CHEESY CORN ON THE COB
Make and share this Cheesy Corn on the Cob recipe from Food.com.
Provided by sheila
Categories Corn
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Cook corn in water until ready.
- Melt the butter and add the Italian seasoning.
- Take the corn, put it in dish and pour the butter mixture on the corn; sprinkle with cheese.
CHEESY CORN ON THE COB
An ideal accompaniment to a barbecued steak, these cheesy, buttery corn cobs are lightly charred and sprinkled with Parmesan (or a veggie alternative)
Provided by Sophie Godwin - Cookery writer
Categories Side dish
Time 15m
Number Of Ingredients 3
Steps:
- Bring a large saucepan of salted water to the boil. Plunge in the corn cobs and cook for 5 mins until slightly tender, then drain. Can be done a day ahead - put the corn in a roasting tin, cover and chill until needed.
- Season the corn, put on a hot barbecue and cook for 5 mins, turning regularly until it begins to blister and some of the kernels have popped and charred in places. Alternatively, heat a griddle pan over a high heat and griddle the corn for 4-5 mins each side for a similar effect.
- Brush on all sides with the melted butter, then scatter over the Parmesan and some black pepper.
Nutrition Facts : Calories 184 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
CHIPOTLE LIME CORN COBS
In Mexico, grilled corn sometimes comes slathered in mayonnaise, rolled in grated cheese and served with lime and chili powder. This is my family's take on the dish, with our own flavor enhancements. -Carolyn Kumpe, El Dorado, California
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Rewrap corn in husks and secure with kitchen string. Place in a stockpot; cover with cold water. Soak for 20 minutes; drain., Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning often., In a small bowl, combine the mayonnaise, chipotle, cilantro, lime juice, lime zest and garlic; spread one heaping tablespoon over each ear of corn. Sprinkle with Asiago cheese.
Nutrition Facts : Calories 289 calories, Fat 18g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 240mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 4g fiber), Protein 7g protein.
CHIPOTLE CORN ON THE COB
Provided by Michael Symon : Food Network
Categories side-dish
Time 1h21m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Pull husks back on corn. In a small bowl combine the chipotle, lemon zest and juice and butter. Rub half the butter on corn and pull the husk back up. Grill corn for 3 minutes per side.
- Serve with remaining butter.
CHIPOTLE MAYO AND BLUE CORN TORTILLA CHIPS CORN ON THE COB
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 15m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Prepare a grill for medium-high heat.
- Grill the corn, turning every 3 to 4 minutes, until it starts to char, about 12 minutes.
- Spread the chipotle mayo over the corn. Roll in the crushed corn chips and finish with a squeeze of lime juice.
GRILLED CORN ON THE COB WITH CHIPOTLE BUTTER
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
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.
CORN ON THE COB WITH CHIPOTLE-SCALLION BUTTER
Provided by Shelley Wiseman
Categories Vegetable Side Fourth of July Vegetarian Quick & Easy Cinco de Mayo Father's Day Backyard BBQ Corn Hot Pepper Tailgating Jalapeño Potluck Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 5
Steps:
- Stir together butter, scallions, chipotles, zest, and rounded 1/2 teaspoon salt in a large bowl.
- Cook corn in a large pot of boiling water until crisp-tender, 3 to 5 minutes. Transfer with tongs to butter mixture and toss.
CORN ON THE COB WITH CHEESY BUTTER
For a nifty, hands-on way to coat corn, pack the butter mixture into a plastic-lined ramekin and chill; then let guests roll their own corn in the butter.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 15m
Number Of Ingredients 5
Steps:
- In a small bowl, stir together butter and cheeses; season with salt and pepper. Line a 4-ounce ramekin or custard cup with plastic wrap, leaving an overhang. Pack in butter mixture; smooth top. Cover with overhang, and refrigerate until firm, at least 1 hour and up to 1 week.
- In a large pot of boiling salted water, cook corn until tender, 2 to 4 minutes; drain. Invert butter onto a small plate, and remove plastic. Serve corn with cheesy butter alongside for rolling.
Nutrition Facts : Calories 211 g, Fat 14 g, Fiber 2 g, Protein 7 g
CHIPOTLE FIRE ROASTED CORN ON THE COB
This sweet corn is kicked up with chiptoles pepper in Adobe sauce. It is both sweet and spicy with every bite.
Provided by Abba Gimel
Categories Corn
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix the first three ingredients
- Place corn in heavy foil pour the mixture over corn.
- Seal foil around corn tightly.
- Grill over hot coals for 5 minutes, turning 2 times.
- Remove from foil and put back on the hot grill for 3- 5 minutes, turning 2 times.
Nutrition Facts : Calories 165.4, Fat 4.3, SaturatedFat 0.6, Sodium 7.3, Carbohydrate 32.8, Fiber 3.5, Sugar 8.1, Protein 4.1
WHITE CORN ON THE COB SEASONED WITH CHIPOTLE PEPPERS AND BUTTER!
Make and share this White Corn on the Cob Seasoned With Chipotle Peppers and Butter! recipe from Food.com.
Provided by Rita1652
Categories Corn
Time 15m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Place corn in heavy foil pour butter over corn and sprinkle minced peppers over corn. Seal foil around corn tightly.
- Grill over hot coals for 5-8 minutes.
Nutrition Facts : Calories 111.3, Fat 4.9, SaturatedFat 2.6, Cholesterol 10.2, Sodium 47.3, Carbohydrate 17.1, Fiber 2.4, Sugar 2.9, Protein 2.9
CORN ON THE COB WITH CHIPOTLE BUTTER
Make and share this Corn on the Cob With Chipotle Butter recipe from Food.com.
Provided by PaulaM-M
Categories Corn
Time 17m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat grill.
- Combine butter, parsley, lime juice, 1/2 tsp lime zest, paprika, anc chipotle powder. Place on waxed paper and roll into log. Chill.
- Meanwhile, grill corn, about 12 minutes, turning 3 times.
- Spread corn with compouned butter and serve.
Nutrition Facts : Calories 215.7, Fat 16.5, SaturatedFat 9.9, Cholesterol 40.7, Sodium 124.1, Carbohydrate 17.9, Fiber 2.6, Sugar 3, Protein 3.1
GRILLED CORN ON THE COB WITH CHIPOTLE MAYONNAISE
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
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
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