Best 9 Grilled Chili Corn Recipes

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 WITH CHILI LIME BUTTER

Steps:

• Place the butter in a small bowl, add the chili powder, lime peel, lime juice, jalapeño and salt and mix well.
• Shape the butter into any form you like, cover and place in the refrigerator until shortly before ready to serve, at which time allow butter to soften.
• Heat grill to medium-high.
• Place corn (in husk) on the grill, rotating the corn so you cook on all sides, for approximately 15 minutes total.
• Remove from grill and cool slightly (so you are able to peel the husk) and peel. Place corn back on grill over the same flame for about 4 minutes, once again rotating the corn for even grill marks.
• Serve the corn immediately with the chili lime butter.
• Cooking option: Place the corn (in the husk) on a plate and microwave for 5 minutes (21/2 minutes per side); when ready to grill, remove the husks and grill over a medium-high flame for about 2 minutes per side.

CHILI-LIME GRILLED CORN-ON-THE-COB

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Soak husked ears of corn in a bowl of water for 5 to 10 minutes. Mix lime juice, chili powder, salt, and black pepper in a separate bowl.
• Remove corn from water and grill, turning often, until corn is golden brown on all sides, 3 to 5 minutes per side. Brush ears with seasoned lime juice as you turn the corn.

CHILI LIME GRILLED CORN ON THE COB

Steps:

• Preheat BBQ to medium-high. Husk corn. Soak in water at least 5 minutes before grilling.
• Stir lime juice with chili powder, salt, and pepper in a small bowl. (We would suggest adding tequilla) Set aside.
• Place cobs on grill, using tongs to turn every 2 minutes until charred, about 10 min total. After each turn, brush the length of the cob with juice mixture. Transer to a platter. Serve when cool enough to handle.

GRILLED CHICKEN CHILI VERDE AND CORN ON THE COB WITH CHIPOTLE CREAM

Steps:

• Heat broiler and grill pan to high.
• Place peppers under broiler and char on all sides, 15 minutes. Place the peppers in a paper sack or in a bowl and cover with plastic wrap. Let rest for about 5 minutes or until cool enough to handle. Peel, seed and chop peppers into large dice.
• While peppers cook, coat the chicken with a healthy drizzle of oil and season with salt and pepper. Grill chicken 3 minutes on each side. Chop into a bite size dice and reserve.
• Heat 2 tablespoons oil in a medium soup pot over medium-high heat. Add the jalapeno, onions and garlic and cook a few minutes while you process the tomatillos into a chunky salsa consistency in food processor. Add the tomatillos to onions and cook 5 to 6 minutes.
• While the tomatillos cook, in a small pot heat cream with chipotle and the zest of 1 lime over low heat. Reduce 10 minutes.
• Drizzle corn with oil and grill until charred all over, 6 to 7 minutes.
• Add chicken stock to chili. Stir in the chicken and season with cumin. Simmer 5 to 6 minutes and stir in peppers, 2 to 3 tablespoons of chopped cilantro and the mint. Turn heat off.
• Add the juice of 2 limes to the chili and stir.
• Serve each bowl of chili with a handful of lightly crushed chips on top and a sprinkle of cheese.
• Pour a ladle of chipotle cream over the corn and garnish with a little cilantro, chives and a sprinkle of cheese.

GRILLED CORN WITH CHILI POWDER AND LIME

Steps:

• Grill corn over high heat, turning until lightly blackened in places and kernels are just tender when pressed, about 12 minutes.
• Cut each ear into 4 pieces. Transfer to a sturdy, medium-size paper bag and squeeze lime over corn. Sprinkle with chili powder and coarse salt. Close bag and shake to coat. Serve immediately from the bag or in a bowl.

CHILI'S FIRE-GRILLED CORN GUACAMOLE

Steps:

• Husk and wash corn, then deep fry for 1 minute.
• Wash jalapeno(s) and deep fry for 1 minute.
• Place corn on the cob and jalapeno(s) on gas grill and cook until slightly blackened on each side.
• Remove corn kernels from cob and measure out 1 cup of kernels.
• Finely chop jalapeno(s) after removing stem.
• In a large bowl, mash the avocados.
• Mix in pico de gallo, fire-grilled corn kernels, jalapenos, lime juice, cilantro, and salt.
• Serve with tortilla chips and salsa.
• Enjoy!

GRILLED CHILI LIME CORN

Steps:

• Prepare chili-lime spread by mixing all the ingredients together.
• Heat coals or gas grill.
• Remove large outer husks from each ear of corn;turn back inner husks and remove silk.
• Spread each ear of corn with about 2 teaspoons of chili-lime spread;reserve remaining spread.
• Pull husks up over ears and secure ends with fine wire(I don't secure mine)
• Grill corn uncovered 3 inches from MEDIUM heat 20-30 minutes,turning frequently,until tender.
• Serve corn with remaining spread.
• ***TIP***I grill my corn on my gas grill,on the top rack, covered,and it came out the same as directed.

GRILLED CHILI CORN

Steps:

• Prepare medium-high heat grill. Combine first 4 ingredients and whisk to blend. Season generously with salt. Place corn in lg baking dish. Rub all of oil mixture over corn, covering completely. Grill corn until tender, basting frequently with melted butter and any oil mixture from bottom of baking dish and turning frequently, about 10 minutes. Bon Appetit, August 1995 Serves 8