Best Grilled Green Chile Corn Recipes

GRILLED GRIT CAKES WITH GRILLED CORN AND GRILLED CORN-GREEN CHILE RELISH

Grilled Grit Cakes with Grilled Corn and Grilled Corn-Green Chile Relish image

Provided by Bobby Flay

Time 3h30m

Yield 4 servings

Number Of Ingredients 18

Ingredients

2 tablespoons canola oil, plus more for grilling the cakes
1 medium Spanish onion, finely diced
2 cloves garlic, finely chopped
1 cup dry white wine
4 cups shrimp stock (chicken stock or vegetable stock can be substituted)
1 cup white stone-ground cornmeal
Salt
Freshly ground black pepper
2 ears perfectly grilled corn, kernels removed
6 ears perfectly grilled corn, kernels removed
2 poblano chiles, grilled, peeled, seeded and finely diced
1 small red onion, finely diced
2 limes, juiced
1 tablespoon honey
4 tablespoons canola oil
1 tablespoon finely chopped fresh cilantro leaves
Salt
Freshly ground black pepper

Steps:

Butter the bottom and sides of a 9 by 11-inch baking pan and set aside.
Heat the oil in a medium saucepan over high heat. Add the onion and cook until soft, about 3 minutes. Add the garlic and cook for 30 seconds. Add the wine and cook until completely reduced.
Add the stock and bring to a boil. Slowly whisk in the cornmeal, stirring until it begins to thicken. Season with salt and pepper, reduce the heat to medium, switch to a wooden spoon, and continue cooking and stirring until the mixture is smooth and soft, about 20 minutes. If the mixture becomes too thick, stir in some water, it should be a pourable consistency. Stir in the corn kernels and pour the mixture into the prepared pan and spread evenly. Cover and refrigerate until firm, at least 2 hours and up to 24 hours. Cut the cornmeal mixture into even squares.
Heat the grill to high. Brush the cakes on both sides with some of the canola oil and season with salt and pepper. Grill the cakes until golden brown and slightly charred on each side, about 1 1/2 minutes per side. Remove to a plate and top each cake with some of the relish.
Combine the corn, chiles, onion, lime juice, honey, oil and cilantro in a medium bowl and season with salt and pepper. Let the relish sit at room temperature for at least 30 minutes before serving. The relish can be made 8 hours in advance and refrigerated. Bring to room temperature before serving.

GRILLED CORN WITH GREEN CHILE

Grilled Corn with Green Chile image

A New Mexican native, my husband was looking to recreate the corn he used to buy at the state fair. This is what we came up with. Corn on the cob, wrapped in roasted Hatch green chiles, then grilled.

Provided by merryc

Categories Side Dish Vegetables Corn

Time 1h30m

Yield 4

Number Of Ingredients 5

Ingredients

4 large Hatch green chile peppers, or as needed
4 ears corn in the husk
¼ cup butter, softened
2 cloves garlic, minced
salt and ground black pepper to taste

Steps:

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place chile peppers onto the prepared baking sheet.
Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Cut peppers in half lengthwise and remove stems and skins.
Gently peel husk down each ear of corn, leaving it attached at the bottom. Remove silk and wrap each ear in chile peppers. Pull husks back up over corn and secure with kitchen string. Soak corn in a large bowl of cold water for 30 to 60 minutes.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Roast corn on the preheated grill, turning occasionally, until kernels are tender and husks are charred, 30 to 35 minutes.
Meanwhile, mix softened butter and garlic in a small bowl. Set aside.
Remove corn from the grill, remove husks and chile peppers. Spread each ear with garlic butter and season with salt and pepper.

Nutrition Facts : Calories 210.2 calories, Carbohydrate 24 g, Cholesterol 30.5 mg, Fat 12.6 g, Fiber 4.1 g, Protein 4.7 g, SaturatedFat 7.5 g, Sodium 139 mg, Sugar 6.1 g

GRILLED GREEN CHILE CORN

Grilled Green Chile Corn image

This recipe comes from the state of New Mexico, which is known for its unique fusion style of cooking that borrows from its neighboring Mexican, Southwestern and Tex-Mex cuisines. This recipe is a corn side dish with a bit of a spicy tone that's prepared on the grill. While grilling the chile is an extra step, it's well worth...

Provided by Vickie Parks

Categories Vegetables

Time 30m

Number Of Ingredients 10

Ingredients

oil - for coating outdoor grill
4 ears corn, shucked
4 Tbsp unsalted butter
1 large green hatch chile pepper (or green new mexico chile pepper)
1 Tbsp lime juice
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp minced garlic
1/3 cup crumbled cotija cheese (or crumbled goat cheese)
2 Tbsp cilantro, coarsely chopped

Steps:

1. Preheat outdoor grill for medium heat, and lightly oil the grate.
2. Rub butter on corn. Place corn and chile pepper on grill, turning frequently for even cooking. Let cook about 20 minutes or until corn is slightly charred in spots and the chile is blistered.
3. Place chile pepper small bowl, and cover with plastic wrap to steam for 5 minutes or until softened. Peel skin off the chile pepper, remove seeds, and mince or finely chop the chile pepper flesh.
4. Using a sharp knife, cut the kernels off the cobs into a large mixing bowl. Stir in the chopped chile pepper, lime juice, salt, pepper and garlic.
5. Just before serving, add the cheese and toss well until cheese is well distributed. Sprinkle the cilantro on top, and serve immediately while still hot.