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 WITH CHILE-LIME BUTTER
Provided by Aarón Sánchez
Time 20m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat a grill to medium high. Combine the butter, garlic, lime juice, cilantro, chile paste and cumin in a bowl. Add salt and pepper; mix well.
- Grill the corn, turning, until nicely charred, 10 to 15 minutes. Serve with a spoonful of the flavored butter on top. Sprinkle with more cilantro and cotija cheese.
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
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.
GRILLED CORN ON THE COB WITH CHILE AND LIME
Provided by Molly Stevens
Categories Vegetable Side Vegetarian Backyard BBQ Summer Grill/Barbecue Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 9
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.
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!
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 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.
GRILLED CORN ON THE COB WITH CHILI LIME MAYO
The sauce, by itself, is nothing to write home about. But, smeared on the sweet corn, oh boy! My husband declared, "Now, this is a man's corn!" Every bite he took was accompanied by an extra loud mmmmmmmmmm! The corn can be grilled outside or on a stove top grill pan. Adapted from "Men's Health" magazine. Go figure.
Provided by threeovens
Categories Low Cholesterol
Time 20m
Yield 4 ears of corn, 4 serving(s)
Number Of Ingredients 5
Steps:
- Open husks, but leave attached, and remove silks from corn; replace husks and soak corn in cold water 10 minutes.
- Meanwhile, heat indoor or outdoor grill over medium heat.
- Remove corn from water and cook, turning occasionally, 15 minutes until tender; place in warm oven until ready to serve.
- While corn is cooking combine mayonnaise, chili powder, and Parmesan in a small bowl; thin to desired consistency with fresh lime juice.
- To serve, remove husks and spread corn with chili lime mayo.
Nutrition Facts : Calories 164, Fat 4.2, SaturatedFat 1, Cholesterol 4.1, Sodium 103.3, Carbohydrate 31.6, Fiber 3.7, Sugar 5.3, Protein 5.2
CORN ON THE COB WITH SPICY LIME BUTTER
Corn on the cob with spicy lime butter is a refreshing new way to enjoy a classic summer-favorite.
Provided by PATPOSEY
Categories Side Dish Vegetables Corn
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Mash butter, chipotle peppers, lime zest, and salt together in a bowl until evenly mixed.
- Place corn on the grill, place lid on the grill, and cook corn, turning occasionally, until husks are charred, about 20 minutes. Serve corn with spicy butter.
Nutrition Facts : Calories 305.2 calories, Carbohydrate 20.5 g, Cholesterol 61 mg, Fat 24.9 g, Fiber 4.1 g, Protein 3.2 g, SaturatedFat 14.7 g, Sodium 238 mg, Sugar 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
GRILLED CORN WITH CHILI LIME BUTTER
Chili lime butter adds a delicious finishing touch to grilled corn on the cob. Perfect to accompany any barbecue gathering, large or small. The butter can be flavored one day ahead and then brought to room temperature before serving.
Provided by Chef Kate
Categories Corn
Time 30m
Yield 6 ears of corn
Number Of Ingredients 7
Steps:
- Place the butter in a small bowl, add the chili powder, lime peel, lime juice, jalapeño and salt and mix well.
- Shape the butter into any form you like, cover and place in the refrigerator until shortly before ready to serve, at which time allow butter to soften.
- Heat grill to medium-high.
- Place corn (in husk) on the grill, rotating the corn so you cook on all sides, for approximately 15 minutes total.
- Remove from grill and cool slightly (so you are able to peel the husk) and peel. Place corn back on grill over the same flame for about 4 minutes, once again rotating the corn for even grill marks.
- Serve the corn immediately with the chili lime butter.
- Cooking option: Place the corn (in the husk) on a plate and microwave for 5 minutes (21/2 minutes per side); when ready to grill, remove the husks and grill over a medium-high flame for about 2 minutes per side.
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CHILI LIME CORN ON THE COB RECIPE | MYRECIPES
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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.
CHILI-LIME CORN ON THE COB RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (5)Total Time 11 minsServings 4Calories 131 per serving
- 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.
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