Bbq Corn With Mexican Spicy Butter Lime Recipe 425 Recipes

MEXICAN GRILLED CORN

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.

GRILLED CORN WITH CILANTRO LIME BUTTER

Steps:

• Cream butter in a bowl until smooth; mix in cilantro, lime juice, and cayenne pepper until thoroughly combined. Cover and refrigerate 1 hour to blend flavors.
• Peel husks back from ears of corn starting at the top, leaving the husks attached at the bottom of the ears. Remove all the corn silk and close husks over the ears again. Cover corn ears with cold water in a large bowl until husks are thoroughly soaked, about 20 minutes.
• Preheat grill for medium heat and lightly oil the grate.
• Place the corn in husks onto the hot grate and grill covered until husks are charred and the corn kernels are tender, 20 to 25 minutes, turning often. Strip off husks and serve corn with cilantro lime butter.

BBQ CORN WITH MEXICAN SPICY BUTTER & LIME RECIPE - (4.2/5)

Steps:

• 1. Heat the butter with spices, salt, sugar, garlic and juice of 1 lime in a small saucepan or pan. 2. Place the corn on the barbecue or other grill plate. 3. Brush the corn with the butter mix all over, you can toss it in the butter in a large bowl if you don't have a brush. Take the corn off the grill once cooked. 4. Drizzle with more fresh lime juice, sprinkle with a little sea salt and fresh coriander.

GRILLED CORN WITH CHILI LIME BUTTER

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.

CORN WITH SPICY LIME BUTTER

Steps:

• Carefully peel back corn husks but do not remove. Remove and discard the corn silk. Gently rinse the ears of corn. Pull the husks back up around the corn. Using 100% cotton kitchen string, tie the husks shut. Soak corn in enough water to cover for about 1 to 2 hours. Drain corn.
• To prepare the lime butter, in a medium bowl beat together softened butter, lime peel, lime juice, salt, pepper and hot pepper sauce.
• For a charcoal grill, grill drained corn on the rack of an uncovered grill directly over medium coals for 25 to 30 minutes or until the kernels are tender, turning once. (For a gas grill, preheat grill. Reduce heat to medium. Place drained corn on grill rack over heat. Cover and grill as above.) (For oven roasting, place drained corn on oven rack. Roast in a 400°F oven for 25 to 30 minutes or until the kernels are tender.).
• To serve, remove corn from grill or oven. Let stand for 5 minutes. Remove the strings from the corn; peel back husks. Serve immediately with the spicy lime butter.

PARMESAN-LIME GRILLED CORN

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.