My Lime And Parmesan Grilled Corn On The Cob Recipes

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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

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.

CHILI-LIME GRILLED CORN-ON-THE-COB



Chili-Lime Grilled Corn-on-the-Cob image

The perfect grilled corn for a summer barbeque! Always a huge success because it is the perfect mix of spicy and tangy. It is also a great option for the grill because there is no need to smother the corn in butter to make it taste good. Goes great with barbequed steaks or chicken.

Provided by cmburden09

Categories     Side Dish     Vegetables     Corn

Time 35m

Yield 6

Number Of Ingredients 4

6 ears corn on the cob, husks and silk removed
½ cup lime juice
1 tablespoon chili powder
salt and ground black pepper to taste

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Soak husked ears of corn in a bowl of water for 5 to 10 minutes. Mix lime juice, chili powder, salt, and black pepper in a separate bowl.
  • Remove corn from water and grill, turning often, until corn is golden brown on all sides, 3 to 5 minutes per side. Brush ears with seasoned lime juice as you turn the corn.

Nutrition Facts : Calories 86.7 calories, Carbohydrate 19.6 g, Fat 1.3 g, Fiber 3 g, Protein 3.1 g, SaturatedFat 0.2 g, Sodium 53.1 mg, Sugar 3.3 g

CORN ON THE COB WITH PARMESAN CHEESE



Corn on the Cob with Parmesan Cheese image

Provided by Giada De Laurentiis

Categories     side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 6

1/2 cup olive oil
2 garlic cloves, chopped
1/2 cup freshly grated Parmesan
2 tablespoons chopped fresh Italian parsley leaves
1/2 teaspoon salt
6 ears yellow corn, husked, halved crosswise

Steps:

  • Heat the oil in a heavy small skillet over medium heat. Add the garlic and saute until tender and fragrant, about 1 minute. Remove the skillet from the heat and cool. Set aside 2 tablespoons of the Parmesan cheese and stir the rest into the garlic mixture, along with the parsley and salt.
  • Cook the corn in a large saucepan of boiling salted water until crisp-tender, about 5 minutes. Using tongs, transfer the corn to a platter. Brush the cheese mixture over the hot corn and serve. Sprinkle the remaining 2 tablespoons of cheese on top of the corn.

PARMESAN ROASTED CORN ON THE COB



Parmesan Roasted Corn on the Cob image

Roasted corn on the cob with Parmesan cheese and mayonnaise.

Provided by pinkmalibu442

Categories     Side Dish     Vegetables     Corn

Time 20m

Yield 5

Number Of Ingredients 6

½ cup mayonnaise
5 ears corn, husk and silk removed
1 cup shredded Parmesan cheese
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil grate.
  • Brush a thin layer of mayonnaise on each ear of corn. Sprinkle the corn with the Parmesan cheese, chili powder, salt, and pepper. Wrap each ear with aluminum foil and place on the grill.
  • Grill, turning occasionally, until the kernels begin to brown, about 10 minutes.

Nutrition Facts : Calories 356 calories, Carbohydrate 29.7 g, Cholesterol 22.4 mg, Fat 24 g, Fiber 4.5 g, Protein 11.2 g, SaturatedFat 5.7 g, Sodium 872.4 mg, Sugar 5.1 g

CHILI LIME GRILLED CORN ON THE COB



Chili Lime Grilled Corn on the Cob image

A southwest twist on corn on the cob. A truly flavorful experience! From Chatelaine August 2011. The taste of summer!

Provided by Isabeau

Categories     Corn

Time 20m

Yield 12 12 ears corn, 8-12 serving(s)

Number Of Ingredients 5

12 ears corn
1/3 cup lime juice
1 1/2 teaspoons chili powder
1 1/2 teaspoons salt
1 teaspoon pepper

Steps:

  • Preheat BBQ to medium-high. Husk corn. Soak in water at least 5 minutes before grilling.
  • Stir lime juice with chili powder, salt, and pepper in a small bowl. (We would suggest adding tequilla) Set aside.
  • Place cobs on grill, using tongs to turn every 2 minutes until charred, about 10 min total. After each turn, brush the length of the cob with juice mixture. Transer to a platter. Serve when cool enough to handle.

GRILLED CORN WITH GARLIC MAYO & GRATED CHEESE



Grilled corn with garlic mayo & grated cheese image

Flavour barbecued corn on the cob Brazilian-style with coriander, lime, garlic mayonnaise and Parmesan cheese

Provided by Jennifer Joyce

Categories     Side dish

Time 15m

Number Of Ingredients 6

6 corn cobs
2 garlic cloves , crushed
6 tbsp mayonnaise
4 tbsp grated parmesan (or vegetarian alternative)
2 tbsp finely chopped coriander
1 lime , cut into pieces, for squeezing

Steps:

  • Boil the corn cobs for 5 mins. Leave in the water until you're ready to grill them. Mix the garlic and mayonnaise in a small bowl. Just before barbecuing, remove the cobs from the pan, pat dry and rub the mayonnaise into each one.
  • Season the cobs and grill them until marks appear, about 5 mins. Remove and scatter over the Parmesan and coriander. Squeeze lime over to serve.

Nutrition Facts : Calories 388 calories, Fat 30 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.6 milligram of sodium

FIESTA GRILLED CORN



Fiesta Grilled Corn image

We love Mexican food and corn on the cob. So I combined them into something fresh and spicy. For Italian flair, I make this corn with basil and oregano butter and Parmesan cheese.-MacKenzie Severson, Germantown, Maryland

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 6 servings.

Number Of Ingredients 9

1/2 cup butter, softened
1/4 cup minced fresh cilantro
2 teaspoons grated lime zest
1/2 teaspoon garlic powder
6 large ears sweet corn in husks
1/2 cup mayonnaise
1 tablespoon chili powder
1/2 teaspoon paprika
1/2 cup crumbled queso fresco or fresh goat cheese

Steps:

  • In a small bowl, combine the butter, cilantro, lime zest and garlic powder. Shape into a log; wrap in plastic. Refrigerate for 30 minutes or until firm., Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Place in a Dutch oven; cover with cold water. Soak for 20 minutes; drain. In a small bowl, combine the mayonnaise, chili powder and paprika. Spread over corn. Rewrap corn in husks and secure with kitchen string., Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning often. Serve with butter slices and sprinkle with cheese.

Nutrition Facts : Calories 426 calories, Fat 33g fat (13g saturated fat), Cholesterol 53mg cholesterol, Sodium 269mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 4g fiber), Protein 7g protein.

PARMESAN-LIME GRILLED CORN



Parmesan-Lime Grilled Corn image

Sweet corn, who doesn't love it? (I'm sure there are people who don't.) I like mine plain with butter. My DD does not so I came up with this for her. Everyone who has eaten this at my house asks for the recipe, guess I did something right.

Provided by fishywitch

Categories     Summer

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

4 ears corn on the cob, in husks
1/4 cup butter, softened
1 tablespoon olive oil
1/2 teaspoon lime zest
2 tablespoons shredded parmesan cheese

Steps:

  • Preheat grill to medium-high direct heat.
  • Soak corn in husks in cold water for 10 minutes.
  • Meanwhile, blend butter, olive oil and lime peel in small bowl: cover and refrigerate.
  • Place corn on grill and cook for 10-12 minutes turning once or twice.
  • Remove husks and silks, (if you want your corn to have that "grilled" look place husked corn back on grill for 3-5 minutes while turning once or twice again)
  • Spread butter mixture evenly on corn; sprinkle with Parmesan.
  • Season with salt and pepper to taste.

Nutrition Facts : Calories 264.8, Fat 16.6, SaturatedFat 8.3, Cholesterol 32.7, Sodium 126.3, Carbohydrate 29.5, Fiber 3.5, Sugar 4.8, Protein 5.2

GRILLED CORN ON THE COB THREE WAYS



Grilled Corn on the Cob Three Ways image

Corn on the cob is a summertime staple that is best served grilled. Using foil is a no-fail way to grill the corn resulting in the easiest and tastiest summer side dish. Just slather the corn with a little seasoned butter, wrap the ear in foil, and toss it on the grill. The slathered corn first steams inside the foil. After it...

Provided by Kitchen Crew

Categories     Vegetables

Time 25m

Number Of Ingredients 22

4 ears corn on the cob
Heavy duty aluminum foil
SALT AND PEPPER GRILLED CORN
4 Tbsp softened butter
3/4 tsp sea salt
1/4 tsp ground black pepper
4 Tbsp melted butter (brushed on after grilling)
Additional Salt and pepper (sprinkled on after grilling)
GARLIC AND PARMESAN GRILLED CORN
4 Tbsp softened butter
1 tsp garlic powder
1/2 tsp sea salt
4 Tbsp freshly grated Parmesan (sprinkled on after grilling)
1 Tbsp chopped fresh Italian parsley (sprinkled on after grilling)
CILANTRO AND LIME CORN
1 stick softened butter
1 1/2 tsp sea salt
1/2 tsp ground pepper
1/2 tsp smoked paprika
2 pinch cayenne pepper (optional)
2 limes cut into 4 wedges (squeezed on after grilling)
Additional chopped fresh cilantro (sprinkled on after grilling)

Steps:

  • 1. Determine which flavor you'd like to make. Combine the softened butter and the relevant seasonings (and/or herbs) in a bowl.
  • 2. Lay an ear of corn on a piece of foil. Spread 1 Tbsp of seasoned butter on the corn.
  • 3. Wrap the corn in the foil and repeat with the other three ears of corn.
  • 4. Grill the corn at medium heat (350-400 degrees) for 20 minutes, turning every 5 minutes.
  • 5. Make sure to close the lid between turns.
  • 6. After 20 minutes, remove the corn from the grill and cool for a couple of minutes.
  • 7. For the Salt and Pepper Grilled Corn, carefully open the foil. Allow guests to brush the corn with the melted butter and season with extra pinches of salt and pepper (to taste).
  • 8. For the Garlic and Parmesan Grilled Corn, open the foil and sprinkle the corn with grated Parmesan and chopped Italian parsley.
  • 9. For the Cilantro and Lime Grilled Corn, open the foil and spread a little bit of the leftover seasoned butter on the warm corn. Squeeze 1-2 wedges of lime over each piece of corn on the cob (if you like less lime, only squeeze one). Sprinkle with additional chopped cilantro.

MY LIME AND PARMESAN GRILLED CORN ON THE COB



My Lime and Parmesan grilled Corn on the Cob image

Well I love limes and parmesan cheese so I decided to give it a try on my grilled corn. I thought it turned out delicious. Why don't you try it and see what you think.Enjoy!!!!!!!!!!!!!!!!!!

Provided by Zelda Hopkins

Categories     Vegetables

Time 20m

Number Of Ingredients 5

1/4 c unsalted butter, i use real butter
2 oz parmesan cheese, freshly grated
2 medium limes, juiced
1 dash(es) salt and pepper
8 large ears of corn shucked

Steps:

  • 1. Prepare the grill for medium-high direct heat. In a small bowl, stir together the butter, lime juice, Parmesan cheese and salt and pepper. Spead the mixture evenly over the corn: wrap each ear in Heavy duth foil. Grill the corn, covered for 10 minutes.

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