Grilled Corn With Ancho Chile And 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.

GRILLED CORN WITH ANCHO CHILE BUTTER

Steps:

• Preheat the oven to 400 degrees F.
• Wrap the head of garlic with aluminum foil and roast for 40 minutes. Set aside until cool enough to handle.
• Squeeze the cloves of garlic from their papery skins into a small glass bowl. Add the butter and ancho powder, mixing well to combine. Season with salt and pepper. Place a piece of plastic wrap on a work surface, spoon the butter into the middle and roll into a cylinder. Refrigerate until set, at least 30 minutes. (The butter can be made ahead and will keep for up to a week.)
• Preheat a grill or grill pan to high heat.
• Grill the corn, turning occasionally, until browned in spots and the kernels are tender, 15 to 20 minutes. Brush with the ancho chile butter and serve.

ANCHO CHILE-RUBBED GRILLED CORN

Steps:

• Preheat a grill to medium-high heat.
• Put the ears of corn on the grill and cook until the kernels begin to char. Rotate the corn until all sides are slightly charred, 10-15 minutes.
• Remove the corn from the grill and allow to cool slightly. Cut the kernels off both cobs and transfer to a small bowl. Fold in the chile powder, lime juice, and butter until combined. Season to taste with salt and pepper. If you intend to eat your corn on the cob, butter each cob, liberally season with chile powder, squeeze with lime, and garnish with cilantro and cotija cheese. If using as a burger topping, serve warm.

GRILLED CORN WITH HONEY-ANCHO CHILE BUTTER

Steps:

• Melt 2 tablespoons butter in small skillet over medium-low heat. Add chile powder and cumin; stir 10 seconds. Transfer to medium bowl; stir in honey and cool.
• Add oregano, coarse salt, granulated garlic, onion powder, and 6 tablespoons butter to butter mixture. Mix until smooth. [DO AHEAD: Can be made 2 days ahead. Cover; chill. Bring to room temperature.]
• Prepare barbecue (medium-high heat). Grill corn until charred in spots, turning often, about 13 minutes. Transfer corn to platter. Serve with honey-ancho 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.

GRILLED CORN ON THE COB WITH LIME BUTTER

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.