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.
GREEN CHILE CREAMED CORN
When hosting big meals, I would sometimes run out of burners. Then I realized my slow cooker could help by simmering corn and green chilies with pickled jalapenos. -Pat Dazis, Charlotte, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 3h10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a 3- or 4-qt. slow cooker, combine all ingredients. Cook, covered, on low 2-1/2 to 3 hours or until heated through. Stir just before serving.
Nutrition Facts : Calories 258 calories, Fat 17g fat (10g saturated fat), Cholesterol 44mg cholesterol, Sodium 296mg sodium, Carbohydrate 25g carbohydrate (10g sugars, Fiber 3g fiber), Protein 6g protein.
GRILLED CORN WITH GREEN CHILES
Green chile's fiery bite contrasts with the sweet and salty corn on the cob. It's the perfect, easy appetizer for summer entertaining.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 5
Steps:
- Mash together softened butter, salt, and pepper in a small bowl; set aside.
- Remove a few outer husks from one of the ears, and separate into 8 strips to use for ties; set aside. Working with 1 ear at a time, peel back husks, but leave them attached to base of corn; remove corn silk. Cut 1/2 inch off top of each cob.
- Spread butter mixture onto each cob. Working with 1 ear at a time, pull husks back up, and gather snugly at the top. Tie with a reserved husk strip. Slip the stem of a chile under the knot. Refrigerate until ready to serve (up to 8 hours).
- Preheat grill to medium (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds). Submerge ears in a large bowl of cold water for about 1 minute. Grill corn, turning occasionally, 20 minutes. (Alternatively, transfer ears to a baking sheet lined with parchment paper, and roast in a 400 degree oven for 20 minutes.) Serve immediately with melted butter.
GRILLED CORN WITH GREEN CHILI AND CHEESE BUTTER
Categories Cheese Side Vegetarian Backyard BBQ Corn Hot Pepper Summer Grill Grill/Barbecue Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 5
Steps:
- Char chili over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and finely chop chili. Transfer to bowl. Add butter and cheese; blend with fork. Season with salt and pepper.
- Prepare barbecue (medium-high heat). Brush corn all over with oil. Sprinkle with salt and pepper. Grill corn until tender and brown in spots, turning frequently, about 12 minutes. Serve, passing chili-cheese butter alongside.
GRILLED CORN WITH CHILES
Provided by Food Network
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the grill. Pull down the corn husks, but don't remove them. Extract the silk and rewrap the husks around the corn. Soak the ears in cold water for 30 minutes.
- In a blender or food processor, combine the remaining ingredients. Pulse intermittently to make a paste.
- Remove the corn from the water, pull back the husks and drain thoroughly. Spread the paste over the kernels. Rewrap the husks, then arrange the corn on the hot grill. Cook, turning often, for about 15 minutes, or until the husks are lightly charred. Serve in the husks.
- Optional serving style: After removing corn from water, drain, rewrap in husks and grill. When done, remove from grill, cut corn into 1inch rings and toss with the chile paste. Serve in a bowl.
GRILLED CHICKEN CHILI VERDE AND CORN ON THE COB WITH CHIPOTLE CREAM
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Heat broiler and grill pan to high.
- Place peppers under broiler and char on all sides, 15 minutes. Place the peppers in a paper sack or in a bowl and cover with plastic wrap. Let rest for about 5 minutes or until cool enough to handle. Peel, seed and chop peppers into large dice.
- While peppers cook, coat the chicken with a healthy drizzle of oil and season with salt and pepper. Grill chicken 3 minutes on each side. Chop into a bite size dice and reserve.
- Heat 2 tablespoons oil in a medium soup pot over medium-high heat. Add the jalapeno, onions and garlic and cook a few minutes while you process the tomatillos into a chunky salsa consistency in food processor. Add the tomatillos to onions and cook 5 to 6 minutes.
- While the tomatillos cook, in a small pot heat cream with chipotle and the zest of 1 lime over low heat. Reduce 10 minutes.
- Drizzle corn with oil and grill until charred all over, 6 to 7 minutes.
- Add chicken stock to chili. Stir in the chicken and season with cumin. Simmer 5 to 6 minutes and stir in peppers, 2 to 3 tablespoons of chopped cilantro and the mint. Turn heat off.
- Add the juice of 2 limes to the chili and stir.
- Serve each bowl of chili with a handful of lightly crushed chips on top and a sprinkle of cheese.
- Pour a ladle of chipotle cream over the corn and garnish with a little cilantro, chives and a sprinkle of cheese.
GRILLED CORN ON THE COB WITH CHILE AND LIME
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
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.
GRILLED GREEN CHILE POLENTA
This is a great with pintos, and greens, like collards or chard. Wonderful comfort food. One of our favorite vegan dishes.
Provided by venus2
Categories Corn
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Prepare the polenta as directed.
- While polenta is cooking cut the corn off the cob.
- Chop coarsely in processor to make a chunky puree.
- When polenta has cooked to point where spoon stands up in it, add corn puree and cook 5 more minutes.
- It will be extremely thick.
- Remove from heat& add the green chilies.
- Spread in jelly-roll pan about 1/2" thick, cover and refrigerate overnight.
- To serve: cut chilled polenta into squares.
- Combine oils and tamari and brush squares with mix.
- Grill until golden brown and marked on both sides.
- About 5-7 minutes per side.
- Serve immediately.
Nutrition Facts : Calories 116.4, Fat 5.3, SaturatedFat 0.7, Sodium 1606.1, Carbohydrate 15.1, Fiber 2.2, Sugar 3.1, Protein 5
COPYCAT CHILI'S ROASTED STREET CORN RECIPE BY TASTY
The secret to Chili's roasted street corn is the charred exterior. Without a grill, Katie improvised and roasted the corn in the oven to achieve similar results, then slathered the cob with creamy, spicy mayo and topped it with Cotija cheese and cilantro. If you don't have Cotija, you can substitute grated Parmesan cheese.
Provided by Katie Aubin
Categories Sides
Time 30m
Yield 1 serving
Number Of Ingredients 9
Steps:
- Preheat the oven to 425°F (220°C).
- Add the corn to a medium cast iron skillet. Drizzle with the olive oil and season with salt.
- Roast for 15-20 minutes, until charred on the outside and tender on the inside.
- In a small bowl, mix together the sour cream, mayonnaise, lime juice, salt, and chili powder.
- Remove corn from the oven and let cool slightly. Brush all over with the mayonnaise mixture, then sprinkle with the Cotija, cilantro, and more chili powder.
- Enjoy!
Nutrition Facts : Calories 422 calories, Carbohydrate 33 grams, Fat 31 grams, Fiber 3 grams, Protein 7 grams, Sugar 7 grams
GRILLED CORN WITH LIME AND CHILE
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
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.
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