**Kick off your next backyard barbecue with a tantalizing twist on classic grilled corn!**
Our Ancho Chile Rubbed Grilled Corn recipe infuses ordinary corn on the cob with a symphony of smoky, spicy, and subtly sweet flavors. The magic lies in the handcrafted Ancho Chile rub, a delightful blend of ancho chile powder, paprika, garlic powder, onion powder, cumin, oregano, salt, and pepper. This savory rub not only enhances the corn's natural sweetness but also imparts a captivating charred exterior that will leave your taste buds dancing. Grilled to perfection, each cob emerges as a golden-brown masterpiece, ready to be slathered in our luscious Chipotle Ranch Dressing.
For those seeking a vegan-friendly alternative, we present our Vegan Grilled Corn with Cilantro Lime Butter. This recipe transforms ordinary corn into a culinary delight with a zesty cilantro lime butter, made from a harmonious blend of vegan butter, lime juice, cilantro, garlic, salt, and pepper. The vibrant flavors of the cilantro and lime perfectly complement the charred corn, creating a refreshing and satisfying dish.
Lastly, our Grilled Corn with Queso Fresco and Chile Lime Crema takes indulgence to the next level. Grilled corn cobs are generously adorned with crumbled queso fresco, a mild and creamy Mexican cheese, and drizzled with a tangy Chile Lime Crema. This heavenly combination of textures and flavors will transport your taste buds to a fiesta of Mexican street food.
Whether you prefer a classic, vegan, or Mexican-inspired twist, our Ancho Chile Rubbed Grilled Corn recipes offer a delectable symphony of flavors that will elevate your next backyard barbecue or summer gathering. So, fire up the grill and prepare to embark on a culinary journey that will leave you craving more!
MEXICAN GRILLED CORN
I consider this to be the greatest corn-on-the-cob recipe of all time. The way the mild, subtly salted cheese works with an ancho-lime mayonnaise, along with that buttery, smoky corn, is a magnificent combination of flavors. Perfecto!
Provided by Chef John
Categories Side Dish Vegetables Corn
Time 25m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Combine mayonnaise, lime juice, ancho chile powder, and smoked paprika in a bowl; whisk until smooth. Refrigerate until needed.
- Bring a large pot of salted water to a boil. Boil corn in the salted water for 5 minutes. Drain the corn.
- Place ears of corn on hot grill and cook until the kernels begin to brown and caramelize, 2 to 3 minutes. Turn the corn and continue to cook, turning ears after 1 to 2 minutes, until they are browned with slightly charred, caramelized spots.
- Generously brush corn with melted butter and ancho-lime mayonnaise until kernels are coated. Sprinkle ears with Cotija cheese and salt. Garnish with slices of lime.
Nutrition Facts : Calories 265 calories, Carbohydrate 19.9 g, Cholesterol 29.1 mg, Fat 20.3 g, Fiber 3 g, Protein 5.1 g, SaturatedFat 7 g, Sodium 245.9 mg, Sugar 3.3 g
GRILLED CORN WITH ANCHO CHILE BUTTER
Provided by Marcela Valladolid
Categories side-dish
Time 1h45m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Wrap the head of garlic with aluminum foil and roast for 40 minutes. Set aside until cool enough to handle.
- Squeeze the cloves of garlic from their papery skins into a small glass bowl. Add the butter and ancho powder, mixing well to combine. Season with salt and pepper. Place a piece of plastic wrap on a work surface, spoon the butter into the middle and roll into a cylinder. Refrigerate until set, at least 30 minutes. (The butter can be made ahead and will keep for up to a week.)
- Preheat a grill or grill pan to high heat.
- Grill the corn, turning occasionally, until browned in spots and the kernels are tender, 15 to 20 minutes. Brush with the ancho chile butter and serve.
RED CHILE RUBBED SALMON WITH TOASTED CORN VINAIGRETTE
Steps:
- Red Chile Rub: Preheat grill to medium high. Combine ancho, cumin, brown sugar and cinnamon in a medium bowl. Brush salmon with olive oil and season with salt and pepper. Rub 1 tablespoon of the spice rub on 1 side of the salmon and grill, rub-side down until lightly golden brown, about 2 to 3 minutes. Turn over and continue grilling for 3 to 4 minutes for medium doneness.
- Toasted Corn Vinaigrette: In a large pot of boiling water, blanch the corn about 5 minutes. Place the ears on the grill until slightly charred on all sides, about 2 minutes. Remove from the grill and with a sharp knife, scrape the kernels into a small bowl. Whisk together the lime juice, jalapeno and honey until combine. Slowly whisk in the oil until emulsified. Season with salt and pepper and fold in the corn, onions and cilantro.
GRILLED CORN WITH HONEY-ANCHO CHILE BUTTER
Provided by Rick Rodgers
Categories Side Vegetarian Low Cal High Fiber Backyard BBQ Corn Grill Grill/Barbecue Honey Butter Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
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.
GRILLED CORN ON THE COB WITH CHILE AND LIME
Provided by Molly Stevens
Categories Vegetable Side Vegetarian Backyard BBQ Summer Grill/Barbecue Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Mix crema mexicana, fresh lime juice, chile powder, and coarse kosher salt in small bowl to blend. DO AHEAD Can be made 6 hours ahead. Cover and chill.
- Prepare barbecue (medium heat). Remove outer husks from corn, leaving inner pale green husks attached. Fold back inner husks; remove corn silk. Sprinkle corn with salt and pepper. Rewrap inner husks around corn. Grill corn until husks are charred and beginning to pull away and corn is tender, turning frequently, about 10 minutes. Grill lime quarters until lightly charred, about 5 minutes.
- Pull husks away from corn to expose kernels. Place corn and lime on platter. Brush corn with crema-lime mixture. Sprinkle with cilantro.
Tips:
- Choose the right corn: Select fresh, tender corn on the cob with tightly packed kernels. Avoid ears with blemishes or damage.
- Prepare the corn: Remove the husks and silks from the corn. Rinse the ears under cold water to remove any dirt or debris.
- Make the ancho chile rub: Combine ancho chile powder, paprika, cumin, garlic powder, onion powder, and salt in a small bowl. Mix well.
- Rub the corn with the ancho chile rub: Apply a generous amount of the rub to each ear of corn, making sure to coat it evenly.
- Grill the corn: Preheat your grill to medium-high heat. Brush the grill grates with oil to prevent sticking. Grill the corn for 10-12 minutes, turning occasionally, until the kernels are tender and slightly charred.
- Serve the corn: Remove the corn from the grill and let it cool for a few minutes. Serve with your favorite toppings, such as butter, salt, pepper, cotija cheese, or cilantro.
Conclusion:
Ancho chile-rubbed grilled corn is a delicious and easy summer side dish. With its smoky, slightly spicy flavor, this grilled corn is sure to be a hit at your next cookout or party. The ancho chile rub is a great way to add extra flavor to grilled corn, and it's also a healthy alternative to traditional butter or sour cream. So next time you're looking for a simple and delicious side dish, give ancho chile-rubbed grilled corn a try. You won't be disappointed!
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