Grilled Corn With Queso Fresco Chili Powder And Lime Recipes

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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.

GRILLED CORN WITH CHILI POWDER AND LIME



Grilled Corn with Chili Powder and Lime image

Grilled corn always elicits oohs and aahs, even though it only takes minutes to make. Imagine, then, how doubly impressed your friends will be when you toss the corn with a spicy seasoning.

Provided by Martha Stewart

Categories     Entertaining     Seasonal     Summer Entertaining     BBQ & Grilling Recipes

Yield Makes 16 pieces

Number Of Ingredients 4

4 ears shucked corn
1/2 lime
1 teaspoon chili powder
1 1/4 teaspoons coarse salt

Steps:

  • Grill corn over high heat, turning until lightly blackened in places and kernels are just tender when pressed, about 12 minutes.
  • Cut each ear into 4 pieces. Transfer to a sturdy, medium-size paper bag and squeeze lime over corn. Sprinkle with chili powder and coarse salt. Close bag and shake to coat. Serve immediately from the bag or in a bowl.

GRILLED CORN AND CHORIZO QUESO



Grilled Corn and Chorizo Queso image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 25m

Yield 12 to 16 servings

Number Of Ingredients 11

1 pound chorizo
2 ears sweet corn, shucked
2 jalapenos, stems removed
1 small red onion, cut into rounds
2 tablespoons olive oil
2 teaspoon fajita seasoning
Kosher salt and freshly ground black pepper
One 2-pound block queso blanco processed cheese, such as Velveeta, diced.
One 10-ounce can tomatoes and green chiles
Two 4.5-ounce cans chopped green chiles
Chips, for serving

Steps:

  • Preheat a grill pan over medium to medium-high heat.
  • Place a large nonstick skillet over medium heat, add the chorizo and begin to brown it as it heats up.
  • Meanwhile, toss the corn, jalapenos and onion with the olive oil. Season with the fajita seasoning and a pinch of salt and pepper. Place on the grill pan and cook until grill marks form and the vegetables have softened, 2 to 3 minutes per side. Set aside.
  • Once the chorizo is browned, after 7 to 8 minutes, drain off all but a couple of tablespoons of the fat. Add the diced cheese, tomatoes and green chiles and chopped green chiles, juices and all. Cook, stirring occasionally, while the cheese melts and everything comes together.
  • While the cheese is melting, remove the corn from the cob and dice the onion and jalapenos. Stir the vegetables into the queso.
  • Taste and adjust the seasoning as needed. Serve immediately with chips or transfer to a crockpot and keep on low until ready to eat.

CORN ON THE COB WITH CHILIES, QUESO FRESCO AND LIME BUTTER



Corn on the Cob with Chilies, Queso Fresco and Lime Butter image

Provided by Michelle Bernstein

Number Of Ingredients 14

Corn on the Cob
12 ears fresh corn, unshucked
1/2 pound (2 sticks) unsalted butter, room temperature
4 tablespoons lime juice
1 tablespoon chopped tarragon
Salt and freshly ground black pepper
1/2 pound queso fresco, finely grated
Spice mixture (recipe below)
Spice Mixture
2 tablespoons cayenne pepper
1/4 cup chili powder
2 teaspoons sweet paprika
1 tablespoon garlic powder
1/4 teaspoon ground cinnamon

Steps:

  • Soak the corn in cold water for 1 hour. Prepare the grill. Put the soaked cobs on the hot grill and cook for 25 to 30 minutes, turning frequently.
  • While the corn is grilling, make the lime butter. In a small bowl, add the butter, lime juice, tarragon and salt and pepper, to taste. Mix well and spread onto a large plate. Take the corn off the grill and carefully peel back the husks (they will be hot). Remove the corn silk and tie the husks in a knot so you can hold onto it like a handle. Roll the corn in the butter. Top with a good amount of the queso fresco and sprinkle with the spice mixture. Serve immediately.
  • For the spice mixture, combine all ingredients.

OAXACAN- STYLE GRILLED CORN ON THE COB



Oaxacan- Style Grilled Corn on the Cob image

From Cooking Light, August 2012. This is a great addition to your summer BBQ. I usually use ancho chili powder when no specific type is called for, which is mild, and slightly smokey- a nice compliment to the grilled flavor of the corn.

Provided by IngridH

Categories     Corn

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 tablespoons queso fresco
1 1/4 teaspoons chili powder
3 tablespoons Mexican crema (or sour cream if you can't find crema)
1/2 teaspoon kosher salt
1/8 teaspoon cayenne pepper
4 ears corn, shucked
1 lime, cut into 4 wedges

Steps:

  • Preheat your grill to medium.
  • Combine the queso fresco, chili powder, crema, salt, and cayenne in a small bowl.
  • Place the corn on the grill rack and cook about 8 minutes or until slightly charred. Remove to a serving platter and drizzle with the crema mixture.
  • Serve with the lime wedges for squeezing over the corn.

GRILLED CORN WITH LIME AND CHILE



Grilled Corn with Lime and Chile image

Easy to prepare and just as easy to love, spicy, zesty corn is a delicious summer appetizer. To eat, dip a lime wedge in the salt and chile powder, then run it over the hot grilled corn.

Provided by Martha Stewart

Categories     Entertaining     Seasonal     Summer Entertaining     Summer Recipes

Time 35m

Number Of Ingredients 5

Safflower oil, for brushing
6 ears corn, husks and silk removed
Lime wedges, for serving
Coarse salt, for serving
Chile powder, for serving

Steps:

  • Preheat grill to medium-high heat and lightly brush hot grill with oil. Grill corn, turning occasionally, until kernels are tender and charred in spots, about 20 minutes.
  • Transfer corn to a serving platter and serve with lime wedges, salt, and chile powder.

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.

GRILLED CORN ON THE COB WITH CHILE AND LIME



Grilled Corn on the Cob with Chile and Lime image

Provided by Molly Stevens

Categories     Vegetable     Side     Vegetarian     Backyard BBQ     Summer     Grill/Barbecue     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 9

6 tablespoons crema mexicana,* créme fraîche,* or sour cream
1 tablespoon fresh lime juice
1/4 teaspoon chipotle chile powder or ancho chile powder**
1/4 teaspoon coarse kosher salt
8 ears of corn with husks
2 limes, halved or quartered
1/4 cup chopped fresh cilantro
*Crema mexicana (Mexican créme fraîche) is available at some supermarkets and in the refrigerated section of Latin markets. Créme fraîche is sold at some supermarkets and at specialty foods stores.
**Chipotle and ancho chile powders are available in the spice section of many supermarkets and from adrianascaravan.com.

Steps:

  • Mix crema mexicana, fresh lime juice, chile powder, and coarse kosher salt in small bowl to blend. DO AHEAD Can be made 6 hours ahead. Cover and chill.
  • Prepare barbecue (medium heat). Remove outer husks from corn, leaving inner pale green husks attached. Fold back inner husks; remove corn silk. Sprinkle corn with salt and pepper. Rewrap inner husks around corn. Grill corn until husks are charred and beginning to pull away and corn is tender, turning frequently, about 10 minutes. Grill lime quarters until lightly charred, about 5 minutes.
  • Pull husks away from corn to expose kernels. Place corn and lime on platter. Brush corn with crema-lime mixture. Sprinkle with cilantro.

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