Margarita Grilled Corn On The Cob Recipes

PERFECTLY GRILLED CORN ON THE COB

Perfectly Grilled Corn on the Cob image

Find out the secret to Bobby Flay's Perfectly Grilled Corn on the Cob recipe from Food Network, a summer side served with homemade herb and barbecue butters.

Provided by Bobby Flay

Categories side-dish

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 19

Ingredients

8 ears corn
Kosher salt
BBQ Butter, recipe follows
Herb Butter, recipe follows
2 tablespoons canola oil
1/2 small red onion, chopped
2 cloves garlic, chopped
2 teaspoons Spanish paprika
1/2 teaspoon cayenne powder
1 teaspoon toasted cumin seeds
1 tablespoon ancho chili powder
1/2 cup water
1 1/2 sticks unsalted butter, slightly softened
1 teaspoon Worcestershire sauce
Salt and freshly ground black pepper
2 sticks unsalted butter, at room temperature
1/4 cup chopped fresh herbs (basil, chives or tarragon)
1 teaspoon kosher salt
Freshly ground black pepper

Steps:

Heat the grill to medium.
Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place, and place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.
Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels. Serve with the BBQ Butter and/or Herb Butter. Spread over the corn while hot.
Heat the oil in a medium saute pan over high heat until almost smoking. Add the onion and cook until soft, 2 to 3 minutes. Add the garlic and cook for 30 seconds. Add the paprika, cayenne, cumin and ancho powder and cook for 1 minute. Add 1/2 cup of water and cook until the mixture becomes thickened and the water reduces. Let cool slightly.
Place the butter in a food processor, add the spice mixture and Worcestershire sauce and process until smooth. Season with salt and pepper, scrape the mixture into a small bowl, cover and refrigerate for at least 30 minutes to allow the flavors to meld. Bring to room temperature before serving.
Combine in a food processor and process until smooth.

MARGARITA GRILLED CORN ON THE COB

Margarita Grilled Corn on the Cob image

Grilled corn on the cob with a twist of lime and a little chili powder. Great for everyone!

Provided by Janine

Categories Side Dish Vegetables Corn

Time 1h40m

Yield 4

Number Of Ingredients 6

Ingredients

4 ears corn, with husks
lukewarm water, as needed
2 tablespoons sea salt
2 grated lime zest
¼ cup butter, melted
2 teaspoons chili powder

Steps:

Peel back the husks of each ear of corn, leaving them attached at the bottom. Remove the corn silk strings around the kernels. Return the husks back around the corn. Soak corn in a bowl of lukewarm water for 1 hour.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Mix salt and lime zest together in a bowl.
Remove corn from water and peel back husks, keeping them attached at the bottom. Pat corn dry using paper towels, leaving the husks wet. Brush the corn with melted butter and sprinkle lime salt and chili powder over the entire surface of each cob of corn.
Cook corn on the preheated grill, turning occasionally, until tender, about 25 minutes.

Nutrition Facts : Calories 184.5 calories, Carbohydrate 18.3 g, Cholesterol 30.5 mg, Fat 12.8 g, Fiber 3.1 g, Protein 3.2 g, SaturatedFat 7.5 g, Sodium 2750.5 mg, Sugar 3.1 g

MARGARITA GRILLED CORN ON THE COB

MARGARITA GRILLED CORN ON THE COB image

Categories Vegetable Side Quick & Easy Backyard BBQ

Yield 8 7

Number Of Ingredients 9

Ingredients

8 ears fresh corn, in husks
4 tablespoons butter or creme fraîche
Juice of 1 lime
1 clove garlic (crushed)
1 teaspoon ground chili powder
1/2 teaspoon dried crushed red pepper
Sea salt, to taste
Fresh Cheyenne pepper, to taste
Garnish: lime wedges

Steps:

1. Soak corn in cold water for 10 to 15 minutes. Melt butter over medium heat; stir in lime juice, crushed garlic, chili powder, and red pepper. Or add to creme fraîche. 2. Remove corn from water, and gently pull back husks; remove silks. Brush corn with butter mixture. Pull back husks over kernels, twisting tops to secure husks. Grill corn, uncovered, at medium-high 25 to 30 minutes, turning several times to cook evenly on all sides. (The outside of corn husks will be charred.) To serve, pull back husks and tie together with a piece of the husk to form a handle for the corn. Season with sea salt and black pepper; serve hot. Garnish, if desired.

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