Grilled Corn On The Cob With Spicy Mayo Lime And Cheese Recipes

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.

GRILLED CORN WITH SPICY LIME MAYO

Steps:

• Heat grill to medium heat.
• Grill corn 15 min. or until tender, turning occasionally. Cool completely.
• Cut kernels from corn. Mix remaining ingredients in medium bowl. Stir in corn.

SPICY GRILLED CORN

Steps:

• Preheat the grill to medium heat.
• In a small bowl, mix the butter, paprika, red pepper flakes
• and salt and pepper to taste. Rub the spiced butter on the corn, coating
• completely.
• Wrap each ear of corn in aluminum foil and place on the
• grill. Cook 20 to 25 minutes, turning several times for even cooking. Carefully
• remove the foil before serving.

GRILLED SPICY CORN ON THE COB

Steps:

• Place each ear of corn on a double thickness of heavy-duty foil (about 18x12 in.). Combine butter, thyme, hot pepper sauce and bouillon granules. Brush over corn; sprinkle each with 1 tablespoon jalapenos. Seal tightly., Grill, covered, over medium heat until corn is tender, 15-20 minutes. Open carefully to allow steam to escape.

GRILLED CORN WITH SPICY LIME MAYO & COTIJA CHEESE

Steps:

• Light a grill. On a sheet pan, toss the corn with the oil, then season with salt and pepper to taste.
• In a small bowl, stir together ⅔ cup of the cotija cheese with mayonnaise, sour cream, cilantro or parsley, lime zest, and chile powder until well combined.
• Place the corn on the hottest part of the grill and cook, turning as needed, until cooked through and charred, about 8-10 minutes.
• Remove the corn from the grill and immediately brush each cob liberally with the cheese mixture and transfer to your favorite platter. Garnish each cob with a sprinkle of the remaining cotija cheese and more cilantro, then serve with lime wedges. Enjoy!

GRILLED CORN ON THE COB WITH CHILI LIME MAYO

Steps:

• Open husks, but leave attached, and remove silks from corn; replace husks and soak corn in cold water 10 minutes.
• Meanwhile, heat indoor or outdoor grill over medium heat.
• Remove corn from water and cook, turning occasionally, 15 minutes until tender; place in warm oven until ready to serve.
• While corn is cooking combine mayonnaise, chili powder, and Parmesan in a small bowl; thin to desired consistency with fresh lime juice.
• To serve, remove husks and spread corn with chili lime mayo.

EASY GRILLED CORN WITH LIME AND CHEESE

Steps:

• Heat grill to high. Soak corn in cold water, turning occasionally, 10 minutes. Transfer to grill. Cover; cook, turning, until husks are charred, 10 minutes. Remove.
• Using a kitchen towel, pull back husks; remove and discard corn silks. Return corn to grill (with husks pulled back and off heat). Cover; cook, turning, until kernels are charred in spots, 10 to 15 minutes.
• Combine reduced-fat mayonnaise, lime juice, and chili powder; brush on cooked corn. Dust with finely grated feta cheese. Season with coarse salt; serve with lime wedges.