Grilled Corn With Cheese And Chile Recipes

GRILLED CORN WITH CHEESE AND CHILE

Steps:

• Pull the husks up to cover the ears of corn, and place the corn in a large bowl or pot. Cover with cold water, and place a large plate or other weight on top of the corn so that it remains submerged. Allow the corn to soak for at least 1 hour or as long as 4 hours.
• Meanwhile, combine the sour cream and milk in a small bowl, and set it aside.
• Preheat a grill to medium-high. Adjust the grilling rack so that it sits about 4 inches away from the fire.
• Drain the corn but do not remove the husks. Lay the corn on the grill and cook, turning it frequently, until it is crisp-tender, 15 to 20 minutes. Remove the corn from the grill and allow it to cool slightly. Then pull the husks back to form a handle, and brush the ears evenly with the melted butter. Squeeze the lime halves evenly over the ears of corn. Return the corn to the grill and cook, turning it occasionally, for 5 to 10 minutes, or until the corn is slightly browned in places. Remove the corn from the heat and brush the ears with some of the sour cream mixture. Divide the cheese evenly among the ears of corn, coating them on all sides. Sprinkle with the chili powder and kosher salt, and serve immediately.

GRILLED CORN WITH CHEESE, LIME AND CHILE (ELOTES)

Steps:

• Heat your grill to medium-high. Grill corn, turning occasionally, until cooked through and lightly charred, 7 to 10 minutes.
• Meanwhile, in a small bowl, mix together mayonnaise, zest of 1 lime, chile powder, salt and pepper.
• Slather hot corn with mayonnaise mixture and sprinkle with cheese and cilantro. Cut limes into wedges and serve alongside corn.

GRILLED CORN ON THE COB WITH CHILI-LIME BUTTER AND COTIJA CHEESE

Steps:

• Heat a grill to medium-high heat. Grill the corn in their husks until the husks start to blacken, about 3 minutes per side.
• Mix together the butter, chili powder, cayenne pepper, lime juice and some salt and black pepper in a bowl until incorporated.
• Peel back the corn husks, leaving on to use as handles while eating. Rub the chili-lime butter all over the corn. Garnish with the cotija cheese.

GRILLED CORN WITH GREEN CHILI AND CHEESE BUTTER

Steps:

• Char chili over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and finely chop chili. Transfer to bowl. Add butter and cheese; blend with fork. Season with salt and pepper.
• Prepare barbecue (medium-high heat). Brush corn all over with oil. Sprinkle with salt and pepper. Grill corn until tender and brown in spots, turning frequently, about 12 minutes. Serve, passing chili-cheese butter alongside.

CHARCOAL-GRILLED CORN WITH CREAM, CHEESE, AND CHILE

Steps:

• 1. Preliminaries. About an hour before serving, place the ears of corn in a deep bowl, cover with cold water and weight with a plate to keep them submerged. Light your charcoal fire and let it burn until the bed of coals is medium-hot; adjust the grill 4 inches above the fire.
• 2. Grilling the corn. Lay the corn on the grill and roast for 15 to 20 minutes, turning frequently, until the outer leaves are blackened. Remove, let cool several minutes, then remove the husks and silk. About 10 minutes before serving brush the corn with melted butter, return to the grill and turn frequently until nicely browned. Serve right away, passing the cream, cheese and powdered chile for your guests to use to their own liking.