Best B B Qd Corn With Chilli Lime Butter Recipes

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BAKED CHILI-LIME CORN



Baked Chili-Lime Corn image

Tart lime and spicy chili powder offer vibrant flavor contrasts in this easy baked corn dish. -Lawrence Davis, Saint Louis, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 4 servings.

Number Of Ingredients 7

1/4 cup butter, melted
2 tablespoons lime juice
1-1/2 teaspoons grated lime zest
1 teaspoon chili powder
3/4 teaspoon seasoned pepper
1/4 teaspoon salt
4 medium ears sweet corn, cut into 3-inch pieces

Steps:

  • Preheat oven to 400°. In a small bowl, combine the first 6 ingredients. Place corn in a greased 13x9-in. baking dish. Brush corn with half the butter mixture. Cover and bake for 30 minutes., Uncover; brush corn with remaining butter mixture. Bake, uncovered, for 5-10 minutes or until tender.

Nutrition Facts : Calories 182 calories, Fat 13g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 248mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein.

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.

ROASTED CORN WITH CHILI LIME BUTTER



Roasted Corn with Chili Lime Butter image

Provided by Tyler Florence

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 5

6 ears fresh corn, unhusked
1/4 pound butter (1 stick), room temperature
2 teaspoons chili powder
1 lime, zested
1 lime, cut into wedges

Steps:

  • Preheat oven to 350 degrees F.
  • Place the corn in its husks directly on the oven rack and roast until the corn is soft when you press on it, 30 to 40 minutes.
  • While the corn is roasting, combine the butter with the chili powder and lime zest.
  • Peel down the husks and tie in a knot to use as a handle while eating. Rub the corn with soft butter mixture, and garnish with a lime wedge. (This roasting method produces the sweetest corn I have ever tasted.)

CHILI LIME CORN ON THE COB



Chili Lime Corn on the Cob image

Provided by Guy Fieri

Categories     side-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 8

4 ears corn, in husk
3 tablespoons unsalted butter, at room temperature
1 teaspoon lime zest
1 tablespoons lime juice
1 teaspoon chili powder
1/4 teaspoon granulated garlic
1 teaspoon salt
1/2 teaspoon freshly cracked black pepper

Steps:

  • In a small bowl, combine butter, lime zest and juice, chili powder, garlic and salt and pepper and set aside.
  • Carefully peel back husk from the ear, without detaching from the bottom, remove silk from corn, fold the husk back around the ears and soak in water for 30 to 45 minutes. Make sure to weigh down the ears so that they are fully submerged.
  • Preheat a grill to medium, indirect heat. Remove ears from water, drain, open husk, dry ears with paper towel and spread butter mixture evenly on corn. Fold husk back over corn and grill, turning often, for 35 minutes (change heat to medium-high for the last ten minutes of grilling). Serve immediately.

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.

B-B-Q'D CORN WITH CHILLI LIME BUTTER



B-B-Q'd Corn With Chilli Lime Butter image

From our local state paper by Margaret Johnson. Times are estimated. She has suggested this as a main for 4 and could be served with a chop and a salad if you feel the need.

Provided by ImPat

Categories     Lunch/Snacks

Time 25m

Yield 8 cobs of corn, 4-8 serving(s)

Number Of Ingredients 6

8 ears corn (with husks, keep intact)
60 g butter
1 lime (zest and juice of)
1 chili (red, finely diced)
1 teaspoon garlic (minced)
salt & freshly ground black pepper (to taste)

Steps:

  • Plunge the cobs of corn (whole silks and all) into water and then place them on a open barbecue and cook them on all sides over medium heat until the sheaths are quite darkened (estimated time 20 to 30 minutes).
  • Meanwhile combine the other ingredients into a soft mix.
  • Once cooked peel back the husks and the silks and place a good blob of the mix on each cob of corn and serve and enjoy (maybe present some extra butter on the side) or present corn as is and let everyone do their own serving portions of the butter on the side.

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