Grilled Corn On The Cob With Jalapeño Lime Butter Recipes

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GRILLED CORN ON THE COB WITH JALAPENO BUTTER



Grilled Corn on the Cob with Jalapeno Butter image

I wanted to post a recipe that could be enjoyed for Father's Day and I think this grilled corn on the cob would be a hit at any summer table alongside grilled steak, burgers, hot dogs, or whatever else your family likes to eat on a warm summer day.

Provided by Tessa Arias

Categories     Side Dish

Time 25m

Number Of Ingredients 7

Cooking spray
1 jalapeno pepper
3 tablespoons unsalted butter, at room temeprature
Zest of 1 lime
2 teaspoons honey
1/4 teaspoon salt
6 ears shucked corn

Steps:

  • Clean grill grates and spray with nonstick cooking spray. Preheat the grill to medium-high heat.
  • Place the jalapeno on the grill and cover. Grill, turning occasionally, until the jalapeno is blackened and charred, about 10 minutes. Remove from the grill and place in a paper bag, folding tightly to seal. Let stand for 5 minutes. Peel and discard the skins then cut the jalapeno in half lengthwise. Remove the stem and seeds then finely chop the jalapeno. In a small bowl combine the jalapeno, butter, lime zest, honey, and salt.
  • Meanwhile, place the corn on the grill. Cover and grill until lightly charred, about 10 minutes. Remove corn to a serving tray and brush with the jalapeno butter.

GRILLED CORN ON THE COB WITH JALAPEñO-LIME BUTTER



Grilled Corn on the Cob with Jalapeño-Lime Butter image

Categories     Side     Lime     Corn     Summer     Grill/Barbecue     Jalapeño     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 5

2 jalapeño chiles
1/2 cup (1 stick) butter, room temperature
1 garlic clove, minced
1 teaspoon grated lime peel
6 ears fresh corn, unhusked

Steps:

  • Prepare barbecue (high heat). Grill chiles until charred on all sides. Cool 5 minutes. Using small paring knife, peel chiles. Scrape out seeds and pale membranes; discard. Coarsely chop chiles; transfer to processor. Add butter, garlic, and lime peel; process until smooth. Season jalapeño-lime butter to taste with salt. Transfer to small bowl. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)
  • Grill corn until husks are blackened on all sides, turning occasionally, about 15 minutes. Wearing oven mitts to protect hands, remove husks and silk from corn. Serve immediately with jalapeño-lime butter and salt.

GRILLED JALAPEñO-LIME CORN ON THE COB



Grilled Jalapeño-Lime Corn on the Cob image

Add south-of-the-border flavor to buttery grilled corn with jalapeño peppers, cilantro and lime juice.

Provided by Southern Living Editors

Time 30m

Yield Makes 8 servings

Number Of Ingredients 10

8 ears fresh corn, husks removed
Vegetable cooking spray
Salt and freshly ground pepper
1/2 cup butter, softened
1 jalapeño pepper, seeded and minced
1 small garlic clove, pressed
1 tablespoon lime zest
1 tablespoon fresh lime juice
2 teaspoons chopped fresh cilantro
Garnish: lime zest

Steps:

  • Preheat grill to 350° to 400° (medium-high) heat. Coat corn lightly with cooking spray. Sprinkle with desired amount of salt and pepper. Grill corn, covered with grill lid, 15 minutes or until golden brown, turning occasionally.
  • Meanwhile, stir together butter and next 5 ingredients. Remove corn from grill, and cut into thirds. Serve corn with butter mixture. Garnish, if desired.

GRILLED CORN ON THE COB WITH LIME BUTTER



Grilled Corn on the Cob with Lime Butter image

Provided by Tyler Florence

Categories     side-dish

Time 2h10m

Yield 12 servings

Number Of Ingredients 15

12 ears fresh corn, unshucked
1/2 pound (2 sticks) unsalted butter, room temperature
3 limes, zest finely grated
1 bunch fresh chervil, chopped
Salt and freshly ground black pepper
1/2 pound queso fresco, finely grated
1/4 cup Ancho Chile Rub, recipe follows, or cayenne pepper
3 ancho chiles, seeded and hand-torn into pieces
1/4 cup chili powder
2 tablespoons ground coriander
1 tablespoon ground cumin
2 teaspoons sweet paprika
1 tablespoon dried oregano
1 tablespoon garlic powder
1/4 teaspoon ground cinnamon

Steps:

  • Soak the corn in a large container of water for 1 hour. Prepare the grill. Put the soaked cobs on the hot grill and cook for 30 to 40 minutes, turning frequently. The corn is done when it feels soft when you press on it.
  • While the corn is grilling make the lime butter: In a small bowl add the butter, lime zest, chervil, and salt and pepper, to taste. Mix well and spread onto a large plate. Spread the queso fresco onto another plate.
  • Take the corn off the grill and carefully peel back the husks (it will be hot). Remove the corn silk and tie the husks in a knot so you can hold on to it like a handle. Roll in the lime butter and then roll in the queso fresco; sprinkle with the Ancho Chile Rub. Place on a large platter and serve immediately.
  • For the spice rub: Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch. Put the chiles in spice grinder and pulse to a powder. Add the remaining ingredients and buzz again to combine.

JALAPENO-LIME CORN ON THE COB



Jalapeno-Lime Corn on The Cob image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 8

1 stick butter
1 lime, juiced and zested
1 small jalapeno, seeded
1 clove garlic
1 teaspoon sweet paprika
6 ears corn on the cob, husked
1 slice bread, of any kind
Coarse salt

Steps:

  • Combine butter, lime, jalapeno, garlic and paprika in food processor and pulse process until smooth. Place on waxed paper or plastic and roll. Place in freezer until ready to serve.
  • Cook corn by boiling, steaming or grilling. Cut disks of butter and rub onto corn, nesting the butter in a slice of bread to apply it to the hot corn. Season ears with salt (and fight over the hot buttered bread slice!)

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.

GRILLED CORN WITH JALAPEñO-FETA BUTTER



Grilled Corn With Jalapeño-Feta Butter image

This dish puts a spicy, cheesy spin on the classic buttered corn-on-the-cob. The ears are charred on the grill, then rubbed with a feta and jalapeño-flecked butter that melts all over the sweet, blackened kernels. The compound butter is perfectly adaptable. You can substitute other cheeses for the feta, and play around with different kinds of chiles and herbs. Be sure to save any leftover compound butter in the freezer. It's also terrific sliced on top of grilled or roasted chicken, fish or meats.

Provided by Melissa Clark

Time 15m

Yield 6 servings

Number Of Ingredients 10

1/2 cup unsalted butter (1 stick), softened
1 jalapeño, seeded and finely chopped
1/4 cup crumbled feta
2 tablespoons chopped fresh cilantro, basil or dill
1 large garlic clove, finely grated or mashed to a paste
1/2 teaspoon fresh lime or lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon ground coriander
6 ears corn, shucked
Olive oil, for grilling

Steps:

  • To prepare the jalapeño-feta butter, in a small bowl, mash together the butter, jalapeño, feta, cilantro, garlic, lime or lemon juice, salt and coriander.
  • Divide the butter equally onto six pieces of parchment paper large enough to wrap them snugly (6-inch squares should do it), form into logs, and wrap well, twisting the ends like candy wrappers. Chill for at least 2 hours and up to 3 days before using, or freeze for up to 3 months.
  • Light the grill or heat the broiler, arranging the rack about 4 inches from the heat source. Brush corn lightly with oil. Grill until charred on all sides, 3 to 6 minutes total.
  • Transfer corn to plates, and serve each ear with a log of jalapeño-feta butter for rubbing onto the ear.

GRILLED CORN ON THE COB WITH LIME-CAYENNE BUTTER



Grilled Corn on the Cob With Lime-Cayenne Butter image

This is from an old issue of Fine Cooking. Not hard at all, and a wonderful variation on traditional summertime corn on the cob. I serve as side to Brazilian Burgers (Recipe #192429).

Provided by Belgophile

Categories     Low Protein

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 5

4 ounces unsalted butter
1 lime, juice of
1 teaspoon kosher salt
1/2 teaspoon cayenne
8 -10 ears corn

Steps:

  • Melt the butter in a saucepan. Add the lime juice, salt, and cayenne. Stir. Keep warm.
  • Now the corn: Peel off all but one or two layers of the corn husk. Pull the remaining husks down, but not off, and remove as much silk as possible. (Don't fuss with it too much; any remaining silk is easily removed later during Step 5). Pull up the husks; it's okay if some kernels aren't completely covered.
  • Prepare a hot charcoal fire or heat a gas grill to high. Put the corn on the grate while the coals are still red-hot. (Cover a gas grill.).
  • Grill the corn, turning often, until the outer layer of husk is completely charred. Depending on your fire, this could take 5 to 10 minute Then, you can push the corn to a cooler spot on the grill if you're cooking other things, or remove from the heat completely and set aside.
  • Just before serving, peel off the husk and brush away the remaining silks. Brown the kernels on the grill briefly, turning the corn frequently to develop a roasty color and a little additional smoke flavor, about 1 minute (If the corn spends too long on the grill without the protection of the husk, the kernels will become dry and a little chewy.).
  • Brush the warm cayenne butter on the hot grilled corn and serve.

Nutrition Facts : Calories 230.6, Fat 13, SaturatedFat 7.5, Cholesterol 30.5, Sodium 239.8, Carbohydrate 30.1, Fiber 3.4, Sugar 3.8, Protein 4.1

GRILLED CORN WITH CILANTRO LIME BUTTER



Grilled Corn with Cilantro Lime Butter image

Simple grilled corn on the cob.

Provided by BritanyRachelle

Categories     Side Dish     Vegetables     Corn

Time 1h35m

Yield 8

Number Of Ingredients 6

1 cup butter
¼ cup chopped fresh cilantro
1 ½ tablespoons fresh lime juice
1 pinch cayenne pepper
8 ears corn on the cob, unhusked
3 quarts cold water, or as needed to cover

Steps:

  • Cream butter in a bowl until smooth; mix in cilantro, lime juice, and cayenne pepper until thoroughly combined. Cover and refrigerate 1 hour to blend flavors.
  • Peel husks back from ears of corn starting at the top, leaving the husks attached at the bottom of the ears. Remove all the corn silk and close husks over the ears again. Cover corn ears with cold water in a large bowl until husks are thoroughly soaked, about 20 minutes.
  • Preheat grill for medium heat and lightly oil the grate.
  • Place the corn in husks onto the hot grate and grill covered until husks are charred and the corn kernels are tender, 20 to 25 minutes, turning often. Strip off husks and serve corn with cilantro lime butter.

Nutrition Facts : Calories 282 calories, Carbohydrate 17.4 g, Cholesterol 61 mg, Fat 24.1 g, Fiber 2.5 g, Protein 3.2 g, SaturatedFat 14.7 g, Sodium 188.3 mg, Sugar 3 g

GRILLED CORN WITH CHILI LIME BUTTER



Grilled Corn With Chili Lime Butter image

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

6 tablespoons butter, softened
1/4 teaspoon chili powder
1/2 teaspoon lime zest
1 teaspoon fresh lime juice
1/2 teaspoon jalapeno, minced (or to taste)
salt
6 ears corn, in the husks

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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