Grilled Corn On The Cob With Chipotle Crema Recipes

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GRILLED CORN ON THE COB WITH CHIPOTLE MAYONNAISE



Grilled Corn on the Cob With Chipotle Mayonnaise image

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

6 to 12 ears corn
2 large garlic cloves, cut in half, green shoots removed
1/4 teaspoon salt
1 large or 2 small chipotle peppers in adobo, seeded
1 teaspoon sauce from the canned adobo chile
1/4 cup mayonnaise, preferably Hellman's or Best Foods
1/2 cup thick plain low-fat yogurt

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

GRILLED CORN WITH MAPLE AND CHIPOTLE



Grilled Corn with Maple and Chipotle image

Provided by Bobby Flay

Time 1h45m

Yield 4 servings

Number Of Ingredients 7

8 ears corn
1/2 cup Grade B maple syrup
5 tablespoons unsalted butter
2 chipotle chiles in adobo, pureed
2 cloves garlic, chopped to a paste
Kosher salt and freshly ground black pepper
Canola oil

Steps:

  • Peel away the outer husks on the corn without actually removing them. Remove the inner silky threads, then wrap the outer husk back around the ear. Soak the ears in water for 1 hour.
  • In a small saucepan, combine the maple syrup, butter, chiles and garlic and season with salt and pepper. Allow to simmer over medium heat for about 8 minutes. Remove from the heat and keep warm.
  • Preheat a grill for medium heat. Grill the corn, turning occasionally, until the kernels are slightly charred, about 20 minutes. Brush with the maple butter.

GRILLED CORN ON THE COB WITH CHIPOTLE BUTTER



Grilled Corn on the Cob with Chipotle Butter image

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

1/2 cup (1 stick) unsalted butter
1 1/2 tablespoons minced seeded canned chipotle chilies*
2 teaspoons fresh lime juice
1/4 teaspoon salt
8 large ears of corn, husked
Lime wedges

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 MAPLE-CHIPOTLE GLAZE



Grilled Corn on the Cob with Maple-Chipotle Glaze image

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

1/2 cup pure maple syrup
1/4 cup (1/2 stick) butter
2 garlic cloves, minced
4 teaspoons minced canned chipotle chilies*
1/4 teaspoon salt
6 ears fresh corn, husked

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.

GRILLED CORN ON THE COB WITH CHILE AND LIME



Grilled Corn on the Cob with Chile and Lime image

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

6 tablespoons crema mexicana,* créme fraîche,* or sour cream
1 tablespoon fresh lime juice
1/4 teaspoon chipotle chile powder or ancho chile powder**
1/4 teaspoon coarse kosher salt
8 ears of corn with husks
2 limes, halved or quartered
1/4 cup chopped fresh cilantro
*Crema mexicana (Mexican créme fraîche) is available at some supermarkets and in the refrigerated section of Latin markets. Créme fraîche is sold at some supermarkets and at specialty foods stores.
**Chipotle and ancho chile powders are available in the spice section of many supermarkets and from adrianascaravan.com.

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 CORN ON THE COB WITH CHIPOTLE CREMA



Grilled Corn on the Cob With Chipotle Crema image

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

1 cup sour cream
1 cup heavy cream
1 teaspoon salt
8 ears corn, husks on and silks removed
2 canned chipotle chiles in adobo, stemmed
1 cup crumbled queso fresco or 1 cup feta cheese
2 limes, cut into wedges

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

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