GRILLED CORN ON THE COB WITH LIME BUTTER
Provided by Tyler Florence
Categories side-dish
Time 2h10m
Yield 12 servings
Number Of Ingredients 15
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.
GRILLED CORN WITH HONEY-ANCHO CHILE BUTTER
Provided by Rick Rodgers
Categories Side Vegetarian Low Cal High Fiber Backyard BBQ Corn Grill Grill/Barbecue Honey Butter Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
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.
GRILLED CORN WITH CHILE BUTTER
In South Africa, charred ears of corn (called braai mielies) are year-round, smoky-sweet roadside snacks. This version is a side dish for the American summer, when corn and grilling are both in season. The cobs are slicked with butter and sparked with chile heat; in South Africa, they would be served alongside a pile of charcoal-grilled lamb chops or steak or giant prawns, or all of the above. For a more rustic effect (and more effort), use the corn husks as a wrapper instead of aluminum foil. Soak the unshucked cobs in cold water for at least 15 minutes. Peel back the husks but do not detach them from the cobs; remove all the cornsilk. After rubbing on the butter, rearrange the husks around each cob and tie in place with twine.
Provided by Julia Moskin
Categories side dish
Time 45m
Yield 4 to 8 servings
Number Of Ingredients 8
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.
ANCHO CHILE-RUBBED GRILLED CORN
Grilled corn is one of the easiest way to do summer right. Some recipes will have you soak the corn in salt water before grilling, but for husked corn, this actually works against plumpness. This recipe can be kerneled and served on top of a burger or eaten straight off the cob, dressed in cilantro and crumbled cotija cheese.
Provided by Mathew Ramsey
Categories HarperCollins Corn Side Summer Grill Chile Pepper Lime Cilantro Cheese Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 7
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 CILANTRO LIME BUTTER
Simple grilled corn on the cob.
Provided by BritanyRachelle
Categories Side Dish Vegetables Corn
Time 1h35m
Yield 8
Number Of Ingredients 6
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 ANCHO CHILE AND LIME BUTTER
Ancho chile peppers and fresh lime juice add a Southwestern flair to grilled corn-on-the-cob.
Provided by Allrecipes Member
Time 22m
Yield 8
Number Of Ingredients 7
Steps:
- Remove husks and silk strands from corn-on-the-cob.
- Combine butter with lime juice and seasonings. Mix until well combined. Spread half of butter mixture lightly over corn. Set remaining half of flavored butter aside.
- Place corn on preheated grill over medium heat and cook 6-7 minutes, turning often enough to cook on all sides without burning. Serve corn hot with remaining soft chile butter.
Nutrition Facts : Calories 181 calories, Carbohydrate 17.6 g, Cholesterol 30.5 mg, Fat 12.6 g, Fiber 2.5 g, Protein 3.1 g, SaturatedFat 7.5 g, Sodium 166.7 mg, Sugar 3 g
GRILLED BEEF TENDERLOIN WITH ANCHO-JALAPENO BUTTER
There are larger cuts of beef but none feeds so many people so quickly and/or so delicioulsy. Nick Fauchald serves sliced tenderloin alongside grilled bread smeared with chile butter & charred cherry tomatoes. Food & Wine Magazine, June 2008 edition. Recipe from: Easy Grilling: 5 Techniques for the Lazy Griller, Easy Grilling, Pairing of the Day. The tenderloin needs 10 minutes of resting time and make the butter and refrigerate for 15 minutes.
Provided by Manami
Categories Roast Beef
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- ANCHO-CHILE BUTTER:.
- Set up a grill for indirect grilling, with the coals on one side, and heat to 450°F.
- In a bowl, mix the butter, shallots, jalapenos and chile powder; season with salt.
- Transfer to a sheet of plastic wrap and roll into a 1 1/2-inch-thick log; refrigerate for 15 minutes.
- RUB FOR TENDERLOIN:.
- In a bowl, mix the brown sugar, paprika, pepper and 1 tablespoon of salt.
- Rub the beef with the spice mixture.
- Oil, or spray, the grate and grill the beef directly over the coals, turning, until charred, 12 minutes.
- Move the beef away from the coals.
- Cover and grill for 25 minutes, or until an instant-read thermometer inserted in the thickest part of the beef registers 130°F.
- Transfer to a carving board; let rest for 10 minutes.
- Grill the bread directly over the coals until toasted.
- Spread the bread with half of the ancho-jalapeno butter.
- Slice the remaining butter and transfer to a plate.
- Slice the beef and serve with the toasts and ancho-jalapeno butter.
- *Serve with a rich, curranty red blend: 2006 Henry's Drive Pillar Box Red.
Nutrition Facts : Calories 813.1, Fat 53.9, SaturatedFat 26.3, Cholesterol 182.8, Sodium 488.4, Carbohydrate 38.4, Fiber 2.7, Sugar 3.8, Protein 42
GRILLED CORN WITH HONEY-ANCHO CHILE BUTTER
A really delicious and flavourful recipe from Bon Appétit (July 2010). Any leftover chile butter would be great on roasted sweet potatoes or cornbread. If you make the butter in advance, take it out of the fridge before serving to allow it to soften.
Provided by blucoat
Categories Corn
Time 30m
Yield 8 ears of corn
Number Of Ingredients 9
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.
Nutrition Facts : Calories 241.9, Fat 13.2, SaturatedFat 7.6, Cholesterol 30.5, Sodium 140.7, Carbohydrate 32.6, Fiber 3.7, Sugar 6, Protein 4.2
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