Grilled Corn With Ancho Chile Butter Recipes
GRILLED CORN WITH HONEY-ANCHO CHILE BUTTER
Provided by Rick Rodgers
Categories Side Vegetarian Low Cal High Fiber Backyard BBQ Corn Grill Grill/Barbecue Honey Butter Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Melt 2 tablespoons butter in small skillet over medium-low heat. Add chile powder and cumin; stir 10 seconds. Transfer to medium bowl; stir in honey and cool.
- Add oregano, coarse salt, granulated garlic, onion powder, and 6 tablespoons butter to butter mixture. Mix until smooth. DO AHEAD: Can be made 2 days ahead. Cover; chill. Bring to room temperature.
- Prepare barbecue (medium-high heat). Grill corn until charred in spots, turning often, about 13 minutes. Transfer corn to platter. Serve with honey-ancho butter.
GRILLED CORN WITH STEAKHOUSE BUTTER
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Combine 2 tablespoons each melted butter and steak sauce with 1 minced garlic clove. Brush 4 ears of corn with 2 tablespoons plain melted butter; grill over medium-high heat, turning, until lightly charred, 8 to 10 minutes. Brush with the flavored butter; grill 1 more minute. Season with salt and pepper; sprinkle with chopped chives.
ANCHO CHILE-RUBBED GRILLED CORN
Grilled corn is one of the easiest way to do summer right. Some recipes will have you soak the corn in salt water before grilling, but for husked corn, this actually works against plumpness. This recipe can be kerneled and served on top of a burger or eaten straight off the cob, dressed in cilantro and crumbled cotija cheese.
Provided by Mathew Ramsey
Categories HarperCollins Corn Side Summer Grill Chile Pepper Lime Cilantro Cheese Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 7
Steps:
- Preheat a grill to medium-high heat.
- Put the ears of corn on the grill and cook until the kernels begin to char. Rotate the corn until all sides are slightly charred, 10-15 minutes.
- Remove the corn from the grill and allow to cool slightly. Cut the kernels off both cobs and transfer to a small bowl. Fold in the chile powder, lime juice, and butter until combined. Season to taste with salt and pepper. If you intend to eat your corn on the cob, butter each cob, liberally season with chile powder, squeeze with lime, and garnish with cilantro and cotija cheese. If using as a burger topping, serve warm.
GRILLED CORN WITH ANCHO CHILE AND LIME BUTTER
Ancho chile peppers and fresh lime juice add a Southwestern flair to grilled corn-on-the-cob.
Provided by Allrecipes Member
Time 22m
Yield 8
Number Of Ingredients 7
Steps:
- Remove husks and silk strands from corn-on-the-cob.
- Combine butter with lime juice and seasonings. Mix until well combined. Spread half of butter mixture lightly over corn. Set remaining half of flavored butter aside.
- Place corn on preheated grill over medium heat and cook 6-7 minutes, turning often enough to cook on all sides without burning. Serve corn hot with remaining soft chile butter.
Nutrition Facts : Calories 181 calories, Carbohydrate 17.6 g, Cholesterol 30.5 mg, Fat 12.6 g, Fiber 2.5 g, Protein 3.1 g, SaturatedFat 7.5 g, Sodium 166.7 mg, Sugar 3 g
GRILLED CORN WITH CHIVE BUTTER
When our son was young, corn was the only vegetable he'd eat. My husband and I soon got bored with the simple salt and butter topping, so I stirred in some lemon juice and chives.-Sue Kirsch, Eden Pairie, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Soak corn in cold water for 1 hour. In a small bowl, combine the butter, chives, sugar, lemon juice, salt and pepper. Carefully peel back corn husks to within 1 in. of bottom; remove silk. Brush with butter mixture. Rewrap corn in husks and secure with kitchen string. , Grill corn, uncovered, over medium heat for 25-30 minutes, turning occasionally.
Nutrition Facts : Calories 232 calories, Fat 17g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 137mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 2g fiber), Protein 4g protein.
GRILLED CORN WITH CHILE BUTTER
In South Africa, charred ears of corn (called braai mielies) are year-round, smoky-sweet roadside snacks. This version is a side dish for the American summer, when corn and grilling are both in season. The cobs are slicked with butter and sparked with chile heat; in South Africa, they would be served alongside a pile of charcoal-grilled lamb chops or steak or giant prawns, or all of the above. For a more rustic effect (and more effort), use the corn husks as a wrapper instead of aluminum foil. Soak the unshucked cobs in cold water for at least 15 minutes. Peel back the husks but do not detach them from the cobs; remove all the cornsilk. After rubbing on the butter, rearrange the husks around each cob and tie in place with twine.
Provided by Julia Moskin
Categories side dish
Time 45m
Yield 4 to 8 servings
Number Of Ingredients 8
Steps:
- Prepare a grill for high-heat cooking. For each corn cob, tear a piece of aluminum foil large enough to wrap it completely.
- In a bowl, combine the butter, chile, garlic (if using), salt and pepper. Mix well and taste. Adjust the seasonings; add drops of hot sauce if the butter is not spicy enough. Set aside.
- Shuck the corn. Use your hands to rub butter mixture thoroughly onto each cob, reserving about 1/4 of the mixture for basting. Wrap each buttered cob in aluminum foil.
- When ready to cook, place cobs on the grill (or, if the fire is low, in the coals) and cook 12 to 15 minutes, turning occasionally, until steamed and cooked through.
- Unwrap and place on the grill. Use remaining butter to baste the corn as it grills, turning it until lightly charred and cooked through. Serve immediately with lime wedges, if using.
GRILLED CORN WITH HONEY-ANCHO CHILE BUTTER
A really delicious and flavourful recipe from Bon Appétit (July 2010). Any leftover chile butter would be great on roasted sweet potatoes or cornbread. If you make the butter in advance, take it out of the fridge before serving to allow it to soften.
Provided by blucoat
Categories Corn
Time 30m
Yield 8 ears of corn
Number Of Ingredients 9
Steps:
- Melt 2 tablespoons butter in small skillet over medium-low heat. Add chile powder and cumin; stir 10 seconds. Transfer to medium bowl; stir in honey and cool.
- Add oregano, coarse salt, granulated garlic, onion powder, and 6 tablespoons butter to butter mixture. Mix until smooth. [DO AHEAD: Can be made 2 days ahead. Cover; chill. Bring to room temperature.]
- Prepare barbecue (medium-high heat). Grill corn until charred in spots, turning often, about 13 minutes. Transfer corn to platter. Serve with honey-ancho butter.
Nutrition Facts : Calories 241.9, Fat 13.2, SaturatedFat 7.6, Cholesterol 30.5, Sodium 140.7, Carbohydrate 32.6, Fiber 3.7, Sugar 6, Protein 4.2
MEXICAN GRILLED CORN
I consider this to be the greatest corn-on-the-cob recipe of all time. The way the mild, subtly salted cheese works with an ancho-lime mayonnaise, along with that buttery, smoky corn, is a magnificent combination of flavors. Perfecto!
Provided by Chef John
Categories Side Dish Vegetables Corn
Time 25m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Combine mayonnaise, lime juice, ancho chile powder, and smoked paprika in a bowl; whisk until smooth. Refrigerate until needed.
- Bring a large pot of salted water to a boil. Boil corn in the salted water for 5 minutes. Drain the corn.
- Place ears of corn on hot grill and cook until the kernels begin to brown and caramelize, 2 to 3 minutes. Turn the corn and continue to cook, turning ears after 1 to 2 minutes, until they are browned with slightly charred, caramelized spots.
- Generously brush corn with melted butter and ancho-lime mayonnaise until kernels are coated. Sprinkle ears with Cotija cheese and salt. Garnish with slices of lime.
Nutrition Facts : Calories 265 calories, Carbohydrate 19.9 g, Cholesterol 29.1 mg, Fat 20.3 g, Fiber 3 g, Protein 5.1 g, SaturatedFat 7 g, Sodium 245.9 mg, Sugar 3.3 g
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- Melt 2 tablespoons butter in small skillet over medium-low heat. Add chile powder and cumin; stir 10 seconds. Transfer to medium bowl; stir in honey and cool.
- Add oregano, coarse salt, granulated garlic, onion powder, and 6 tablespoons butter to butter mixture. Mix until smooth. DO AHEAD Can be made 2 days ahead. Cover; chill. Bring to room temperature.
- Prepare barbecue (medium-high heat). Grill corn until charred in spots, turning often, about 13 minutes. Transfer corn to platter. Serve with honey-ancho butter.
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