Chili Corn On The Cob Recipes

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.

Steps:

• Husk corn and remove silk.
• Plunge corn into large kettle of rapidly boiling water, cover and cook over high heat 8 to 10 minutes.
• Remove from water; drain well.
• Meanwhile melt butter in small saucepan and stir in remaining ingredients.
• Serve corn at once with chili butter.

Steps:

• Simmer corn 6 to 8 minutes in water. Drain and arrange the ears on a shallow plate in a single row. Squeeze all of the ears liberally with lime juice. Nest pats of butter into paper towels, or in a slice of bread and rub lime-doused hot corn with butter. Season ears with a sprinkle of chili powder and salt, to taste

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.

Steps:

• Preheat grill for medium-high heat.
• In a medium bowl, mix together the chili powder, oregano, onion powder, cayenne pepper, garlic powder, salt, and pepper. Blend in the softened butter. Apply this mixture to each ear of corn, and place each ear onto a piece of aluminum foil big enough to wrap the corn. Wrap like a burrito, and twist the ends to close.
• Place wrapped corn on the preheated grill, and cook 20 to 30 minutes, until tender when poked with a fork. Turn corn occasionally during cooking.

Steps:

• Husk the corn.
• Spread with mayonnaise.
• Sprinkle with chili powder and parmesan cheese.
• Wrap in foil.
• Roast on the grill until cooked (depends on your corn and how hot your grill is; mine takes 10-15 minutes usually turning every few minutes).
• When it's roasted, spread with butter and sprinkle with salt and pepper.
• (You can pretty much adapt this entire recipe to your own taste specifications. I don't measure anything on this one).

Steps:

• Preheat an outdoor grill for medium-high heat.
• Grill corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill. Roll the ears in melted butter, then spread evenly with mayonnaise. Sprinkle with cotija cheese and serve with a lime wedge.

Steps:

• Preheat BBQ to medium-high. Husk corn. Soak in water at least 5 minutes before grilling.
• Stir lime juice with chili powder, salt, and pepper in a small bowl. (We would suggest adding tequilla) Set aside.
• Place cobs on grill, using tongs to turn every 2 minutes until charred, about 10 min total. After each turn, brush the length of the cob with juice mixture. Transer to a platter. Serve when cool enough to handle.