Grilled Corn With Honey Ancho Chile Butter Recipes

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GRILLED CORN WITH ANCHO CHILE BUTTER



Grilled Corn with Ancho Chile Butter image

Provided by Marcela Valladolid

Categories     side-dish

Time 1h45m

Yield 8 servings

Number Of Ingredients 6

1 whole head garlic
2 sticks unsalted butter, softened
2 ancho chiles, stemmed, seeded, deveined and ground, or 2 tablespoons ancho chile powder
Salt and freshly ground black pepper
Salt and freshly ground black pepper
8 ears corn

Steps:

  • Preheat the oven to 400 degrees F.
  • Wrap the head of garlic with aluminum foil and roast for 40 minutes. Set aside until cool enough to handle.
  • Squeeze the cloves of garlic from their papery skins into a small glass bowl. Add the butter and ancho powder, mixing well to combine. Season with salt and pepper. Place a piece of plastic wrap on a work surface, spoon the butter into the middle and roll into a cylinder. Refrigerate until set, at least 30 minutes. (The butter can be made ahead and will keep for up to a week.)
  • Preheat a grill or grill pan to high heat.
  • Grill the corn, turning occasionally, until browned in spots and the kernels are tender, 15 to 20 minutes. Brush with the ancho chile butter and serve.

GRILLED CORN WITH HONEY-ANCHO CHILE BUTTER



Grilled Corn With Honey-Ancho Chile Butter image

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

8 tablespoons unsalted butter, room temperature, divided (1 stick)
1 tablespoon dried ancho chile powder (can also use Mexican Chili powder)
1 teaspoon ground cumin
1 tablespoon honey
1/2 teaspoon dried oregano
1/2 teaspoon coarse kosher salt
1/4 teaspoon granulated garlic or 1/4 teaspoon garlic powder
1/4 teaspoon onion powder
8 ears corn, husked

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

GRILLED CORN WITH CHILE BUTTER



Grilled Corn With Chile Butter image

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

1 stick butter, softened
1 fresh hot red chile, such as Fresno, Holland or cherry, seeded and minced
1 teaspoon minced garlic (optional)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Hot sauce to taste
8 to 12 cobs of corn
Lime wedges for serving (optional)

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.

HONEY BUTTER GRILLED CORN



Honey Butter Grilled Corn image

This technique for grilling corn uses a side pan of honey butter to thoroughly drench the corn in flavor while keeping it hot and juicy until you're ready to eat. If you are feeling creative, change the ingredients of the liquid bath: Add a couple of tablespoons of Korean gochujang and a few minced garlic cloves to the base mixture, then finish the corn with toasted sesame seeds for a sweet-hot version. Add a half-cup of sake, two tablespoons of light miso paste and two tablespoons of soy sauce for a sake-miso glaze. Blend a couple of canned chipotle chiles with a few tablespoons of lime juice, add it to the bath and finish the corn with freshly minced cilantro or mint. To complete this recipe, you'll need a disposable aluminum 9-by-13-inch baking pan, or a similarly sized stovetop-safe vessel that you don't mind getting a bit dirty.

Provided by J. Kenji López-Alt

Categories     vegetables, appetizer, side dish

Time 20m

Yield 6 servings

Number Of Ingredients 6

3 tablespoons honey
6 tablespoons unsalted butter
2 teaspoons mild chile flakes, such as gochugaru (see Tip)
Salt
6 ears corn, shucked
Small handful of minced fresh parsley leaves or chives

Steps:

  • Combine the honey, butter, chile flakes, 1 cup water and 1 teaspoon of salt in a deep disposable 9-by-13-inch aluminum tray.
  • Adjust the burners on a gas grill or arrange the hot coals on a charcoal grill to build a fire that is hot on one side and medium-low on the other side. Place the aluminum tray on the cooler side. Cover and let heat for a few minutes, swirling the butter occasionally until it is all melted and the liquid simmers gently.
  • Add the corn to the hot side of the grill and cook, turning occasionally, until the kernels are lightly blackened in spots all over, 5 to 10 minutes.
  • Transfer the corn to the aluminum tray and turn to coat in the liquid. Keep turning as the liquid reduces to a shiny glaze, 10 to 12 minutes. (You can also cook other foods over the hot side while the corn stays hot in the tray. Once glazed, you can continue to hold the corn in the pan for up to another 30 to 45 minutes, turning it occasionally and topping up with ¼ cup water as necessary to prevent the honey and butter from burning.)
  • When ready to serve, coat a final time, sprinkle the corn with the minced parsley or chives and transfer to a serving platter.

ANCHO CHILE-RUBBED GRILLED CORN



Ancho Chile-Rubbed Grilled Corn image

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

2 ears of corn, husked
1 teaspoon ancho chile powder
1/2 lime, juiced
2 tablespoons butter
Kosher salt and black pepper
Cilantro (optional), for garnish
Cotija cheese (optional), for garnish

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 CHILI LIME BUTTER



Grilled Corn With Chili Lime Butter image

Chili lime butter adds a delicious finishing touch to grilled corn on the cob. Perfect to accompany any barbecue gathering, large or small. The butter can be flavored one day ahead and then brought to room temperature before serving.

Provided by Chef Kate

Categories     Corn

Time 30m

Yield 6 ears of corn

Number Of Ingredients 7

6 tablespoons butter, softened
1/4 teaspoon chili powder
1/2 teaspoon lime zest
1 teaspoon fresh lime juice
1/2 teaspoon jalapeno, minced (or to taste)
salt
6 ears corn, in the husks

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.

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