Chipotle Fire Roasted Corn On The Cob Recipes

EASY CHIPOTLE MEXICAN STREET CORN RECIPE

Easy Chipotle Mexican Street Corn Recipe image

Mexican Street Corn! Fire-roasted corn mixed with chipotle mayo and mozzarella then topped with pork rinds, cotija, and chives.

Provided by Jamie Silva

Time 15m

Number Of Ingredients 7

Ingredients

1 lb bag frozen roasted corn ((I buy the bag from Trader Joe's or Whole Foods))
1/3 cup mayonnaise
2 teaspoons cayenne pepper ((or more if you love spicy!))
1 cup shredded mozzarella
Crumbled cotija for garnish
Crushed pork rinds for garnish
Chopped chives for garnish

Steps:

Heat corn according to package instructions.
In a hot skillet, add cooked roasted corn, mayo, and cayenne pepper. Stir to combine until creamy consistency over medium heat. Add shredded mozzarella and stir until melted and combined. (*see notes for alternative method)
Transfer to a plate. Top with cotija, pork rinds, (sprinkle of cayenne pepper, optional) and chives. Serve immediately as a side dish, appetizer or with chips as a dip. Enjoy!

Nutrition Facts : ServingSize 1 serving, Carbohydrate 19 g, Protein 7 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 20 mg, Sodium 200 mg, Fiber 2 g, Sugar 1 g, Calories 217 kcal

CORN ON THE COB WITH CHIPOTLE BUTTER

Corn on the Cob With Chipotle Butter image

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

Provided by PaulaM-M

Categories Corn

Time 17m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1/2 cup lightly-salted butter, softened
1 tablespoon chopped fresh parsley
1 lime, juice and zest of
1/4 teaspoon dried chipotle powder, like McCormick
1/2 teaspoon paprika
6 ears sweet corn, on cob silk removed

Steps:

Heat grill.
Combine butter, parsley, lime juice, 1/2 tsp lime zest, paprika, anc chipotle powder. Place on waxed paper and roll into log. Chill.
Meanwhile, grill corn, about 12 minutes, turning 3 times.
Spread corn with compouned butter and serve.

Nutrition Facts : Calories 215.7, Fat 16.5, SaturatedFat 9.9, Cholesterol 40.7, Sodium 124.1, Carbohydrate 17.9, Fiber 2.6, Sugar 3, Protein 3.1

GRILLED CORN ON THE COB WITH MAPLE-CHIPOTLE GLAZE

Grilled Corn on the Cob with Maple-Chipotle Glaze image

Categories Vegetable Side Hot Pepper Summer Grill Grill/Barbecue Maple Syrup Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 6

Ingredients

1/2 cup pure maple syrup
1/4 cup (1/2 stick) butter
2 garlic cloves, minced
4 teaspoons minced canned chipotle chilies*
1/4 teaspoon salt
6 ears fresh corn, husked

Steps:

Bring first 5 ingredients to simmer in heavy small saucepan over medium heat. Reduce heat to low and simmer until glaze is reduced to 3/4 cup, stirring occasionally, about 10 minutes. (Glaze can be made 1 day ahead. Cover and refrigerate.)
Prepare barbecue (medium heat). Brush corn with some of glaze. Grill until lightly charred in spots, turning frequently, about 8 minutes. Transfer corn to platter. Brush corn with remaining glaze. Sprinkle generously with salt and serve.
Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets and some supermarkets.

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.

CHIPOTLE MAYO TOPPING FOR ROASTED CORN ON THE COB

Chipotle Mayo Topping for Roasted Corn on the Cob image

Mexican street corn is one of our favorites and we love Adriana's version. The delicious spicy chipotle sauce is wonderful on top of sweet crisp corn. Grated Cotija cheese is a little salty and balances out the flavors. Once you try your corn this way, you're not going to want it any other way!

Provided by Adriana Torres

Categories Vegetables

Time 30m

Number Of Ingredients 9

Ingredients

6 Tbsp mayonnaise
1 chipotle pepper in adobo sauce
2 small garlic cloves
handful fresh cilantro with stems
juice of 1 lime
1 pinch ground sea salt (adjust according to taste)
1 Tbsp cotija cheese for topping
1/4 c cotija cheese for serving
4-6 roasted corn on the cob

Steps:

1. Roast your corn on the cob.
2. In a blender or food processor, blend all ingredients until well incorporated.
3. The thickness of the sauce is up to you; I personally prefer it on the chunky side. If you find the sauce is too thick, add 1 tbsp. of water.
4. Spread a layer of the chipotle topping on each cob and sprinkle Cotija cheese. Serve while hot.

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.

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.

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