Easy Grilled Corn With Chipotle Lime Butter Recipes
GRILLED CORN ON THE COB WITH CHIPOTLE BUTTER
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
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.
CHIPOTLE LIME CORN COBS
In Mexico, grilled corn sometimes comes slathered in mayonnaise, rolled in grated cheese and served with lime and chili powder. This is my family's take on the dish, with our own flavor enhancements. -Carolyn Kumpe, El Dorado, California
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Rewrap corn in husks and secure with kitchen string. Place in a stockpot; cover with cold water. Soak for 20 minutes; drain., Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning often., In a small bowl, combine the mayonnaise, chipotle, cilantro, lime juice, lime zest and garlic; spread one heaping tablespoon over each ear of corn. Sprinkle with Asiago cheese.
Nutrition Facts : Calories 289 calories, Fat 18g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 240mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 4g fiber), Protein 7g protein.
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- TO GRILL: Trim the silk from the top of each ear of corn (to prevent it from catching fire) and peel away the first layer of husks.
- Pull down the outer husks of the corn to the base (but DO NOT REMOVE) and remove all of the silk. Fold husks back into place, and soak cobs COMPLETELY submerged in a pot of cold water lightly seasoned with salt for 15 minutes. (I place a second large bowl of water on the husks to keep them completely under the water because they like to float).
- Meanwhile, grease grill and preheat to a medium (350 degees F). After soaking, remove the corn from the water and shake off any excess water.
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