GRILLED CORN WITH ROASTED JALAPENO BUTTER
Steps:
- Prepare a grill for medium-high heat or turn on a gas burner.
- Place the jalapenos directly on the grill or burner and cook, turning, until charred on all sides, about 10 minutes. Transfer to a resealable plastic bag and let steam for a few minutes. Use a paper towel to rub the skins off the peppers, then remove the stems and seeds and finely dice.
- Mix the diced jalapenos, butter, lime juice, honey and garlic powder in a food processor or by hand until well blended. Season with salt and pepper. Spread a generous amount of jalapeno butter on each ear of corn, then wrap the corn in foil.
- Place the corn on the grill or in a grill pan and cook on one side for 5 to 10 minutes. Flip and cook for another 5 to 10 minutes, until the kernels are bright yellow and you start to see grill marks.
JALAPENO HONEY BUTTER GRILLED CORN
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the grill to 375 degrees F, setting one side of the grill to medium-high heat and the other side to low heat.
- Place the ears of corn directly on the grill grates on the medium-high side of the grill. Let char 2 to 3 minutes per side, about 10 minutes total.
- While the corn is grilling, in a 9-by-13-inch disposable aluminum baking pan, add the butter, honey and garlic. Place the pan directly on the grill grates on the low side of the grill. Stir occasionally to incorporate the butter and honey.
- Once the corn is done grilling and the butter is melted, remove the pan from the grill. Roll each piece in the baking pan, coating each side of the corn. When ready to serve, sprinkle with the crispy jalapenos and chili lime seasoning.
EASY GRILLED CORN WITH CHIPOTLE-LIME BUTTER
Grilling corn in the husks is so easy. There's no need to remove the silk and tie the husk closed before grilling. Just soak, grill and add your favorite flavored butter. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large stockpot, cover corn with cold water. Soak 30 minutes; drain. Grill corn, covered, over medium heat until tender, turning occasionally, 25-30 minutes. , Meanwhile, combine the remaining ingredients. Carefully peel back husks; discard silk. Spread butter mixture over corn.
Nutrition Facts : Calories 225 calories, Fat 13g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 265mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 3g fiber), Protein 5g protein.
GRILLED CORN ON THE COB WITH JALAPENO-LIME-BUTTER
Make and share this Grilled Corn on the Cob With Jalapeno-Lime-Butter recipe from Food.com.
Provided by lazyme
Categories Corn
Time 40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Prepare barbecue (high heat).
- Grill chiles until charred on all sides.
- Cool 5 minutes.
- Using small paring knife, peel chiles.
- Scrape out seeds and pale membranes; discard.
- Coarsely chop chiles; transfer to processor.
- Add butter, garlic, and lime peel; process until smooth.
- Season jalapeno-lime butter to taste with salt.
- Transfer to small bowl. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)
- Grill corn until husks are blackened on all sides, turning occasionally, about 15 minutes.
- Wearing oven mitts to protect hands, remove husks and silk from corn.
- Serve immediately with jalapeno-lime butter and salt.
GRILLED CORN ON THE COB WITH JALAPENO BUTTER
I wanted to post a recipe that could be enjoyed for Father's Day and I think this grilled corn on the cob would be a hit at any summer table alongside grilled steak, burgers, hot dogs, or whatever else your family likes to eat on a warm summer day.
Provided by Tessa Arias
Categories Side Dish
Time 25m
Number Of Ingredients 7
Steps:
- Clean grill grates and spray with nonstick cooking spray. Preheat the grill to medium-high heat.
- Place the jalapeno on the grill and cover. Grill, turning occasionally, until the jalapeno is blackened and charred, about 10 minutes. Remove from the grill and place in a paper bag, folding tightly to seal. Let stand for 5 minutes. Peel and discard the skins then cut the jalapeno in half lengthwise. Remove the stem and seeds then finely chop the jalapeno. In a small bowl combine the jalapeno, butter, lime zest, honey, and salt.
- Meanwhile, place the corn on the grill. Cover and grill until lightly charred, about 10 minutes. Remove corn to a serving tray and brush with the jalapeno butter.
JALAPENO-LIME CORN ON THE COB
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Combine butter, lime, jalapeno, garlic and paprika in food processor and pulse process until smooth. Place on waxed paper or plastic and roll. Place in freezer until ready to serve.
- Cook corn by boiling, steaming or grilling. Cut disks of butter and rub onto corn, nesting the butter in a slice of bread to apply it to the hot corn. Season ears with salt (and fight over the hot buttered bread slice!)
GRILLED CORN ON THE COB WITH LIME BUTTER
Provided by Tyler Florence
Categories side-dish
Time 2h10m
Yield 12 servings
Number Of Ingredients 15
Steps:
- Soak the corn in a large container of water for 1 hour. Prepare the grill. Put the soaked cobs on the hot grill and cook for 30 to 40 minutes, turning frequently. The corn is done when it feels soft when you press on it.
- While the corn is grilling make the lime butter: In a small bowl add the butter, lime zest, chervil, and salt and pepper, to taste. Mix well and spread onto a large plate. Spread the queso fresco onto another plate.
- Take the corn off the grill and carefully peel back the husks (it will be hot). Remove the corn silk and tie the husks in a knot so you can hold on to it like a handle. Roll in the lime butter and then roll in the queso fresco; sprinkle with the Ancho Chile Rub. Place on a large platter and serve immediately.
- For the spice rub: Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch. Put the chiles in spice grinder and pulse to a powder. Add the remaining ingredients and buzz again to combine.
GRILLED CORN WITH JALAPEñO-FETA BUTTER
This dish puts a spicy, cheesy spin on the classic buttered corn-on-the-cob. The ears are charred on the grill, then rubbed with a feta and jalapeño-flecked butter that melts all over the sweet, blackened kernels. The compound butter is perfectly adaptable. You can substitute other cheeses for the feta, and play around with different kinds of chiles and herbs. Be sure to save any leftover compound butter in the freezer. It's also terrific sliced on top of grilled or roasted chicken, fish or meats.
Provided by Melissa Clark
Time 15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- To prepare the jalapeño-feta butter, in a small bowl, mash together the butter, jalapeño, feta, cilantro, garlic, lime or lemon juice, salt and coriander.
- Divide the butter equally onto six pieces of parchment paper large enough to wrap them snugly (6-inch squares should do it), form into logs, and wrap well, twisting the ends like candy wrappers. Chill for at least 2 hours and up to 3 days before using, or freeze for up to 3 months.
- Light the grill or heat the broiler, arranging the rack about 4 inches from the heat source. Brush corn lightly with oil. Grill until charred on all sides, 3 to 6 minutes total.
- Transfer corn to plates, and serve each ear with a log of jalapeño-feta butter for rubbing onto the ear.
GRILLED CORN ON THE COB WITH ROASTED JALAPENO BUTTER
Make and share this Grilled Corn on the Cob With Roasted Jalapeno Butter recipe from Food.com.
Provided by weekend cooker
Categories Corn
Time 30m
Yield 6 ears of corn, 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat grill to medium high heat, and place jalapeno on grill rack coated with cooking spray, cover and grill 10 minutes, or until blackened, turning occasionally.
- Place jalapeno in a small paper bag, and fold tightly to seal.
- Let stand 5 minutes.
- Peel and discard skins, and cut jalapeno in half lengthwise, and discard stem, seeds, and membranes.
- Finely chop jalapeno.
- Combine jalapeno, butter, lime rind, honey, and salt in a small bowl, and stir well.
- Place corn on grill rack, cover and grill for 10 minutes, or until lightly charred, turning occasionally.
- Place corn on serving plate and brush with jalaoeno butter.
Nutrition Facts : Calories 160.6, Fat 6.3, SaturatedFat 3.1, Cholesterol 11.9, Sodium 98.8, Carbohydrate 26.8, Fiber 2.9, Sugar 7.3, Protein 4.1
GRILLED CORN ON THE COB W/JALAPENO-LIME BUTTER
The Jalapeno-Lime Butter makes the fresh taste of grilled corn on the cob come alive!! It's not too hot - just the right amount of jalapeno flavor. This recipe came from the Epicurious website and I've prepared it for a couple of summers now. Always a surprise taste experience for guests!
Provided by Z-chef
Categories Corn
Time 20m
Yield 3-6 serving(s)
Number Of Ingredients 6
Steps:
- Prepare grill (high heat). Grill chiles until charred on all sides. Cool. Using small paring knife, peel chiles, scrape out seeds and pale membranes; discard. Coarsely chop chiles; transfer to food processor. Add butter, garlic and lime peel. Process until smooth. Season butter to taste with salt.
- Husk corn and remove silk. Spray or drizzle with olive oil. Grill directly on grate, turning as needed, Done in approximately 10 minutes.
Nutrition Facts : Calories 430.3, Fat 32.9, SaturatedFat 19.8, Cholesterol 81.3, Sodium 297.6, Carbohydrate 35.2, Fiber 5.1, Sugar 6.2, Protein 6.3
GRILLED JALAPENO LIME CORN ON THE COB
You can make the butter mixture for the corn up to 2 days before cooking the corn. Great recipe for a cook out!
Provided by breezermom
Categories Corn
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Stir together the butter and the next 5 ingredients. Blend together well. You can do this up to 2 days before cooking the corn, just allow the butter to soften before serving with the corn.
- Preheat the grill to 350°F to 400°F (medium-high) heat. Coat the corn lightly with cooking spray. Sprinkle with the desired amount of salt and pepper. Grill the corn, covered with the lid grill, 10 to 15 minutes or until golden brown, turning occasionally.
- Remove the corn from the grill, and serve with the butter mixture.
Nutrition Facts : Calories 180.7, Fat 12.6, SaturatedFat 7.5, Cholesterol 30.5, Sodium 115, Carbohydrate 17.5, Fiber 2.5, Sugar 3, Protein 3.1
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