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.
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
PARMESAN/CHILI CORN ON THE COB
Make and share this Parmesan/Chili Corn on the Cob recipe from Food.com.
Provided by MilanzMom
Categories Corn
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Husk the corn.
- Spread with mayonnaise.
- Sprinkle with chili powder and parmesan cheese.
- Wrap in foil.
- Roast on the grill until cooked (depends on your corn and how hot your grill is; mine takes 10-15 minutes usually turning every few minutes).
- When it's roasted, spread with butter and sprinkle with salt and pepper.
- (You can pretty much adapt this entire recipe to your own taste specifications. I don't measure anything on this one).
Nutrition Facts : Calories 122.5, Fat 1, SaturatedFat 0.1, Sodium 6.2, Carbohydrate 29.4, Fiber 3.5, Sugar 4.7, Protein 4.1
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.
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.
CHILI CON CARNE II
This Recipe can easily be multiplied and freezes well.
Provided by BUBBLE
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h5m
Yield 10
Number Of Ingredients 15
Steps:
- In a medium sized stock pot, heat the oil over medium heat. Saute onion, chile pepper and garlic until soft. Add ground beef: cook and stir until meat is browned.
- Pour in tomatoes with liquid, salt, pepper, cumin, chili powder, paprika, oregano, cinnamon sticks, and cloves. Cover and simmer for 45 minutes.
- Stir in kidney beans, and cook another 15 minutes. Remove cinnamon sticks before serving.
Nutrition Facts : Calories 397 calories, Carbohydrate 32.5 g, Cholesterol 61.5 mg, Fat 19.3 g, Fiber 7.3 g, Protein 23.9 g, SaturatedFat 5.5 g, Sodium 916.8 mg, Sugar 11.3 g
COPYCAT DISNEYLAND CHILI LIME CORN ON THE COB
Slightly sweet, a little sour, and just a kick of spice makes this copycat chili lime corn the perfect summer side dish. The sweet corn rolled in a buttery, chili-lime mixture and topped with cotija cheese is hard to beat.
Provided by Steph
Yield 4
Number Of Ingredients 6
Steps:
- Fill a large stockpot with water and heat to boiling. Add in corn and cook 5-7 minutes, until heated through.
- While the corn is cooking, mix together butter, chili powder and lime juice in a shallow dish.
- Remove corn from the stockpot and roll in the butter mixture.
- Top with lime zest and cotija cheese (optional), and serve warm.
Nutrition Facts : Servingsize 1 serving, Calories 422 kcal, Fat 46 g, SaturatedFat 29 g, Cholesterol 122 mg, Sodium 443 mg, Carbohydrate 4 g, Sugar 1 g, Protein 1 mg
COPYCAT CHILI'S ROASTED STREET CORN RECIPE BY TASTY
The secret to Chili's roasted street corn is the charred exterior. Without a grill, Katie improvised and roasted the corn in the oven to achieve similar results, then slathered the cob with creamy, spicy mayo and topped it with Cotija cheese and cilantro. If you don't have Cotija, you can substitute grated Parmesan cheese.
Provided by Katie Aubin
Categories Sides
Time 30m
Yield 1 serving
Number Of Ingredients 9
Steps:
- Preheat the oven to 425°F (220°C).
- Add the corn to a medium cast iron skillet. Drizzle with the olive oil and season with salt.
- Roast for 15-20 minutes, until charred on the outside and tender on the inside.
- In a small bowl, mix together the sour cream, mayonnaise, lime juice, salt, and chili powder.
- Remove corn from the oven and let cool slightly. Brush all over with the mayonnaise mixture, then sprinkle with the Cotija, cilantro, and more chili powder.
- Enjoy!
Nutrition Facts : Calories 422 calories, Carbohydrate 33 grams, Fat 31 grams, Fiber 3 grams, Protein 7 grams, Sugar 7 grams
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