Corn On The Cob With Chipotle Scallion Butter Recipes

CORN ON THE COB WITH CHIPOTLE-SCALLION BUTTER

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.

ROASTED OR GRILLED CORN WITH CHIPOTLE HONEY LIME BUTTER

Steps:

• Whisk together Chipotle Honey Lime Butter ingredients in a medium bowl, set aside.
• 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.
• Place corn on the grill, close the cover and grill, turning every 5 minutes, for 15 to 20 minutes, or until kernels are tender (outer husks will become quite charred).
• When corn is cool enough to handle, (about 5 minutes) remove husks and brush with Chipotle Honey Lime Butter. You can also add Chipotle Honey Lime Butter to a shallow dish and add corn and turn to coat.
• Sprinkle corn with Cotija cheese and cilantro and season liberally with freshly cracked salt. Serve immediately. For spicier corn, sprinkle with additional chipotle chili powder.
• TO ROAST: Preheat oven to 350 degrees F.
• Pull down the outer husks of the corn to the base (but DO NOT REMOVE) and remove all of the silk. Brush the corn kernels lightly with Chipotle Honey Butter and pull husks up back over corn.
• Place corn on an aluminum covered baking sheet and bake for 40-45 minutes or until tender.
• When corn is cool enough to handle, remove husks and brush with Chipotle Honey Lime Butter. You can also add Chipotle Honey Lime Butter to a shallow dish and add corn and turn to coat.
• Sprinkle corn with Cotija cheese and cilantro and season liberally with freshly cracked salt. Serve immediately. For spicier corn, sprinkle with additional chipotle chili powder.

CHIPOTLE CORN ON THE COB

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 SKEWERS WITH CHIPOTLE- CILANTRO BUTTER

Steps:

• Heat grill over high heat.
• 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. Remove from the grill, let cool slightly, remove husks and cut into 1-inch rounds.
• Combine the butter, chipotle, garlic, cilantro, salt, pepper and honey in a food processor until smooth.
• Skewer the corn onto 1 skewer (so the corn lays flat), and season with salt and pepper. Grill for 2 to 3 minutes per side until slightly charred. Remove and immediately brush with the butter and garnish with chopped cilantro.

GRILLED CORN ON THE COB WITH CHIPOTLE HONEY BUTTER

Steps:

• Mix butter, honey, chipotle chili pepper and red pepper in small bowl. Set aside. Peel back the corn husks without removing husk or stem. Remove all of the corn silk. With husks pulled back, tie together with piece of husk.
• Grill over medium-high heat 10 minutes or until corn is tender and lightly charred, turning occasionally.
• Spread butter mixture over corn. Sprinkle with cheese. Serve immediately.

GRILLED CORN ON THE COB WITH CHIPOTLE BUTTER

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

Steps:

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

OVEN ROASTED CORN WITH CHIPOTLE BUTTER

Steps:

• Heat the oven to 350 degrees F. Place corn husks onto the oven rack and roast for about 30 minutes or until corn is soft.
• In the meantime, make the chipotle butter. Combine softened butter, lime juice, cilantro, chipotle peppers and a generous pinch of salt. Place onto plastic wrap and roll the butter into a log. Place into the refrigerator or freezer until ready to use.
• Remove corn from the oven, peel down the husks, add a slice of chipotle butter and enjoy.

BOILED CORN ON THE COB WITH SPICY BUTTER

Steps:

• In a small bowl combine the butter, parsley, chili powder, garlic salt, and cumin; set aside.
• To pot of boiling water add 1 tablespoons granulated sugar, and 1 tablespoons lemon juice. Add corn. Boil for 3 to 5 minutes, uncovered. Remove from heat, cover and let stand for 15 minutes. Remove from hot water, spread ears of corn with seasoned butter.