Best Grilled Chipotle Corn Recipes

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GRILLED CORN ON THE COB WITH CHIPOTLE BUTTER



Grilled Corn on the Cob with Chipotle Butter image

Categories     Vegetable     Side     Fourth of July     Quick & Easy     Lime     Hot Pepper     Summer     Grill/Barbecue     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 6

1/2 cup (1 stick) unsalted butter
1 1/2 tablespoons minced seeded canned chipotle chilies*
2 teaspoons fresh lime juice
1/4 teaspoon salt
8 large ears of corn, husked
Lime wedges

Steps:

  • Melt butter in small saucepan over medium heat. Add minced chipotles, fresh lime juice, and 1/4 teaspoon salt. Reduce heat to low and cook chipotle butter 1 minute to blend flavors.
  • Place ears of corn on baking sheet. Brush corn all over with chipotle butter. (Can be prepared 4 hours ahead. Cover corn and refrigerate.)
  • Prepare barbecue (medium-high heat). Grill corn until cooked through and blackened in spots, turning frequently, about 6 minutes. Serve corn with lime wedges.
  • Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.

ROMAINE, GRILLED AVOCADO, AND SMOKY CORN SALAD WITH CHIPOTLE-CAESAR DRESSING



Romaine, Grilled Avocado, and Smoky Corn Salad with Chipotle-Caesar Dressing image

Provided by Chris Schlesinger

Categories     Salad     Side     Fourth of July     Quick & Easy     Backyard BBQ     Lunch     Parmesan     Avocado     Corn     Grill     Grill/Barbecue     Lettuce     Chile Pepper     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 (main course) or 6 (side dish) servings

Number Of Ingredients 9

1/4 cup grated parmesan
1/2 cup extra-virgin olive oil
1/4 cup fresh lime juice
1 teaspoon minced garlic
1 tablespoon minced canned chipotle chiles in adobo
3 tablespoons vegetable oil
2 ears of corn, shucked
2 firm-ripe 6-to 8-ounces avocados, halved and pitted but not peeled
1 head romaine (1 pound), tough outer leaves discarded and head quartered lengthwise, then cut crosswise into 1-inch strips

Steps:

  • Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure .
  • Put parmesan in a medium bowl and add olive oil in a slow stream, whisking. Whisk in lime juice, garlic, chipotles, and 1/4 teaspoon each of salt and pepper.
  • Rub vegetable oil on corn and cut sides of avocados, then season with 1/8 teaspoon each of salt and pepper. Grill avocados, cut sides down, and corn, covered only if using a gas grill, turning corn occasionally, until golden-brown, 3 to 4 minutes.
  • Peel avocados and thinly slice. Cut corn kernels from cobs.
  • Toss romaine with dressing and serve topped with avocado and corn.

SOUTHWESTERN GRILLED BEEF SALAD WITH CORN SALSA AND CHIPOTLE DRESSING



Southwestern Grilled Beef Salad with Corn Salsa and Chipotle Dressing image

Categories     Salad     Beef     Fruit     Garlic     Vegetable     Marinate     Mango     Corn     Summer     Bon Appétit

Yield Serves 6

Number Of Ingredients 23

Dressing
1/4 cup fresh lime juice
1/4 cup chopped fresh cilantro
1 tablespoon chopped canned chipotle chilies in adobo sauce
2 large garlic cloves, pressed
1 cup olive oil
Salsa
2 ears fresh corn, husked
4 plum tomatoes, seeded, chopped
1 cup chopped peeled jicama
1/2 cup chopped red onion
1/4 cup chopped fresh cilantro
Steak
1 1/2 tablespoons fresh lime juice
1 tablespoon ground cumin
1 tablespoon chili powder
3 large garlic cloves, pressed
2 pounds beef tenderloin steaks (1 inch thick)
Assembly
1 avocado, halved, peeled, pitted, diced
10 cups mixed baby greens
2 small mangoes, peeled, pitted, thinly sliced
*Available at Latin American markets, specialty foods stores and in the Latin section of some supermarkets.

Steps:

  • For dressing:
  • Whisk first 4 ingredients in medium bowl in blend. Gradually whisk in oil. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.
  • For Salsa:
  • Blanch corn in large pot of boiling salted water 2 minutes. Drain. Cool. Cut corn from cob. Transfer corn kernels to large bowl. Add tomatoes, jicama, onion and cilantro and mix. (Can be prepared 6 hours ahead. Cover and chill.)
  • For steak:
  • Combine first 4 ingredients in small bowl. Spread spice paste over both sides of steaks. Cover and refrigerate at least 2 hours or up to 6 hours.
  • For Assembly:
  • Prepare barbecue (medium-high heat). Grill steaks to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to cutting board and let stand 5 minutes.
  • Meanwhile, add avocado and 2 tablespoons dressing to salsa and mix. Season to taste with salt and pepper. Place greens in large bowl and toss with enough dressing to coat. Divide greens equally among 6 plates. Fan some mango slices on 1 side of each salad. Top each salad with 1/2 cup salsa.
  • Thinly steaks crosswise. Arrange atop greens. Serve, passing remaining dressing separately.

GRILLED CORN ON THE COB WITH CHIPOTLE MAYONNAISE



Grilled Corn on the Cob With Chipotle Mayonnaise image

The spicy dip that I serve with grilled corn (as well as with steamed or boiled corn) is sort of like a Mexican aïoli, pungent with garlic, smoky and spicy with chipotle chiles. You can also serve it as a dip with vegetables or chips, or use it as a flavorful spread for sandwiches and panini. The recipe makes more than you'll need for six ears of corn - if you're having a crowd for a barbecue, you'll have enough.

Provided by Martha Rose Shulman

Categories     side dish

Time 1h15m

Yield Makes 1 cup of dip

Number Of Ingredients 7

6 to 12 ears corn
2 large garlic cloves, cut in half, green shoots removed
1/4 teaspoon salt
1 large or 2 small chipotle peppers in adobo, seeded
1 teaspoon sauce from the canned adobo chile
1/4 cup mayonnaise, preferably Hellman's or Best Foods
1/2 cup thick plain low-fat yogurt

Steps:

  • Light a medium-hot grill while you prepare your corn. Remove the outer leaves of the husk, leaving two layers. Gently pull down the remaining leaves, pull off the silk and fold the husks back up, covering the corn. Cut 12 to 24 pieces of butcher's string about six inches long, and moisten them with water. Tie the cobs at the top and midway down with the wet string. Place in a bowl or a sink full of cold water, and soak for 15 to 30 minutes while you prepare the chipotle dip.
  • Place the garlic in a mortar and pestle with 1/4 teaspoon salt, and mash to a smooth paste. Add the chipotle, and mash together with the garlic. Stir in the chipotle sauce, mayonnaise and yogurt, and mix together well.
  • When the coals of your grill are medium-hot, remove the corn from the water and pat dry. Place on the grill, and grill until the corn is uniformly charred, turning the ears often. This could take anywhere from 10 to 20 minutes, depending on the heat. Remove from the grill and, holding onto the ears with a kitchen towel, cut away the strings and remove the leaves. Wrap the corn in a kitchen towel to keep warm.
  • Serve with the chipotle dip. Place a generous spoonful on a plate, and roll the corn in it or spread it on the corn with a knife.

Nutrition Facts : @context http, Calories 647, UnsaturatedFat 23 grams, Carbohydrate 93 grams, Fat 29 grams, Fiber 10 grams, Protein 19 grams, SaturatedFat 5 grams, Sodium 891 milligrams, Sugar 34 grams, TransFat 0 grams

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.

CHIPOTLE CORN SALAD WITH GRILLED BACON



Chipotle Corn Salad with Grilled Bacon image

If there's a vegetable that loves the grill, it's corn. Caramelizing the natural sugars, adding a little bit of chipotle heat, then kissing it with a little bacon . . . the only thing I warn you is that you cannot live on this alone. You must eat other things.

Provided by Guy Fieri

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

6 ears of corn, in the husk
4 slices applewood smoked bacon
2 poblano peppers
2 scallions
1/4 cup diced red bell pepper
1/4 cup diced sweet onion
1/2 cup sour cream
1/2 cup ranch dressing
2 tablespoons fresh lime juice
1 tablespoon ground cumin
1 teaspoon agave syrup
1 chipotle in adobo, minced, plus
1 tablespoon adobo sauce
Kosher salt and freshly ground

Steps:

  • Carefully peel back the husks from the corn without detaching them from the bottom. Remove the silk from the corn, fold the husks back around the ears, and soak the ears in water for 30 to 45 minutes.
  • Weigh down the ears so they are fully submerged.
  • Preheat a grill to medium-high.
  • Drain the corn, open the husks, and dry the ears with paper towels. Fold the husks back over the corn and grill, turning often, for 3 to 4 minutes per side, turning 3 times.
  • While the corn is grilling, grill the bacon on the other half of the grill until crispy and golden brown and the poblanos and scallions until charred. Remove all items and set aside.
  • Once the corn is cool enough to handle, cut the kernels from the cob, finely dice the scallions, seed and dice the poblano, and chop the bacon into bite-size pieces, placing everything in a large bowl. Mix in the bell pepper and onion.
  • Whisk together all the dressing ingredients in a medium bowl.
  • Dress the salad lightly and serve.

GRILLED CHICKEN CHILI VERDE AND CORN ON THE COB WITH CHIPOTLE CREAM



Grilled Chicken Chili Verde and Corn on the Cob with Chipotle Cream image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 19

4 large poblano peppers
1 1/2 pounds chicken cutlets
Extra-virgin olive oil, for drizzling plus 2 tablespoons
1 jalapeno pepper, seeded and chopped
1 onion, chopped
3 cloves garlic, grated
18 to 20 tomatillos, peeled and coarsely chopped
1 cup heavy cream
1 chipotle in adobo, mashed into paste
2 teaspoons adobo sauce
2 limes, 1 zested, 1 whole
4 ears corn on cob, shucked and rinsed
2 to 3 cups chicken stock, depends upon how thick you like your sauce
1 1/2 teaspoons ground cumin
1/4 cup cilantro or flat-leaf parsley, divided
3 tablespoons fresh mint, a generous handful
1 sack white corn tortilla chips
1 cup shredded Chihuahua or Monterey Jack cheese, divided
2 tablespoons finely chopped chives

Steps:

  • Heat broiler and grill pan to high.
  • Place peppers under broiler and char on all sides, 15 minutes. Place the peppers in a paper sack or in a bowl and cover with plastic wrap. Let rest for about 5 minutes or until cool enough to handle. Peel, seed and chop peppers into large dice.
  • While peppers cook, coat the chicken with a healthy drizzle of oil and season with salt and pepper. Grill chicken 3 minutes on each side. Chop into a bite size dice and reserve.
  • Heat 2 tablespoons oil in a medium soup pot over medium-high heat. Add the jalapeno, onions and garlic and cook a few minutes while you process the tomatillos into a chunky salsa consistency in food processor. Add the tomatillos to onions and cook 5 to 6 minutes.
  • While the tomatillos cook, in a small pot heat cream with chipotle and the zest of 1 lime over low heat. Reduce 10 minutes.
  • Drizzle corn with oil and grill until charred all over, 6 to 7 minutes.
  • Add chicken stock to chili. Stir in the chicken and season with cumin. Simmer 5 to 6 minutes and stir in peppers, 2 to 3 tablespoons of chopped cilantro and the mint. Turn heat off.
  • Add the juice of 2 limes to the chili and stir.
  • Serve each bowl of chili with a handful of lightly crushed chips on top and a sprinkle of cheese.
  • Pour a ladle of chipotle cream over the corn and garnish with a little cilantro, chives and a sprinkle of cheese.

GRILLED CORN ON THE COB WITH MAPLE-CHIPOTLE GLAZE



Grilled Corn on the Cob with Maple-Chipotle Glaze image

Categories     Vegetable     Side     Hot Pepper     Summer     Grill     Grill/Barbecue     Maple Syrup     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 6

1/2 cup pure maple syrup
1/4 cup (1/2 stick) butter
2 garlic cloves, minced
4 teaspoons minced canned chipotle chilies*
1/4 teaspoon salt
6 ears fresh corn, husked

Steps:

  • Bring first 5 ingredients to simmer in heavy small saucepan over medium heat. Reduce heat to low and simmer until glaze is reduced to 3/4 cup, stirring occasionally, about 10 minutes. (Glaze can be made 1 day ahead. Cover and refrigerate.)
  • Prepare barbecue (medium heat). Brush corn with some of glaze. Grill until lightly charred in spots, turning frequently, about 8 minutes. Transfer corn to platter. Brush corn with remaining glaze. Sprinkle generously with salt and serve.
  • Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets and some supermarkets.

CHIPOTLE-GRILLED PORK SHOULDER STEAKS WITH CORN SALSA



Chipotle-Grilled Pork Shoulder Steaks with Corn Salsa image

Pork shoulder isn't just for pulled pork. Ask your butcher to cut it into steaks, and it'll soon become your favorite well-marbled and quick-cooking cut for grilling, especially when seasoned with this Mexican barbacoa-style rub.

Provided by Anna Stockwell

Categories     Dinner     Summer     Grill/Barbecue     Pork     Oregano     Garlic     Corn     Onion     Cilantro     Feta     Pumpkin     Lime     Wheat/Gluten-Free     Taco     Fall

Yield 4 servings

Number Of Ingredients 15

2 tsp. chipotle chile powder
2 tsp. dried oregano
1 1/2 tsp. garlic powder
1 tsp. ground allspice
2 3/4 tsp. (or more) kosher salt, divided
4 (3/4"-thick) boneless pork shoulder (Boston butt) steaks (about 2 lb.) or pork blade chops
Vegetable oil (for grill)
4 ears of corn, husked
1/2 small white onion, finely chopped
1 cup cilantro, finely chopped
1 cup crumbled Cotija or feta (about 5 oz.)
1/2 cup toasted pumpkin seeds (pepitas)
3 Tbsp. fresh lime juice
Flaky sea salt
Lime wedges (for serving)

Steps:

  • Mix chile powder, oregano, garlic powder, allspice, and 2 tsp. kosher salt in a small bowl. Rub spice mixture all over pork steaks. Let sit at room temperature at least 15 minutes.
  • Prepare a grill for medium heat; oil grate. Grill pork and corn, turning occasionally, until pork is deeply charred and an instant-read thermometer inserted into the thickest part registers 145°F for medium, and the corn is lightly charred all over, 7-9 minutes. Transfer pork to a cutting board and let rest 10 minutes.
  • Let corn cool slightly. Slice kernels off cobs into a large bowl. Add onion, season with 3/4 tsp. kosher salt, and stir to combine. Stir in cilantro, cheese, pumpkin seeds, and lime juice; taste salsa and season with more kosher salt if needed.
  • Transfer pork to a platter. Drizzle any accumulated juices left on cutting board over; sprinkle with sea salt. Top with corn salsa and serve with lime wedges alongside.
  • Do Ahead: Pork can be seasoned 1 day ahead. Cover and chill. Let sit at room temperature 15 minutes before grilling.

CHIPOTLE-COFFEE STEAK SALAD WITH GRILLED CORN AND TOMATOES



Chipotle-Coffee Steak Salad with Grilled Corn and Tomatoes image

Get all the sweet, smoky, and spicy flavors of a Mexican-inspired cookout in this blissful steak salad.

Provided by Anna Stockwell

Categories     Steak     Salad     Coffee     Chile Pepper     Cheese     Cilantro     Lettuce     Coriander     Corn     Grill     Lime Juice     Flaming Hot Summer

Yield 4 servings

Number Of Ingredients 14

2 teaspoons finely ground coffee
1 teaspoon chipotle chile powder
3 teaspoons kosher salt, divided
1 1/2 teaspoons brown sugar, divided
1 teaspoon ground coriander, divided
2 (8-10-ounce) New York strip steaks
3 tablespoons olive oil, plus more for brushing
2 ears of corn, husked
1 pint cherry tomatoes
3 tablespoons fresh lime juice (from about 2 limes)
2 heads of romaine hearts, torn (about 8 cups)
3/4 cup Pickled Onions
1/2 cup crumbled Cotija or feta cheese (about 2.5 ounces)
1/2 cup coarsely chopped cilantro, plus more for serving

Steps:

  • Combine coffee, chile powder, 2 tsp. salt, 1 tsp. brown sugar, and 1/2 tsp. coriander in a wide shallow bowl. Coat steaks evenly with rub. Let rest at room temperature 1-2 hours.
  • Prepare a grill for medium-high heat or heat grill pan over medium-high; oil grate or pan. Grill steaks, turning occasionally, until lightly charred and an instant-read thermometer inserted into the center registers 120°F, 8-10 minutes for medium-rare. Transfer to a cutting board; let rest at least 15 minutes before thinly slicing.
  • Meanwhile, lightly brush corn and tomatoes with oil. Grill, turning often, until tender and charred in spots, 5-10 minutes for tomatoes and 10-15 minutes for corn. Let cool slightly. Transfer tomatoes to a large bowl. Cut kernels from cobs and transfer to bowl with tomatoes.
  • Whisk lime juice and remaining 3 Tbsp. oil, 1 tsp. salt, 1/2 tsp. brown sugar, and 1/2 tsp. coriander in a small bowl. Pour over tomatoes and corn. Add romaine, pickled onions, cheese, and 1/2 cup cilantro and toss to combine. Top with sliced steak and more cilantro.

ROMAINE, GRILLED AVOCADO, AND SMOKY CORN SALAD WITH CHIPOTLE CAESAR DRESSING



ROMAINE, GRILLED AVOCADO, AND SMOKY CORN SALAD WITH CHIPOTLE CAESAR DRESSING image

Categories     Salad     Vegetable

Yield 4 servings

Number Of Ingredients 9

1/4 cup grated parmesan
1/2 cup extra-virgin olive oil
1/4 cup fresh lime juice
1 teaspoon minced garlic
1 tablespoon minced canned chipotle chiles in adobo
3 tablespoons vegetable oil
2 ears of corn, shucked
2 firm-ripe 6- to 8-oz avocados, halved and pitted but not peeled
1 head romaine (1 lb), tough outer leaves discarded and head quartered lengthwise, then cut crosswise into 1-inch strips

Steps:

  • Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see "Grilling Procedure." Put parmesan in a medium bowl and add olive oil in a slow stream, whisking. Whisk in lime juice, garlic, chipotles, and 1/4 tsp each of salt and pepper. Rub vegetable oil on corn and cut sides of avocados, then season with 1/8 tsp each of salt and pepper. Grill avocados, cut sides down, and corn, covered only if using a gas grill, turning corn occasionally, until golden-brown, 3 to 4 minutes. Peel avocados and thinly slice. Cut corn kernels from cobs. Toss romaine with dressing and serve topped with avocado and corn. Cooks' note: Corn and avocados can be grilled, in batches if necessary, in a lightly oiled hot grill pan over medium-high heat

GRILLED CORN AND CHIPOTLE PEPPER SALAD



Grilled Corn and Chipotle Pepper Salad image

Provided by Aaron McCargo Jr.

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11

8 ears fresh corn, husks and silk removed
1/2 red bell pepper, diced
1/2 red onion, chopped
2 tablespoons sliced green onion
2 chipotle peppers, minced
3 tablespoons chopped fresh cilantro leaves
1/4 cup extra-virgin olive oil
1 tablespoon minced garlic
1 lime, juiced
1 1/2 tablespoons kosher salt
1 teaspoon coarsely ground black pepper

Steps:

  • Preheat the grill to medium.
  • Arrange the corn on the grill and cook, turning frequently, until the corn is slightly charred, about 12 to 15 minutes
  • Remove the corn from the grill to a cutting board and let cool. Cut the kernels from the cobs with a sharp knife and transfer to a serving bowl. Add all the remaining ingredients and toss to combine.

GRILLED CORN AND POBLANO SALAD WITH CHIPOTLE VINAIGRETTE



Grilled Corn and Poblano Salad with Chipotle Vinaigrette image

Great summer salad. I usually end up adjusting the chipotle and lime juice depending on who I am making dinner for. This is a perfect summer salad, great for BBQ.

Provided by MF

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 35m

Yield 6

Number Of Ingredients 9

3 ears corn, husked
1 fresh poblano chile pepper
3 tablespoons olive oil
2 limes, juiced
1 chipotle peppers in adobo sauce, chopped, or to taste
½ teaspoon salt
1 avocado - peeled, pitted, and cut into chunks
½ cup chopped fresh cilantro
½ cup slices red onion

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Cook corn on preheated grill until kernels are cooked through, turning regularly, 10 to 20 minutes; set aside to cool. Cut kernels from the cob and place in a large bowl.
  • Cook poblano chile pepper on the preheated grill until the skin blackens, turning regularly, 5 to 10 minutes; set aside to cool. Peel and seed the poblano. Cut poblano into 1/2-inch pieces; add to the bowl with the corn.
  • Whisk olive oil, lime juice, chipotle pepper, and salt together in a bowl; pour over corn and poblano mixture. Add avocado, cilantro, and red onion to the mixture and gently toss to coat.

Nutrition Facts : Calories 170.1 calories, Carbohydrate 16.1 g, Fat 12.4 g, Fiber 5 g, Protein 2.7 g, SaturatedFat 1.7 g, Sodium 218.2 mg, Sugar 2.9 g

GRILLED CORN WITH MAPLE AND CHIPOTLE



Grilled Corn with Maple and Chipotle image

Provided by Bobby Flay

Time 1h45m

Yield 4 servings

Number Of Ingredients 7

8 ears corn
1/2 cup Grade B maple syrup
5 tablespoons unsalted butter
2 chipotle chiles in adobo, pureed
2 cloves garlic, chopped to a paste
Kosher salt and freshly ground black pepper
Canola oil

Steps:

  • Peel away the outer husks on the corn without actually removing them. Remove the inner silky threads, then wrap the outer husk back around the ear. Soak the ears in water for 1 hour.
  • In a small saucepan, combine the maple syrup, butter, chiles and garlic and season with salt and pepper. Allow to simmer over medium heat for about 8 minutes. Remove from the heat and keep warm.
  • Preheat a grill for medium heat. Grill the corn, turning occasionally, until the kernels are slightly charred, about 20 minutes. Brush with the maple butter.

GRILLED CORN WITH TARRAGON-CHIPOTLE BUTTER



Grilled Corn With Tarragon-Chipotle Butter image

Provided by Betty Fussell

Categories     side dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

1 bright-skinned orange
1 teaspoon anchovy paste (or salt to taste)
1/2 teaspoon pureed chipotle chili in adobo
1 teaspoon fresh lemon juice
2 tablespoons chopped scallions
1/2 teaspoon dried tarragon
8 tablespoons (1 stick) butter, at room temperature
2 tablespoons chopped fresh tarragon leaves
6 ears fresh sweet corn, in husks

Steps:

  • Using a sharp vegetable peeler, remove the zest from the orange, and set aside. Cut the orange in half, and squeeze and reserve 1/2 cup of the juice. In the container of a blender, combine the orange zest, orange juice, anchovy paste, chipotle puree, lemon juice, scallions and dried tarragon. Puree until smooth.
  • In a small saucepan over low heat, heat the butter to bubbling. With the motor of the blender running, add the butter through the opening in the lid. When the mixture is smooth and slightly thickened, transfer to a serving dish, and stir in the fresh tarragon leaves. Set aside.
  • Prepare a medium-low fire on the grill. Turn back the husks of the corn without removing them, and remove the corn silk. Rinse the ears well in water, and replace the husks so they cover the kernels. Place the corn on the grill, and cook, turning, to gently steam, 5 to 8 minutes. Transfer the corn to a platter, carefully remove the husks and put the ears back on the grill. Grill, turning, just long enough to scorch slightly on all sides, 2 to 3 minutes.
  • To serve, brush the hot corn lightly with the seasoned butter. Pass the extra butter in a serving dish.

Nutrition Facts : @context http, Calories 238, UnsaturatedFat 6 grams, Carbohydrate 22 grams, Fat 17 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 10 grams, Sodium 47 milligrams, Sugar 9 grams, TransFat 1 gram

GRILLED CORN ON THE COB WITH CHIPOTLE, MOLASSES, AND ORANGE GLAZE



Grilled Corn on the Cob with Chipotle, Molasses, and Orange Glaze image

Categories     Microwave     Herb     Vegetable     Side     Backyard BBQ     Orange     Corn     Summer     Grill/Barbecue     Molasses     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 7

1/4 cup (1/2 stick) unsalted butter
2 tablespoons frozen orange juice concentrate
2 teaspoons minced canned chipotle chiles
2 teaspoons mild-flavored (light) molasses
1/4 teaspoon salt
2 tablespoons chopped fresh cilantro
6 ears of corn, shucked

Steps:

  • Prepare barbecue (medium-high heat). Mix butter, orange juice concentrate, chipotle chiles, molasses, and salt in microwave-safe bowl. Microwave on high until melted, about 20 seconds (or melt butter in saucepan with next 4 ingredients over medium-low heat). Stir in cilantro. Grill corn until beginning to blacken in spots, turning occasionally, about 3 minutes. Brush generously with glaze. Grill until glaze sets, about 3 minutes longer. Transfer to platter and brush corn with additional glaze. Serve, passing remaining glaze and additional salt separately.

EASY GRILLED CORN WITH CHIPOTLE-LIME BUTTER



Easy Grilled Corn with Chipotle-Lime Butter image

Grilling corn in the husks is so easy. There's no need to remove the silk and tie the husk closed before grilling. Just soak, grill and add your favorite flavored butter. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 7

8 large ears sweet corn in husks
1/2 cup butter, softened
1-1/2 teaspoons grated lime zest
1 teaspoon minced fresh cilantro
1/2 teaspoon salt
1/2 teaspoon ground chipotle pepper
Coarse sea salt, optional

Steps:

  • In a large stockpot, cover corn with cold water. Soak 30 minutes; drain. Grill corn, covered, over medium heat until tender, turning occasionally, 25-30 minutes. , Meanwhile, combine the remaining ingredients. Carefully peel back husks; discard silk. Spread butter mixture over corn.

Nutrition Facts : Calories 225 calories, Fat 13g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 265mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 3g fiber), Protein 5g protein.

GRILLED CORN POBLANO SALAD WITH CHIPOTLE VINAIGRETTE



GRILLED CORN POBLANO SALAD WITH CHIPOTLE VINAIGRETTE image

Categories     Avocado     Corn

Yield 4-6 People

Number Of Ingredients 9

3 ears corn, shucked
1 poblano chile
3 tablespoons canola oil, divided
1 tablespoon lime juice $
1 teaspoon finely chopped canned chipotle chile
1/2 teaspoon kosher salt
1 avocado, cut into chunks $
1/4 cup cilantro leaves
1/2 cup slivered sweet onion, rinsed, patted dry

Steps:

  • 1. Heat grill to high (450° to 550°). Rub corn and poblano with 1 tbsp. oil. Grill both, turning occasionally, until poblano is mostly blackened, 5 to 10 minutes, and some corn kernels have browned, 10 to 20 minutes. Let cool. 2. Cut corn kernels from cobs into a large bowl. Peel and seed poblano, cut into 1/2-in. pieces, and add to corn. In a small bowl, whisk remaining oil with lime juice, chipotle chile, and salt. 3. Stir avocado, cilantro, and onion into corn mixture along with chipotle dressing. Note: Nutritional analysis is per 1/2-cup serving.

CHIPOTLE MAYO WITH OREGANO-PANKO GRILLED CORN



Chipotle Mayo with Oregano-Panko Grilled Corn image

Provided by Marcela Valladolid

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

4 ears corn, husked
1/2 cup mayonnaise
1/4 cup sour cream
2 teaspoons fresh lime juice
2 canned chipotle chiles in adobo, coarsely chopped
Kosher salt and freshly ground black pepper
5 tablespoons unsalted butter
2 cups panko breadcrumbs
1 tablespoon crushed dried oregano
2 tablespoons chopped fresh cilantro

Steps:

  • Preheat a grill or grill pan to high heat.
  • Grill the corn, turning occasionally, until browned in spots and the kernels are tender, 15 to 20 minutes.
  • Meanwhile, in a small bowl, mash together the mayo, sour cream, lime juice and chipotle chiles. Season with salt and pepper.
  • In a medium saucepan over medium-low heat, melt the butter. Add the panko and oregano and season with salt. Toast in the pan for a few minutes, tossing to combine.
  • Smear the chipotle mayo on the grilled corn and coat with the panko mixture. Garnish with the chopped cilantro.

GRILLED CORN ON THE COB WITH MAPLE-CHIPOTLE GLAZE



Grilled Corn On the Cob with Maple-Chipotle Glaze image

Maple syrup lends sweetness and chipotle chilies add smoky heat to a terrific glaze for grilled corn on the cob.

Provided by Vicki Butts (lazyme)

Categories     Vegetables

Time 35m

Number Of Ingredients 6

1/2 c pure maple syrup
1/4 c butter (1/2 stick)
2 garlic cloves, minced
4 tsp minced canned chipotle chilies
1/4 tsp salt
6 ears fresh corn, husked

Steps:

  • 1. Bring first 5 ingredients to simmer in heavy small saucepan over medium heat. Reduce heat to low and simmer until glaze is reduced to 3/4 cup, stirring occasionally, about 10 minutes. (Glaze can be made 1 day ahead. Cover and refrigerate.)
  • 2. Prepare barbecue (medium heat). Brush corn with some of glaze. Grill until lightly charred in spots, turning frequently, about 8 minutes.
  • 3. Transfer corn to platter. Brush corn with remaining glaze. Sprinkle generously with salt and serve.

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