Best 6 Corn On The Cob With Lime Chive Butter Recipes
Indulge in the delightful symphony of flavors with our curated collection of corn on the cob recipes, each offering a unique twist to this classic summer delicacy. From the zesty kick of Mexican street corn to the creamy indulgence of Parmesan-herb butter, these recipes promise an explosion of taste in every bite. Embark on a culinary journey that celebrates the humble cob, transforming it into a tantalizing treat that will elevate any gathering.
**Grilled Corn on the Cob with Lime-Chive Butter:**
Delight in the vibrant flavors of this grilled corn on the cob, where succulent kernels dance with a zesty lime-chive butter. Fresh chives and lime zest blend harmoniously with melted butter, creating a vibrant green sauce that bursts with citrusy brightness. Simply slather this aromatic butter over the grilled corn and savor the harmonious blend of smoky, sweet, and tangy notes.
**Mexican Street Corn (Elote):**
Transport yourself to the vibrant streets of Mexico with this authentic elote recipe. Grilled corn on the cob is generously coated in a luscious mixture of tangy mayonnaise, cotija cheese, chili powder, and a squeeze of lime. Topped with fresh cilantro leaves, this Mexican delicacy is a symphony of bold flavors that will transport your taste buds to a fiesta.
**Parmesan-Herb Butter Corn on the Cob:**
Experience the rich and indulgent flavors of Parmesan-herb butter corn on the cob. A decadent combination of melted butter, grated Parmesan cheese, and a medley of fresh herbs like parsley, chives, and thyme elevates the sweetness of the corn. Brush this aromatic butter onto grilled or roasted corn cobs, allowing the flavors to meld and create a golden, crispy crust.
**Garlic Butter Corn on the Cob:**
Indulge in the simplicity and comfort of garlic butter corn on the cob. Melted butter is infused with the savory aroma of minced garlic, creating a luscious glaze that coats every nook and cranny of the grilled corn. Sprinkle with salt and pepper for a classic flavor combination that never fails to satisfy.
**Corn on the Cob with Chipotle-Honey Butter:**
Embark on a culinary adventure with this unique corn on the cob recipe featuring chipotle-honey butter. A harmonious blend of melted butter, smoky chipotle powder, and the sweetness of honey creates a tantalizing glaze. Brush this flavorful mixture onto grilled corn cobs, allowing the heat and sweetness to dance on your palate.
**Conclusion:**
Dive into the world of corn on the cob with our diverse collection of recipes, each offering a distinctive flavor profile that caters to various preferences. From the zesty zing of lime-chive butter to the indulgent richness of Parmesan-herb butter, these recipes promise to turn ordinary corn on the cob into an extraordinary culinary experience. So fire up the grill, gather your friends and family, and let the feast begin!
EASY GRILLED CORN WITH CHIPOTLE-LIME BUTTER
Grilling corn in the husks is so easy. There's no need to remove the silk and tie the husk closed before grilling. Just soak, grill and add your favorite flavored butter. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large stockpot, cover corn with cold water. Soak 30 minutes; drain. Grill corn, covered, over medium heat until tender, turning occasionally, 25-30 minutes. , Meanwhile, combine the remaining ingredients. Carefully peel back husks; discard silk. Spread butter mixture over corn.
Nutrition Facts : Calories 225 calories, Fat 13g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 265mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 3g fiber), Protein 5g protein.
CORN ON THE COB WITH CHIVE BUTTER
Hot ears of fresh corn rolled in chilled chive butter are the perfect companion to any grilled burger.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 2h10m
Number Of Ingredients 4
Steps:
- Make chive butter: In a food processor, blend butter, chives, and pepper until smooth. (Or mix in a bowl with a flexible spatula.)
- Line a 6-ounce ramekin or custard cup with plastic wrap; fill with butter mixture, smoothing top. Cover with plastic; refrigerate until firm, at least 2 hours (or freeze 30 minutes).
- In a pot of boiling salted water, cook corn until kernels are tender, 6 to 8 minutes. Drain; serve with chive butter.
CORN ON THE COB WITH LIME-CHIVE BUTTER
Categories Side Quick & Easy Lime Corn Summer Chive Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Mix first 7 ingredients in medium bowl. (Can be made 2 days ahead. Cover and chill. Bring to room temperature before using.)
- To boil corn: Bring large pot of water to boil; add pinch of sugar, if desired. Husk corn. Add corn to pot. Return water to boil and cook corn 4 minutes. Drain corn and serve immediately with lime-chive butter.
- To grill corn: Prepare barbecue (medium-high heat). Remove all but the innermost husks from corn. Fold back inner husks and remove corn silk. Rewrap inner husks around corn. Grill until husks are slightly charred and corn is tender, turning often, about 10 minutes. Serve immediately with lime-chive butter.
GRILLED CORN ON THE COB WITH LIME BUTTER
Provided by Tyler Florence
Categories side-dish
Time 2h10m
Yield 12 servings
Number Of Ingredients 15
Steps:
- 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.
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.
SPICY CORN ON THE COB WITH MISO BUTTER AND CHIVES
Corn slathered in miso butter is special enough, so you're within your rights to ignore any other ingredients in this recipe. But for lovers of spice, the Japanese spice blend shichimi togarashi is worth seeking out. In English, it translates to "seven-flavor chile pepper," though not all of those seven flavors are chile: There's also roasted orange peel, sesame seeds, ground ginger and seaweed in the mix. Add it gradually, so as not to overpower the subtle flavor of the miso butter (and because everyone likes a different amount of spice). If you can't find shichimi togarashi, substitute crushed red-pepper flakes.
Provided by Emily Fleischaker
Categories vegetables, appetizer, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat your grill to medium-high. Grill corn, turning occasionally, until cooked through and lightly charred, 10 to 12 minutes. (Alternatively, drop corn in a large pot of salted boiling water and cook for 5 to 7 minutes.)
- Meanwhile, in a small bowl, mix together butter and miso paste.
- Slather hot corn with miso butter. Sprinkle with chives and shichimi togarashi, and serve with lime wedges alongside for squeezing.
Tips:
- For the best flavor, use fresh corn on the cob that is in season.
- If you don't have fresh chives, you can use 1 tablespoon of dried chives.
- Feel free to adjust the amount of lime juice and butter to your taste.
- This recipe is easily doubled or tripled to feed a larger crowd.
- Serve the corn on the cob immediately after it is grilled, while the butter is still melted.
Conclusion:
This recipe for Corn on the Cob with Lime Chive Butter is a delicious and easy way to enjoy fresh corn on the cob. The lime and chives add a bright and flavorful twist to the classic dish, and the butter helps to keep the corn moist and tender. This recipe is perfect for a summer cookout or potluck, and it's sure to be a hit with everyone who tries it.
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