Best 8 Bobby Flay Mexicali Corn With Lime Butter Recipes
**Kick off your culinary adventure with a delightful journey to the vibrant flavors of Mexico!**
Indulge in the tantalizing Bobby Flay Mexicali Corn with Lime Butter, a dish that bursts with a harmonious blend of sweet, smoky, and tangy notes. This delectable treat starts with juicy corn kernels sautéed to perfection, acquiring a delightful char. The magic continues with the addition of a luscious lime butter, prepared by infusing butter with the zest and juice of fresh limes, garlic, and cilantro, enveloping the corn in a symphony of zesty and aromatic flavors.
**Bobby Flay Mexicali Corn with Lime Butter:**
**Prep Time:** 15 minutes
**Cook Time:** 15 minutes
**Total Time:** 30 minutes
**Yield:** 4 servings
**Ingredients:**
- 4 ears of corn, husked and kernels removed
- 2 tablespoons vegetable oil
- 1/2 cup chopped onion
- 1/2 cup chopped red bell pepper
- 1 jalapeño pepper, minced (remove seeds for less heat)
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 cup lime juice
- 1 tablespoon chopped cilantro
- 1/4 cup crumbled cotija cheese (optional)
**Instructions:**
1. Heat the vegetable oil in a large skillet over medium-high heat.
2. Add the corn kernels, onion, bell pepper, jalapeño, cumin, salt, and black pepper to the skillet.
3. Cook, stirring frequently, until the vegetables are softened and the corn is slightly charred, about 10 minutes.
4. Reduce the heat to low and stir in the melted butter, lime juice, and cilantro.
5. Cook for an additional 2-3 minutes, or until the butter is melted and the flavors are well combined.
6. Serve immediately, topped with cotija cheese if desired.
**Additional Recipes in the Article:**
1. **Easy Grilled Corn with Chipotle Butter:** Elevate your grilled corn with the smoky heat of chipotle peppers, blended into a luscious butter.
2. **Mexican Street Corn Salad:** Transform your corn into a vibrant salad, featuring a medley of fresh vegetables, creamy avocado, and a tangy dressing.
3. **Elote Dip:** Create a dip that captures the essence of Mexican street corn, combining charred corn, mayonnaise, cotija cheese, and a hint of lime.
4. **Corn Fritters with Roasted Poblano Pepper Salsa:** Take your corn fritters to the next level with the addition of roasted poblano peppers, delivering a smoky and flavorful salsa.
5. **Creamy Corn Chowder:** Indulge in a comforting bowl of creamy corn chowder, packed with tender corn, vegetables, and a rich broth.
6. **Mexican Cornbread:** Bake a delightful Mexican cornbread, boasting a tender crumb and a burst of corn flavor.
ROASTED CORN WITH CHILI LIME BUTTER
Steps:
- Preheat oven to 350 degrees F.
- Place the corn in its husks directly on the oven rack and roast until the corn is soft when you press on it, 30 to 40 minutes.
- While the corn is roasting, combine the butter with the chili powder and lime zest.
- Peel down the husks and tie in a knot to use as a handle while eating. Rub the corn with soft butter mixture, and garnish with a lime wedge. (This roasting method produces the sweetest corn I have ever tasted.)
GRILLED CORN ON THE COB WITH GARLIC BUTTER, FRESH LIME AND COTIJA CHEESE
Steps:
- Preheat grill to medium. Peel back the husks of the corn without removing them. Remove the silks and recover the corn with the husk. Soak in large bowl of cold water for 30 minutes. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes.
- Unwrap corn and brush with the garlic butter. Sprinkle with the cotija cheese and squeeze with lime. Sprinkle with chopped chives, to garnish.
- Combine butter, garlic, habanero, and chives in a food processor and process until smooth. Season with salt and pepper. Set aside until ready to use.
GRILLED CORN SALAD WITH LIME, RED CHILI AND COTIJA
Steps:
- Heat grill to high. Grill corn until charred on all sides, 10 or so minutes. Take off the grill and remove the kernels with a sharp knife. While you are cutting the corn, put a cast iron skillet on the grill to heat.
- Add the corn and the remaining ingredients to the hot pan and cook, stirring occasionally, until creamy and heated through. Serve with the steak.
GRILLED CORN
Steps:
- Preheat grill. Peel away the outer husk without actually removing it, remove the inner silky threads, then wrap the outer husk back around the ear. Soak the ears in water for 10 minutes, place on the grill and grill for 15 to 20 minutes. Brush with butter and sprinkle with salt.
GRILLED CORN ON THE COB WITH GARLIC BUTTER, FRESH LIME AND COTIJA CHEESE
Steps:
- Preheat grill to medium. Peel back the husks of the corn without removing them. Remove the silks and recover the corn with the husk. Soak in large bowl of cold water for 30 minutes. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes.
- Unwrap corn and brush with the garlic butter. Sprinkle with the cotija cheese and squeeze with lime. Sprinkle with chopped chives, to garnish.
- Combine butter, garlic, habanero, and chives in a food processor and process until smooth. Season with salt and pepper. Set aside until ready to use.
GRILLED CORN NIBLETS WITH LIME BUTTER AND CRACKED BLACK PEPPER
Steps:
- Brush corn with olive oil, season with salt, place on the grill and grill until lightly golden on all sides. Heat the butter in a medium skillet and add the lime juice. Add the corn niblets and cook for one minute. Add the black pepper.
GRILLED CORN ON THE COB WITH BBQ BUTTER
Steps:
- Perfectly Grilled Corn, recipe follows
- Heat the oil in a medium saute pan over high heat until almost smoking. Add the onion and cook until soft, 2 to 3 minutes. Add the garlic and cook for 30 seconds. Add the ancho powder, paprika, cumin and cayenne and cook for 1 minute. Add 1/2 cup of water and cook until the mixture becomes thickened and the water reduces. Let cool slightly.
- Place the butter in a food processor, add the spice mixture and Worcestershire sauce and process until smooth. Season with salt and pepper, scrape the mixture into a small bowl, cover and refrigerate for at least 30 minutes to allow the flavors to meld. Bring to room temperature before serving and spread the butter over the corn while hot.
- Heat the grill to medium.
- Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place and tie the ends together with kitchen string. Place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.
- Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels.
- How to remove corn kernels from cob: To remove kernels from cobs of either raw or cooked corn, stand cob upright on its stem end in a large pan, holding tip with fingers. Cut down the sides of cob with sharp paring knife, releasing kernels without cutting into cob. Run dull edge of knife down the cob to release any remaining corn and liquid.
- Yield: 4 servings
OH SO YUMMY BUTTERY CORN WITH LIME AND CHILE - AKA ESQUITES
Probably completely different than any corn dish you have tasted before- unless you have bought this from a street vendor in a Latin country or an area gretly influenced by the hispanic culture like Texas or Florida! This method really brings out the sweetness in the corn. I enjoyed this so much when I visited Mexico. You could see people all over town eating this on the cob as they stroll and shop. I think it makes a fabulously different side, especially when bbqing or grilling. They are called esquites- es-KEY-tays or elotes- a-LOW-tays- depending on the location. We just call 'em good! Hope you like it!
Provided by Mamas Kitchen Hope
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- STOVE TOP METHOD: Heat a large skillet on high heat and add corn to DRY skillet. Cook stirring loose kernels or turning cobs often until kernels begin to brown- about 3-5 minutes. If using, add the minced chile near the end and stir often to make sure it doesn't burn, cooking just until the pepper is soft. Go to step 3 --.
- GRILLING METHOD:my FAVE- grill corn over med hot coals turning to cook all sides and char a few of the kernels. If desired, grill a fresh chili pepper alongside the corn, dice and add to butter. Go to step 3 --.
- FINISH: Combine lime juice, salt, butter and chipotles and or peppers in 1/4 cup water. Pour into pan with kernels OR baste over corn at the end of the grilling time. Remove from grill to covered dish. Pour remaining sauce over corn.
- Sprinkle the salt and epazote or cilantro over the corn.
- Cover and remove from heat.
- Let stand for 5 minutes before serving.
- Taste to make sure there is enough salt and lime for your taste.
- Serve with any of the toppings listed or use your creativity and come up with your own topping ideas. I LOVE it with lots of lime and chile and just an added pinch of salt!
- In mexico the vendors usually serve this on the cob, offering toppings like chili powder, mayo, catsup or a little cheese, a style that would be like our parmesan. People can top as they wish, walking along the street shopping and site seeing while snacking on this deliciously different treat.
- Hope you enjoy it!
Nutrition Facts : Calories 150.4, Fat 4.2, SaturatedFat 2, Cholesterol 7.6, Sodium 642.5, Carbohydrate 29.5, Fiber 5.6, Sugar 0.1, Protein 3.7
Tips:
- Fresh Corn: For the best flavor, use fresh corn on the cob. It should be bright yellow and have plump kernels.
- Lime Butter: Making the lime butter is easy. Simply combine softened butter, lime zest, lime juice, cilantro, and salt. You can also add a bit of garlic powder or chili powder for extra flavor.
- Grilling the Corn: Grill the corn over medium-high heat until it is slightly charred and tender. This will take about 10-15 minutes.
- Serving: Serve the corn immediately with the lime butter. You can also add additional toppings such as crumbled cotija cheese, sour cream, or sliced avocado.
Conclusion:
Bobby Flay's Mexicali corn with lime butter is a delicious and easy summer side dish. It is perfect for potlucks, picnics, or just a weeknight meal. The combination of fresh corn, lime butter, and cilantro is simply irresistible. So next time you're looking for a tasty and easy side dish, give this recipe a try. You won't be disappointed!
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