Grilledcornonthecobwithlimecayennebutter Recipes

Steps:

• Pull back the husks and remove the silk. Pull the husks back into place. Soak in a large bowl of water for at least 2 hours. Remove and drain on paper towels.
• Preheat the grill.
• MAKE Creole Essence:
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano.
• 1 tablespoon dried thyme
• In a small bowl, mix the butter, 1 tsp of the Essence, salt, and pepper until smooth. Pull the husks down and spread 1 tablespoon of the mixture evenly over each ear of corn. Pull the husks back into place, tying the ends if necessary to keep in place.
• Place on the grill and cook until the kernels are tender, about 20 minutes, turning occasionally.
• Remove from the grill and carefully peel back the husks. Place on a platter and squeeze lime juice over each cob. Sprinkle with the cilantro and serve immediately.
• Combine all essence ingredients and store airtight.
• Yield: about 2/3 cup.

Steps:

• Preheat a grill to low. Peel back the husks from the corn and remove the silk. Sprinkle with salt and smoked paprika, if desired. Fold the husks back over the corn.
• Grill the corn, turning occasionally, until the husks are charred and the corn is tender, 12 to 15 minutes.

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:

• Make the garlic butter:
• Combine the butter and garlic in a food processor or with a mixer until smooth. (To mix by hand, let the butter get very soft, then beat in the garlic, finely minced, with a large wooden spoon.) Season to taste with salt and pepper. (The garlic butter can be made in advance, covered, and kept refrigerated up to 2 days, or frozen for a week. Bring to cool room temperature before serving.)
• Make the corn:
• 1. Heat your grill to high.
• 2. Place the corn on the grill, close the grill hood, and cook for 15 to 20 minutes, turning occasionally, until steamed through and hot but still crisp (test by carefully piercing with a knife). Unwrap the husks from the corn and immediately spread or brush with garlic butter.
• 3. Squeeze the limes on top and and sprinkle with cheese. Serve immediately.

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.

Steps:

• Open husks, but leave attached, and remove silks from corn; replace husks and soak corn in cold water 10 minutes.
• Meanwhile, heat indoor or outdoor grill over medium heat.
• Remove corn from water and cook, turning occasionally, 15 minutes until tender; place in warm oven until ready to serve.
• While corn is cooking combine mayonnaise, chili powder, and Parmesan in a small bowl; thin to desired consistency with fresh lime juice.
• To serve, remove husks and spread corn with chili lime mayo.