Grilled Corn With Spicy Chili Butter Recipes

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GRILLED SPICY CORN ON THE COB



Grilled Spicy Corn on the Cob image

During a family picnic, we added jalapenos and hot pepper sauce to our homegrown corn. Now we spice up the ears every chance we get. -Bernadette Walker, Waco, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 6

4 large ears sweet corn, husks removed
1/4 cup butter, melted
2 teaspoons dried thyme
1 tablespoon hot pepper sauce
1 teaspoon chicken bouillon granules
1/4 cup chopped seeded jalapeno peppers

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.

Nutrition Facts : Calories 229 calories, Fat 13g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 335mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 4g fiber), Protein 5g protein.

GRILLED CORN-ON-THE-COB WITH SPICY BUTTER



Grilled Corn-On-The-Cob with Spicy Butter image

Make a giant flavor leap! Brush corn on the cob with taco-spiked butter.

Provided by Pillsbury Kitchens

Categories     Side Dish

Yield 8

Number Of Ingredients 3

4 ears of corn-on-the-cob
1/4 cup butter, melted
2 tablespoons from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix

Steps:

  • GRILL DIRECTIONS: Heat grill. Cut two 24x12-inch pieces of heavy-duty foil. Place 4 ears of corn on center of each piece of foil.
  • In small bowl, combine butter and taco seasoning mix; mix well. Brush corn with butter mixture. Wrap ears of corn securely using double-fold seals, allowing room for heat expansion.
  • When ready to grill, place corn packets on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 25 to 35 minutes or until corn is thoroughly heated, turning occasionally.
  • Open corn packets carefully to allow steam to escape; place corn on serving platter.

Nutrition Facts : Fat 1 1/2, ServingSize 1/8 of Recipe

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.

GRILLED CORN WITH SPICY CHILI BUTTER



Grilled Corn With Spicy Chili Butter image

An easy addition to your barbecue! The recipe comes from Cook's Illustrated Guide to Grilling and Barbecue.

Provided by Lvs2Cook

Categories     Corn

Time 20m

Yield 8 serving(s)

Number Of Ingredients 7

6 tablespoons butter
2 garlic cloves, minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/8 teaspoon cayenne
8 ears corn

Steps:

  • Melt butter in small pan over medium heat. When melted, add garlic, chili powder, cumin, paprika, and cayenne and cook about 1 minute. Set aside.
  • Prepare the corn by removing all but the innermost layer of the husk. The kernels should be covered but visible through the layer. Use scissors to snip off the silk ends.
  • Grill the corn over medium-hot fire, turning corn every 2 minutes until the dark outlines of the kernels show through the husk and the husk is charred and beginning to peel away from the kernels, about 8-10 minutes.
  • Transfer the corn to a platter. Remove and discard charred husk and silk. Using brush, brush each ear with butter mixture.

Nutrition Facts : Calories 206.9, Fat 10.3, SaturatedFat 5.7, Cholesterol 22.9, Sodium 85.1, Carbohydrate 30.2, Fiber 3.5, Sugar 3.8, Protein 4.1

GRILLED CORN WITH SPICY CHILI BUTTER



GRILLED CORN WITH SPICY CHILI BUTTER image

Categories     Vegetable     Sauté     Vegetarian     Quick & Easy     Dinner

Yield 8 1

Number Of Ingredients 9

6 tablespoons (3/4 stick) unsalted butter
2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper
8 ears fresh corn , prepared according to the illustrations below
1 lime , cut into 8 wedges
Salt

Steps:

  • STEP BY STEP: Taking the Temperature of the Fire If you can hold your hand five inches above the grate for 2 seconds, it is a hot fire; 3 to 4 seconds, a medium-hot fire; 5 to 6 seconds, a medium fire; and 7 seconds, a medium-low fire. STEP BY STEP: Preparing Corn for Grilling 1. Remove all but the innermost layer of the husk. The kernels should be covered by, but visible through, the innermost layer. 2. Use scissors to snip off the tassel, or long silk ends, at the tip of the ear. STEP BY STEP: Judging When Grilled Corn is Done As soon as the husk picks up the dark silhouette of the kernels and begins to pull away from the tip of the ear, the corn is ready to come off the grill.

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