CHILI LIME CORN ON THE COB
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.
TASTY BBQ CORN ON THE COB
This is corn on the cob cooked on the grill with spices and butter. It makes for a yummy side dish to any meal! Try it with fresh garlic and onion.
Provided by Deann
Categories Side Dish Vegetables Corn
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat grill for medium-high heat.
- In a medium bowl, mix together the chili powder, oregano, onion powder, cayenne pepper, garlic powder, salt, and pepper. Blend in the softened butter. Apply this mixture to each ear of corn, and place each ear onto a piece of aluminum foil big enough to wrap the corn. Wrap like a burrito, and twist the ends to close.
- Place wrapped corn on the preheated grill, and cook 20 to 30 minutes, until tender when poked with a fork. Turn corn occasionally during cooking.
Nutrition Facts : Calories 215.8 calories, Carbohydrate 17.7 g, Cholesterol 40.7 mg, Fat 16.5 g, Fiber 2.6 g, Protein 3.2 g, SaturatedFat 9.9 g, Sodium 127.1 mg, Sugar 3 g
GRILLED CORN ON THE COB WITH CHILE AND LIME
Provided by Molly Stevens
Categories Vegetable Side Vegetarian Backyard BBQ Summer Grill/Barbecue Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Mix crema mexicana, fresh lime juice, chile powder, and coarse kosher salt in small bowl to blend. DO AHEAD Can be made 6 hours ahead. Cover and chill.
- Prepare barbecue (medium heat). Remove outer husks from corn, leaving inner pale green husks attached. Fold back inner husks; remove corn silk. Sprinkle corn with salt and pepper. Rewrap inner husks around corn. Grill corn until husks are charred and beginning to pull away and corn is tender, turning frequently, about 10 minutes. Grill lime quarters until lightly charred, about 5 minutes.
- Pull husks away from corn to expose kernels. Place corn and lime on platter. Brush corn with crema-lime mixture. Sprinkle with cilantro.
GRILLED SPICY CORN ON THE COB
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
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.
CHILI LIME GRILLED CORN ON THE COB
A southwest twist on corn on the cob. A truly flavorful experience! From Chatelaine August 2011. The taste of summer!
Provided by Isabeau
Categories Corn
Time 20m
Yield 12 12 ears corn, 8-12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat BBQ to medium-high. Husk corn. Soak in water at least 5 minutes before grilling.
- Stir lime juice with chili powder, salt, and pepper in a small bowl. (We would suggest adding tequilla) Set aside.
- Place cobs on grill, using tongs to turn every 2 minutes until charred, about 10 min total. After each turn, brush the length of the cob with juice mixture. Transer to a platter. Serve when cool enough to handle.
SPICY CORN ON THE COB
"Being from Louisiana, we like everything hot...even our vegetables," writes Glenda Ardoin from Hessmer. "This is one of our summer favorites."
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Fill a large saucepan half full with water; bring to a boil. Add corn; cover and cook for 5-7 minutes or until tender. , Meanwhile, in a small saucepan, heat oil and butter over low heat until butter is melted. Stir in the jalapeno, cumin and pepper. Drain corn; brush with butter mixture.
Nutrition Facts : Calories 191 calories, Fat 14g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 72mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein.
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