of sea bass fillets with vegetable oil and sprinkle lightly with salt.
- Cook on the preheated grill until fish is opaque, shows good grill marks, and springs back when pressed lightly, 3 to 4 minutes per side. Transfer fillets to a serving platter.
- Whisk dressing again; taste and and adjust seasoning. Drizzle dressing over warm fish. Sprinkle fillets with cilantro leaves.
Nutrition Facts : Calories 154.8 calories, Carbohydrate 3 g, Cholesterol 47.2 mg, Fat 5.8 g, Fiber 0.3 g, Protein 21.5 g, SaturatedFat 1.1 g, Sodium 774.8 mg, Sugar 2 g
COTIJA CHILI LIME GRILLED CORN RECIPE BY TASTY
Here's what you need: corn, olive oil, salt, pepper, chili powder, cayenne pepper, mayonnaise, lime, cotija cheese
Provided by Matthew Johnson
Categories Sides
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a grill or grill plate to medium heat.
- Drizzle the corn with olive oil and sprinkle with salt and pepper. Mix to ensure all the ears are evenly coated.
- Place the corn on the grill. Close the lid to keep the temperature high, and let the corn cook for about 15 minutes per side, or until slightly charred on all sides.
- Remove the corn from the heat and set aside.
- In a small bowl mix the chili powder and cayenne together. In another small bowl, mix the lime juice and mayo together in a bowl, and spread or drizzle on the ears of corn.
- Sprinkle the spices over the corn.
- Top the corn with Cotija cheese.
- Enjoy!
Nutrition Facts : Calories 468 calories, Carbohydrate 35 grams, Fat 35 grams, Fiber 4 grams, Protein 8 grams, Sugar 7 grams
CHILI-LIME BLUEFISH GRILLED WITH RED PEPPERS AND CORN
Provided by Molly O'Neill
Categories dinner, main course
Time 3h
Yield Four servings
Number Of Ingredients 8
Steps:
- Combine the the lime juice, jalapenos, olive oil, 1/2 teaspoon salt and pepper to taste in a large, shallow glass or ceramic dish. Cut diagonal slashes in the skin of the bluefish and place, skin side up, in the marinade. Spoon some of the marinade over the skin. Cover and refrigerate for 2 hours.
- Preheat a charcoal grill. Pull back the husks of the corn, remove the silk and cover the corn with the husks again. Soak in water for 10 minutes. Place the corn on the grill for 10 minutes, turning them one-quarter turn after 5 minutes.
- Place the fish, skin side up, on the grill with the corn. Place the peppers on the grill. Grill the fish for 7 minutes. Turn it over carefully and grill until just cooked through, about 5 minutes more.
- Grill the peppers until charred, about 5 minutes per side. Grill the corn until tender, about 10 minutes longer, turning twice.
- Cut the fish in half lengthwise. Cut again crosswise, making roughly equal pieces. Season with salt to taste. Place 1 piece of fish, 1 ear of corn and 2 pieces of red pepper on each of 4 plates and serve immediately, with hot corn bread.
Nutrition Facts : @context http, Calories 338, UnsaturatedFat 7 grams, Carbohydrate 26 grams, Fat 10 grams, Fiber 4 grams, Protein 38 grams, SaturatedFat 2 grams, Sodium 411 milligrams, Sugar 10 grams, TransFat 0 grams
GRILLED CHILI LIME CORN
Make and share this Grilled Chili Lime Corn recipe from Food.com.
Provided by ngdarlen
Categories Corn
Time 50m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Prepare chili-lime spread by mixing all the ingredients together.
- Heat coals or gas grill.
- Remove large outer husks from each ear of corn;turn back inner husks and remove silk.
- Spread each ear of corn with about 2 teaspoons of chili-lime spread;reserve remaining spread.
- Pull husks up over ears and secure ends with fine wire(I don't secure mine)
- Grill corn uncovered 3 inches from MEDIUM heat 20-30 minutes,turning frequently,until tender.
- Serve corn with remaining spread.
- ***TIP***I grill my corn on my gas grill,on the top rack, covered,and it came out the same as directed.
CHILI LIME GRILLED CORN ON THE COB
A southwest twist on corn on the cob. A truly flavorful experience! From Chatelaine August 2011. The taste of summer!
Provided by Isabeau
Categories Corn
Time 20m
Yield 12 12 ears corn, 8-12 serving(s)
Number Of Ingredients 5
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.
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