Cornwithspicylimebutter Recipes

GRILLED CORN WITH CHILI LIME BUTTER

Steps:

• Place the butter in a small bowl, add the chili powder, lime peel, lime juice, jalapeño and salt and mix well.
• Shape the butter into any form you like, cover and place in the refrigerator until shortly before ready to serve, at which time allow butter to soften.
• Heat grill to medium-high.
• Place corn (in husk) on the grill, rotating the corn so you cook on all sides, for approximately 15 minutes total.
• Remove from grill and cool slightly (so you are able to peel the husk) and peel. Place corn back on grill over the same flame for about 4 minutes, once again rotating the corn for even grill marks.
• Serve the corn immediately with the chili lime butter.
• Cooking option: Place the corn (in the husk) on a plate and microwave for 5 minutes (21/2 minutes per side); when ready to grill, remove the husks and grill over a medium-high flame for about 2 minutes per side.

ROASTED CORN WITH CHILI LIME BUTTER

Steps:

• Preheat oven to 350 degrees F.
• Place the corn in its husks directly on the oven rack and roast until the corn is soft when you press on it, 30 to 40 minutes.
• While the corn is roasting, combine the butter with the chili powder and lime zest.
• Peel down the husks and tie in a knot to use as a handle while eating. Rub the corn with soft butter mixture, and garnish with a lime wedge. (This roasting method produces the sweetest corn I have ever tasted.)

CORN WITH CHIPOTLE-LIME BUTTER

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.

ROASTED CORN WITH CAYENNE LIME BUTTER

Steps:

• Peel the husks back from the corn in three or four sections, but do not remove. Remove all of the silk, rinsing cobs if necessary, and discard.
• Smooth husks back into place. Tie tops together with a short length of string.
• Soak corn in water for at least 1 hour. (This prevents husks from burning before corn is cooked and provides additional moisture for steam inside husks.)
• Start a charcoal fire; when coals are medium hot, place grid as close to them as possible. In a small saucepan, combine butter, lime zest and juice, cayenne, and salt. Cook on grill top, stirring, just until butter is melted. (This can also be done on the stove.) Set aside in a warm place.
• Place corn on grid and grill, turning frequently, for 15 to 20 minutes. Peel back husks and brush with lime butter before serving.

CORN WITH CHILE LIME BUTTER

Steps:

• Preheat grill on high.
• In medium mixing bowl, combine the butter, the juice of the 2 limes, cilantro, chile paste, and cumin. Season with salt and pepper. Mix well and set aside.
• Peel the ears of corn and on the hot grill, grill the corn until charred nicely on the outside. Serve with a spoonful the flavored butter on top.