Chili Lime Corn On The Cob Recipes
BAKED CHILI-LIME CORN
Tart lime and spicy chili powder offer vibrant flavor contrasts in this easy baked corn dish. -Lawrence Davis, Saint Louis, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. In a small bowl, combine the first 6 ingredients. Place corn in a greased 13x9-in. baking dish. Brush corn with half the butter mixture. Cover and bake for 30 minutes., Uncover; brush corn with remaining butter mixture. Bake, uncovered, for 5-10 minutes or until tender.
Nutrition Facts : Calories 182 calories, Fat 13g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 248mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein.
CHILI LIME CORN ON THE COB
Add a bit of kick and zest to your corn on the cob with Guy's easy recipe.
Provided by Guy Fieri
Categories dinner,fruit,lunch,side,vegetables
Time 50m
Yield 4 servings
Number Of Ingredients 8
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 CHILI AND LIME
Provided by Rachael Ray : Food Network
Categories side-dish
Time 13m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Simmer corn 6 to 8 minutes in water. Drain and arrange the ears on a shallow plate in a single row. Squeeze all of the ears liberally with lime juice. Nest pats of butter into paper towels, or in a slice of bread and rub lime-doused hot corn with butter. Season ears with a sprinkle of chili powder and salt, to taste
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.
CHILI-LIME RUBBED INDIAN CORN ON THE COB
When my family goes to India, this is the classic food that is served on all the beaches. Hands-down my favorite Indian food and the absolutely BEST way to serve corn on the cob! You will never resort to just butter again.
Provided by sofie-a-toast
Categories Corn
Time 10m
Yield 4 ears of corn, 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook the corn in your favorite way but if a grill is available I absolutely recommend grilling it for the best results (although it is still delicious boiled, baked or steamed) and slather with butter (optional).
- In a small dish, mix together the chili powder and salt.
- Grab a lime wedge, dip in the chili mixture and rub over the corn, making sure to squeeze lime juice as doing so. Dig in while hot and don't worry about getting messy - just make sure to enjoy!
More about "chili lime corn on the cob recipes"
CHILI LIME CORN ON THE COB RECIPE | MYRECIPES
From myrecipes.com
4/5 (2)Total Time 35 minsServings 6Calories 112 per serving
- At home: Combine butter, zest, chili powder, salt, pepper, and garlic in a small resealable plastic bag. Mush around to combine thoroughly. Chill until ready to use, then bring to room temperature.
- At home or campsite: Pull back husk from each ear without detaching from bottom of cob. Remove as much silk as possible and fold husk back over ears. Soak ears in water for at least 30 minutes and up to 1 hour.
- At home or campsite: Drain ears, open husks, dry ears with paper towels, and spread evenly with butter mixture. Fold husks back over ears and tie in place with kitchen string or strips of husk. Corn can be kept at this point, chilled, up to 24 hours.
- At campsite: Prepare grill for indirect medium heat (350° to 450°; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds). If using charcoal, bank coals evenly on opposite sides of the firegrate, leaving a cooler center section; if using gas, turn all burners to high, close lid, and heat 10 minutes. Then turn off one burner and lower others to medium. Grill corn over cooler spot, covered, until tender and charred, 20 minutes. Serve with salt for sprinkling.
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- Place corn in a microwave-safe dish; cover dish with wax paper. Microwave at HIGH 7 minutes or until tender.
- Place butter in a small microwave-safe bowl. Microwave at HIGH 15 seconds or until butter melts. Stir in chili powder, lime rind, salt, and pepper. Brush butter mixture evenly over cooked corn.
CHILI LIME CORN ON THE COB RECIPE - GUY FIERI'S CORN ON THE COB
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Cuisine MexicanEstimated Reading Time 1 minServings 4
- Carefully peel back husk from 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.
- Preheat a BBQ to medium, indirect heat. Remove ears from water, drain, open husk, dry ears with paper towels, and spread butter mixture evenly on corn.
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