Grilled Chipotle Corn Recipes

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EASY GRILLED CORN WITH CHIPOTLE-LIME BUTTER



Easy Grilled Corn with Chipotle-Lime Butter image

Grilling corn in the husks is so easy. There's no need to remove the silk and tie the husk closed before grilling. Just soak, grill and add your favorite flavored butter. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 7

8 large ears sweet corn in husks
1/2 cup butter, softened
1-1/2 teaspoons grated lime zest
1 teaspoon minced fresh cilantro
1/2 teaspoon salt
1/2 teaspoon ground chipotle pepper
Coarse sea salt, optional

Steps:

  • In a large stockpot, cover corn with cold water. Soak 30 minutes; drain. Grill corn, covered, over medium heat until tender, turning occasionally, 25-30 minutes. , Meanwhile, combine the remaining ingredients. Carefully peel back husks; discard silk. Spread butter mixture over corn.

Nutrition Facts : Calories 225 calories, Fat 13g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 265mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 3g fiber), Protein 5g protein.

CHIPOTLE CORN SALAD WITH GRILLED BACON



Chipotle Corn Salad with Grilled Bacon image

If there's a vegetable that loves the grill, it's corn. Caramelizing the natural sugars, adding a little bit of chipotle heat, then kissing it with a little bacon . . . the only thing I warn you is that you cannot live on this alone. You must eat other things.

Provided by Guy Fieri

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

6 ears of corn, in the husk
4 slices applewood smoked bacon
2 poblano peppers
2 scallions
1/4 cup diced red bell pepper
1/4 cup diced sweet onion
1/2 cup sour cream
1/2 cup ranch dressing
2 tablespoons fresh lime juice
1 tablespoon ground cumin
1 teaspoon agave syrup
1 chipotle in adobo, minced, plus
1 tablespoon adobo sauce
Kosher salt and freshly ground

Steps:

  • Carefully peel back the husks from the corn without detaching them from the bottom. Remove the silk from the corn, fold the husks back around the ears, and soak the ears in water for 30 to 45 minutes.
  • Weigh down the ears so they are fully submerged.
  • Preheat a grill to medium-high.
  • Drain the corn, open the husks, and dry the ears with paper towels. Fold the husks back over the corn and grill, turning often, for 3 to 4 minutes per side, turning 3 times.
  • While the corn is grilling, grill the bacon on the other half of the grill until crispy and golden brown and the poblanos and scallions until charred. Remove all items and set aside.
  • Once the corn is cool enough to handle, cut the kernels from the cob, finely dice the scallions, seed and dice the poblano, and chop the bacon into bite-size pieces, placing everything in a large bowl. Mix in the bell pepper and onion.
  • Whisk together all the dressing ingredients in a medium bowl.
  • Dress the salad lightly and serve.

GRILLED CORN WITH MAPLE AND CHIPOTLE



Grilled Corn with Maple and Chipotle image

Provided by Bobby Flay

Time 1h45m

Yield 4 servings

Number Of Ingredients 7

8 ears corn
1/2 cup Grade B maple syrup
5 tablespoons unsalted butter
2 chipotle chiles in adobo, pureed
2 cloves garlic, chopped to a paste
Kosher salt and freshly ground black pepper
Canola oil

Steps:

  • Peel away the outer husks on the corn without actually removing them. Remove the inner silky threads, then wrap the outer husk back around the ear. Soak the ears in water for 1 hour.
  • In a small saucepan, combine the maple syrup, butter, chiles and garlic and season with salt and pepper. Allow to simmer over medium heat for about 8 minutes. Remove from the heat and keep warm.
  • Preheat a grill for medium heat. Grill the corn, turning occasionally, until the kernels are slightly charred, about 20 minutes. Brush with the maple butter.

GRILLED CORN ON THE COB WITH CHIPOTLE MAYONNAISE



Grilled Corn on the Cob With Chipotle Mayonnaise image

The spicy dip that I serve with grilled corn (as well as with steamed or boiled corn) is sort of like a Mexican aïoli, pungent with garlic, smoky and spicy with chipotle chiles. You can also serve it as a dip with vegetables or chips, or use it as a flavorful spread for sandwiches and panini. The recipe makes more than you'll need for six ears of corn - if you're having a crowd for a barbecue, you'll have enough.

Provided by Martha Rose Shulman

Categories     side dish

Time 1h15m

Yield Makes 1 cup of dip

Number Of Ingredients 7

6 to 12 ears corn
2 large garlic cloves, cut in half, green shoots removed
1/4 teaspoon salt
1 large or 2 small chipotle peppers in adobo, seeded
1 teaspoon sauce from the canned adobo chile
1/4 cup mayonnaise, preferably Hellman's or Best Foods
1/2 cup thick plain low-fat yogurt

Steps:

  • Light a medium-hot grill while you prepare your corn. Remove the outer leaves of the husk, leaving two layers. Gently pull down the remaining leaves, pull off the silk and fold the husks back up, covering the corn. Cut 12 to 24 pieces of butcher's string about six inches long, and moisten them with water. Tie the cobs at the top and midway down with the wet string. Place in a bowl or a sink full of cold water, and soak for 15 to 30 minutes while you prepare the chipotle dip.
  • Place the garlic in a mortar and pestle with 1/4 teaspoon salt, and mash to a smooth paste. Add the chipotle, and mash together with the garlic. Stir in the chipotle sauce, mayonnaise and yogurt, and mix together well.
  • When the coals of your grill are medium-hot, remove the corn from the water and pat dry. Place on the grill, and grill until the corn is uniformly charred, turning the ears often. This could take anywhere from 10 to 20 minutes, depending on the heat. Remove from the grill and, holding onto the ears with a kitchen towel, cut away the strings and remove the leaves. Wrap the corn in a kitchen towel to keep warm.
  • Serve with the chipotle dip. Place a generous spoonful on a plate, and roll the corn in it or spread it on the corn with a knife.

Nutrition Facts : @context http, Calories 647, UnsaturatedFat 23 grams, Carbohydrate 93 grams, Fat 29 grams, Fiber 10 grams, Protein 19 grams, SaturatedFat 5 grams, Sodium 891 milligrams, Sugar 34 grams, TransFat 0 grams

GRILLED CORN ON THE COB WITH MAPLE-CHIPOTLE GLAZE



Grilled Corn on the Cob with Maple-Chipotle Glaze image

Categories     Vegetable     Side     Hot Pepper     Summer     Grill     Grill/Barbecue     Maple Syrup     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 6

1/2 cup pure maple syrup
1/4 cup (1/2 stick) butter
2 garlic cloves, minced
4 teaspoons minced canned chipotle chilies*
1/4 teaspoon salt
6 ears fresh corn, husked

Steps:

  • Bring first 5 ingredients to simmer in heavy small saucepan over medium heat. Reduce heat to low and simmer until glaze is reduced to 3/4 cup, stirring occasionally, about 10 minutes. (Glaze can be made 1 day ahead. Cover and refrigerate.)
  • Prepare barbecue (medium heat). Brush corn with some of glaze. Grill until lightly charred in spots, turning frequently, about 8 minutes. Transfer corn to platter. Brush corn with remaining glaze. Sprinkle generously with salt and serve.
  • Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets and some supermarkets.

GRILLED CORN ON THE COB WITH CHIPOTLE BUTTER



Grilled Corn on the Cob with Chipotle Butter image

Categories     Vegetable     Side     Fourth of July     Quick & Easy     Lime     Hot Pepper     Summer     Grill/Barbecue     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 6

1/2 cup (1 stick) unsalted butter
1 1/2 tablespoons minced seeded canned chipotle chilies*
2 teaspoons fresh lime juice
1/4 teaspoon salt
8 large ears of corn, husked
Lime wedges

Steps:

  • Melt butter in small saucepan over medium heat. Add minced chipotles, fresh lime juice, and 1/4 teaspoon salt. Reduce heat to low and cook chipotle butter 1 minute to blend flavors.
  • Place ears of corn on baking sheet. Brush corn all over with chipotle butter. (Can be prepared 4 hours ahead. Cover corn and refrigerate.)
  • Prepare barbecue (medium-high heat). Grill corn until cooked through and blackened in spots, turning frequently, about 6 minutes. Serve corn with lime wedges.
  • Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.

HONEY BUTTER GRILLED CORN



Honey Butter Grilled Corn image

This technique for grilling corn uses a side pan of honey butter to thoroughly drench the corn in flavor while keeping it hot and juicy until you're ready to eat. If you are feeling creative, change the ingredients of the liquid bath: Add a couple of tablespoons of Korean gochujang and a few minced garlic cloves to the base mixture, then finish the corn with toasted sesame seeds for a sweet-hot version. Add a half-cup of sake, two tablespoons of light miso paste and two tablespoons of soy sauce for a sake-miso glaze. Blend a couple of canned chipotle chiles with a few tablespoons of lime juice, add it to the bath and finish the corn with freshly minced cilantro or mint. To complete this recipe, you'll need a disposable aluminum 9-by-13-inch baking pan, or a similarly sized stovetop-safe vessel that you don't mind getting a bit dirty.

Provided by J. Kenji López-Alt

Categories     vegetables, appetizer, side dish

Time 20m

Yield 6 servings

Number Of Ingredients 6

3 tablespoons honey
6 tablespoons unsalted butter
2 teaspoons mild chile flakes, such as gochugaru (see Tip)
Salt
6 ears corn, shucked
Small handful of minced fresh parsley leaves or chives

Steps:

  • Combine the honey, butter, chile flakes, 1 cup water and 1 teaspoon of salt in a deep disposable 9-by-13-inch aluminum tray.
  • Adjust the burners on a gas grill or arrange the hot coals on a charcoal grill to build a fire that is hot on one side and medium-low on the other side. Place the aluminum tray on the cooler side. Cover and let heat for a few minutes, swirling the butter occasionally until it is all melted and the liquid simmers gently.
  • Add the corn to the hot side of the grill and cook, turning occasionally, until the kernels are lightly blackened in spots all over, 5 to 10 minutes.
  • Transfer the corn to the aluminum tray and turn to coat in the liquid. Keep turning as the liquid reduces to a shiny glaze, 10 to 12 minutes. (You can also cook other foods over the hot side while the corn stays hot in the tray. Once glazed, you can continue to hold the corn in the pan for up to another 30 to 45 minutes, turning it occasionally and topping up with ¼ cup water as necessary to prevent the honey and butter from burning.)
  • When ready to serve, coat a final time, sprinkle the corn with the minced parsley or chives and transfer to a serving platter.

GRILLED CORN WITH TARRAGON-CHIPOTLE BUTTER



Grilled Corn With Tarragon-Chipotle Butter image

Provided by Betty Fussell

Categories     side dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

1 bright-skinned orange
1 teaspoon anchovy paste (or salt to taste)
1/2 teaspoon pureed chipotle chili in adobo
1 teaspoon fresh lemon juice
2 tablespoons chopped scallions
1/2 teaspoon dried tarragon
8 tablespoons (1 stick) butter, at room temperature
2 tablespoons chopped fresh tarragon leaves
6 ears fresh sweet corn, in husks

Steps:

  • Using a sharp vegetable peeler, remove the zest from the orange, and set aside. Cut the orange in half, and squeeze and reserve 1/2 cup of the juice. In the container of a blender, combine the orange zest, orange juice, anchovy paste, chipotle puree, lemon juice, scallions and dried tarragon. Puree until smooth.
  • In a small saucepan over low heat, heat the butter to bubbling. With the motor of the blender running, add the butter through the opening in the lid. When the mixture is smooth and slightly thickened, transfer to a serving dish, and stir in the fresh tarragon leaves. Set aside.
  • Prepare a medium-low fire on the grill. Turn back the husks of the corn without removing them, and remove the corn silk. Rinse the ears well in water, and replace the husks so they cover the kernels. Place the corn on the grill, and cook, turning, to gently steam, 5 to 8 minutes. Transfer the corn to a platter, carefully remove the husks and put the ears back on the grill. Grill, turning, just long enough to scorch slightly on all sides, 2 to 3 minutes.
  • To serve, brush the hot corn lightly with the seasoned butter. Pass the extra butter in a serving dish.

Nutrition Facts : @context http, Calories 238, UnsaturatedFat 6 grams, Carbohydrate 22 grams, Fat 17 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 10 grams, Sodium 47 milligrams, Sugar 9 grams, TransFat 1 gram

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