GRILLED CORN WITH CILANTRO SALT
A quick and easy side dish when entertaining a crowd for an outdoor lunch or dinner, grilled corn gets a flavor boost from salt mixed with cilantro, an herb with a zesty, slightly spicy flavor.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 15m
Yield Makes 4
Number Of Ingredients 4
Steps:
- Preheat grill to medium. Mix together cilantro and salt in a small bowl.
- Pull back each corn husk, leaving it attached to the cob, and remove the silk. For each ear, cut off a piece of husk, and tie it around the remaining husk to form a bundle.
- Grill corn, turning often, until slightly charred and cooked through, about 10 minutes. Serve cobs with butter, and sprinkle with cilantro salt.
GRILLED CORN WITH CILANTRO LIME BUTTER
Simple grilled corn on the cob.
Provided by BritanyRachelle
Categories Side Dish Vegetables Corn
Time 1h35m
Yield 8
Number Of Ingredients 6
Steps:
- Cream butter in a bowl until smooth; mix in cilantro, lime juice, and cayenne pepper until thoroughly combined. Cover and refrigerate 1 hour to blend flavors.
- Peel husks back from ears of corn starting at the top, leaving the husks attached at the bottom of the ears. Remove all the corn silk and close husks over the ears again. Cover corn ears with cold water in a large bowl until husks are thoroughly soaked, about 20 minutes.
- Preheat grill for medium heat and lightly oil the grate.
- Place the corn in husks onto the hot grate and grill covered until husks are charred and the corn kernels are tender, 20 to 25 minutes, turning often. Strip off husks and serve corn with cilantro lime butter.
Nutrition Facts : Calories 282 calories, Carbohydrate 17.4 g, Cholesterol 61 mg, Fat 24.1 g, Fiber 2.5 g, Protein 3.2 g, SaturatedFat 14.7 g, Sodium 188.3 mg, Sugar 3 g
GRILLED CORN WITH CILANTRO BUTTER
Grilled corn is delicious with this cilantro-and-lime butter, but feel free to swap in olive oil for a dairy-free side dish that's perfect for summer.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Time 20m
Number Of Ingredients 6
Steps:
- Puree cilantro, butter, lime zest and juice, and 1/2 teaspoon salt in food processor.
- Heat grill to medium-high. Brush corn with some of the cilantro butter, and season with salt. Grill corn, turning occasionally, until nicely charred and bright in color, 10 to 12 minutes. Brush corn again with remaining cilantro butter. Sprinkle generously with cheese. Serve warm.
GRILLED CORN WITH GARLIC-CILANTRO BUTTER
Crunchy and sweet cobs of fresh corn, seasoned with butter and herbs, make the perfect accompaniment for grilled meats.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h40m
Yield 6
Number Of Ingredients 7
Steps:
- Place corn (in husks) in large container; cover with cold water. Let stand 2 hours.
- In small bowl, mix Garlic-Cilantro Butter ingredients. Cover; refrigerate until serving.
- Heat gas or charcoal grill. Place corn (in husks) on grill over medium heat. Cover grill; cook 20 to 30 minutes, turning occasionally, until corn is tender. Remove husks from corn. Serve corn with Garlic-Cilantro Butter.
Nutrition Facts : Calories 210, Carbohydrate 25 g, Cholesterol 25 mg, Fat 2, Fiber 3 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 180 mg
GRILLED CORN WITH CILANTRO LIME BUTTER
A SUMMER STAPLE! Butter, cilantro, garlic, lime, chili powder, and paprika. Option to grill or roast corn. SO GOOD!
Provided by Chungah Rhee
Categories summer
Yield 8 servings
Number Of Ingredients 10
Steps:
- In a medium bowl, combine butter, cilantro, garlic, lime zest, chili powder and paprika; season with salt and pepper, to taste. Set aside. Preheat grill to medium heat. Peel back outer husks, leaving them attached at the base of the ear; do not remove inner husks. Remove and discard silks; rinse corn and pat dry using paper towels. Brush corn with canola oil; season with salt and pepper, to taste. Add corn to grill; cover and cook, turning occasionally, until husks are slightly charred and corn is tender, about 12-15 minutes.* Peel down husks and spread with butter mixture. Serve immediately with lime wedges.
GRILLED CORN WITH LIME-CILANTRO BUTTER
Provided by Lulu Powers
Categories Side Fourth of July Backyard BBQ Lime Corn Summer Grill Grill/Barbecue Cilantro Butter Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 7
Steps:
- 1. Combine the butter, lime juice, lime zest, sugar, salt, and cilantro in a medium bowl and mix well.
- 2. Grill the corn on a medium-hot grill for 10 minutes, turning occasionally.
- 3. Transfer the lime-cilantro butter to a serving bowl and serve with the corn.
CILANTRO GRILLED CORN
Four ingredients impart Southwestern flavor to a 15-minute side that's sure to satisfy.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 2
Number Of Ingredients 5
Steps:
- Heat gas or charcoal grill. In small bowl, mix garlic, cilantro and salt.
- Cut two 12-inch square pieces of heavy-duty foil. Spray each ear of corn generously with cooking spray. Spread garlic mixture over each ear of corn. Wrap each ear of corn in foil piece, sealing edges. Allow space for circulation and expansion.
- Cover and grill corn over medium heat 10 to 12 minutes, turning occasionally, until tender.
Nutrition Facts : Calories 120, Carbohydrate 26 g, Cholesterol 0 mg, Fiber 4 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 3 g, TransFat 0 g
GUACAMOLE WITH GRILLED CORN
This simple summer dip combines guacamole with sweet grilled corn and tangy Cotija cheese. The key to great guacamole is to pound the aromatics in a mortar and pestle or molcajete with salt, producing a guacamole with deep flavor from minimal ingredients.
Provided by J. Kenji López-Alt
Categories dips and spreads
Time 25m
Yield About 3 cups
Number Of Ingredients 9
Steps:
- Prepare a coal or gas grill so it's at high heat. Add the corn and cook, turning occasionally, until the kernels are lightly blackened in spots all over, 5 to 15 minutes. When corn is cool enough to handle, hold one ear upright in a large bowl and, using a sharp knife, cut off the kernels. Discard the cob, then repeat with the other ear. Let cool completely before adding to the finished guacamole.
- Meanwhile, in a large granite mortar and pestle or molcajete (see Tip), combine the onion, chile, cilantro and salt. Pound into a rough paste, 2 to 4 minutes. Transfer the paste to a large bowl.
- Add the flesh of the avocados and the lime juice. Crush the avocados into a chunky dip using the pestle or the back of a large spoon. Once corn kernels are completely cooled, add them and the Cotija to the large bowl, reserving a little of each for garnish. Fold together the guacamole, corn and cheese, and season to taste with more salt and lime juice. Sprinkle with remaining cilantro, Cotija and corn. Serve immediately with tortilla chips. (Try to eat in one sitting. Leftover guacamole stored in the fridge turns brown quickly.)
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