Corn With Chile Lime Butter Recipes

GRILLED CORN WITH CHILI LIME BUTTER

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.

CORN WITH CHILE LIME BUTTER

Steps:

• Preheat grill on high.
• In medium mixing bowl, combine the butter, the juice of the 2 limes, cilantro, chile paste, and cumin. Season with salt and pepper. Mix well and set aside.
• Peel the ears of corn and on the hot grill, grill the corn until charred nicely on the outside. Serve with a spoonful the flavored butter on top.

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.

CORN COOKED IN HUSKS ON THE GRILL WITH CHILE-LIME BUTTER

Steps:

• Pull the husks back from the corn and remove the silks.
• Pull the husks back into place around the corn.
• Soak the ears in warm water for at least 30 minutes.
• For the Chilie-Lime Butter:.
• In a small bowl, whisk together the butter, chilie powder, lime juice, salt and pepper.
• Preheat the grill.
• Remove the corn from the water and pat dry.
• Gently peel the husks back from the corn and brush the corn with the butter.
• Pull the husks back around the corn and tie with a piece of husk or kitchen string to keep the husks around the corn.
• When the grill is hot, place the cobs on the rack and cook until the kernels are tender and lightly browned, about 20 minutes, turning occasionally.
• The outer husks will burn, but the inner layers will protect the corn.
• Remove the husks and serve immediately.
• Pass additional chilie-lime butter.

CORN WITH CHILE-LIME BUTTER

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.

ROASTED CORN WITH CHILI LIME BUTTER

Steps:

• Preheat oven to 350 degrees F.
• Place the corn in its husks directly on the oven rack and roast until the corn is soft when you press on it, 30 to 40 minutes.
• While the corn is roasting, combine the butter with the chili powder and lime zest.
• Peel down the husks and tie in a knot to use as a handle while eating. Rub the corn with soft butter mixture, and garnish with a lime wedge. (This roasting method produces the sweetest corn I have ever tasted.)