Grilled Corn With Chipotle Butter Recipes

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ROASTED OR GRILLED CORN WITH CHIPOTLE HONEY LIME BUTTER



Roasted or Grilled Corn with Chipotle Honey Lime Butter image

This Grilled Corn on the Cob is bursting with sweet, juicy, slightly smoky kernels grilled to perfection in their own husk and just begging to be doused Chipotle Honey Lime Butter! Sprinkle your corn on the cob with cilantro and cotija cheese and you have the best corn on the cob ever! And because you'll want to eat this corn on the cob year-round, I've included directions on how to cook corn on the cob in the oven too!

Provided by Jen

Time 30m

Number Of Ingredients 11

8 ears fresh corn (in husks)
1/2 cup butter (8 tablespoons), melted
1/4 cup honey
2 tablespoons lime juice
1 - 1 1/2 teaspoons chipotle chili powder
1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon salt
Freshly cracked salt
1/3 cup grated cotija cheese (or more to taste)
1/3 cup minced cilantro

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



Chipotle Corn on the Cob image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 1h21m

Yield 4 servings

Number Of Ingredients 4

4 ears corn on the cob, silks removed and soaked for 1 hour
1 tablespoon pureed chipotle in adobe sauce
1 lemon, zested and juiced
6 ounces whole butter, at room temperature

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 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

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.

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

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

GRILLED CORN WITH MAPLE AND CHIPOTLE



Grilled Corn with Maple and Chipotle image

Provided by Bobby Flay

Time 1h45m

Yield 4 servings

Number Of Ingredients 7

8 ears corn
1/2 cup Grade B maple syrup
5 tablespoons unsalted butter
2 chipotle chiles in adobo, pureed
2 cloves garlic, chopped to a paste
Kosher salt and freshly ground black pepper
Canola oil

Steps:

  • Peel away the outer husks on the corn without actually removing them. Remove the inner silky threads, then wrap the outer husk back around the ear. Soak the ears in water for 1 hour.
  • In a small saucepan, combine the maple syrup, butter, chiles and garlic and season with salt and pepper. Allow to simmer over medium heat for about 8 minutes. Remove from the heat and keep warm.
  • Preheat a grill for medium heat. Grill the corn, turning occasionally, until the kernels are slightly charred, about 20 minutes. Brush with the maple butter.

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

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.

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