Grilledcornwithcuminandlime Recipes

GRILLED STREET CORN SALAD WITH CUMIN-LIME VINAIGRETTE

Steps:

• For the cumin-lime vinaigrette: Add the rice vinegar, cumin, honey, mustard, garlic, lime zest and juice, 1 teaspoon salt and 1/2 teaspoon pepper to a blender. Blend on low speed, then raise the speed to high and blend until everything is pureed. While on high speed, slowly add the canola oil to emulsify. Adjust the seasoning if needed.
• For the grilled street corn salad: Preheat the grill to medium-high. Ina bowl, toss the okra, corn, red peppers and poblano with the canola oil to coat, then place on the grill. Grill the corn and okra until lightly charred; set aside to cool. Grill the peppers until the skin is charred black; transfer to a bowl and cover with plastic wrap to steam (this helps remove the skin). Once the peppers are cool, peel off the skin, remove the seeds and cut into small dice; add to a bowl. Cut the kernels off the corn and add to the bowl. Slice the okra into 1/4-inch rounds; add to the bowl. Add the parsley, tomatoes and red onions, and toss. Refrigerate until ready to serve.
• To serve, toss the corn salad and with vinaigrette. Garnish with the green onions.

GRILLED CORN SALAD WITH LIME VINAIGRETTE

Steps:

• Preheat the grill to high heat.
• Place the corn on the grill and roast, turning frequently, until the outside of the corn is lightly charred, 7 to 10 minutes. Allow the corn to cool completely. Cut the corn kernels off the cobs and dump them into a large bowl.
• Add the cherry tomatoes, avocado, bell pepper, onion and cilantro to the corn and toss gently to combine. Set aside.
• For the dressing, combine the avocado oil, honey, hot sauce, garlic, lime juice, salt and pepper in a small bowl, whisking to dissolve the honey and salt. Pour over the salad and toss gently to combine. Refrigerate until ready to serve. Serve as a side dish or with chips.

GRILLED CORN ON THE COB WITH CHILI LIME MAYO

Steps:

• Open husks, but leave attached, and remove silks from corn; replace husks and soak corn in cold water 10 minutes.
• Meanwhile, heat indoor or outdoor grill over medium heat.
• Remove corn from water and cook, turning occasionally, 15 minutes until tender; place in warm oven until ready to serve.
• While corn is cooking combine mayonnaise, chili powder, and Parmesan in a small bowl; thin to desired consistency with fresh lime juice.
• To serve, remove husks and spread corn with chili lime mayo.

GRILLED CORN WITH CILANTRO LIME BUTTER

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.

CORN ON THE GRILL

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Heat the garlic and butter in a small saucepan over low heat for 5 minutes to infuse the butter with the flavor of garlic. Do not let the butter simmer. Stir together the sugar, salt, black pepper, and cumin in a small dish. Stir into the butter mixture along with the lime juice and hot sauce until evenly blended. Brush the ears of corn generously with the garlic butter; reserve remaining butter.
• Cook the corn on the preheated grill, rotating occasionally until the corn is hot and tender, 10 to 15 minutes. Brush the corn with the remaining butter as the corn cooks.

GARLIC PARMESAN GRILLED CORN RECIPE BY TASTY

Steps:

• Preheat a grill or grill plate to medium heat.
• Drizzle the corn with olive oil and sprinkle with salt and pepper. Mix to ensure all the ears are evenly coated.
• Place the corn on the grill. Close the lid to keep the temperature high, and let the corn cook for about 15 minutes per side, or until slightly charred on all sides.
• Remove the corn from the heat and set aside.
• Place the garlic and butter in a microwave-safe bowl and microwave for 1 minute, or until melted.
• Brush the garlic butter on the corn. Sprinkle with grated parmesan cheese.
• Enjoy!

GRILLED CORN WITH CUMIN SCALLION BUTTER

Steps:

• In a dry small heavy skillet toast seeds over moderate heat, shaking skillet, until fragrant, about 1 minute, and cool. In an electric coffee/spice grinder finely grind seeds and salt. Finely chop enough scallion greens to measure 1/3 cup. In a saucepan melt butter with cumin salt, stirring, and stir in scallion greens and lemon juice. Cool butter.
• While butter is cooling, peel back husks from corn, leaving them attached at base of ears, and discard silk. Brush kernels with some butter and reassemble husks over ears. Chill remaining butter, covered. Peel off a few layers of husks and tear lengthwise into narrow strips. Tie ends of reassembled ears with strips of husks. Corn may be prepared 1 day ahead and chilled, covered.
• Prepare grill.
• Grill corn on a rack set 5 to 6 inches over glowing coals, turning it occasionally, 20 minutes. (Alternatively, in a shallow baking pan roast corn in middle of a preheated 450°F. oven, turning it occasionally, 35 minutes.) Reheat remaining cumin scallion butter.
• Serve corn with melted butter.

GRILLED CORN ON THE COB WITH CHILE AND LIME

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 CORN WITH CUMIN AND LIME

Steps:

• Preheat barbecue to medium heat.
• Place butter, cumin and lime in a small skillet, set over medium heat and cook just until the butter melts. Stir to combine.
• Place the corn on the grill, Cook, turning frequently, until the corn is lightly charred and just tender, about 5 - 6 minutes.
• Set the corn on a platter. Brush with the butter mixture; sprinkle with salt and pepper. Serve immediately.