GRILLED CORN ON THE COB WITH CHIPOTLE MAYONNAISE
The spicy dip that I serve with grilled corn (as well as with steamed or boiled corn) is sort of like a Mexican aïoli, pungent with garlic, smoky and spicy with chipotle chiles. You can also serve it as a dip with vegetables or chips, or use it as a flavorful spread for sandwiches and panini. The recipe makes more than you'll need for six ears of corn - if you're having a crowd for a barbecue, you'll have enough.
Provided by Martha Rose Shulman
Categories side dish
Time 1h15m
Yield Makes 1 cup of dip
Number Of Ingredients 7
Steps:
- Light a medium-hot grill while you prepare your corn. Remove the outer leaves of the husk, leaving two layers. Gently pull down the remaining leaves, pull off the silk and fold the husks back up, covering the corn. Cut 12 to 24 pieces of butcher's string about six inches long, and moisten them with water. Tie the cobs at the top and midway down with the wet string. Place in a bowl or a sink full of cold water, and soak for 15 to 30 minutes while you prepare the chipotle dip.
- Place the garlic in a mortar and pestle with 1/4 teaspoon salt, and mash to a smooth paste. Add the chipotle, and mash together with the garlic. Stir in the chipotle sauce, mayonnaise and yogurt, and mix together well.
- When the coals of your grill are medium-hot, remove the corn from the water and pat dry. Place on the grill, and grill until the corn is uniformly charred, turning the ears often. This could take anywhere from 10 to 20 minutes, depending on the heat. Remove from the grill and, holding onto the ears with a kitchen towel, cut away the strings and remove the leaves. Wrap the corn in a kitchen towel to keep warm.
- Serve with the chipotle dip. Place a generous spoonful on a plate, and roll the corn in it or spread it on the corn with a knife.
Nutrition Facts : @context http, Calories 647, UnsaturatedFat 23 grams, Carbohydrate 93 grams, Fat 29 grams, Fiber 10 grams, Protein 19 grams, SaturatedFat 5 grams, Sodium 891 milligrams, Sugar 34 grams, TransFat 0 grams
CORN ON THE COB WITH CHIPOTLE-SCALLION BUTTER
Provided by Shelley Wiseman
Categories Vegetable Side Fourth of July Vegetarian Quick & Easy Cinco de Mayo Father's Day Backyard BBQ Corn Hot Pepper Tailgating Jalapeño Potluck Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 5
Steps:
- Stir together butter, scallions, chipotles, zest, and rounded 1/2 teaspoon salt in a large bowl.
- Cook corn in a large pot of boiling water until crisp-tender, 3 to 5 minutes. Transfer with tongs to butter mixture and toss.
CHIPOTLE LIME CORN COBS
In Mexico, grilled corn sometimes comes slathered in mayonnaise, rolled in grated cheese and served with lime and chili powder. This is my family's take on the dish, with our own flavor enhancements. -Carolyn Kumpe, El Dorado, California
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Rewrap corn in husks and secure with kitchen string. Place in a stockpot; cover with cold water. Soak for 20 minutes; drain., Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning often., In a small bowl, combine the mayonnaise, chipotle, cilantro, lime juice, lime zest and garlic; spread one heaping tablespoon over each ear of corn. Sprinkle with Asiago cheese.
Nutrition Facts : Calories 289 calories, Fat 18g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 240mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 4g fiber), Protein 7g protein.
CHIPOTLE FIRE ROASTED CORN ON THE COB
This sweet corn is kicked up with chiptoles pepper in Adobe sauce. It is both sweet and spicy with every bite.
Provided by Abba Gimel
Categories Corn
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix the first three ingredients
- Place corn in heavy foil pour the mixture over corn.
- Seal foil around corn tightly.
- Grill over hot coals for 5 minutes, turning 2 times.
- Remove from foil and put back on the hot grill for 3- 5 minutes, turning 2 times.
Nutrition Facts : Calories 165.4, Fat 4.3, SaturatedFat 0.6, Sodium 7.3, Carbohydrate 32.8, Fiber 3.5, Sugar 8.1, Protein 4.1
CHIPOTLE MAYO AND BLUE CORN TORTILLA CHIPS CORN ON THE COB
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 15m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Prepare a grill for medium-high heat.
- Grill the corn, turning every 3 to 4 minutes, until it starts to char, about 12 minutes.
- Spread the chipotle mayo over the corn. Roll in the crushed corn chips and finish with a squeeze of lime juice.
GRILLED CORN ON THE COB WITH CHIPOTLE BUTTER
Categories Vegetable Side Fourth of July Quick & Easy Lime Hot Pepper Summer Grill/Barbecue Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Melt butter in small saucepan over medium heat. Add minced chipotles, fresh lime juice, and 1/4 teaspoon salt. Reduce heat to low and cook chipotle butter 1 minute to blend flavors.
- Place ears of corn on baking sheet. Brush corn all over with chipotle butter. (Can be prepared 4 hours ahead. Cover corn and refrigerate.)
- Prepare barbecue (medium-high heat). Grill corn until cooked through and blackened in spots, turning frequently, about 6 minutes. Serve corn with lime wedges.
- Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.
GRILLED CORN ON THE COB WITH CHIPOTLE CREMA
This recipe is a little bit involved, but worth it. The husks are left on for the first half of cooking, which protects the ears and infuses the kernels with the husk's delicate flavor. Prepare the crema early in the day. Recipe adapted from Lourdes Castro, Latin Grilling.
Provided by gailanng
Categories Corn
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a medium bowl, mix together the sour cream, heavy cream and salt. Cover with plastic wrap and set out at room temperature for 3 hours.
- In a large stockpot filled with water, soak the ears of corn for 20 minutes. Remove the ears from the water, shake and tightly squeeze the husks against the kernels of corn to get rid of any excess water.
- In a food processor, combine 1/2 cup of the prepared cream mixture with the chipotle chiles and puree until smooth. Reserve the rest of the cream mixture for another use. Set aside.
- Turn a grill to high and close the lid. After 15 minutes, lower the heat to medium-high. Place the corn on the grill rack and grill for 5 minutes. Turn the corn over and grill for another 5 minutes. Remove the corn from the grill and set aside to rest for 5 more minutes. In the meantime, keep your grill on with the lid closed.
- Take the grilled ears of corn and pull back the husks, exposing the kernels but keeping the husks attached at the bottom. Increase the grill temperature to high and place a sheet of aluminum foil on one side of the grill. Place the pulled-back husks over the foil, allowing the exposed kernels to sit on the grill grates. (This is done so the husks don't burn before the corn can char.) Close the grill lid and allow the kernels to char so become dark and golden brown, about 5 minutes. Then turn the corn and char the other side. Remove the corn from the grill. Serve immediately alongside the chipotle crema, crumbled cheese and lime.
Nutrition Facts : Calories 276.4, Fat 18.5, SaturatedFat 10.4, Cholesterol 55.7, Sodium 326.5, Carbohydrate 28.2, Fiber 3.3, Sugar 6.7, Protein 5.3
GRILLED CORN ON THE COB WITH MAPLE-CHIPOTLE GLAZE
Categories Vegetable Side Hot Pepper Summer Grill Grill/Barbecue Maple Syrup Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Bring first 5 ingredients to simmer in heavy small saucepan over medium heat. Reduce heat to low and simmer until glaze is reduced to 3/4 cup, stirring occasionally, about 10 minutes. (Glaze can be made 1 day ahead. Cover and refrigerate.)
- Prepare barbecue (medium heat). Brush corn with some of glaze. Grill until lightly charred in spots, turning frequently, about 8 minutes. Transfer corn to platter. Brush corn with remaining glaze. Sprinkle generously with salt and serve.
- Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets and some supermarkets.
CHEESY CHIPOTLE CORN ON THE COB
Try something different the next time you serve corn on the cob. Spread it with chipotle-flavored mayo and add a sprinkle of shredded cheese.
Provided by My Food and Family
Categories Recipes
Time 5m
Yield 8 servings
Number Of Ingredients 3
Steps:
- Spread corn with aioli.
- Sprinkle with cheese.
Nutrition Facts : Calories 240, Fat 16 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 15 mg, Sodium 260 mg, Carbohydrate 22 g, Fiber 3 g, Sugar 3 g, Protein 6 g
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