Best 4 Grilled Corn Niblets With Lime Butter And Cracked Black Pepper Recipes

GRILLED CORN NIBBLERS® WITH LIME BUTTER

Steps:

• Heat gas or charcoal grill. Cut 12 (10x10-inch) sheets of heavy-duty foil. In 1-quart saucepan, melt butter over medium heat. Add onion; cook, stirring frequently, until onion is tender. Stir in 1/3 cup cilantro and the bell pepper; cook 3 minutes, stirring constantly. Stir in lime juice and garlic salt.
• Place frozen ear of corn in center of each sheet of foil. Drizzle butter mixture evenly over corn. Fold foil over corn so edges meet. Seal edges, making tight 1/2-inch fold; fold again.
• Place corn on grill over medium heat. Cover grill; cook 25 to 35 minutes, turning occasionally, until thoroughly heated. Cut large X across top of each packet; fold back foil. Sprinkle with 1 tablespoon cilantro.

GRILLED CORN ON THE COB WITH LIME BUTTER

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.

GRILLED CORN WITH BELL PEPPER BUTTER

Steps:

• Preheat a grill.
• Cut the corn cobs in half and place on individual foil pieces. Add 1/2 tablespoon Bell Pepper Butter and some salt and pepper to each corn half. Wrap tightly. Grill for 6 minutes, turning halfway through.
• Put the butter, bell peppers and black pepper in a food processor and process until combined. Pile the mixture into ramekins and use right away, or cover with plastic wrap and chill until needed.

GRILLED CORN SALAD WITH PEPPERS

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Place corn on the preheated grill and cook, turning often, until roasted and charred all over, about 10 minutes.
• While corn is grilling, heat a small, dry skillet over high heat. Add cumin seeds and shake constantly until dark and aromatic, about 1 minute. Remove from the heat and crush in a mortar and pestle; set aside.
• Remove corn from the grill and let cool. Cut off kernels with a knife and discard cobs.
• Heat 1 teaspoon oil in a skillet over medium heat. Add 1/2 of the corn kernels and cook, stirring occasionally, until corn has toasty brown bits on it, 3 to 5 minutes. Transfer to a bowl.
• Add remaining oil and corn to the skillet with garlic, crushed cumin, salt, and pepper. Cook and stir for 3 to 5 minutes, then add to the first batch of corn.
• Add bell pepper, poblano pepper, green onions, cilantro, and lime juice. Mix everything together and let sit until flavors have blended, about 15 minutes.