EASY GRILLED CORN WITH CHIPOTLE-LIME BUTTER
Grilling corn in the husks is so easy. There's no need to remove the silk and tie the husk closed before grilling. Just soak, grill and add your favorite flavored butter. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large stockpot, cover corn with cold water. Soak 30 minutes; drain. Grill corn, covered, over medium heat until tender, turning occasionally, 25-30 minutes. , Meanwhile, combine the remaining ingredients. Carefully peel back husks; discard silk. Spread butter mixture over corn.
Nutrition Facts : Calories 225 calories, Fat 13g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 265mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 3g fiber), Protein 5g protein.
GRILLED CORN ON THE COB WITH MAPLE-CHIPOTLE GLAZE
Categories Vegetable Side Hot Pepper Summer Grill Grill/Barbecue Maple Syrup Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Bring first 5 ingredients to simmer in heavy small saucepan over medium heat. Reduce heat to low and simmer until glaze is reduced to 3/4 cup, stirring occasionally, about 10 minutes. (Glaze can be made 1 day ahead. Cover and refrigerate.)
- Prepare barbecue (medium heat). Brush corn with some of glaze. Grill until lightly charred in spots, turning frequently, about 8 minutes. Transfer corn to platter. Brush corn with remaining glaze. Sprinkle generously with salt and serve.
- Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets and some supermarkets.
GRILLED CORN AND CHIPOTLE PEPPER SALAD
Provided by Aaron McCargo Jr.
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the grill to medium.
- Arrange the corn on the grill and cook, turning frequently, until the corn is slightly charred, about 12 to 15 minutes
- Remove the corn from the grill to a cutting board and let cool. Cut the kernels from the cobs with a sharp knife and transfer to a serving bowl. Add all the remaining ingredients and toss to combine.
GRILLED CORN ON THE COB WITH CHIPOTLE BUTTER
Categories Vegetable Side Fourth of July Quick & Easy Lime Hot Pepper Summer Grill/Barbecue Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Melt butter in small saucepan over medium heat. Add minced chipotles, fresh lime juice, and 1/4 teaspoon salt. Reduce heat to low and cook chipotle butter 1 minute to blend flavors.
- Place ears of corn on baking sheet. Brush corn all over with chipotle butter. (Can be prepared 4 hours ahead. Cover corn and refrigerate.)
- Prepare barbecue (medium-high heat). Grill corn until cooked through and blackened in spots, turning frequently, about 6 minutes. Serve corn with lime wedges.
- Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.
CHIPOTLE CORN SALAD WITH GRILLED BACON
If there's a vegetable that loves the grill, it's corn. Caramelizing the natural sugars, adding a little bit of chipotle heat, then kissing it with a little bacon . . . the only thing I warn you is that you cannot live on this alone. You must eat other things.
Provided by Guy Fieri
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Carefully peel back the husks from the corn without detaching them from the bottom. Remove the silk from the corn, fold the husks back around the ears, and soak the ears in water for 30 to 45 minutes.
- Weigh down the ears so they are fully submerged.
- Preheat a grill to medium-high.
- Drain the corn, open the husks, and dry the ears with paper towels. Fold the husks back over the corn and grill, turning often, for 3 to 4 minutes per side, turning 3 times.
- While the corn is grilling, grill the bacon on the other half of the grill until crispy and golden brown and the poblanos and scallions until charred. Remove all items and set aside.
- Once the corn is cool enough to handle, cut the kernels from the cob, finely dice the scallions, seed and dice the poblano, and chop the bacon into bite-size pieces, placing everything in a large bowl. Mix in the bell pepper and onion.
- Whisk together all the dressing ingredients in a medium bowl.
- Dress the salad lightly and serve.
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GRILLED CORN WITH CHIPOTLE BUTTER RECIPE | MYRECIPES
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