My Lime And Parmesan Grilled Corn On The Cob Recipes

Steps:

• Preheat grill to medium-high direct heat.
• Soak corn in husks in cold water for 10 minutes.
• Meanwhile, blend butter, olive oil and lime peel in small bowl: cover and refrigerate.
• Place corn on grill and cook for 10-12 minutes turning once or twice.
• Remove husks and silks, (if you want your corn to have that "grilled" look place husked corn back on grill for 3-5 minutes while turning once or twice again)
• Spread butter mixture evenly on corn; sprinkle with Parmesan.
• Season with salt and pepper to taste.

Steps:

• Prepare a charcoal grill with a single layer of hot coals.
• Peel back the husk from the corn and remove the silk. Brush the kernels with the melted butter and replace the husk to cover the ear of corn.
• Grill the corn for a total of 20 minutes, turning it every 5 minutes. Remove the ear from the grill and carefully peel back the husk. Sprinkle the kernels with salt and serve.

Steps:

• Soak the corn in a large container of water for 1 hour. Prepare the grill. Put the soaked cobs on the hot grill and cook for 30 to 40 minutes, turning frequently. The corn is done when it feels soft when you press on it.
• While the corn is grilling make the lime butter: In a small bowl add the butter, lime zest, chervil, and salt and pepper, to taste. Mix well and spread onto a large plate. Spread the queso fresco onto another plate.
• Take the corn off the grill and carefully peel back the husks (it will be hot). Remove the corn silk and tie the husks in a knot so you can hold on to it like a handle. Roll in the lime butter and then roll in the queso fresco; sprinkle with the Ancho Chile Rub. Place on a large platter and serve immediately.
• For the spice rub: Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch. Put the chiles in spice grinder and pulse to a powder. Add the remaining ingredients and buzz again to combine.

Steps:

• For Crema Sauce: Mix sour cream, heavy cream and salt in a medium bowl. Set aside. For Corn on the Cob: Clean and oil your grill grates. Select corn with a moist stem, and glossy, pale yellow silk. Pull back the husk so you have a handle for the finished product. Place ears of corn on the grill with a low-heat. Give the corn a quarter turn every 4 to 5 minutes. The cooking process should take about 15-20 minutes, depending on your grill temperature. While corn is grilling, add grated Parmesan and paprika to a medium sized bowl and mix to combine. Take corn off the grill and brush each one with melted butter. Brush grilled ear of corn with crema sauce, then sprinkle on Parmesan and paprika mixture. Enjoy!

Steps:

• Heat the grill to medium.
• Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place, and place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.
• Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels. Serve with the BBQ Butter and/or Herb Butter. Spread over the corn while hot.
• Heat the oil in a medium saute pan over high heat until almost smoking. Add the onion and cook until soft, 2 to 3 minutes. Add the garlic and cook for 30 seconds. Add the paprika, cayenne, cumin and ancho powder and cook for 1 minute. Add 1/2 cup of water and cook until the mixture becomes thickened and the water reduces. Let cool slightly.
• Place the butter in a food processor, add the spice mixture and Worcestershire sauce and process until smooth. Season with salt and pepper, scrape the mixture into a small bowl, cover and refrigerate for at least 30 minutes to allow the flavors to meld. Bring to room temperature before serving.
• Combine in a food processor and process until smooth.

Steps:

• Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
• Grill the corn until tender, turning every 5 to 6 minutes, about 15 minutes. When cool enough to handle, remove the kernels.
• In a medium skillet, heat the butter over medium-high heat. Add the corn and season with salt and pepper. Cook until softened, about 3 minutes. Stir in the flour and cook for 1 minute. Reduce the heat to medium and add the cream. Simmer until the mixture thickens, 2 to 3 minutes. Place half of the mixture in a food processor. Blend until smooth. Pour the pureed mixture back into the skillet and add the milk, cheese, and parsley. Cook over low heat until warmed through. Season with salt and pepper, to taste, and serve.

Steps:

• Boil the corn cobs for 5 mins. Leave in the water until you're ready to grill them. Mix the garlic and mayonnaise in a small bowl. Just before barbecuing, remove the cobs from the pan, pat dry and rub the mayonnaise into each one.
• Season the cobs and grill them until marks appear, about 5 mins. Remove and scatter over the Parmesan and coriander. Squeeze lime over to serve.

Steps:

• Heat grill to high. Soak corn in cold water, turning occasionally, 10 minutes. Transfer to grill. Cover; cook, turning, until husks are charred, 10 minutes. Remove.
• Using a kitchen towel, pull back husks; remove and discard corn silks. Return corn to grill (with husks pulled back and off heat). Cover; cook, turning, until kernels are charred in spots, 10 to 15 minutes.
• Combine reduced-fat mayonnaise, lime juice, and chili powder; brush on cooked corn. Dust with finely grated feta cheese. Season with coarse salt; serve with lime wedges.

Steps:

• Pull back husks and remove silk from corn, do not remove husks.
• Soak corn in husks in cold water for 1 to 2 hours.
• In a small bowl, combine butter, cheese, oregano, hot pepper sauce and salt, mix well.
• Brush corn with butter mixture, pull husks back in place.
• Place corn on grill, grill 15 to 20 minutes or until tender, turning several times.
• Serve remaining butter mixture with corn.

Steps:

• In a small bowl, combine the butter, cilantro, lime zest and garlic powder. Shape into a log; wrap in plastic. Refrigerate for 30 minutes or until firm., Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Place in a Dutch oven; cover with cold water. Soak for 20 minutes; drain. In a small bowl, combine the mayonnaise, chili powder and paprika. Spread over corn. Rewrap corn in husks and secure with kitchen string., Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning often. Serve with butter slices and sprinkle with cheese.

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil grate.
• Brush a thin layer of mayonnaise on each ear of corn. Sprinkle the corn with the Parmesan cheese, chili powder, salt, and pepper. Wrap each ear with aluminum foil and place on the grill.
• Grill, turning occasionally, until the kernels begin to brown, about 10 minutes.

Steps:

• Prepare grill.
• Soak corn in husks in cold water 10 minutes. Drain corn and grill on a rack set 5 to 6 inches over glowing coals until husks are charred, about 10 minutes. Shuck corn and grill until kernels are browned in spots, about 10 minutes.
• While corn is grilling, in a small bowl whisk together mayonnaise and cayenne. Using the small teardrop-shaped holes on a four-sided grater grate cotija.
• Brush mayonnaise mixture onto hot corn and sprinkle with cojita.
• Serve corn on the cob with lime wedges.

Steps:

• Cook corn in pot of boiling salted water until tender, about 5 minutes. Drain.
• Whisk 5 tablespoons oil, cheese, garlic, lime juice, cumin, and pepper sauce in medium bowl to blend. Season to taste with salt and pepper. Heat remaining 1 tablespoon oil in large skillet over medium-high heat. Add corn and sauté until heated through, turning frequently, about 2 minutes. Brush corn with some of Parmesan mixture. Turn corn and brush with more cheese mixture. Cook until coating begins to color, about 3 minutes. Transfer corn to platter. Mix cilantro into any remaining Parmesan mixture and brush over corn.

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.

Steps:

• Preheat barbecue to medium heat.
• Place butter, cumin and lime in a small skillet, set over medium heat and cook just until the butter melts. Stir to combine.
• Place the corn on the grill, Cook, turning frequently, until the corn is lightly charred and just tender, about 5 - 6 minutes.
• Set the corn on a platter. Brush with the butter mixture; sprinkle with salt and pepper. Serve immediately.

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.

Steps:

• Cream butter in a bowl until smooth; mix in cilantro, lime juice, and cayenne pepper until thoroughly combined. Cover and refrigerate 1 hour to blend flavors.
• Peel husks back from ears of corn starting at the top, leaving the husks attached at the bottom of the ears. Remove all the corn silk and close husks over the ears again. Cover corn ears with cold water in a large bowl until husks are thoroughly soaked, about 20 minutes.
• Preheat grill for medium heat and lightly oil the grate.
• Place the corn in husks onto the hot grate and grill covered until husks are charred and the corn kernels are tender, 20 to 25 minutes, turning often. Strip off husks and serve corn with cilantro lime butter.

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.

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.