Corn On The Cob With Chile And Lime Recipes

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.

BARBECUED CORN ON THE COB

Steps:

• Mash together the butter, honey, ketchup, garlic and some seasoning, beating until quite smooth. At this point, if you are also cooking for children, split the mix into two serving bowls, before stirring the harissa into just one bowl. Add a pastry brush to each butter mix.
• Wrap each corn cob in a double layer of foil. Barbecue, turning, for 30-35 mins until tender and a little charred. If you want them more blackened, simply unwrap and throw directly on the barbecue for a few more mins.
• Pile onto plates and let everyone butter their own.

CHILI-LIME RUBBED INDIAN CORN ON THE COB

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!

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.

CORN ON THE COB WITH CHILI AND LIME

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

MEXICAN STREET CORN

Steps:

• Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Brush corn with oil. Rewrap corn in husks; secure with kitchen string. Place in a Dutch oven; cover with cold water. Soak 20 minutes; drain., Grill corn, covered, over medium heat 25-30 minutes or until tender, turning often. Peel back husks. Spread mayonnaise over each ear; sprinkle with chili powder, cojita cheese and cilantro. Squeeze lime wedges over corn 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.

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.

MICROWAVE CORN ON THE COB

Steps:

• instructions for shuck-on cookingPull off the silks at the top of the cob if they are soggy or falling off Cook on full power for four minutes, or four and half minutes for two or three ears, and five for four ears, rotating halfway through Carefully remove the cobs with kitchen tongs or a thick hot pad that to protect you from any hot moisture released by the corn Using a large kitchen knife, cut through the ear at its thickest point, cutting through the kernels, not just the stem to ensure it will slip off Wrap the corn in a towel and squeeze the corn out of the hole made when you cut off the stump. Just three or four squeezes should do the trick Remove any final silks and serve with butter and salt and pepper instructions for cooking shucked cornShuck the corn Wrap corn cob in a wet, not damp, paper towel Cook in microwave on full power for four minutes for one, four and half minutes for two or three, and five minutes with a rotation halfway through cooking. Remove from microwave carefully with either tongs or thick hot pad Carefully unwarp each cob, and serve with butter and salt and pepper