CHILI LIME CORN ON THE COB
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.
CHILI-LIME BLUEFISH GRILLED WITH RED PEPPERS AND CORN
Provided by Molly O'Neill
Categories dinner, main course
Time 3h
Yield Four servings
Number Of Ingredients 8
Steps:
- Combine the the lime juice, jalapenos, olive oil, 1/2 teaspoon salt and pepper to taste in a large, shallow glass or ceramic dish. Cut diagonal slashes in the skin of the bluefish and place, skin side up, in the marinade. Spoon some of the marinade over the skin. Cover and refrigerate for 2 hours.
- Preheat a charcoal grill. Pull back the husks of the corn, remove the silk and cover the corn with the husks again. Soak in water for 10 minutes. Place the corn on the grill for 10 minutes, turning them one-quarter turn after 5 minutes.
- Place the fish, skin side up, on the grill with the corn. Place the peppers on the grill. Grill the fish for 7 minutes. Turn it over carefully and grill until just cooked through, about 5 minutes more.
- Grill the peppers until charred, about 5 minutes per side. Grill the corn until tender, about 10 minutes longer, turning twice.
- Cut the fish in half lengthwise. Cut again crosswise, making roughly equal pieces. Season with salt to taste. Place 1 piece of fish, 1 ear of corn and 2 pieces of red pepper on each of 4 plates and serve immediately, with hot corn bread.
Nutrition Facts : @context http, Calories 338, UnsaturatedFat 7 grams, Carbohydrate 26 grams, Fat 10 grams, Fiber 4 grams, Protein 38 grams, SaturatedFat 2 grams, Sodium 411 milligrams, Sugar 10 grams, TransFat 0 grams
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- Carefully pull the husks back from the corn cobs. Remove the silks then tie back the husks using one piece of the husk as a rope. (You can remove the husk completely if you like. I just think it is really pretty when they’re left on.)
- Coat the corn in the oil and place it on the grill so that most of the husk is out of the BBQ. You can use the husk to easily turn the corn. Cook the corn for 10 minutes, turning it every few minutes so that it cooks on all sides.
- Melt the butter in a frying pan over high heat. Remove the butter from the heat once it has melted and stir in the chili powder, ancho chili powder, and sea salt.
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