Best Cilantro Grilled Corn Recipes

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GRILLED CORN WITH CILANTRO LIME BUTTER



Grilled Corn with Cilantro Lime Butter image

Simple grilled corn on the cob.

Provided by BritanyRachelle

Categories     Side Dish     Vegetables     Corn

Time 1h35m

Yield 8

Number Of Ingredients 6

1 cup butter
¼ cup chopped fresh cilantro
1 ½ tablespoons fresh lime juice
1 pinch cayenne pepper
8 ears corn on the cob, unhusked
3 quarts cold water, or as needed to cover

Steps:

  • Cream butter in a bowl until smooth; mix in cilantro, lime juice, and cayenne pepper until thoroughly combined. Cover and refrigerate 1 hour to blend flavors.
  • Peel husks back from ears of corn starting at the top, leaving the husks attached at the bottom of the ears. Remove all the corn silk and close husks over the ears again. Cover corn ears with cold water in a large bowl until husks are thoroughly soaked, about 20 minutes.
  • Preheat grill for medium heat and lightly oil the grate.
  • Place the corn in husks onto the hot grate and grill covered until husks are charred and the corn kernels are tender, 20 to 25 minutes, turning often. Strip off husks and serve corn with cilantro lime butter.

Nutrition Facts : Calories 282 calories, Carbohydrate 17.4 g, Cholesterol 61 mg, Fat 24.1 g, Fiber 2.5 g, Protein 3.2 g, SaturatedFat 14.7 g, Sodium 188.3 mg, Sugar 3 g

GRILLED CORN WITH LIME-CILANTRO BUTTER



Grilled Corn with Lime-Cilantro Butter image

Provided by Lulu Powers

Categories     Side     Fourth of July     Backyard BBQ     Lime     Corn     Summer     Grill     Grill/Barbecue     Cilantro     Butter     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 7

8 tablespoons (1 stick) unsalted butter, softened
1 tablespoon freshly squeezed lime juice
1/2 teaspoon lime zest
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 cup chopped fresh cilantro
12 ears fresh corn, shucked

Steps:

  • 1. Combine the butter, lime juice, lime zest, sugar, salt, and cilantro in a medium bowl and mix well.
  • 2. Grill the corn on a medium-hot grill for 10 minutes, turning occasionally.
  • 3. Transfer the lime-cilantro butter to a serving bowl and serve with the corn.

GRILLED CORN WITH GARLIC-CILANTRO BUTTER



Grilled Corn with Garlic-Cilantro Butter image

Crunchy and sweet cobs of fresh corn, seasoned with butter and herbs, make the perfect accompaniment for grilled meats.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 2h40m

Yield 6

Number Of Ingredients 7

6 ears corn in husks
1/3 cup butter or margarine, softened
2 tablespoons chopped fresh cilantro
1/2 teaspoon grated lime peel
1/4 teaspoon garlic salt
1/4 teaspoon ground cumin
1/4 teaspoon black and red pepper blend or black pepper

Steps:

  • Place corn (in husks) in large container; cover with cold water. Let stand 2 hours.
  • In small bowl, mix Garlic-Cilantro Butter ingredients. Cover; refrigerate until serving.
  • Heat gas or charcoal grill. Place corn (in husks) on grill over medium heat. Cover grill; cook 20 to 30 minutes, turning occasionally, until corn is tender. Remove husks from corn. Serve corn with Garlic-Cilantro Butter.

Nutrition Facts : Calories 210, Carbohydrate 25 g, Cholesterol 25 mg, Fat 2, Fiber 3 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 180 mg

GRILLED CORN WITH CILANTRO BUTTER



Grilled Corn with Cilantro Butter image

Grilled corn is delicious with this cilantro-and-lime butter, but feel free to swap in olive oil for a dairy-free side dish that's perfect for summer.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Mexican-Inspired Recipes

Time 20m

Number Of Ingredients 6

1 cup packed chopped fresh cilantro
1 stick unsalted butter, room temperature
1/2 teaspoon finely grated lime zest, plus 2 teaspoons fresh lime juice
Coarse salt
12 ears corn, husked
Grated cotija or parmesan cheese, for sprinkling

Steps:

  • Puree cilantro, butter, lime zest and juice, and 1/2 teaspoon salt in food processor.
  • Heat grill to medium-high. Brush corn with some of the cilantro butter, and season with salt. Grill corn, turning occasionally, until nicely charred and bright in color, 10 to 12 minutes. Brush corn again with remaining cilantro butter. Sprinkle generously with cheese. Serve warm.

GRILLED CORN SKEWERS WITH CHIPOTLE- CILANTRO BUTTER



Grilled Corn Skewers with Chipotle- Cilantro Butter image

Provided by Bobby Flay

Categories     side-dish

Yield 4 servings

Number Of Ingredients 7

6 ears fresh corn, silks removed, husks left on, soaked in cold water for 5 minutes
2 sticks unsalted butter, at room temperature
2 to 4 chipotle chiles in adobo, pureed, 2 tablespoons total
2 cloves garlic, chopped
1/4 cup freshly chopped cilantro leaves, plus more for garnish
Salt and freshly ground black pepper
Honey, to taste

Steps:

  • Heat grill over high heat.
  • Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender. Remove from the grill, let cool slightly, remove husks and cut into 1-inch rounds.
  • Combine the butter, chipotle, garlic, cilantro, salt, pepper and honey in a food processor until smooth.
  • Skewer the corn onto 1 skewer (so the corn lays flat), and season with salt and pepper. Grill for 2 to 3 minutes per side until slightly charred. Remove and immediately brush with the butter and garnish with chopped cilantro.

GRILLED CORN AND BLACK BEAN SALAD WITH CILANTRO VINAIGRETTE



Grilled Corn and Black Bean Salad with Cilantro Vinaigrette image

I love veggie salads. They're great on their own or mixed into leafy green salads. This grilled corn salad pops with flavor and is rounded out by heartiness from black beans and creaminess from queso fresco cheese.

Provided by Danielle Alex

Categories     main-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 20

4 whole ears sweet corn, husk removed
1 tablespoon vegetable oil for brushing the grill
1 large green bell pepper, cut into 4 pieces, stem and seeds discarded
1 jalapeño
1 (15-ounce) can black beans, rinsed and drained
1 medium red onion, chopped (set 2 tablespoons aside for the vinaigrette)
5 tablespoons chopped cilantro
Zest of 1 large lime
Juice of 2 large limes
1 small roma tomato, chopped (about 1/3 cup)
2 tablespoons red onion, chopped
1 clove garlic, chopped
2 teaspoons adobo sauce from canned chipotle en adobo
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon kosher salt
1/8 teaspoon chili powder
1/4 cup vegetable oil or sunflower oil
3 tablespoon chopped cilantro
1/4 cup to 1/2 cup crumbled queso fresco or feta

Steps:

  • Bring a large pot of water to a boil over high heat. On the other side of the stove place a grill pan over medium-high heat.
  • Add the corn to the boiling water and cook until tender, 2 to 3 minutes. Remove from the water and allow drain on a plate covered with paper towels.
  • Once the grill is hot, brush the grill pan with oil and place the bell pepper and jalapeño on the pan. Grill the bell peppers until grill marks form, 3 to 4 minutes per side. Grill the jalapeño until marked on all sides, about 3 minutes.
  • Brush the grill pan again with oil and place the dry ears of corn on the pan. Cook, turning the corn occasionally, until the kernels start to blacken on all sides, 8 to 10 minutes. Transfer to a cutting board to cool.
  • When cool enough to handle, slice the kernels from the cobs and place in a large bowl. Chop the bell pepper and add it to the bowl. Remove the stem end and seeds from the grilled jalapeño, then finely chop it and add to the corn mixture. Add the black beans, onion and cilantro.
  • For the vinaigrette: Combine the lime zest, lime juice, tomato, red onion, garlic, adobo sauce, cumin, coriander, salt and chili powder in a blender. Blend on high speed until almost smooth. Lower the speed to medium-low; with the motor running slowly drizzle in the oil. Turn off the blender, scrape the sides if needed and add the cilantro. Pulse a few times until the cilantro looks like small specks of green.
  • Pour the vinaigrette over the vegetables in the bowl and toss. Taste and adjust any seasoning, adding more salt as needed. Sprinkle the salad with queso fresco just before serving.

GRILLED STREET CORN SALAD WITH CILANTRO BUTTER SHRIMP, PICO DE GALLO AND AVOCADO PURéE



Grilled Street Corn Salad with Cilantro Butter Shrimp, Pico de Gallo and Avocado Purée image

Categories     Salad     Side     Shrimp     Corn     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 29

For the corn:
1 ear of corn, shucked
4 tablespoons grated queso fresco
2 tablespoons chopped cilantro
Juice of 1/2 lime
1 teaspoon cayenne pepper
1/2 teaspoon ground cumin
2 tablespoons olive oil
Salt and freshly ground pepper to taste
For the pico de gallo:
1/2 medium yellow onion, minced
2 medium tomatoes, seeded and diced
1/4 fresh jalapeño chile, minced
Juice of 1 lime
3 tablespoons chopped fresh cilantro
1/2 tablespoon ground cumin
Salt to taste
For the avocado purée:
1/2 ripe avocado, pitted
1/2 mango, peeled and flesh coarsely chopped
Juice of 1/2 lime
Juice of 1/2 lemon
1/4 cup water
Salt to taste
For the shrimp:
3 tablespoons unsalted butter
2 tablespoons chopped cilantro
4 tiger prawns or jumbo shrimp, peeled and deveined
Salt to taste

Steps:

  • Make the corn salad:
  • Prepare the grill (medium-high heat). Grill the corn on the grill rack, covered, turning occasionally, until lightly charred in spots, about 10 minutes. Using tongs, transfer the corn to a platter and let it cool, then cut the kernels from the cob. In a bowl toss the corn with the remaining corn salad ingredients. Season the salad with salt and freshly ground black pepper.
  • Make the pico de gallo:
  • Toss together all the pico de gallo ingredients and season the salsa with salt and additional fresh lemon and lime juice, if necessary.
  • Make the avocado purée:
  • Scoop the avocado flesh into a blender and add the mango and lime and lemon juices. Blend the mixture until it is smooth, then, thin the purée, if necessary. with water. Season the purée with salt.
  • For the prawns:
  • In a medium skillet over moderately high heat, melt the butter, then stir in the cilantro. Add the prawns and sauté, turning them occasionally, until they turn pink and are just cooked through, about 4 to 6 minutes. Season the prawns with salt.
  • Plate the dish:
  • Divide the corn salad among 4 plates, spooning it onto the center of each plate, and top each serving with a prawn. Spoon the pico de gallo over the prawn and drizzle it with the avocado purée.

GRILLED SKIRT STEAK WITH HOMEMADE CORN TORTILLAS, GRILLED TOMATILLO SALSA, AND CILANTRO



GRILLED SKIRT STEAK WITH HOMEMADE CORN TORTILLAS, GRILLED TOMATILLO SALSA, AND CILANTRO image

Yield 4 Servings

Number Of Ingredients 35

• Grilled Skirt Steak
• 1 whole skirt steak, fat trimmed
• Kosher salt
• Pinch granulated sugar
• 1 teaspoon cayenne pepper
• 1 teaspoon sweet paprika
• 2 teaspoons coriander seed
• Extra-virgin olive oil
•
• Tomatillo Salsa
• 5 tomatillos, peeled and rinsed
• 1 shallot, halved
• 1 garlic head, halved
• 2 jalapenos
• Extra-virgin olive oil
• Salt
• 2 limes, zested and juiced
• 1/2 cup freshly picked cilantro leaves
•
• Lime Creme Fraiche
• 2 cups creme fraiche
• 2 limes, juiced and zest of 1 lime
• Kosher salt and freshly cracked black pepper
•
• Corn Tortillas
• 2 cups masa harina
• 3 tablespoons lard, plus more for cooking
• 1 1/2 cups hot water
•
• For plating the "build your own taco"
• 3 corn tortillas
• 1 skirt steak, cut in half and sliced on the bias
• 2 tablespoons tomatillo salsa
• 2 tablespoons lime creme fraiche
• 1/2 cup freshly picked cilantro leaves

Steps:

  • For the steak: Preheat a grill over high heat. Season both sides of the steak with salt, sugar, cayenne, sweet paprika, coriander seeds and a drizzle of extra-virgin olive oil. Put the seasoned steak onto the hotter part of the grill and sear for about 2 minutes each side for medium-rare. Remove the steak from the grill to a cutting board and set aside to rest. For the tomatillo salsa: Add the tomatillos, shallot, garlic head, jalapenos, extra-virgin olive oil and salt, to taste, to a bowl. Toss to combine and put them onto the grill to char, about 2 minutes each side. Remove them from the grill and add them to a bowl. Once cool enough to handle, remove the garlic cloves from its husk. Add some olive oil, lime zest and juice, and cilantro leaves and toss to combine. Set aside until cool to room temperature. Add the mixture to a blender and puree until slightly chunky. Season with salt and pepper. For the Lime Creme Fraiche: To a small bowl, add the creme fraiche, lime zest and juice, and salt and pepper, to taste, and whisk to combine. Season as needed. For the corn tortillas: To a medium bowl, add the masa harina, lard, and water. Stir until the mixture forms a ball. Set aside to rest briefly. Put 2 pieces of waxed paper between a tortilla press. Put a small golf ball-sized piece of tortilla dough onto the waxed paper and press to flatten. Add a tablespoon of lard to a heated cast iron pan over medium heat and swirl to melt. Remove the tortilla from the waxed paper and add it to the pan. Allow it to cook until slightly toasted on the bottom and the edges start to curl. Flip and cook for a brief moment. Remove to a plate. Repeat with remaining dough. For plating each of the "build your own taco" plate: Put 3 tortillas onto each plate. Add some of the sliced steak and top with some of the tomatillo salsa. Serve the lime creme fraiche and the cilantro leaves on the side.

CILANTRO GRILLED CORN



Cilantro Grilled Corn image

Four ingredients impart Southwestern flavor to a 15-minute side that's sure to satisfy.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 15m

Yield 2

Number Of Ingredients 5

1 teaspoon finely chopped garlic
2 teaspoons finely chopped fresh cilantro
1/4 teaspoon salt
Butter-flavored cooking spray
2 ears corn, husked

Steps:

  • Heat gas or charcoal grill. In small bowl, mix garlic, cilantro and salt.
  • Cut two 12-inch square pieces of heavy-duty foil. Spray each ear of corn generously with cooking spray. Spread garlic mixture over each ear of corn. Wrap each ear of corn in foil piece, sealing edges. Allow space for circulation and expansion.
  • Cover and grill corn over medium heat 10 to 12 minutes, turning occasionally, until tender.

Nutrition Facts : Calories 120, Carbohydrate 26 g, Cholesterol 0 mg, Fiber 4 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 3 g, TransFat 0 g

GRILLED CORN, CREMA MEXICANA & CILANTRO CROSTINI



Grilled Corn, Crema Mexicana & Cilantro Crostini image

Provided by Bon Appétit Test Kitchen

Categories     Appetizer     Side     Cocktail Party     Fourth of July     Picnic     Cinco de Mayo     Graduation     Wedding     Backyard BBQ     Buffet     Corn     Summer     Tailgating     Poker/Game Night     Shower     Engagement Party     Party     Potluck     Sour Cream     Cilantro     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 12

Number Of Ingredients 11

2 ears corn, shucked
1 tablespoon vegetable oil
Kosher salt
Kosher salt and freshly ground black pepper
12 slices of ciabatta bread
1/2 garlic clove
1/4 cup crema mexicana or sour cream
3 tablespoons crumbled feta
Lime wedge
Cilantro leaves
Chili powder

Steps:

  • Rub corn with vegetable oil. Season corn with kosher salt and freshly ground black pepper; grill until slightly charred and tender. Slice corn off the cob in wide strips.
  • Grill bread slices and rub with garlic clove.
  • Mix crema mexicana or sour cream with feta.
  • Smear toasts with crema mixture. Top crema with grilled corn. Squeeze a lime wedge over each. Garnish with cilantro leaves and sprinkle with chili powder.

GRILLED CHILES RELLENOS WITH CORN, GOAT CHEESE, AND CILANTRO SAU



Grilled Chiles Rellenos With Corn, Goat Cheese, and Cilantro Sau image

From New Mexico Magazine, June 2013. Vegetarian Southwest grilling. Make sure you get fat chiles, preferably poblanos, as fat ones are easier to stuff.

Provided by zeldaz51

Categories     Corn

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

3/4 cup chopped cilantro
1/2-1 fresh jalapenos or 1/2-1 serrano chili
3/4 cup creme fraiche (crema preferred) or 3/4 cup sour cream (crema preferred)
1/8 teaspoon salt
8 ounces chihuahua cheese, grated (or Muenster)
6 ounces fresh goat cheese (or a combination) or 6 ounces cream cheese, softened (or a combination)
1/2 cup corn kernel (fresh or thawed frozen)
1/4 cup pine nuts, toasted in dry skillet
2 tablespoons minced onions
1/2 teaspoon minced fresh epazote (optional)
8 poblano chiles
vegetable oil cooking spray
chopped tomato (optional)

Steps:

  • Prepare cilantro sauce. In food processor, mince cilantro and jalapeño very fine. Spoon in crema and salt, process again until well blended. Refrigerate until needed. (Sauce can be made 1 to 2 hours ahead, but after that the cilantro's vibrancy begins to fade.).
  • Prepare filling, mixing together all ingredients in medium bowl. Cover and chill until needed. (Filling can be combined 1 day in advance, covered, and refrigerated.).
  • Fire up grill, bring temperature to medium heat (4 to 5 seconds with hand test).
  • Grill chiles uncovered 8 to 10 minutes, turning occasionally so that skin blackens and blisters all over. Place chiles briefly in plastic bag to steam as they cool.
  • When chiles are cool enough to handle, peel them, wearing rubber gloves if your skin is sensitive. Slit each chile from end to end and remove any loose seeds. Don't remove seed pod or it will weaken chile walls. (Chiles can be prepared to this point a day ahead, covered, and refrigerated. Bring them back to room temperature before proceeding.).
  • Stuff chiles with filling, bringing slit edges of each chile tightly back together. Spritz chiles with oil. Return chiles to grill, slit side down. Grill uncovered 5 to 7 minutes, turning once, until filling feels quite soft. Serve chiles hot with drizzle of sauce and garnish of chopped tomato.

Nutrition Facts : Calories 499.8, Fat 35.9, SaturatedFat 20, Cholesterol 93.3, Sodium 651.9, Carbohydrate 23.1, Fiber 2.9, Sugar 9.4, Protein 25.8

GRILLED CORN WITH CILANTRO SALT



Grilled Corn with Cilantro Salt image

A quick and easy side dish when entertaining a crowd for an outdoor lunch or dinner, grilled corn gets a flavor boost from salt mixed with cilantro, an herb with a zesty, slightly spicy flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 15m

Yield Makes 4

Number Of Ingredients 4

1 tablespoon finely chopped fresh cilantro
2 teaspoons coarse salt
4 ears of corn (in their husks)
Unsalted butter, for serving

Steps:

  • Preheat grill to medium. Mix together cilantro and salt in a small bowl.
  • Pull back each corn husk, leaving it attached to the cob, and remove the silk. For each ear, cut off a piece of husk, and tie it around the remaining husk to form a bundle.
  • Grill corn, turning often, until slightly charred and cooked through, about 10 minutes. Serve cobs with butter, and sprinkle with cilantro salt.

GRILLED CORN ON THE COB WITH CILANTRO PESTO



Grilled Corn on the Cob with Cilantro Pesto image

Provided by Jeffrey Saad

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

4 ears corn on the cob, husks removed
1/2 cup Cilantro Pesto, recipe follows
1/4 cup grated Cotija cheese (feta or Parmesan may be substituted)
1 bunch cilantro, leaves washed and drained
3/4 cup canola oil
1/4 cup Roasted Green Pumpkin seeds, recipe follows
1/2 cup grated Cotija cheese (can substitute feta or Parmesan)
2 cloves garlic, chopped, optional
1/2 cup green pumpkin seeds
1 tablespoon canola oil
2 teaspoons chili powder
Salt

Steps:

  • Heat the grill to medium-high. Once hot, lay the corn across the grill. Rotate corn every 3 minutes until all sides are evenly golden and slightly charred, about 15 minutes.
  • Put the corn on a platter. While corn is still hot brush the corn with cilantro pesto and then sprinkle with the Cotija cheese. Serve.
  • In a food processor add the cilantro, canola oil, pumpkin seeds, Cotija cheese, and garlic. Puree until smooth but not liquid. Taste for seasoning. Cooks Note: Usually you do not need salt because of the salt in the roasted pumpkin seeds and the cheese. Set aside.
  • Yield: 3/4 cup
  • Preheat the oven to 450 degrees F.
  • Add the pumpkin seeds, canola oil, chili powder and salt, to taste, in a small bowl. Mix well to combine.
  • Spread the pumpkin seeds out evenly on a cookie sheet or baking pan. Bake, stirring the seeds every few minutes until golden brown, about 10 minutes.
  • Set aside until cool.
  • Yield: 1/2 cup

GRILLED CILANTRO, LIME AND PAPRIKA CORN ON THE COB



Grilled Cilantro, Lime and Paprika Corn on the Cob image

Number Of Ingredients 6

4 pieces ears of corn
2 tablespoons virgin coconut oil
5 dashes smoked paprika (as much as u want)
1 piece lime
1 cup fresh cilantro
1 piece sea salt and pepper to taste

Steps:

  • Heat grill until hot. If you want a bit of a char on the corn, pull back a few of the husks on each ear of corn. Place the corn directly on the gill cover, and grill for 15 to 20 minutes or until the husks are charred on all sides. Rotate occasionally. Remove and let cool until they can be safely handles.
  • Remove the husks and silk from each ear of corn. You can either discard the husks completely or fold them back to use as handles.
  • Using a pastry brush or your hands, spread the coconut oil over each ear of corn. Place the corn on a serving platter, sprinkle with the smoked paprika, spritz with the fresh lime juice, sprinkle with cilantro, and season with s and p. Serve.

GRILLED CORN WITH CILANTRO AND SESAME



Grilled Corn with Cilantro and Sesame image

Top grilled shrimp with a flavorful combination of fresh ginger, minced jalapeño peppers, and fresh cilantro. This simple seasonal side is easy to make and goes well with sautéed shrimp, grilled fish, or steak.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 7

4 ears corn, husks and silk removed
2 tablespoons sesame oil
1/2 teaspoon grated peeled fresh ginger
1/2 teaspoon minced seeded jalapeno
2 teaspoons chopped fresh cilantro
Coarse salt and ground pepper
1/2 teaspoon sesame seeds

Steps:

  • Heat a grill or grill pan over medium-high. Clean and lightly oil hot grill. Grill corn, turning occasionally, until kernels are tender and charred in spots, about 20 minutes. Meanwhile, in a small bowl, combine sesame oil, ginger, jalapeno, and cilantro; season with salt and pepper.
  • Transfer corn to a platter and spread sesame oil mixture over cobs. Sprinkle each with sesame seeds and serve.

Nutrition Facts : Calories 140 g, Fat 8 g, Fiber 3 g, Protein 3 g

GRILLED CORN ON THE COB WITH MESQUITE CILANTRO BUTTER RECIPE



Grilled Corn on the Cob with Mesquite Cilantro Butter Recipe image

Make grilled corn the star of your barbecue by brushing with Mexican inspired mesquite cilantro butter and Cotija cheese. Create a handle for holding the corn with the husks pulled back before grilling.

Provided by @MakeItYours

Number Of Ingredients 5

1/2 cup (1 stick) butter, softened
2 tablespoons finely chopped fresh cilantro
1 teaspoon McCormick® Grill Mates® Mesquite Seasoning
8 ears fresh sweet corn
1/2 cup crumbled Cotija cheese

Steps:

  • Mix butter, cilantro and Seasoning in small bowl. Set aside. Peel back the corn husks without removing husk or stem. Remove all of the corn silk. With husks pulled back, tie together with piece of husk.
  • Grill over medium-high heat 10 minutes or until corn is tender and lightly charred, turning occasionally.
  • Spread butter mixture over corn. Sprinkle with cheese. Serve immediately.

GRILLED CORN WITH CILANTRO SALT



GRILLED CORN WITH CILANTRO SALT image

Number Of Ingredients 4

1 tablespoon finely chopped fresh cilantro
2 teaspoons coarse salt
4 ears of corn (in their husks)
Unsalted butter, for serving

Steps:

  • 1. Preheat grill to medium. Mix together cilantro and salt in a small bowl. 2. Pull back each corn husk, leaving it attached to the cob, and remove the silk. For each ear, cut off a piece of husk, and tie it around the remaining husk to form a bundle. 3. Grill corn, turning often, until slightly charred and cooked through, about 10 minutes. Serve cobs with butter, and sprinkle with cilantro salt.

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