Best Grilled Corn With Ancho Chile Butter Recipes
GRILLED CORN WITH HONEY-ANCHO CHILE BUTTER
A really delicious and flavourful recipe from Bon Appétit (July 2010). Any leftover chile butter would be great on roasted sweet potatoes or cornbread. If you make the butter in advance, take it out of the fridge before serving to allow it to soften.
Provided by blucoat
Categories Corn
Time 30m
Yield 8 ears of corn
Number Of Ingredients 9
Steps:
- Melt 2 tablespoons butter in small skillet over medium-low heat. Add chile powder and cumin; stir 10 seconds. Transfer to medium bowl; stir in honey and cool.
- Add oregano, coarse salt, granulated garlic, onion powder, and 6 tablespoons butter to butter mixture. Mix until smooth. [DO AHEAD: Can be made 2 days ahead. Cover; chill. Bring to room temperature.]
- Prepare barbecue (medium-high heat). Grill corn until charred in spots, turning often, about 13 minutes. Transfer corn to platter. Serve with honey-ancho butter.
Nutrition Facts : Calories 241.9, Fat 13.2, SaturatedFat 7.6, Cholesterol 30.5, Sodium 140.7, Carbohydrate 32.6, Fiber 3.7, Sugar 6, Protein 4.2
ANCHO CHILE-RUBBED GRILLED CORN
Grilled corn is one of the easiest way to do summer right. Some recipes will have you soak the corn in salt water before grilling, but for husked corn, this actually works against plumpness. This recipe can be kerneled and served on top of a burger or eaten straight off the cob, dressed in cilantro and crumbled cotija cheese.
Provided by Mathew Ramsey
Categories HarperCollins Corn Side Summer Grill Chile Pepper Lime Cilantro Cheese Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 7
Steps:
- Preheat a grill to medium-high heat.
- Put the ears of corn on the grill and cook until the kernels begin to char. Rotate the corn until all sides are slightly charred, 10-15 minutes.
- Remove the corn from the grill and allow to cool slightly. Cut the kernels off both cobs and transfer to a small bowl. Fold in the chile powder, lime juice, and butter until combined. Season to taste with salt and pepper. If you intend to eat your corn on the cob, butter each cob, liberally season with chile powder, squeeze with lime, and garnish with cilantro and cotija cheese. If using as a burger topping, serve warm.
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