Yield Makes 16 pieces Number Of Ingredients 4 Steps:
Grill corn over high heat, turning until lightly blackened in places and kernels are just tender when pressed, about 12 minutes. Cut each ear into 4 pieces. Transfer to a sturdy, medium-size paper bag and squeeze lime over corn. Sprinkle with chili powder and coarse salt. Close bag and shake to coat. Serve immediately from the bag or in a bowl.
Time 15m Yield 6 servings Number Of Ingredients 8 Steps:
Heat your grill to medium-high. Grill corn, turning occasionally, until cooked through and lightly charred, 7 to 10 minutes. Meanwhile, in a small bowl, mix together mayonnaise, zest of 1 lime, chile powder, salt and pepper. Slather hot corn with mayonnaise mixture and sprinkle with cheese and cilantro. Cut limes into wedges and serve alongside corn.
Time 30m Yield 8 Number Of Ingredients 5 Steps:
Heat gas or charcoal grill. In small bowl, mix all ingredients except corn. Remove large outer husks from each ear of corn; gently pull back inner husks and remove silk. Spread each ear of corn with about 2 teaspoons butter mixture; reserve remaining butter mixture. Pull husks up over ears. Place corn on grill. Cook uncovered over medium heat 10 to 15 minutes, turning frequently, until tender. Let stand 5 minutes. Serve corn with remaining butter mixture.
Time 1h30m Number Of Ingredients 7 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.
Yield Makes 8 servings Number Of Ingredients 9 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.
Time 30m Yield 6 ears of corn Number Of Ingredients 7 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.
More about “grilled corn with chile lime salt recipes”
Time 1h5m Yield 6 serving(s) Number Of Ingredients 5 Steps:
Pull the husks back from the corn and remove the silks. Pull the husks back into place around the corn. Soak the ears in warm water for at least 30 minutes. For the Chilie-Lime Butter:. In a small bowl, whisk together the butter, chilie powder, lime juice, salt and pepper. Preheat the grill. Remove the corn from the water and pat dry. Gently peel the husks back from the corn and brush the corn with the butter. Pull the husks back around the corn and tie with a piece of husk or kitchen string to keep the husks around the corn. When the grill is hot, place the cobs on the rack and cook until the kernels are tender and lightly browned, about 20 minutes, turning occasionally. The outer husks will burn, but the inner layers will protect the corn. Remove the husks and serve immediately. Pass additional chilie-lime butter.
