Grilled Chili Corn 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.

GRILLED CHILI LIME CORN

Steps:

• Prepare chili-lime spread by mixing all the ingredients together.
• Heat coals or gas grill.
• Remove large outer husks from each ear of corn;turn back inner husks and remove silk.
• Spread each ear of corn with about 2 teaspoons of chili-lime spread;reserve remaining spread.
• Pull husks up over ears and secure ends with fine wire(I don't secure mine)
• Grill corn uncovered 3 inches from MEDIUM heat 20-30 minutes,turning frequently,until tender.
• Serve corn with remaining spread.
• ***TIP***I grill my corn on my gas grill,on the top rack, covered,and it came out the same as directed.

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 CHICKEN CHILI VERDE AND CORN ON THE COB WITH CHIPOTLE CREAM

Steps:

• Heat broiler and grill pan to high.
• Place peppers under broiler and char on all sides, 15 minutes. Place the peppers in a paper sack or in a bowl and cover with plastic wrap. Let rest for about 5 minutes or until cool enough to handle. Peel, seed and chop peppers into large dice.
• While peppers cook, coat the chicken with a healthy drizzle of oil and season with salt and pepper. Grill chicken 3 minutes on each side. Chop into a bite size dice and reserve.
• Heat 2 tablespoons oil in a medium soup pot over medium-high heat. Add the jalapeno, onions and garlic and cook a few minutes while you process the tomatillos into a chunky salsa consistency in food processor. Add the tomatillos to onions and cook 5 to 6 minutes.
• While the tomatillos cook, in a small pot heat cream with chipotle and the zest of 1 lime over low heat. Reduce 10 minutes.
• Drizzle corn with oil and grill until charred all over, 6 to 7 minutes.
• Add chicken stock to chili. Stir in the chicken and season with cumin. Simmer 5 to 6 minutes and stir in peppers, 2 to 3 tablespoons of chopped cilantro and the mint. Turn heat off.
• Add the juice of 2 limes to the chili and stir.
• Serve each bowl of chili with a handful of lightly crushed chips on top and a sprinkle of cheese.
• Pour a ladle of chipotle cream over the corn and garnish with a little cilantro, chives and a sprinkle of cheese.

MEXICAN GRILLED CORN

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Combine mayonnaise, lime juice, ancho chile powder, and smoked paprika in a bowl; whisk until smooth. Refrigerate until needed.
• Bring a large pot of salted water to a boil. Boil corn in the salted water for 5 minutes. Drain the corn.
• Place ears of corn on hot grill and cook until the kernels begin to brown and caramelize, 2 to 3 minutes. Turn the corn and continue to cook, turning ears after 1 to 2 minutes, until they are browned with slightly charred, caramelized spots.
• Generously brush corn with melted butter and ancho-lime mayonnaise until kernels are coated. Sprinkle ears with Cotija cheese and salt. Garnish with slices of lime.

GRILLED STREET CORN

Steps:

• Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Rewrap corn in husks; secure with kitchen string. Rinse corn under water, moistening husks. Grill corn, covered, over medium heat 20-25 minutes or until tender, turning often., In a small bowl, mix remaining ingredients until blended. Cut string from corn and peel back husks. Spread corn with sour cream mixture.

GRILLED CORN WITH CHILE BUTTER

Steps:

• Prepare a grill for high-heat cooking. For each corn cob, tear a piece of aluminum foil large enough to wrap it completely.
• In a bowl, combine the butter, chile, garlic (if using), salt and pepper. Mix well and taste. Adjust the seasonings; add drops of hot sauce if the butter is not spicy enough. Set aside.
• Shuck the corn. Use your hands to rub butter mixture thoroughly onto each cob, reserving about 1/4 of the mixture for basting. Wrap each buttered cob in aluminum foil.
• When ready to cook, place cobs on the grill (or, if the fire is low, in the coals) and cook 12 to 15 minutes, turning occasionally, until steamed and cooked through.
• Unwrap and place on the grill. Use remaining butter to baste the corn as it grills, turning it until lightly charred and cooked through. Serve immediately with lime wedges, if using.

COPYCAT CHILI'S ROASTED STREET CORN RECIPE BY TASTY

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!

GRILLED CORN WITH GREEN CHILI AND CHEESE BUTTER

Steps:

• Char chili over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and finely chop chili. Transfer to bowl. Add butter and cheese; blend with fork. Season with salt and pepper.
• Prepare barbecue (medium-high heat). Brush corn all over with oil. Sprinkle with salt and pepper. Grill corn until tender and brown in spots, turning frequently, about 12 minutes. Serve, passing chili-cheese butter alongside.

GRILLED CORN WITH CHILE-LIME SALT

Steps:

• Preheat oven to 200 degrees. Finely zest limes onto a parchment-lined baking sheet. Sprinkle 2 teaspoons salt over zest; combine with your hands. Spread mixture into an even layer and bake until dried, about 20 minutes. Let cool completely, then stir in chile powder. Chile-lime salt can be stored in an airtight container at room temperature up to 2 weeks.
• Peel back corn husks toward stem ends; remove silks. Rewrap husks and tie with long pieces of husk or twine. Soak corn in a large bowl of water 30 minutes.
• Preheat grill to medium-high. Grill corn, turning, until steamed through and charred in places, 12 to 15 minutes. To serve, unwrap husks, brush each ear with butter, sprinkle with chile-lime salt, and sprinkle with cheese. Garnish with chopped jalapenos and cilantro.

GRILLED CORN WITH CHILI POWDER AND LIME

Steps:

• Grill corn over high heat, turning until lightly blackened in places and kernels are just tender when pressed, about 12 minutes.
• Cut each ear into 4 pieces. Transfer to a sturdy, medium-size paper bag and squeeze lime over corn. Sprinkle with chili powder and coarse salt. Close bag and shake to coat. Serve immediately from the bag or in a bowl.