Grilled Corn With Green Chile Recipes

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CORN WITH GREEN CHILIES



Corn With Green Chilies image

Yummy side dish my family begs for time and again! The green chilies are mild and give just the right amount of zip! Enjoy!

Provided by Mamas Kitchen Hope

Categories     Cheese

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

16 ounces whole kernel corn, frozen
2 tablespoons butter
1 medium onion, chopped
1 (4 ounce) can green chilies, chopped
8 ounces monterey jack cheese, shredded
salt and pepper
1/2 cup sour cream

Steps:

  • Saute onion and green chilies in the melted that has been melted in a saucepan just until the onion is tender.
  • Add frozen corn and cook until heated through.
  • Stir in shredded cheese and salt and pepper to taste and stir until the cheese is melted.
  • Stir in sour cream to mix well and heat the sour cream up.
  • Enjoy.

GRILLED CORN WITH GREEN CHILES



Grilled Corn with Green Chiles image

Green chile's fiery bite contrasts with the sweet and salty corn on the cob. It's the perfect, easy appetizer for summer entertaining.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 5

3/4 cup (1 1/2 sticks) unsalted butter, softened, plus 1/2 cup (1 stick), melted, for serving
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
8 ears corn, with husks
8 fresh serrano or jalapeno chiles

Steps:

  • Mash together softened butter, salt, and pepper in a small bowl; set aside.
  • Remove a few outer husks from one of the ears, and separate into 8 strips to use for ties; set aside. Working with 1 ear at a time, peel back husks, but leave them attached to base of corn; remove corn silk. Cut 1/2 inch off top of each cob.
  • Spread butter mixture onto each cob. Working with 1 ear at a time, pull husks back up, and gather snugly at the top. Tie with a reserved husk strip. Slip the stem of a chile under the knot. Refrigerate until ready to serve (up to 8 hours).
  • Preheat grill to medium (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds). Submerge ears in a large bowl of cold water for about 1 minute. Grill corn, turning occasionally, 20 minutes. (Alternatively, transfer ears to a baking sheet lined with parchment paper, and roast in a 400 degree oven for 20 minutes.) Serve immediately with melted butter.

GRILLED CORN WITH GREEN CHILI AND CHEESE BUTTER



Grilled Corn with Green Chili and Cheese Butter image

Categories     Cheese     Side     Vegetarian     Backyard BBQ     Corn     Hot Pepper     Summer     Grill     Grill/Barbecue     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 5

1 large fresh Anaheim chili
5 tablespoons butter, room temperature
2 tablespoons grated Romano cheese
4 large ears corn, husked
Corn oil

Steps:

  • Char chili over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and finely chop chili. Transfer to bowl. Add butter and cheese; blend with fork. Season with salt and pepper.
  • Prepare barbecue (medium-high heat). Brush corn all over with oil. Sprinkle with salt and pepper. Grill corn until tender and brown in spots, turning frequently, about 12 minutes. Serve, passing chili-cheese butter alongside.

GRILLED GRIT CAKES WITH GRILLED CORN AND GRILLED CORN-GREEN CHILE RELISH



Grilled Grit Cakes with Grilled Corn and Grilled Corn-Green Chile Relish image

Provided by Bobby Flay

Categories     appetizer

Time 3h30m

Yield 4 servings

Number Of Ingredients 18

2 tablespoons canola oil, plus more for grilling the cakes
1 medium Spanish onion, finely diced
2 cloves garlic, finely chopped
1 cup dry white wine
4 cups shrimp stock (chicken stock or vegetable stock can be substituted)
1 cup white stone-ground cornmeal
Salt
Freshly ground black pepper
2 ears perfectly grilled corn, kernels removed
6 ears perfectly grilled corn, kernels removed
2 poblano chiles, grilled, peeled, seeded and finely diced
1 small red onion, finely diced
2 limes, juiced
1 tablespoon honey
4 tablespoons canola oil
1 tablespoon finely chopped fresh cilantro leaves
Salt
Freshly ground black pepper

Steps:

  • Butter the bottom and sides of a 9 by 11-inch baking pan and set aside.
  • Heat the oil in a medium saucepan over high heat. Add the onion and cook until soft, about 3 minutes. Add the garlic and cook for 30 seconds. Add the wine and cook until completely reduced.
  • Add the stock and bring to a boil. Slowly whisk in the cornmeal, stirring until it begins to thicken. Season with salt and pepper, reduce the heat to medium, switch to a wooden spoon, and continue cooking and stirring until the mixture is smooth and soft, about 20 minutes. If the mixture becomes too thick, stir in some water, it should be a pourable consistency. Stir in the corn kernels and pour the mixture into the prepared pan and spread evenly. Cover and refrigerate until firm, at least 2 hours and up to 24 hours. Cut the cornmeal mixture into even squares.
  • Heat the grill to high. Brush the cakes on both sides with some of the canola oil and season with salt and pepper. Grill the cakes until golden brown and slightly charred on each side, about 1 1/2 minutes per side. Remove to a plate and top each cake with some of the relish.
  • Combine the corn, chiles, onion, lime juice, honey, oil and cilantro in a medium bowl and season with salt and pepper. Let the relish sit at room temperature for at least 30 minutes before serving. The relish can be made 8 hours in advance and refrigerated. Bring to room temperature before serving.

CHARCOAL GRILLED CORN WITH SOUR CREAM AND CHILE



Charcoal Grilled Corn with Sour Cream and Chile image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 5

6 ears fresh sweet corn, in their husks
3 tablespoons unsalted butter, melted
1 tablespoon best quality mild chile powder
1/2 cup sour cream, whisked with 1 tablespoon milk to thin
1/3 cup grated anejo or romano cheese

Steps:

  • Pull all of the husks back from the corn without removing it. Pull off and remove all the silk, using a soft brush to get the last stubborn strands. Return the husks to their original position and twist the tops.
  • In a large deep bowl, cover the corn with cold water and weight down with a plate to keep them all submerged. Let the corn soak for 1 hour. Meanwhile, light a charcoal fire and let it burn until the coals are medium hot. Set the grill rack 4 inches from the hot coals. Lay the corn on the grill rack and roast for 15 to 20 minutes, turning frequently with tongs. Pull back some husks to test the kernels for doneness if desired. Remove from the grill, let cool for a few minutes and pull the husks back to the base again so that you can use them as a handle for picking up the corn. Set aside until ready to serve the rest of the meal. Brush the corn with the butter and return it to the grill rack for about 10 minutes, turning frequently, until nicely browned. Sprinkle the corn with the chile powder and pass the sour cream and cheese at the table for guests to help themselves.

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