GRILLED SPICY CORN ON THE COB
During a family picnic, we added jalapenos and hot pepper sauce to our homegrown corn. Now we spice up the ears every chance we get. -Bernadette Walker, Waco, Texas
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Place each ear of corn on a double thickness of heavy-duty foil (about 18x12 in.). Combine butter, thyme, hot pepper sauce and bouillon granules. Brush over corn; sprinkle each with 1 tablespoon jalapenos. Seal tightly., Grill, covered, over medium heat until corn is tender, 15-20 minutes. Open carefully to allow steam to escape.
Nutrition Facts : Calories 229 calories, Fat 13g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 335mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 4g fiber), Protein 5g protein.
SPICY GRILLED CORN
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the grill to medium heat.
- In a small bowl, mix the butter, paprika, red pepper flakes
- and salt and pepper to taste. Rub the spiced butter on the corn, coating
- completely.
- Wrap each ear of corn in aluminum foil and place on the
- grill. Cook 20 to 25 minutes, turning several times for even cooking. Carefully
- remove the foil before serving.
HOT AND SPICY CHOLULA SEA BASS CEVICHE WITH ROASTED PEPPERS, GRILLED MASA CAKES, ROASTED CORN, AND CITRUS MARINADE
Steps:
- In a large bowl, combine the sea bass, lime juice, lemon juice, orange juice, and onion. Mix all of these ingredients together and let marinate for 4 hours, covered, in the refrigerator.
- Preheat a grill.
- Once the fish has marinated, add the cilantro, roasted peppers, corn, and season with salt and pepper.
- To make the masa cakes, combine the masa flour, eggs, and add a tablespoon of water at a time and form a paste. Make sure the paste is firm and not too watery. Form small pancake shapes and grill on each side for approximately 2 minutes.
- To serve, place the masa cakes on the plate and top with the sea bass ceviche. Drizzle the top with the hot pepper sauce for added heat.
GRILLED SPICY-CITRUS CHICKEN THIGHS WITH CORN AND GREEN ONIONS
Categories Chicken Citrus Fruit Garlic Herb Onion Vegetable Backyard BBQ Corn Summer Grill/Barbecue Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Whisk first 7 ingredients in medium bowl. Season marinade with salt and pepper. Place chicken thighs in large resealable plastic bag. Place green onions and corn in extra-large resealable plastic bag. Divide marinade equally between bags; seal bags, turning to coat. Chill chicken, corn, and green onions 4 hours, turning bags occasionally.
- Prepare barbecue (medium heat). Remove chicken and vegetables from marinade; discard marinade. Grill chicken until charred and juices run clear when pierced with knife, turning occasionally and rearranging on grill for even cooking, about 25 minutes. Grill green onions and corn until charred on all sides, about 6 minutes for green onions and 13 minutes for corn. Transfer chicken, green onions, and corn to platter and serve.
SPICY GRILLED SHRIMP WITH CORN AND POMEGRANATE SALAD
A spicy red chile sauce inspired by piri piri sauce adds a real zing to grilled shrimp and a quick marinade is all you need. Serve alongside a bright and herby grilled corn salad with crisp pomegranate seeds and a super easy summertime dinner is served.
Provided by Eddie Jackson
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Prepare a grill or large grill pan for high heat. Clean and lightly oil the grill grates.
- Brush the corn with 2 tablespoons oil, then season with 1 1/2 teaspoons salt and a few grinds of pepper. Grill, rotating a few times, until the corn is tender and nice char marks appear, about 20 minutes. Let cool 5 minutes, then cut the corn away from the cobs and transfer to a medium bowl.
- Meanwhile, put the red chiles, shallot, garlic, lemon juice, vinegar, paprika, 1/2 teaspoon salt and a few grinds of black pepper in a blender and blend until coarsely chopped. Pour in 3/4 cup oil and blend until smooth.
- Stir together the shrimp and sauce in another medium bowl until coated. Cover and refrigerate for 15 minutes. Do not marinate the shrimp for longer than 15 minutes. The high amount of acid in the marinade will start to break down the proteins in the shrimp and will make the result mushy.
- Grill the shrimp, flipping halfway, until opaque and cooked through, 4 to 5 minutes. Transfer to a serving platter.
- Fold the mint, parsley, pomegranate seeds, crumbled feta, remaining 2 tablespoons oil, 1/2 teaspoon salt and a few grinds of pepper into the medium bowl with the grilled corn. Serve with the grilled shrimp.
SPICY GRILLED SWEET CORN
Cover unshucked corn with water and soak for 30 minutes, weighing it down so that it is completely submerged. This will help the husk not burn. Sometimes I add 1/8 tsp. cumin to the spice mix for change.
Provided by Millie Johnson
Categories Vegetables
Time 35m
Number Of Ingredients 6
Steps:
- 1. After corn has soaked,peel back husks, (but do not remove) and clean off silks. Peal off one or two single husks to make ties with later.
- 2. In small bowl add salt and all the spices and mix. Smear butter on corn then sprinkle on the spice mix.(You may have leftover spice mix) Take the husks you set aside and cut (4) 1/4 inch strips lengthwise. Use these to secure husks together at the top of ear.
- 3. Grill on med. hi for 20 minutes, with lid closed, turning 1/4 turn every 5 minutes. Peel back husks and enjoy!
SPICY GRILLED CORN ON THE COB
Delicious, different and healthy way to enjoy corn on the cob. I prepare mine under the broiler, but you could easily grill this outdoors on the BBQ if you please. Got this recipe from my mom, who says she got it from Cooking Light.
Provided by Sitka Sound
Categories Corn
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix all spices together in a small dish.
- Place a large sheet of foil sprayed with non-stick cooking spray on the top broiler rack, which should be 6-8 inches from the broiling element.
- Put the corn on the foil and broil on high.
- Check corn frequently, turning every 1-2 minutes to avoid burning.
- Corn will be done after about twelve minutes of cooking.
- Remove corn from oven, spread sour cream on it as you would butter and season with spice mixture.
- Serve with lime wedges, squeezing juice over entire cob just before eating.
Nutrition Facts : Calories 137, Fat 1.9, SaturatedFat 0.7, Cholesterol 2.5, Sodium 163.5, Carbohydrate 31.2, Fiber 4, Sugar 4.9, Protein 4.5
GRILLED CORN WITH SPICY CHILI BUTTER
An easy addition to your barbecue! The recipe comes from Cook's Illustrated Guide to Grilling and Barbecue.
Provided by Lvs2Cook
Categories Corn
Time 20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in small pan over medium heat. When melted, add garlic, chili powder, cumin, paprika, and cayenne and cook about 1 minute. Set aside.
- Prepare the corn by removing all but the innermost layer of the husk. The kernels should be covered but visible through the layer. Use scissors to snip off the silk ends.
- Grill the corn over medium-hot fire, turning corn every 2 minutes until the dark outlines of the kernels show through the husk and the husk is charred and beginning to peel away from the kernels, about 8-10 minutes.
- Transfer the corn to a platter. Remove and discard charred husk and silk. Using brush, brush each ear with butter mixture.
Nutrition Facts : Calories 206.9, Fat 10.3, SaturatedFat 5.7, Cholesterol 22.9, Sodium 85.1, Carbohydrate 30.2, Fiber 3.5, Sugar 3.8, Protein 4.1
GRILLED CHICKEN WITH SPICY GUACAMOLE & CORN CHIPS
A sizzling Mexican-style dish. Don't hold back on the chilli - the cool, creamy avocado and zingy lime will balance the flavours
Provided by John Torode
Categories Dinner, Lunch, Main course
Time 45m
Number Of Ingredients 12
Steps:
- Heat a griddle on a medium heat, rub 1 tbsp oil all over the chicken, and season with salt and pepper. Cook for 25 mins, turning every 5 mins, until the skin is golden and the flesh juicy and cooked through. Lift onto a plate to rest.
- Meanwhile, heat oven to 180C/160C fan/ gas 4. Brush the tortillas with 1 tbsp oil, then cut each into 6 triangles. Spread over a large baking sheet, then bake for 10 mins or until golden and crisp.
- Put the tomatoes and onion in a mixing bowl, then add a good pinch of salt and a grind of pepper. Add the remaining olive oil, chilli, Tabasco and the juice of 1 lime. Leave to one side.
- Peel and stone the avocados, then chop and mash lightly. Stir in the remaining lime juice and the tomato mix, then fold through the herbs.
- Slice the chicken and serve it with the corn chips, guacamole and more lime wedges for squeezing over. This great sharing dish goes well with a few cold beers and maybe some mayo.
Nutrition Facts : Calories 439 calories, Fat 21 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 37 grams protein, Sodium 1.65 milligram of sodium
SPICY GRILLED CORN ON THE COB WITH BBQ SAUCE
Enjoy this Spicy Grilled Corn on the Cob with BBQ Sauce at your next cookout. Give corn on the cob a flavor makeover when you follow this tasty recipe!
Provided by My Food and Family
Categories Recipes
Time 35m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat grill to medium heat.
- Mix barbecue sauce, butter and water until blended.
- Clean corn by carefully peeling husks back from each ear without detaching at bottom; discard silk.
- Brush each ear of corn with 1-1/2 Tbsp. barbecue sauce mixture; sprinkle with 1 tsp. peppers. Rewrap husks around corn. Grill 10 min. or until husks are moderately charred, turning occasionally. Cool corn slightly; wrap individually in foil. Grill 10 min. or until corn is tender, turning occasionally.
- Remove foil and pull back husks; sprinkle with cilantro. Serve with lime wedges.
Nutrition Facts : Calories 190, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 610 mg, Carbohydrate 28 g, Fiber 2 g, Sugar 14 g, Protein 3 g
SPICY GRILLED CORN
Taco seasoning is a spicy contrast to sweet kernels of corn.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Yield 12
Number Of Ingredients 3
Steps:
- Heat coals or gas grill for direct heat. Mix butter and taco seasoning mix. Carefully pull back husk of each ear of corn; remove silk. Spread butter mixture over corn. Pull husks back over ears; tie husks securely with thin piece of husk or string.
- Grill corn uncovered 4 to 6 inches from medium heat 20 to 30 minutes, turning frequently, until tender.
Nutrition Facts : Calories 165, Carbohydrate 27 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 200 mg
STEAK AND SPICY GRILLED CORN SALAD
With a cracked peppercorn dry rub on the steak and a jalapeño on the loose in the corn salad...the grill's not the only thing that's throwing off heat!
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat grill to medium heat.
- Score steak on both sides with shallow cross-cuts; place in shallow dish. Mix dressing and Dry Rub until blended. Drizzle 3 Tbsp. dressing mixture over steak; turn to evenly coat both sides of steak. Refrigerate 10 min. Meanwhile, brush corn with 1 Tbsp. of the remaining dressing mixture. Grill 8 to 10 min. or until corn is tender, turning and brushing occasionally with 1 Tbsp. of the remaining dressing mixture. Cool.
- Mix remaining dressing mixture, sour cream, jalapeño peppers and cilantro in large bowl until blended. Remove corn kernels from cobs. Add to sour cream mixture along with tomatoes, green peppers and onions; mix well.
- Grill steak 5 to 7 min. on each side or until medium doneness (160°F). Remove from grill; let stand 5 min. Cut steak across the grain into thin slices. Serve with corn salad.
Nutrition Facts : Calories 300, Fat 14 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 25 g
GRILLED CORN WITH SPICY CHILI BUTTER
Steps:
- STEP BY STEP: Taking the Temperature of the Fire If you can hold your hand five inches above the grate for 2 seconds, it is a hot fire; 3 to 4 seconds, a medium-hot fire; 5 to 6 seconds, a medium fire; and 7 seconds, a medium-low fire. STEP BY STEP: Preparing Corn for Grilling 1. Remove all but the innermost layer of the husk. The kernels should be covered by, but visible through, the innermost layer. 2. Use scissors to snip off the tassel, or long silk ends, at the tip of the ear. STEP BY STEP: Judging When Grilled Corn is Done As soon as the husk picks up the dark silhouette of the kernels and begins to pull away from the tip of the ear, the corn is ready to come off the grill.
THAI SPICY GRILLED CORN ON THE COB
Make and share this Thai Spicy Grilled Corn on the Cob recipe from Food.com.
Provided by Shug22
Categories Corn
Time 9m
Yield 2 mini ears, 1 serving(s)
Number Of Ingredients 2
Steps:
- I heated a black iron skillet with grill lines on high heat, on the stove! When really hot place two mini cobs on pan and rotate until evenly blackened. Plate them and brush all sides with spicy hot Thai mayonnaise. Enjoy your new favorite food!
Nutrition Facts :
GRILLED CORN WITH SPICY LIME MAYO
Just a bit of cayenne pepper is all it takes to turn grilled corn with lime mayo into Grilled Corn with Spicy Lime Mayo!
Provided by My Food and Family
Categories Recipes
Time 45m
Yield 6 servings, 1/2 cup each
Number Of Ingredients 6
Steps:
- Heat grill to medium heat.
- Grill corn 15 min. or until tender, turning occasionally. Cool completely.
- Cut kernels from corn. Mix remaining ingredients in medium bowl. Stir in corn.
Nutrition Facts : Calories 130, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 100 mg, Carbohydrate 12 g, Fiber 1 g, Sugar 4 g, Protein 3 g
STEAK AND SPICY GRILLED CORN SALAD
With a cracked peppercorn dry rub on the steak and a jalapeño on the loose in the corn salad...the grill's not the only thing that's throwing off heat!
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Heat grill to medium heat.
- Score steak on both sides with shallow cross-cuts; place in shallow dish. Mix dressing and Dry Rub until blended. Drizzle 3 Tbsp. dressing mixture over steak; turn to evenly coat both sides of steak. Refrigerate 10 min. Meanwhile, brush corn with 1 Tbsp. of the remaining dressing mixture. Grill 8 to 10 min. or until corn is tender, turning and brushing occasionally with 1 Tbsp. of the remaining dressing mixture. Cool.
- Mix remaining dressing mixture, sour cream, jalapeño peppers and cilantro in large bowl until blended. Remove corn kernels from cobs. Add to sour cream mixture along with tomatoes, green peppers and onions; mix well.
- Grill steak 5 to 7 min. on each side or until medium doneness (160°F). Remove from grill; let stand 5 min. Cut steak across the grain into thin slices. Serve with corn salad.
SPICY GRILLED CORN
Steps:
- Shuck the corn and set aside. Dice the onion and pepper into pieces slightly larger than a kernel of corn. Mix the diced veggies together. Place the ear of corn atop two pieces of aluminum foil, approximately a foot in a length. Pile the diced vegetables on the sides of the corn. Drizzle the vegetables with the olive oil and spinkle with thyme, chile flakes, salt and pepper. Seal the veggies in the aluminum foil, forming an air-tight pouch. Place on a very hot grill for 12-15 minutes, covered. Flip and cook another 10 minutes covered. Remove from heat and carefully open pouch. Cut the kernels of corn off of the cob and mix with the peppers and onions. Serve.
GRILLED CORN WITH SPICY LIME MAYO
Just a bit of cayenne pepper is all it takes to turn grilled corn with lime mayo into Grilled Corn with Spicy Lime Mayo!
Provided by @MakeItYours
Number Of Ingredients 6
Steps:
- Heat grill to medium heat.
- Grill corn 15 min. or until tender, turning occasionally. Cool completely.
- Cut kernels from corn. Mix remaining ingredients in medium bowl. Stir in corn.
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