GRILLED CORN ON THE COB WITH LIME-CAYENNE BUTTER
This is from an old issue of Fine Cooking. Not hard at all, and a wonderful variation on traditional summertime corn on the cob. I serve as side to Brazilian Burgers (Recipe #192429).
Provided by Belgophile
Categories Low Protein
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Melt the butter in a saucepan. Add the lime juice, salt, and cayenne. Stir. Keep warm.
- Now the corn: Peel off all but one or two layers of the corn husk. Pull the remaining husks down, but not off, and remove as much silk as possible. (Don't fuss with it too much; any remaining silk is easily removed later during Step 5). Pull up the husks; it's okay if some kernels aren't completely covered.
- Prepare a hot charcoal fire or heat a gas grill to high. Put the corn on the grate while the coals are still red-hot. (Cover a gas grill.).
- Grill the corn, turning often, until the outer layer of husk is completely charred. Depending on your fire, this could take 5 to 10 minute Then, you can push the corn to a cooler spot on the grill if you're cooking other things, or remove from the heat completely and set aside.
- Just before serving, peel off the husk and brush away the remaining silks. Brown the kernels on the grill briefly, turning the corn frequently to develop a roasty color and a little additional smoke flavor, about 1 minute (If the corn spends too long on the grill without the protection of the husk, the kernels will become dry and a little chewy.).
- Brush the warm cayenne butter on the hot grilled corn and serve.
Nutrition Facts : Calories 230.6, Fat 13, SaturatedFat 7.5, Cholesterol 30.5, Sodium 239.8, Carbohydrate 30.1, Fiber 3.4, Sugar 3.8, Protein 4.1
CORN ON THE COB WITH CHEESE AND LIME
Categories Side Vegetarian Kid-Friendly Quick & Easy Backyard BBQ Corn Summer Grill Grill/Barbecue Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 2
Number Of Ingredients 5
Steps:
- Prepare grill.
- Soak corn in husks in cold water 10 minutes. Drain corn and grill on a rack set 5 to 6 inches over glowing coals until husks are charred, about 10 minutes. Shuck corn and grill until kernels are browned in spots, about 10 minutes.
- While corn is grilling, in a small bowl whisk together mayonnaise and cayenne. Using the small teardrop-shaped holes on a four-sided grater grate cotija.
- Brush mayonnaise mixture onto hot corn and sprinkle with cojita.
- Serve corn on the cob with lime wedges.
CORN ON THE COB WITH CHEESE AND LIME
Like Mexico's better-known culinary exports-guacamole, tacos, and tequila-Mexican-style corn (elote) is finding its place in restaurants, street carts, and home kitchens across North America. Given how available the ingredients are and how quickly it can be prepared, it's no wonder that it's a new favorite. Grilling lends an earthiness to the corn, but if grilling is not an option, boil it instead. It's worth seeking out cotija, a Mexican cow's-milk cheese, but in a pinch, Parmesan or feta will do.
Yield Makes 2 servings
Number Of Ingredients 6
Steps:
- Prepare the grill.
- Soak the corn in the husk in cold water 10 minutes. Drain and grill on a rack set 5 to 6 inches over glowing coals until husks are charred, about 10 minutes. Shuck the corn and grill until kernels are browned in spots, about 10 minutes.
- While corn is grilling, in a small bowl, whisk together the mayonnaise and cayenne. Using the small tear-dropshaped holes on a four-sided grater, grate the cheese.
- Brush the mayonnaise mixture onto the hot corn and sprinkle with cheese.
- Serve corn on the cob with lime wedges.
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