Corn With Chipotle Butter Recipes

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.

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.

CHILE CORN MUFFINS WITH CHIPOTLE BUTTER

Chile Corn Muffins with Chipotle Butter image

Provided by Sandra Lee

Categories side-dish

Time 22m

Yield 48 mini muffins

Number Of Ingredients 11

Ingredients

Canola oil cooking spray
1 (14.5-ounce) box honey cornbread mix (recommended: Krusteaz)
1 1/4 cups buttermilk
1 (4-ounce) can diced green chiles
1 (11-ounce) can Mexi-corn
2 teaspoons fajita seasoning
1/2 cup shredded Cheddar
2 sticks unsalted butter, softened
1 tablespoon honey
1 tablespoon Chipotle Hot Sauce (recommended: Tabasco Brand)
2 tablespoons Southwest chipotle seasoning (recommended: Mrs. Dash)

Steps:

Preheat oven to 400 degrees F. Spray 2 (24-count) mini-muffin pans with canola oil cooking spray; set aside.
In a medium mixing bowl stir together all ingredients until blended. Using a tablespoon, spoon batter into mini-muffin tins, filling to the rim. Bake in preheated oven 15 minutes or until golden brown.
Combine all ingredients in small bowl; beat until light and fluffy. Serve with corn muffins.
NOTE: For standard 2 1/2-inch muffins: spoon batter into 18 to 20 muffins cups; fill 2/3 full. Bake in preheated oven 16 to 18 minutes.

CORN WITH CHIPOTLE-LIME BUTTER

Corn with Chipotle-Lime Butter image

Provided by Food Network Kitchen

Time 25m

Yield 4

Number Of Ingredients 7

Ingredients

4 ears corn (about 8 ounces each)
Kosher salt and freshly ground black pepper
1 stick (8 tablespoons) unsalted butter, at room temperature
2 teaspoons finely grated lime zest
2 teaspoons chopped fresh mint
1 teaspoon chipotle chili powder
1/2 teaspoon granulated garlic

Steps:

Peel back the husks from the cobs; remove the silk and discard. Place under running water and run your hands down the length of the cob to remove any silk that remains.
Bring a large pot of water to a boil and salt generously. Add the corn cobs and cook, uncovered, until tender, 3 to 6 minutes, depending on the size of the kernels.
Meanwhile, mix the butter, lime zest, mint, chili powder, garlic and 1/2 teaspoon salt in a medium bowl until well blended.
When the corn is done, drain it in a colander and transfer the cobs to a plate. Serve the corn right away with chipotle butter on the side or slathered on top.

GRILLED CORN WITH TARRAGON-CHIPOTLE BUTTER

Grilled Corn With Tarragon-Chipotle Butter image

Provided by Betty Fussell

Categories side dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1 bright-skinned orange
1 teaspoon anchovy paste (or salt to taste)
1/2 teaspoon pureed chipotle chili in adobo
1 teaspoon fresh lemon juice
2 tablespoons chopped scallions
1/2 teaspoon dried tarragon
8 tablespoons (1 stick) butter, at room temperature
2 tablespoons chopped fresh tarragon leaves
6 ears fresh sweet corn, in husks

Steps:

Using a sharp vegetable peeler, remove the zest from the orange, and set aside. Cut the orange in half, and squeeze and reserve 1/2 cup of the juice. In the container of a blender, combine the orange zest, orange juice, anchovy paste, chipotle puree, lemon juice, scallions and dried tarragon. Puree until smooth.
In a small saucepan over low heat, heat the butter to bubbling. With the motor of the blender running, add the butter through the opening in the lid. When the mixture is smooth and slightly thickened, transfer to a serving dish, and stir in the fresh tarragon leaves. Set aside.
Prepare a medium-low fire on the grill. Turn back the husks of the corn without removing them, and remove the corn silk. Rinse the ears well in water, and replace the husks so they cover the kernels. Place the corn on the grill, and cook, turning, to gently steam, 5 to 8 minutes. Transfer the corn to a platter, carefully remove the husks and put the ears back on the grill. Grill, turning, just long enough to scorch slightly on all sides, 2 to 3 minutes.
To serve, brush the hot corn lightly with the seasoned butter. Pass the extra butter in a serving dish.

Nutrition Facts : @context http, Calories 238, UnsaturatedFat 6 grams, Carbohydrate 22 grams, Fat 17 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 10 grams, Sodium 47 milligrams, Sugar 9 grams, TransFat 1 gram

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.

CHIPOTLE BUTTER

Chipotle Butter image

Spicy! Try using this on grilled chicken or rubbing some on corn on the cob. If you like spicy popcorn, try melting some of this and pouring it over your next batch. Easy to freeze and use when you need it. Will keep 3-6 months frozen.

Provided by PalatablePastime

Categories Spreads

Time 10m

Yield 1/2 cup

Number Of Ingredients 3

Ingredients

1/2 cup butter, softened (1 stick)
2 -3 chipotle chiles (canned)
2 teaspoons adobo sauce (from canned chipotle chiles)

Steps:

Puree all in a blender or food processor.
Place the butter on a sheet of plastic wrap and cover.
Roll the butter up, forming it into a long log shape and place in the refrigerator or freezer until ready to use.
Serve the rolled up log or cut off slices as needed.
Goes great on grilled chicken and corn on the cob.

Nutrition Facts : Calories 1699.6, Fat 184.9, SaturatedFat 116.7, Cholesterol 488.1, Sodium 1323.7, Carbohydrate 16, Fiber 2.7, Sugar 9.7, Protein 5.3

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