Chili Lime Corn On The Cob Recipes

BAKED CHILI-LIME CORN

Steps:

• Preheat oven to 400°. In a small bowl, combine the first 6 ingredients. Place corn in a greased 13x9-in. baking dish. Brush corn with half the butter mixture. Cover and bake for 30 minutes., Uncover; brush corn with remaining butter mixture. Bake, uncovered, for 5-10 minutes or until tender.

CHILI-LIME GRILLED CORN-ON-THE-COB

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.

CORN ON THE COB WITH CHILI AND LIME

Steps:

• Simmer corn 6 to 8 minutes in water. Drain and arrange the ears on a shallow plate in a single row. Squeeze all of the ears liberally with lime juice. Nest pats of butter into paper towels, or in a slice of bread and rub lime-doused hot corn with butter. Season ears with a sprinkle of chili powder and salt, to taste

CHILI LIME CORN ON THE COB

Steps:

• In a small bowl, combine butter, lime zest and juice, chili powder, garlic and salt and pepper and set aside.
• Carefully peel back husk from the ear, without detaching from the bottom, remove silk from corn, fold the husk back around the ears and soak in water for 30 to 45 minutes. Make sure to weigh down the ears so that they are fully submerged.
• Preheat a grill to medium, indirect heat. Remove ears from water, drain, open husk, dry ears with paper towel and spread butter mixture evenly on corn. Fold husk back over corn and grill, turning often, for 35 minutes (change heat to medium-high for the last ten minutes of grilling). Serve immediately.

CHILI LIME GRILLED CORN ON THE COB

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.

COPYCAT DISNEYLAND CHILI LIME CORN ON THE COB

Steps:

• Fill a large stockpot with water and heat to boiling. Add in corn and cook 5-7 minutes, until heated through.
• While the corn is cooking, mix together butter, chili powder and lime juice in a shallow dish.
• Remove corn from the stockpot and roll in the butter mixture.
• Top with lime zest and cotija cheese (optional), and serve warm.

SAUTEED CORN ON THE COB WITH CHILI-LIME-CILANTRO SPREAD

Steps:

• Place corn on a microwave-safe plate; cover tightly with plastic wrap. Microwave on high power until corn is fully cooked, 8 to 10 minutes. (Leaving plastic wrap in place, corn can be made up to 2 hours ahead.)
• Mix sour cream, cilantro, chili powder, lime juice, salt and pepper. Cover and chill until ready to serve. (Makes 1/2 cup.)
• About 10 minutes before serving time, heat butter in a 12-inch skillet over medium to medium-high heat. Add corn and cook, turning with kitchen tongs every few minutes, until golden brown, about 6 minutes. Serve immediately, with sour cream spread passed separately.

CHILI-LIME RUBBED INDIAN CORN ON THE COB

Steps:

• Cook the corn in your favorite way but if a grill is available I absolutely recommend grilling it for the best results (although it is still delicious boiled, baked or steamed) and slather with butter (optional).
• In a small dish, mix together the chili powder and salt.
• Grab a lime wedge, dip in the chili mixture and rub over the corn, making sure to squeeze lime juice as doing so. Dig in while hot and don't worry about getting messy - just make sure to enjoy!

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.