Grilled Corn With Chiles Recipes

GRILLED CORN SALAD WITH LIME, RED CHILI AND COTIJA

Steps:

• Heat grill to high. Grill corn until charred on all sides, 10 or so minutes. Take off the grill and remove the kernels with a sharp knife. While you are cutting the corn, put a cast iron skillet on the grill to heat.
• Add the corn and the remaining ingredients to the hot pan and cook, stirring occasionally, until creamy and heated through. Serve with the steak.

GRILLED CORN WITH CHILI POWDER AND LIME

Steps:

• Grill corn over high heat, turning until lightly blackened in places and kernels are just tender when pressed, about 12 minutes.
• Cut each ear into 4 pieces. Transfer to a sturdy, medium-size paper bag and squeeze lime over corn. Sprinkle with chili powder and coarse salt. Close bag and shake to coat. Serve immediately from the bag or in a bowl.

GRILLED CORN WITH LIME AND CHILE

Steps:

• Preheat grill to medium-high heat and lightly brush hot grill with oil. Grill corn, turning occasionally, until kernels are tender and charred in spots, about 20 minutes.
• Transfer corn to a serving platter and serve with lime wedges, salt, and chile powder.

GRILLED CORN WITH CHILE BUTTER

Steps:

• Prepare a grill for high-heat cooking. For each corn cob, tear a piece of aluminum foil large enough to wrap it completely.
• In a bowl, combine the butter, chile, garlic (if using), salt and pepper. Mix well and taste. Adjust the seasonings; add drops of hot sauce if the butter is not spicy enough. Set aside.
• Shuck the corn. Use your hands to rub butter mixture thoroughly onto each cob, reserving about 1/4 of the mixture for basting. Wrap each buttered cob in aluminum foil.
• When ready to cook, place cobs on the grill (or, if the fire is low, in the coals) and cook 12 to 15 minutes, turning occasionally, until steamed and cooked through.
• Unwrap and place on the grill. Use remaining butter to baste the corn as it grills, turning it until lightly charred and cooked through. Serve immediately with lime wedges, if using.

GRILLED CORN WITH GREEN CHILES

Steps:

• Mash together softened butter, salt, and pepper in a small bowl; set aside.
• Remove a few outer husks from one of the ears, and separate into 8 strips to use for ties; set aside. Working with 1 ear at a time, peel back husks, but leave them attached to base of corn; remove corn silk. Cut 1/2 inch off top of each cob.
• Spread butter mixture onto each cob. Working with 1 ear at a time, pull husks back up, and gather snugly at the top. Tie with a reserved husk strip. Slip the stem of a chile under the knot. Refrigerate until ready to serve (up to 8 hours).
• Preheat grill to medium (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds). Submerge ears in a large bowl of cold water for about 1 minute. Grill corn, turning occasionally, 20 minutes. (Alternatively, transfer ears to a baking sheet lined with parchment paper, and roast in a 400 degree oven for 20 minutes.) Serve immediately with melted butter.

CHARCOAL GRILLED CORN WITH SOUR CREAM AND CHILE

Steps:

• Pull all of the husks back from the corn without removing it. Pull off and remove all the silk, using a soft brush to get the last stubborn strands. Return the husks to their original position and twist the tops.
• In a large deep bowl, cover the corn with cold water and weight down with a plate to keep them all submerged. Let the corn soak for 1 hour. Meanwhile, light a charcoal fire and let it burn until the coals are medium hot. Set the grill rack 4 inches from the hot coals. Lay the corn on the grill rack and roast for 15 to 20 minutes, turning frequently with tongs. Pull back some husks to test the kernels for doneness if desired. Remove from the grill, let cool for a few minutes and pull the husks back to the base again so that you can use them as a handle for picking up the corn. Set aside until ready to serve the rest of the meal. Brush the corn with the butter and return it to the grill rack for about 10 minutes, turning frequently, until nicely browned. Sprinkle the corn with the chile powder and pass the sour cream and cheese at the table for guests to help themselves.

GRILLED CORN WITH ANCHO CHILE BUTTER

Steps:

• Preheat the oven to 400 degrees F.
• Wrap the head of garlic with aluminum foil and roast for 40 minutes. Set aside until cool enough to handle.
• Squeeze the cloves of garlic from their papery skins into a small glass bowl. Add the butter and ancho powder, mixing well to combine. Season with salt and pepper. Place a piece of plastic wrap on a work surface, spoon the butter into the middle and roll into a cylinder. Refrigerate until set, at least 30 minutes. (The butter can be made ahead and will keep for up to a week.)
• Preheat a grill or grill pan to high heat.
• Grill the corn, turning occasionally, until browned in spots and the kernels are tender, 15 to 20 minutes. Brush with the ancho chile butter and serve.

CORN ON THE GRILL

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Heat the garlic and butter in a small saucepan over low heat for 5 minutes to infuse the butter with the flavor of garlic. Do not let the butter simmer. Stir together the sugar, salt, black pepper, and cumin in a small dish. Stir into the butter mixture along with the lime juice and hot sauce until evenly blended. Brush the ears of corn generously with the garlic butter; reserve remaining butter.
• Cook the corn on the preheated grill, rotating occasionally until the corn is hot and tender, 10 to 15 minutes. Brush the corn with the remaining butter as the corn cooks.

SWEET GRILLED CORN

Steps:

• Soak corn in cold water for 1 to 3 hours.
• Stir together macadamia nut oil and melted butter in a bowl. Season with garlic, rosemary, sage, basil, thyme, salt, and pepper; stir in Parmesan cheese.
• Drain corn and pat dry. Spread butter mixture evenly over each ear of corn, and place each piece on a square of aluminum foil. Tightly wrap each ear and puncture to allow excess steam to escape while grilling.
• Preheat an outdoor grill for medium heat.
• Grill the corn cobs until tender, about 20 to 30 minutes, turning frequently. Remove from the grill and check for doneness; if the corn is not done, continue cooking an additional 5 minutes.

GRILLED PORTOBELLOS WITH CHILE SAUCE, SOUR CREAM AND CORN NUTS

Steps:

• Heat the oven to 450 degrees Fahrenheit/240 degrees Celsius. Add the bell pepper, tomato and yellow onion to a medium parchment-lined rimmed baking tray, and toss with 1 1/2 teaspoons oil and a small pinch of salt.
• Arrange the peppers and tomatoes skin side up on the parchment, and roast for 22 minutes, or until softened in places. Set aside, and when cool enough to handle, peel and discard the pepper and tomato skins.
• As the vegetables cook, add the dried chiles to a medium heatproof bowl and pour over enough boiling water to fully submerge. Weigh down the chiles with a small saucer and let sit for 20 minutes to rehydrate.
• In a small bowl, whisk together the sour cream, a tablespoon of lime juice and a tiny pinch of salt until smooth. Set aside.
• Place a well-greased grill pan over high heat and ventilate your kitchen well. In a large bowl, gently toss together the mushrooms, red onion, 3 1/2 tablespoons oil and 3/4 teaspoon salt.
• Once your grill is hot enough, add half the mushrooms, cap side down, and half the onions. Grill the mushrooms for 5 minutes, then flip them over and grill for another 3 minutes, or until nicely charred and cooked through. Grill the onions for 4 to 5 minutes, flipping as necessary, until charred and softened (don't worry if the layers separate further). Transfer to a large bowl. Repeat with the remaining mushrooms and onions. When ready, toss the grilled vegetables with half of the cumin seeds, the remaining tablespoon of lime juice and 1 tablespoon of oil.
• Once the chiles have soaked, remove them, discarding the water. Roughly chop the chiles, then add to a blender along with the roasted vegetables, garlic, maple syrup, 1/3 cup plus 1 tablespoon/100 milliliters of fresh water, the remaining 2 tablespoons of oil and 3/4 teaspoon salt. Blitz until completely smooth and silky. If the mushrooms aren't finished cooking, transfer the sauce to a small saucepan over medium heat, and gently warm through, stirring occasionally.
• Pour the warm chile sauce onto a large platter with a lip, swirling to cover the surface of the plate. Use a spoon to drizzle over the sour cream, then top with the mushrooms, onions and any remaining juices. Sprinkle over the remaining cumin seeds, half the corn nuts and all the oregano, serving the remaining corn nuts alongside.

GRILLED CORN WITH SPICY CHILI BUTTER

Steps:

• Melt butter in small pan over medium heat. When melted, add garlic, chili powder, cumin, paprika, and cayenne and cook about 1 minute. Set aside.
• Prepare the corn by removing all but the innermost layer of the husk. The kernels should be covered but visible through the layer. Use scissors to snip off the silk ends.
• Grill the corn over medium-hot fire, turning corn every 2 minutes until the dark outlines of the kernels show through the husk and the husk is charred and beginning to peel away from the kernels, about 8-10 minutes.
• Transfer the corn to a platter. Remove and discard charred husk and silk. Using brush, brush each ear with butter mixture.

GRILLED CORN WITH CHILI LIME BUTTER

Steps:

• Place the butter in a small bowl, add the chili powder, lime peel, lime juice, jalapeño and salt and mix well.
• Shape the butter into any form you like, cover and place in the refrigerator until shortly before ready to serve, at which time allow butter to soften.
• Heat grill to medium-high.
• Place corn (in husk) on the grill, rotating the corn so you cook on all sides, for approximately 15 minutes total.
• Remove from grill and cool slightly (so you are able to peel the husk) and peel. Place corn back on grill over the same flame for about 4 minutes, once again rotating the corn for even grill marks.
• Serve the corn immediately with the chili lime butter.
• Cooking option: Place the corn (in the husk) on a plate and microwave for 5 minutes (21/2 minutes per side); when ready to grill, remove the husks and grill over a medium-high flame for about 2 minutes per side.