Best Chile Lime Crema And Pork Rind Corn On The Cob Recipes

Chili Lime Corn on the Cob image

Provided by Guy Fieri

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.

Grilled Corn on the Cob with Chile and Lime image

Provided by Molly Stevens

Yield Makes 8 servings

Number Of Ingredients 9

6 tablespoons crema mexicana,* créme fraîche,* or sour cream
1 tablespoon fresh lime juice
1/4 teaspoon chipotle chile powder or ancho chile powder**
1/4 teaspoon coarse kosher salt
8 ears of corn with husks
2 limes, halved or quartered
1/4 cup chopped fresh cilantro
*Crema mexicana (Mexican créme fraîche) is available at some supermarkets and in the refrigerated section of Latin markets. Créme fraîche is sold at some supermarkets and at specialty foods stores.
**Chipotle and ancho chile powders are available in the spice section of many supermarkets and from adrianascaravan.com.

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.

Corn on the Cob with Chili and Lime image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 13m

Yield 4 servings

Number Of Ingredients 5

4 ears sweet corn, shucked and cleaned
1 lime, wedges
1/2 stick butter, cut into pats
Chili powder, for sprinkling
Salt

Steps:

Simmer corn 6 to 8 minutes in water. Drain and arrange the ears on a shallow plate in a single row. Squeeze all of the ears liberally with lime juice. Nest pats of butter into paper towels, or in a slice of bread and rub lime-doused hot corn with butter. Season ears with a sprinkle of chili powder and salt, to taste