Grilled Corn With Lime And Chile Recipes

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GRILLED CORN WITH CHILI POWDER AND LIME



Grilled Corn with Chili Powder and Lime image

Grilled corn always elicits oohs and aahs, even though it only takes minutes to make. Imagine, then, how doubly impressed your friends will be when you toss the corn with a spicy seasoning.

Provided by Martha Stewart

Categories     Entertaining     Seasonal     Summer Entertaining     BBQ & Grilling Recipes

Yield Makes 16 pieces

Number Of Ingredients 4

4 ears shucked corn
1/2 lime
1 teaspoon chili powder
1 1/4 teaspoons coarse salt

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 SALAD WITH LIME, RED CHILI AND COTIJA



Grilled Corn Salad with Lime, Red Chili and Cotija image

Provided by Bobby Flay

Categories     appetizer

Time 1h10m

Yield 8 servings

Number Of Ingredients 8

8 ears fresh corn, silks removed, husk on, soaked in cold water 30 minutes
Canola oil
Salt and freshly ground black pepper
1/4 cup creme fraiche
2 limes, juiced and 1 zested
1 tablespoons ancho chili powder
1/4 cup chopped fresh cilantro leaves
1/4 cup grated cotija cheese

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 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 WITH LIME AND CHILE



Grilled Corn with Lime and Chile image

Easy to prepare and just as easy to love, spicy, zesty corn is a delicious summer appetizer. To eat, dip a lime wedge in the salt and chile powder, then run it over the hot grilled corn.

Provided by Martha Stewart

Categories     Entertaining     Seasonal     Summer Entertaining     Summer Recipes

Time 35m

Number Of Ingredients 5

Safflower oil, for brushing
6 ears corn, husks and silk removed
Lime wedges, for serving
Coarse salt, for serving
Chile powder, for serving

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.

CHILI LIME CORN ON THE COB



Chili Lime Corn on the Cob image

Provided by Guy Fieri

Categories     side-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 8

4 ears corn, in husk
3 tablespoons unsalted butter, at room temperature
1 teaspoon lime zest
1 tablespoons lime juice
1 teaspoon chili powder
1/4 teaspoon granulated garlic
1 teaspoon salt
1/2 teaspoon freshly cracked black pepper

Steps:

  • In a small bowl, combine butter, lime zest and juice, chili powder, garlic and salt and pepper and set aside.
  • Carefully peel back husk from the ear, without detaching from the bottom, remove silk from corn, fold the husk back around the ears and soak in water for 30 to 45 minutes. Make sure to weigh down the ears so that they are fully submerged.
  • Preheat a grill to medium, indirect heat. Remove ears from water, drain, open husk, dry ears with paper towel and spread butter mixture evenly on corn. Fold husk back over corn and grill, turning often, for 35 minutes (change heat to medium-high for the last ten minutes of grilling). Serve immediately.

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



Grilled Corn on the Cob with Chili-Lime Butter and Cotija Cheese image

Provided by Marc Murphy

Categories     side-dish

Time 10m

Yield 6 servings

Number Of Ingredients 8

6 ears corn, in their husks
1 cup unsalted butter, at room temperature
1 tablespoon chili powder
1 teaspoon cayenne pepper
Juice of 3 limes
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1 cup cotija cheese or feta 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 CHEESE, LIME AND CHILE (ELOTES)



Grilled Corn With Cheese, Lime and Chile (Elotes) image

Whole ears of corn are a classic street food in Mexico, where they are either grilled or boiled, then often dressed with some combination of lime, chile, mayonnaise and grated cheese. This grilled version calls for all of the above, which get mixed together into a creamy, bracing topping, and slathered all over the hot, sweet ears. It's not strictly traditional, but it does make it easier to assemble the corn and its dressing before serving. Or place the various topping in small bowls and let guests have the fun of garnishing their own. And if you don't have a grill, the broiler works too though watch the ears carefully so they don't burn.

Provided by Melissa Clark

Categories     easy, quick, barbecues, side dish

Time 15m

Yield 6 servings

Number Of Ingredients 8

6 ears fresh corn, shucked
3 tablespoons mayonnaise
2 limes
1/4 teaspoon ancho chile powder, more as needed
Fine sea salt, as needed
Black pepper, as needed
1/2 cup crumbed cotija cheese (or substitute feta or ricotta salata)
1/4 cup chopped fresh cilantro

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.

Nutrition Facts : @context http, Calories 237, UnsaturatedFat 8 grams, Carbohydrate 23 grams, Fat 14 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 6 grams, Sodium 407 milligrams, Sugar 7 grams, TransFat 0 grams

GRILLED CORN WITH CHILI LIME BUTTER



Grilled Corn With Chili Lime Butter image

Chili lime butter adds a delicious finishing touch to grilled corn on the cob. Perfect to accompany any barbecue gathering, large or small. The butter can be flavored one day ahead and then brought to room temperature before serving.

Provided by Chef Kate

Categories     Corn

Time 30m

Yield 6 ears of corn

Number Of Ingredients 7

6 tablespoons butter, softened
1/4 teaspoon chili powder
1/2 teaspoon lime zest
1 teaspoon fresh lime juice
1/2 teaspoon jalapeno, minced (or to taste)
salt
6 ears corn, in the husks

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.

GRILLED CORN WITH CHILE-LIME SALT



Grilled Corn with Chile-Lime Salt image

A sprinkling of homemade chile-lime salt and grated Parmesan brings the summertime classic of grilled corn with butter to a sublime new level.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h30m

Number Of Ingredients 7

2 limes, scrubbed
Kosher salt
1 teaspoon chipotle-chile powder
8 ears corn, unhusked
1 stick unsalted butter, room temperature
1/2 cup grated Parmesan
Finely diced red jalapenos and chopped cilantro, for serving (optional)

Steps:

  • Preheat oven to 200 degrees. Finely zest limes onto a parchment-lined baking sheet. Sprinkle 2 teaspoons salt over zest; combine with your hands. Spread mixture into an even layer and bake until dried, about 20 minutes. Let cool completely, then stir in chile powder. Chile-lime salt can be stored in an airtight container at room temperature up to 2 weeks.
  • Peel back corn husks toward stem ends; remove silks. Rewrap husks and tie with long pieces of husk or twine. Soak corn in a large bowl of water 30 minutes.
  • Preheat grill to medium-high. Grill corn, turning, until steamed through and charred in places, 12 to 15 minutes. To serve, unwrap husks, brush each ear with butter, sprinkle with chile-lime salt, and sprinkle with cheese. Garnish with chopped jalapenos and cilantro.

GRILLED CORN WITH CHILE-LIME SPREAD



Grilled Corn with Chile-Lime Spread image

Hot off the grill in 30 minutes! Tangy lime juice and peel temper the spice from ground red chiles.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 8

Number Of Ingredients 5

1/2 cup butter or margarine, softened
1/2 teaspoon grated lime peel
3 tablespoons lime juice
1 to 2 teaspoons ground red chiles or chili powder
8 ears corn (with husks)

Steps:

  • Heat gas or charcoal grill. In small bowl, mix all ingredients except corn.
  • Remove large outer husks from each ear of corn; gently pull back inner husks and remove silk. Spread each ear of corn with about 2 teaspoons butter mixture; reserve remaining butter mixture. Pull husks up over ears.
  • Place corn on grill. Cook uncovered over medium heat 10 to 15 minutes, turning frequently, until tender. Let stand 5 minutes. Serve corn with remaining butter mixture.

Nutrition Facts : Calories 230, Carbohydrate 26 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 4 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 105 mg, Sugar 3 g, TransFat 1/2 g

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