Best Chili Corn On The Cob Recipes

CHILI CORN-ON-THE-COB

Steps:

• Husk corn and remove silk.
• Plunge corn into large kettle of rapidly boiling water, cover and cook over high heat 8 to 10 minutes.
• Remove from water; drain well.
• Meanwhile melt butter in small saucepan and stir in remaining ingredients.
• Serve corn at once with chili butter.

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

MEXICAN CORN ON THE COB (ELOTE)

Steps:

• Preheat an outdoor grill for medium-high heat.
• Grill corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill. Roll the ears in melted butter, then spread evenly with mayonnaise. Sprinkle with cotija cheese and serve with a lime wedge.

CHILI LIME CORN ON THE COB

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.

CHILI LIME GRILLED CORN ON THE COB

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.