White Corn On The Cob Seasoned With Chipotle Peppers And Butter Recipes

GRILLED CORN ON THE COB WITH CHIPOTLE MAYONNAISE

Grilled Corn on the Cob With Chipotle Mayonnaise image

The spicy dip that I serve with grilled corn (as well as with steamed or boiled corn) is sort of like a Mexican aïoli, pungent with garlic, smoky and spicy with chipotle chiles. You can also serve it as a dip with vegetables or chips, or use it as a flavorful spread for sandwiches and panini. The recipe makes more than you'll need for six ears of corn - if you're having a crowd for a barbecue, you'll have enough.

Provided by Martha Rose Shulman

Categories side dish

Time 1h15m

Yield Makes 1 cup of dip

Number Of Ingredients 7

Ingredients

6 to 12 ears corn
2 large garlic cloves, cut in half, green shoots removed
1/4 teaspoon salt
1 large or 2 small chipotle peppers in adobo, seeded
1 teaspoon sauce from the canned adobo chile
1/4 cup mayonnaise, preferably Hellman's or Best Foods
1/2 cup thick plain low-fat yogurt

Steps:

Light a medium-hot grill while you prepare your corn. Remove the outer leaves of the husk, leaving two layers. Gently pull down the remaining leaves, pull off the silk and fold the husks back up, covering the corn. Cut 12 to 24 pieces of butcher's string about six inches long, and moisten them with water. Tie the cobs at the top and midway down with the wet string. Place in a bowl or a sink full of cold water, and soak for 15 to 30 minutes while you prepare the chipotle dip.
Place the garlic in a mortar and pestle with 1/4 teaspoon salt, and mash to a smooth paste. Add the chipotle, and mash together with the garlic. Stir in the chipotle sauce, mayonnaise and yogurt, and mix together well.
When the coals of your grill are medium-hot, remove the corn from the water and pat dry. Place on the grill, and grill until the corn is uniformly charred, turning the ears often. This could take anywhere from 10 to 20 minutes, depending on the heat. Remove from the grill and, holding onto the ears with a kitchen towel, cut away the strings and remove the leaves. Wrap the corn in a kitchen towel to keep warm.
Serve with the chipotle dip. Place a generous spoonful on a plate, and roll the corn in it or spread it on the corn with a knife.

Nutrition Facts : @context http, Calories 647, UnsaturatedFat 23 grams, Carbohydrate 93 grams, Fat 29 grams, Fiber 10 grams, Protein 19 grams, SaturatedFat 5 grams, Sodium 891 milligrams, Sugar 34 grams, TransFat 0 grams

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

Ingredients

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

CORN ON THE COB WITH LEMON-PEPPER BUTTER

Corn on the Cob with Lemon-Pepper Butter image

Roasting fresh-picked corn is as old as the Ozark hills where I was raised. My Grandpa Mitchell always salted and peppered his butter on the edge of his plate before spreading it on his corn, and I did the same as a kid. Today, I continue the tradition by serving lemon-pepper butter with roasted corn-it's a favorite! -Allene Bary-Cooper, Wichita Falls, Texas

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 3

Ingredients

8 medium ears sweet corn
1 cup butter, softened
2 tablespoons lemon-pepper seasoning

Steps:

Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Rewrap corn in husks; secure with kitchen string. Place in a stockpot; cover with cold water. Soak 20 minutes; drain., Meanwhile, in a small bowl, mix butter and lemon pepper. Grill corn, covered, over medium heat 20-25 minutes or until tender, turning often., Cut string and peel back husks. Serve corn with butter mixture.

Nutrition Facts : Calories 280 calories, Fat 24g fat (15g saturated fat), Cholesterol 60mg cholesterol, Sodium 520mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein.

CORN ON THE COB WITH CHIPOTLE-SCALLION BUTTER

Corn on the Cob with Chipotle-Scallion Butter image

Provided by Shelley Wiseman

Categories Vegetable Side Fourth of July Vegetarian Quick & Easy Cinco de Mayo Father's Day Backyard BBQ Corn Hot Pepper Tailgating Jalapeño Potluck Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 5

Ingredients

3/4 stick unsalted butter, softened
1/4 cup minced scallions (2 to 3)
1 tablespoon minced seeded canned chipotle chiles in adobo
1/4 teaspoon grated lime zest
6 large ears of corn, shucked and halved

Steps:

Stir together butter, scallions, chipotles, zest, and rounded 1/2 teaspoon salt in a large bowl.
Cook corn in a large pot of boiling water until crisp-tender, 3 to 5 minutes. Transfer with tongs to butter mixture and toss.

WHITE CORN ON THE COB SEASONED WITH CHIPOTLE PEPPERS AND BUTTER!

White Corn on the Cob Seasoned With Chipotle Peppers and Butter! image

Make and share this White Corn on the Cob Seasoned With Chipotle Peppers and Butter! recipe from Food.com.

Provided by Rita1652

Categories Corn

Time 15m

Yield 6 serving(s)

Number Of Ingredients 3

Ingredients

6 ears fresh white corn
1 chipotle chile in adobo, minced
2 tablespoons butter, melted

Steps:

Place corn in heavy foil pour butter over corn and sprinkle minced peppers over corn. Seal foil around corn tightly.
Grill over hot coals for 5-8 minutes.

Nutrition Facts : Calories 111.3, Fat 4.9, SaturatedFat 2.6, Cholesterol 10.2, Sodium 47.3, Carbohydrate 17.1, Fiber 2.4, Sugar 2.9, Protein 2.9

CARAMEL CORN ON THE COB SEASONED WITH CHIPOTLE PEPPERS !

Caramel Corn on the Cob Seasoned With Chipotle Peppers ! image

Yes, I use prepared caramel ice cream toppers to give this sweetness and to kick it up chipotle pepper. This will please children and adults!

Provided by Rita1652

Categories Corn

Time 15m

Yield 10 serving(s)

Number Of Ingredients 5

Ingredients

10 ears fresh white corn (husked and cleaned)
1/2 cup prepared caramel topping
1 chipotle chile in adobo, minced (optional)
4 tablespoons butter, melted
salt

Steps:

Place corn in a very large piece of heavy duty foil or each one can have separate foils.
Pour butter over corn to coat each cob and to butter the foils. Sprinkle minced peppers over some all or none ot the corn. pour caramel evenly over the cobs. Seal foil around corn tightly.
Grill over hot coals for 5-8 minutes turning a couple of times.
Season with salt and top with additional caramel if you like.

Nutrition Facts : Calories 159.4, Fat 5.7, SaturatedFat 3.1, Cholesterol 12.4, Sodium 103.5, Carbohydrate 27.9, Fiber 2.6, Sugar 2.9, Protein 3.2

CHIPOTLE CORN ON THE COB

Chipotle Corn on the Cob image

Provided by Michael Symon : Food Network

Categories side-dish

Time 1h21m

Yield 4 servings

Number Of Ingredients 4

Ingredients

4 ears corn on the cob, silks removed and soaked for 1 hour
1 tablespoon pureed chipotle in adobe sauce
1 lemon, zested and juiced
6 ounces whole butter, at room temperature

Steps:

Pull husks back on corn. In a small bowl combine the chipotle, lemon zest and juice and butter. Rub half the butter on corn and pull the husk back up. Grill corn for 3 minutes per side.
Serve with remaining butter.

GRILLED CORN ON THE COB WITH CHIPOTLE BUTTER

Grilled Corn on the Cob with Chipotle Butter image

Categories Vegetable Side Fourth of July Quick & Easy Lime Hot Pepper Summer Grill/Barbecue Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 6

Ingredients

1/2 cup (1 stick) unsalted butter
1 1/2 tablespoons minced seeded canned chipotle chilies*
2 teaspoons fresh lime juice
1/4 teaspoon salt
8 large ears of corn, husked
Lime wedges

Steps:

Melt butter in small saucepan over medium heat. Add minced chipotles, fresh lime juice, and 1/4 teaspoon salt. Reduce heat to low and cook chipotle butter 1 minute to blend flavors.
Place ears of corn on baking sheet. Brush corn all over with chipotle butter. (Can be prepared 4 hours ahead. Cover corn and refrigerate.)
Prepare barbecue (medium-high heat). Grill corn until cooked through and blackened in spots, turning frequently, about 6 minutes. Serve corn with lime wedges.
Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.

EASY GRILLED CORN WITH CHIPOTLE-LIME BUTTER

Easy Grilled Corn with Chipotle-Lime Butter image

Grilling corn in the husks is so easy. There's no need to remove the silk and tie the husk closed before grilling. Just soak, grill and add your favorite flavored butter. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

8 large ears sweet corn in husks
1/2 cup butter, softened
1-1/2 teaspoons grated lime zest
1 teaspoon minced fresh cilantro
1/2 teaspoon salt
1/2 teaspoon ground chipotle pepper
Coarse sea salt, optional

Steps:

In a large stockpot, cover corn with cold water. Soak 30 minutes; drain. Grill corn, covered, over medium heat until tender, turning occasionally, 25-30 minutes. , Meanwhile, combine the remaining ingredients. Carefully peel back husks; discard silk. Spread butter mixture over corn.

Nutrition Facts : Calories 225 calories, Fat 13g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 265mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 3g fiber), Protein 5g protein.

CORN ON THE COB WITH OLIVE OIL AND PEPPER

Corn on the Cob with Olive Oil and Pepper image

Recipe adapted from A Bird in the Oven and Then Some by Mindy Fox (Kyle Books; 2010).

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Time 25m

Number Of Ingredients 4

Ingredients

Coarse salt
4 ears corn, silk and outer layers of husk removed, inner husks pulled back
1 teaspoon black peppercorns
1/4 cup extra-virgin olive oil

Steps:

In a large pot of boiling salted water, cook corn until just tender, about 5 minutes. Meanwhile, using a mortar and pestle or the blade of a large knife, coarsely crack peppercorns. With tongs, remove corn from pot, letting excess water drip off, and transfer to a serving platter. Immediately drizzle with oil and sprinkle with salt and cracked pepper. Serve warm or at room temperature.

Nutrition Facts : Calories 207 g, Fat 15 g, Fiber 3 g, Protein 3 g, SaturatedFat 2 g

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