Really Different Grilled Corn On The Cob Tex Mex Style Recipes
TEX-MEX CORN ON THE COB
It's a snap to add zippy flavor to fresh corn on the cob. The tender ears get a summery treatment when seasoned with chili powder, cilantro and lime. -Helen Jacobs of Eules, Texas
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Place corn in a Dutch oven or kettle; cover with water. Bring to a boil. Reduce heat; cover and cook for 3-5 minutes or until tender., Meanwhile, in a small bowl, combine the cilantro, chili powder, lime zest, salt, cumin and garlic powder. Drain the corn. Spritz with butter-flavored spray; brush or pat seasoning over corn.
Nutrition Facts : Calories 85 calories, Fat 1g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 164mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
MEXICAN CORN ON THE COB
Spice up barbecued sweetcorn with chilli, lime and lashings of melted butter
Provided by Good Food team
Categories Side dish
Time 1h
Number Of Ingredients 5
Steps:
- Soak corn in cold water for 15 mins. Heat a griddle pan or barbecue and, when hot, place the corn directly on the bars. Cook for 30-40 mins, turning regularly, until the corn is tender and charred in spots.
- Meanwhile, mash the butter with the lime zest and chili. When the cobs are done, top each with a knob of flavoured butter and serve with lime wedges.
Nutrition Facts : Calories 294 calories, Fat 23 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
MEXICAN GRILLED CORN
I consider this to be the greatest corn-on-the-cob recipe of all time. The way the mild, subtly salted cheese works with an ancho-lime mayonnaise, along with that buttery, smoky corn, is a magnificent combination of flavors. Perfecto!
Provided by Chef John
Categories Side Dish Vegetables Corn
Time 25m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Combine mayonnaise, lime juice, ancho chile powder, and smoked paprika in a bowl; whisk until smooth. Refrigerate until needed.
- Bring a large pot of salted water to a boil. Boil corn in the salted water for 5 minutes. Drain the corn.
- Place ears of corn on hot grill and cook until the kernels begin to brown and caramelize, 2 to 3 minutes. Turn the corn and continue to cook, turning ears after 1 to 2 minutes, until they are browned with slightly charred, caramelized spots.
- Generously brush corn with melted butter and ancho-lime mayonnaise until kernels are coated. Sprinkle ears with Cotija cheese and salt. Garnish with slices of lime.
Nutrition Facts : Calories 265 calories, Carbohydrate 19.9 g, Cholesterol 29.1 mg, Fat 20.3 g, Fiber 3 g, Protein 5.1 g, SaturatedFat 7 g, Sodium 245.9 mg, Sugar 3.3 g
MEXICAN CORN ON THE COB
This is the best way to serve corn, brushed with melted butter and sprinkled with chili powder, cheese and lime!
Provided by Chungah Rhee
Categories entree
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F. Place corn, in its husks, directly on the oven rack. Roast until tender and cooked through, about 40-45 minutes. Peel down the husks. Rub each ear of corn with 1 tablespoon butter. Serve immediately, sprinkled with chili powder, cotija, cilantro and lime juice.
REALLY DIFFERENT GRILLED CORN ON THE COB- TEX MEX STYLE
Fast and delish AND totally unlike any grilled corn you have ever had. Sweet corn on the cob, herbs and parmesan cheese- yes I said cheese!- take the ordinary to the extreme! You can use fresh corn but frozen is so much more convenient and can be better than fresh especially out of season.
Provided by Mamas Kitchen Hope
Categories Cheese
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Remove frozen corn from package and grill until corn is hot and you have nice grill marks.
- Mix melted butter with remaining ingredients and spread all over hot corn. You can also roll corn in it, dip them or whatever method you choose to get them thoroughly coated with the yummy mixture.
- Sprinkle corn with added salt if you like.
- Serve immediately.
- Tip- If you like your corn REALLY sweet- soak the ears in warm sugar water for 15 minutes or more before grilling. I usually just put the corn in a container and add 1 cup sugar and then cover with water. REALLY sweetens the corn nicely- This method can be used on fresh or frozen.
Nutrition Facts : Calories 251.2, Fat 14.3, SaturatedFat 8.5, Cholesterol 36, Sodium 241.9, Carbohydrate 29.6, Fiber 3.5, Sugar 4.8, Protein 6.6
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- Pull back the husks of the corn leaving them attached at the base. Remove the silks (as much as you can) and close the husks back over the corn cob. Soak the corn in a large pot of cold water for 10 minutes. This will prevent the husks from burning too much on the grill. Drain and pat dry.
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- Take the whole pan with corn from the oven and remove the husk from the top side. Remove the silk as well. Slather butter on the exposed corn and sprinkle with salt. Place the corn back to the oven at a rack higher and roast for another 5-10 minutes or until slightly charred.
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