Grilled Corn With Spicy Chili Butter Food

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GRILLED CORN ON THE COB WITH CHILI-LIME BUTTER AND COTIJA CHEESE



Grilled Corn on the Cob with Chili-Lime Butter and Cotija Cheese image

Provided by Marc Murphy

Categories     side-dish

Time 10m

Yield 6 servings

Number Of Ingredients 8

6 ears corn, in their husks
1 cup unsalted butter, at room temperature
1 tablespoon chili powder
1 teaspoon cayenne pepper
Juice of 3 limes
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1 cup cotija cheese or feta cheese

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.

CORN WITH CHILE-LIME BUTTER



Corn With Chile-Lime Butter image

Provided by Aarón Sánchez

Time 20m

Yield 8 servings

Number Of Ingredients 9

1 stick unsalted butter, softened
1 1/2 teaspoons minced garlic
Juice of 1 lime
1 tablespoon chopped fresh cilantro, plus more for topping
1 tablespoon rocoto chile paste (available in jars at Latin markets)
1/2 teaspoon ground cumin
Kosher salt and freshly ground pepper
8 ears corn, husks and silk removed
Crumbled cotija cheese, for topping

Steps:

  • Preheat a grill to medium high. Combine the butter, garlic, lime juice, cilantro, chile paste and cumin in a bowl. Add salt and pepper; mix well.
  • Grill the corn, turning, until nicely charred, 10 to 15 minutes. Serve with a spoonful of the flavored butter on top. Sprinkle with more cilantro and cotija cheese.

SPICY GRILLED CORN



Spicy Grilled Corn image

Provided by Melissa d'Arabian : Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

3 tablespoons unsalted butter, at room temperature
1/2 teaspoon smoked paprika
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
4 ears of corn, shucked (husk and silk removed)

Steps:

  • Preheat the grill to medium heat.
  • In a small bowl, mix the butter, paprika, red pepper flakes
  • and salt and pepper to taste. Rub the spiced butter on the corn, coating
  • completely.
  • Wrap each ear of corn in aluminum foil and place on the
  • grill. Cook 20 to 25 minutes, turning several times for even cooking. Carefully
  • remove the foil before serving.

CORN ON THE GRILL



Corn on the Grill image

Garlic lover's dream. Sweet and spicy, these ears of corn will keep you coming back to the grill for more.

Provided by Chef Howe

Categories     Side Dish     Vegetables     Corn

Time 30m

Yield 6

Number Of Ingredients 9

5 cloves garlic, minced, or more to taste
½ cup butter
1 tablespoon white sugar
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground black pepper
½ lime, juiced
2 tablespoons hot pepper sauce (such as Tapatio®)
6 ears fresh corn

Steps:

  • Preheat an outdoor grill for medium heat, and lightly oil the grate.
  • Heat the garlic and butter in a small saucepan over low heat for 5 minutes to infuse the butter with the flavor of garlic. Do not let the butter simmer. Stir together the sugar, salt, black pepper, and cumin in a small dish. Stir into the butter mixture along with the lime juice and hot sauce until evenly blended. Brush the ears of corn generously with the garlic butter; reserve remaining butter.
  • Cook the corn on the preheated grill, rotating occasionally until the corn is hot and tender, 10 to 15 minutes. Brush the corn with the remaining butter as the corn cooks.

Nutrition Facts : Calories 229.2 calories, Carbohydrate 21.1 g, Cholesterol 40.7 mg, Fat 16.5 g, Fiber 2.8 g, Protein 3.4 g, SaturatedFat 9.9 g, Sodium 634.5 mg, Sugar 5.2 g

GRILLED CORN WITH SPICY CHILI BUTTER



GRILLED CORN WITH SPICY CHILI BUTTER image

Categories     Vegetable     Sauté     Vegetarian     Quick & Easy     Dinner

Yield 8 1

Number Of Ingredients 9

6 tablespoons (3/4 stick) unsalted butter
2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper
8 ears fresh corn , prepared according to the illustrations below
1 lime , cut into 8 wedges
Salt

Steps:

  • STEP BY STEP: Taking the Temperature of the Fire If you can hold your hand five inches above the grate for 2 seconds, it is a hot fire; 3 to 4 seconds, a medium-hot fire; 5 to 6 seconds, a medium fire; and 7 seconds, a medium-low fire. STEP BY STEP: Preparing Corn for Grilling 1. Remove all but the innermost layer of the husk. The kernels should be covered by, but visible through, the innermost layer. 2. Use scissors to snip off the tassel, or long silk ends, at the tip of the ear. STEP BY STEP: Judging When Grilled Corn is Done As soon as the husk picks up the dark silhouette of the kernels and begins to pull away from the tip of the ear, the corn is ready to come off the grill.

SPICED GRILLED CORN



Spiced Grilled Corn image

The wonderful spice mixture doesn't add heat, only great flavor. This just may be the best corn you've ever had! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 10

2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon pepper
1/8 teaspoon ground cloves
2 tablespoons olive oil
8 medium ears sweet corn, husks removed

Steps:

  • In a small bowl, combine the first eight ingredients. Brush oil over corn; sprinkle with spice mixture. Place each on a rectangle of heavy-duty foil (about 14x12 in.). Fold foil over corn, sealing tightly., Grill corn, covered, over medium heat 10-12 minutes or until tender, turning occasionally. Open foil carefully to allow steam to escape.

Nutrition Facts : Calories 113 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 310mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

GRILLED CORN WITH CHILE BUTTER



Grilled Corn With Chile Butter image

In South Africa, charred ears of corn (called braai mielies) are year-round, smoky-sweet roadside snacks. This version is a side dish for the American summer, when corn and grilling are both in season. The cobs are slicked with butter and sparked with chile heat; in South Africa, they would be served alongside a pile of charcoal-grilled lamb chops or steak or giant prawns, or all of the above. For a more rustic effect (and more effort), use the corn husks as a wrapper instead of aluminum foil. Soak the unshucked cobs in cold water for at least 15 minutes. Peel back the husks but do not detach them from the cobs; remove all the cornsilk. After rubbing on the butter, rearrange the husks around each cob and tie in place with twine.

Provided by Julia Moskin

Categories     side dish

Time 45m

Yield 4 to 8 servings

Number Of Ingredients 8

1 stick butter, softened
1 fresh hot red chile, such as Fresno, Holland or cherry, seeded and minced
1 teaspoon minced garlic (optional)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Hot sauce to taste
8 to 12 cobs of corn
Lime wedges for serving (optional)

Steps:

  • Prepare a grill for high-heat cooking. For each corn cob, tear a piece of aluminum foil large enough to wrap it completely.
  • In a bowl, combine the butter, chile, garlic (if using), salt and pepper. Mix well and taste. Adjust the seasonings; add drops of hot sauce if the butter is not spicy enough. Set aside.
  • Shuck the corn. Use your hands to rub butter mixture thoroughly onto each cob, reserving about 1/4 of the mixture for basting. Wrap each buttered cob in aluminum foil.
  • When ready to cook, place cobs on the grill (or, if the fire is low, in the coals) and cook 12 to 15 minutes, turning occasionally, until steamed and cooked through.
  • Unwrap and place on the grill. Use remaining butter to baste the corn as it grills, turning it until lightly charred and cooked through. Serve immediately with lime wedges, if using.

BOILED CORN ON THE COB WITH SPICY BUTTER



Boiled Corn on the Cob With Spicy Butter image

We absolutely love this, we tend to get bored with 'plain' corn on the cob after eating it all summer

Provided by lets.eat

Categories     Corn

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

4 large fresh corn on the cob, shucked
6 tablespoons butter, softened
1 tablespoon minced fresh parsley
2 teaspoons chili powder
1 teaspoon garlic salt
1 teaspoon ground cumin

Steps:

  • In a small bowl combine the butter, parsley, chili powder, garlic salt, and cumin; set aside.
  • To pot of boiling water add 1 tablespoons granulated sugar, and 1 tablespoons lemon juice. Add corn. Boil for 3 to 5 minutes, uncovered. Remove from heat, cover and let stand for 15 minutes. Remove from hot water, spread ears of corn with seasoned butter.

GRILLED CORN WITH CHILI LIME BUTTER



Grilled Corn With Chili Lime Butter image

Chili lime butter adds a delicious finishing touch to grilled corn on the cob. Perfect to accompany any barbecue gathering, large or small. The butter can be flavored one day ahead and then brought to room temperature before serving.

Provided by Chef Kate

Categories     Corn

Time 30m

Yield 6 ears of corn

Number Of Ingredients 7

6 tablespoons butter, softened
1/4 teaspoon chili powder
1/2 teaspoon lime zest
1 teaspoon fresh lime juice
1/2 teaspoon jalapeno, minced (or to taste)
salt
6 ears corn, in the husks

Steps:

  • Place the butter in a small bowl, add the chili powder, lime peel, lime juice, jalapeño and salt and mix well.
  • Shape the butter into any form you like, cover and place in the refrigerator until shortly before ready to serve, at which time allow butter to soften.
  • Heat grill to medium-high.
  • Place corn (in husk) on the grill, rotating the corn so you cook on all sides, for approximately 15 minutes total.
  • Remove from grill and cool slightly (so you are able to peel the husk) and peel. Place corn back on grill over the same flame for about 4 minutes, once again rotating the corn for even grill marks.
  • Serve the corn immediately with the chili lime butter.
  • Cooking option: Place the corn (in the husk) on a plate and microwave for 5 minutes (21/2 minutes per side); when ready to grill, remove the husks and grill over a medium-high flame for about 2 minutes per side.

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