ROASTED OR GRILLED CORN WITH CHIPOTLE HONEY LIME BUTTER
This Grilled Corn on the Cob is bursting with sweet, juicy, slightly smoky kernels grilled to perfection in their own husk and just begging to be doused Chipotle Honey Lime Butter! Sprinkle your corn on the cob with cilantro and cotija cheese and you have the best corn on the cob ever! And because you'll want to eat this corn on the cob year-round, I've included directions on how to cook corn on the cob in the oven too!
Provided by Jen
Time 30m
Number Of Ingredients 11
Steps:
- Whisk together Chipotle Honey Lime Butter ingredients in a medium bowl, set aside.
- TO GRILL: Trim the silk from the top of each ear of corn (to prevent it from catching fire) and peel away the first layer of husks.
- Pull down the outer husks of the corn to the base (but DO NOT REMOVE) and remove all of the silk. Fold husks back into place, and soak cobs COMPLETELY submerged in a pot of cold water lightly seasoned with salt for 15 minutes. (I place a second large bowl of water on the husks to keep them completely under the water because they like to float).
- Meanwhile, grease grill and preheat to a medium (350 degees F). After soaking, remove the corn from the water and shake off any excess water.
- Place corn on the grill, close the cover and grill, turning every 5 minutes, for 15 to 20 minutes, or until kernels are tender (outer husks will become quite charred).
- When corn is cool enough to handle, (about 5 minutes) remove husks and brush with Chipotle Honey Lime Butter. You can also add Chipotle Honey Lime Butter to a shallow dish and add corn and turn to coat.
- Sprinkle corn with Cotija cheese and cilantro and season liberally with freshly cracked salt. Serve immediately. For spicier corn, sprinkle with additional chipotle chili powder.
- TO ROAST: Preheat oven to 350 degrees F.
- Pull down the outer husks of the corn to the base (but DO NOT REMOVE) and remove all of the silk. Brush the corn kernels lightly with Chipotle Honey Butter and pull husks up back over corn.
- Place corn on an aluminum covered baking sheet and bake for 40-45 minutes or until tender.
- When corn is cool enough to handle, remove husks and brush with Chipotle Honey Lime Butter. You can also add Chipotle Honey Lime Butter to a shallow dish and add corn and turn to coat.
- Sprinkle corn with Cotija cheese and cilantro and season liberally with freshly cracked salt. Serve immediately. For spicier corn, sprinkle with additional chipotle chili powder.
GRILLED CORN SKEWERS WITH CHIPOTLE- CILANTRO BUTTER
Steps:
- Heat grill over high heat.
- Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender. Remove from the grill, let cool slightly, remove husks and cut into 1-inch rounds.
- Combine the butter, chipotle, garlic, cilantro, salt, pepper and honey in a food processor until smooth.
- Skewer the corn onto 1 skewer (so the corn lays flat), and season with salt and pepper. Grill for 2 to 3 minutes per side until slightly charred. Remove and immediately brush with the butter and garnish with chopped cilantro.
GRILLED CORN ON THE COB WITH CHIPOTLE BUTTER
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
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.
GRILLED CORN ON THE COB WITH CHIPOTLE HONEY BUTTER
Make corn on the cob even more irresistible by grilling, then coating with a spicy-sweet butter and crumbled Mexican Cotija cheese. Create a handle for holding the corn with the husks pulled back before grilling.
Provided by McCormick
Categories Side Dishes,
Yield 8
Number Of Ingredients 6
Steps:
- Mix butter, honey, chipotle chili pepper and red pepper in small bowl. Set aside. Peel back the corn husks without removing husk or stem. Remove all of the corn silk. With husks pulled back, tie together with piece of husk.
- Grill over medium-high heat 10 minutes or until corn is tender and lightly charred, turning occasionally.
- Spread butter mixture over corn. Sprinkle with cheese. Serve immediately.
Nutrition Facts : Calories 238 Calories
HONEY BUTTER GRILLED CORN
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
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.
EASY GRILLED CORN WITH CHIPOTLE-LIME BUTTER
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
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.
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