Grilled Corn on the Cob with Lime Butter
This recipe first soaks corn in water before putting the cobs on a hot grill. The corn is done when it feels soft to the touch. Take the corn off the grill and carefully peel back the husks and remove the silks. Tie each husk in a knot so you can hold on to it like a handle; roll each cob in lime butter and queso fresco, then sprinkle with homemade Ancho Chile Rub. Dovetailing Tip: Cook 9 additional ears of corn, use 6 in Creamed Corn with Applewood Bacon on day 3 and the remaining 3 in Grilled Corn Salad on day 4.
Prep time:
Cook time:
Serving size: 12
Calories per serving: 54
Ingredients:
Cook time:
Serving size: 12
Calories per serving: 54
12 ears corn fresh corn unshucked
1/2 pound butter room temperature
3 limes finely grated
1 bunch fresh chervil fresh chervil chopped
salt and feshly ground black pepper
1/2 pound queso fresco finely grated
1/4 cup Ancho Chile Rub (recipe follows) or cayenne pepper
3 pieces ancho chiles seeded and hand-torn into
1/4 cup chili powder chili powder
2 tablespoons ground coriander
1 tablespoon ground cumin
2 teaspoons paprika
1 tablespoon oregano
1 tablespoon garlic powder
1/4 teaspoon ground cinnamon
Directions:
Soak the corn in a large container of water for 1 hour. Prepare the grill. Put the soaked cobs on the hot grill and cook for 30 to 40 minutes, turning frequently. The corn is done when it feels soft when you press on it.
While the corn is grilling make the lime butter: In a small bowl add the butter, lime zest, chervil, and salt and pepper, to taste. Mix well and spread onto a large plate. Spread the queso fresco onto another plate.
Take the corn off the grill and carefully peel back the husks (it will be hot). Remove the corn silk and tie the husks in a knot so you can hold on to it like a handle. Roll in the lime butter and then roll in the queso fresco; sprinkle with the Ancho Chile Rub. Place on a large platter and serve immediately.
For the spice rub: Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch. Put the chiles in spice grinder and pulse to a powder. Add the remaining ingredients and buzz again to combine.
Source: foodnetwork.com
While the corn is grilling make the lime butter: In a small bowl add the butter, lime zest, chervil, and salt and pepper, to taste. Mix well and spread onto a large plate. Spread the queso fresco onto another plate.
Take the corn off the grill and carefully peel back the husks (it will be hot). Remove the corn silk and tie the husks in a knot so you can hold on to it like a handle. Roll in the lime butter and then roll in the queso fresco; sprinkle with the Ancho Chile Rub. Place on a large platter and serve immediately.
For the spice rub: Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch. Put the chiles in spice grinder and pulse to a powder. Add the remaining ingredients and buzz again to combine.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
