**Kick off your next summer cookout with a delightful twist on a classic dish: Corn on the Cob with Chile-Mint Butter.**
Fire up the grill and prepare for a taste sensation as you slather corn on the cob with a vibrant blend of herbs and spices. This recipe features a delectable combination of fresh mint, zesty lime, savory cilantro, and a hint of heat from serrano chile, all complemented by the rich creaminess of butter. The result is a tantalizing burst of flavors that will leave your taste buds dancing.
**In addition to the main recipe, this article offers a diverse selection of other corn on the cob creations to cater to various preferences and dietary needs.**
- **For those seeking a vegan alternative, try the Miso-Maple Corn on the Cob.** This recipe swaps out butter for a flavorful miso-maple glaze, resulting in a subtly sweet and savory treat.
- **If you prefer a smoky twist, venture into the realm of Grilled Corn with Chipotle Butter.** The smoky notes of chipotle peppers infuse the butter with a delightful complexity, adding depth to the classic corn on the cob experience.
- **For a touch of Mexican flair, look no further than the Elote-Style Corn on the Cob.** This recipe incorporates cotija cheese, chili powder, and a squeeze of lime for an authentic Mexican street food experience.
- **And for those with a penchant for spicy dishes, the Firecracker Corn on the Cob is a must-try.** This recipe packs a punch with a combination of cayenne pepper, chili powder, and a hint of sweetness from brown sugar.
Get ready to embark on a culinary journey that celebrates the versatility and deliciousness of corn on the cob. With these recipes at your fingertips, you'll have a variety of options to suit your taste preferences and dietary choices, making every summer gathering a memorable occasion.
CORN ON THE COB WITH MINT-FETA BUTTER
This recipe takes the Mexican tradition of sprinkling corn on the cob with cotija cheese and dried chile and turns it on its head. By substituting crumbled feta and mint, it gives the summer standby a Mediterranean slant. Cutting the ears into smaller sections makes them easier to coat with the buttery cheese and herb mixture-and...
Provided by Vicki Butts (lazyme)
Categories Vegetables
Time 25m
Number Of Ingredients 5
Steps:
- 1. Stir together butter, feta, mint, and a rounded 1/2 teaspoon salt in a large bowl.
- 2. Cook corn in a large pot of boiling water until crisp-tender, about 3 minutes. Transfer with tongs to butter mixture and toss until well coated.
- 3. Note: Mint-feta butter can be made 2 days ahead and chilled.
SMOKED CORN ON THE COB WITH CHILE BUTTER
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Prepare an outdoor smoker or if using a stovetop smoker, use 1 1/2 tablespoons of the "smoke dust" in the bottom. Fit the drip pan in the smoker and pour 1/2 cup water into the pan. Position the rack on top and place the ears of corn on it. Close the lid and place the smoker over high heat. When smoke begins to appear, reduce the heat to medium. Cook for 20 minutes, or until tender. If using an outdoor smoker, put a pan of water close to the smoke source so that the corn won't dry out. Serve with Chile Butter, salt, and pepper.
- Blend the chile powder with the butter until light and fluffy. Season the butter with salt and pepper, to taste.
GRILLED CORN WITH CHILE BUTTER
In South Africa, charred ears of corn (called braai mielies) are year-round, smoky-sweet roadside snacks. This version is a side dish for the American summer, when corn and grilling are both in season. The cobs are slicked with butter and sparked with chile heat; in South Africa, they would be served alongside a pile of charcoal-grilled lamb chops or steak or giant prawns, or all of the above. For a more rustic effect (and more effort), use the corn husks as a wrapper instead of aluminum foil. Soak the unshucked cobs in cold water for at least 15 minutes. Peel back the husks but do not detach them from the cobs; remove all the cornsilk. After rubbing on the butter, rearrange the husks around each cob and tie in place with twine.
Provided by Julia Moskin
Categories side dish
Time 45m
Yield 4 to 8 servings
Number Of Ingredients 8
Steps:
- Prepare a grill for high-heat cooking. For each corn cob, tear a piece of aluminum foil large enough to wrap it completely.
- In a bowl, combine the butter, chile, garlic (if using), salt and pepper. Mix well and taste. Adjust the seasonings; add drops of hot sauce if the butter is not spicy enough. Set aside.
- Shuck the corn. Use your hands to rub butter mixture thoroughly onto each cob, reserving about 1/4 of the mixture for basting. Wrap each buttered cob in aluminum foil.
- When ready to cook, place cobs on the grill (or, if the fire is low, in the coals) and cook 12 to 15 minutes, turning occasionally, until steamed and cooked through.
- Unwrap and place on the grill. Use remaining butter to baste the corn as it grills, turning it until lightly charred and cooked through. Serve immediately with lime wedges, if using.
CHILI LIME CORN ON THE COB
Steps:
- In a small bowl, combine butter, lime zest and juice, chili powder, garlic and salt and pepper and set aside.
- Carefully peel back husk from the ear, without detaching from the bottom, remove silk from corn, fold the husk back around the ears and soak in water for 30 to 45 minutes. Make sure to weigh down the ears so that they are fully submerged.
- Preheat a grill to medium, indirect heat. Remove ears from water, drain, open husk, dry ears with paper towel and spread butter mixture evenly on corn. Fold husk back over corn and grill, turning often, for 35 minutes (change heat to medium-high for the last ten minutes of grilling). Serve immediately.
CORN ON THE COB WITH CHILE-MINT BUTTER
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- 1. Combine the butter with the lime zest, mint, chile powder, garlic, paprika and 1/2 teaspoon salt in a bowl until mixed evenly. Spoon the butter onto the long side of an 8-inch-square piece of plastic wrap, leaving a bit of space at the edge and on the ends. Cover with the extra plastic and roll up into a log, twisting the ends as you go. Refrigerate until ready to serve. Keep in the refrigerator for up to a week, or in the freezer for 2 months.
- 2. Pour the milk and 4 cups water into a Dutch oven and add the sugar if desired. Bring to a simmer over medium-high heat.
- 3. Peel back the husks of the corn, keeping them attached, and remove all of the silks. Close the husks around the corn. Place in the liquid and cook until the kernels are tender, 10 to 15 minutes depending on the freshness of the corn. Open the husks and top each corn with pat of the chile butter. Serve hot.
CORN ON THE COB WITH MINT-FETA BUTTER
Provided by Gina Marie Miraglia Eriquez
Categories Side Kid-Friendly Quick & Easy Feta Mint Corn Summer Boil Butter Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 6 to 8
Number Of Ingredients 4
Steps:
- Stir together butter, feta, mint, and a rounded 1/2 teaspoon salt in a large bowl.
- Cook corn in a large pot of boiling water until crisp-tender, about 3 minutes. Transfer with tongs to butter mixture and toss until well coated.
CORN ON THE COB
Steps:
- Boil water. Do not shuck corn. Add corn to the water and cook for 10 minutes. Strain water. Shuck corn. Serve with butter and salt, to taste.
Tips:
- For the perfect grilling experience, select plump and fresh corn on the cob with tightly packed kernels.
- Remove the husks and silks just before grilling to retain moisture and sweetness.
- Soak the corn in cold water for 10-15 minutes before grilling to prevent the kernels from drying out.
- Grill the corn over medium-high heat, turning occasionally, until the kernels are tender and slightly charred.
- For a smoky flavor, grill the corn directly over the coals.
- Brush the corn with chile-mint butter during the last few minutes of grilling for added flavor.
- Serve the corn hot with additional chile-mint butter, salt, and pepper.
- Use a variety of chiles in the butter, such as jalapeños, serranos, or habaneros, to adjust the heat level.
- For a vegan option, use vegan butter or olive oil instead of regular butter.
Conclusion:
This grilled corn on the cob with chile-mint butter is a delicious and easy summer side dish that is sure to impress your friends and family. The combination of sweet corn, spicy chiles, and refreshing mint creates a flavor explosion that is sure to tantalize your taste buds. So next time you're firing up the grill, be sure to give this recipe a try!
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