My Lime And Parmesan Grilled Corn On The Cob Recipes

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PARMESAN-LIME GRILLED CORN



Parmesan-Lime Grilled Corn image

Sweet corn, who doesn't love it? (I'm sure there are people who don't.) I like mine plain with butter. My DD does not so I came up with this for her. Everyone who has eaten this at my house asks for the recipe, guess I did something right.

Provided by fishywitch

Categories     Summer

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

4 ears corn on the cob, in husks
1/4 cup butter, softened
1 tablespoon olive oil
1/2 teaspoon lime zest
2 tablespoons shredded parmesan cheese

Steps:

  • Preheat grill to medium-high direct heat.
  • Soak corn in husks in cold water for 10 minutes.
  • Meanwhile, blend butter, olive oil and lime peel in small bowl: cover and refrigerate.
  • Place corn on grill and cook for 10-12 minutes turning once or twice.
  • Remove husks and silks, (if you want your corn to have that "grilled" look place husked corn back on grill for 3-5 minutes while turning once or twice again)
  • Spread butter mixture evenly on corn; sprinkle with Parmesan.
  • Season with salt and pepper to taste.

Nutrition Facts : Calories 264.8, Fat 16.6, SaturatedFat 8.3, Cholesterol 32.7, Sodium 126.3, Carbohydrate 29.5, Fiber 3.5, Sugar 4.8, Protein 5.2

GRILLED CORN WITH CHILE-LIME SALT



Grilled Corn with Chile-Lime Salt image

A sprinkling of homemade chile-lime salt and grated Parmesan brings the summertime classic of grilled corn with butter to a sublime new level.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h30m

Number Of Ingredients 7

2 limes, scrubbed
Kosher salt
1 teaspoon chipotle-chile powder
8 ears corn, unhusked
1 stick unsalted butter, room temperature
1/2 cup grated Parmesan
Finely diced red jalapenos and chopped cilantro, for serving (optional)

Steps:

  • Preheat oven to 200 degrees. Finely zest limes onto a parchment-lined baking sheet. Sprinkle 2 teaspoons salt over zest; combine with your hands. Spread mixture into an even layer and bake until dried, about 20 minutes. Let cool completely, then stir in chile powder. Chile-lime salt can be stored in an airtight container at room temperature up to 2 weeks.
  • Peel back corn husks toward stem ends; remove silks. Rewrap husks and tie with long pieces of husk or twine. Soak corn in a large bowl of water 30 minutes.
  • Preheat grill to medium-high. Grill corn, turning, until steamed through and charred in places, 12 to 15 minutes. To serve, unwrap husks, brush each ear with butter, sprinkle with chile-lime salt, and sprinkle with cheese. Garnish with chopped jalapenos and cilantro.

MY LIME AND PARMESAN GRILLED CORN ON THE COB



My Lime and Parmesan grilled Corn on the Cob image

Well I love limes and parmesan cheese so I decided to give it a try on my grilled corn. I thought it turned out delicious. Why don't you try it and see what you think.Enjoy!!!!!!!!!!!!!!!!!!

Provided by Zelda Hopkins

Categories     Vegetables

Time 20m

Number Of Ingredients 5

1/4 c unsalted butter, i use real butter
2 oz parmesan cheese, freshly grated
2 medium limes, juiced
1 dash(es) salt and pepper
8 large ears of corn shucked

Steps:

  • 1. Prepare the grill for medium-high direct heat. In a small bowl, stir together the butter, lime juice, Parmesan cheese and salt and pepper. Spead the mixture evenly over the corn: wrap each ear in Heavy duth foil. Grill the corn, covered for 10 minutes.

CHILI LIME CORN ON THE COB



Chili Lime Corn on the Cob image

Provided by Guy Fieri

Categories     side-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 8

4 ears corn, in husk
3 tablespoons unsalted butter, at room temperature
1 teaspoon lime zest
1 tablespoons lime juice
1 teaspoon chili powder
1/4 teaspoon granulated garlic
1 teaspoon salt
1/2 teaspoon freshly cracked black pepper

Steps:

  • In a small bowl, combine butter, lime zest and juice, chili powder, garlic and salt and pepper and set aside.
  • Carefully peel back husk from the ear, without detaching from the bottom, remove silk from corn, fold the husk back around the ears and soak in water for 30 to 45 minutes. Make sure to weigh down the ears so that they are fully submerged.
  • Preheat a grill to medium, indirect heat. Remove ears from water, drain, open husk, dry ears with paper towel and spread butter mixture evenly on corn. Fold husk back over corn and grill, turning often, for 35 minutes (change heat to medium-high for the last ten minutes of grilling). Serve immediately.

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