Best 4 Grilled Corn On The Cob With Garlic Butter Fresh Lime And Queso Fresco Recipes
**Grilled Corn on the Cob with Garlic Butter, Fresh Lime, and Queso Fresco: A Symphony of Flavors**
Prepare to embark on a culinary journey as we delve into the delectable Grilled Corn on the Cob with Garlic Butter, Fresh Lime, and Queso Fresco. This tantalizing dish is a harmonious blend of smoky, sweet, and tangy flavors that will elevate your taste buds to new heights. With a simple yet flavorful marinade and vibrant toppings, this recipe promises an unforgettable grilling experience.
**Recipe Variations:**
1. **Cilantro-Lime Butter:** For a herbaceous twist, blend chopped cilantro into the garlic butter before slathering it on the corn.
2. **Spicy Chipotle Butter:** Add a touch of heat to your corn with a compound butter made from chipotle peppers in adobo.
3. **BBQ Corn on the Cob:** Elevate your corn with a smoky barbecue flavor by basting it with your favorite BBQ sauce during grilling.
4. **Mexican Street Corn:** Transform your corn into a fiesta of flavors with a topping of cotija cheese, chili powder, and a squeeze of lime.
5. **Loaded Corn on the Cob:** Go all out and top your corn with a medley of bacon, diced tomatoes, and crumbled feta cheese.
No matter which recipe you choose, Grilled Corn on the Cob with Garlic Butter, Fresh Lime, and Queso Fresco is sure to be a hit at your next backyard barbecue or summer gathering. So gather your ingredients, fire up the grill, and prepare to indulge in this irresistible summertime delicacy!
GRILLED CORN ON THE COB
Steps:
- Heat a grill pan or outdoor grill over high heat (about 450˚ to 500˚).
- For the grilled corn: Pull off all of the layers of the green husk, except for the two layers closest to the kernels. Pull those two layers back without detaching them. Remove all of the thin threads of silk from around the kernels of the corn. Fold the reserved pieces of husk back over the corn kernels, leaving a couple of gaps of open space.
- Place the corn on the grill over direct heat, cover and cook for 5 minutes. Rotate each ear with a ¼ turn, cover and continue to cook 5 more minutes. Repeat 1 to 2 more times to cook all sides of the corn, 15 to 20 minutes total. Corn will become bright yellow and caramelized in spots when cooked through. Remove from the heat.
- For the garlic-chive butter: In a small bowl, combine the butter, garlic, chives, paprika, and black pepper. Mash and stir with a fork to combine.
- Remove the charred husks from the corn. Spread all over with garlic-chive butter, sprinkle with salt, and serve immediately.
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 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.
GRILLED CORN ON THE COB WITH GARLIC BUTTER, FRESH LIME, AND QUESO FRESCO
Provided by Bobby Flay
Categories Garlic Side Vegetarian Kid-Friendly Feta Lime Corn Summer Grill/Barbecue Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 4 to 6 servings
Number Of Ingredients 8
Steps:
- Make the garlic butter:
- Combine the butter and garlic in a food processor or with a mixer until smooth. (To mix by hand, let the butter get very soft, then beat in the garlic, finely minced, with a large wooden spoon.) Season to taste with salt and pepper. (The garlic butter can be made in advance, covered, and kept refrigerated up to 2 days, or frozen for a week. Bring to cool room temperature before serving.)
- Make the corn:
- 1. Heat your grill to high.
- 2. Place the corn on the grill, close the grill hood, and cook for 15 to 20 minutes, turning occasionally, until steamed through and hot but still crisp (test by carefully piercing with a knife). Unwrap the husks from the corn and immediately spread or brush with garlic butter.
- 3. Squeeze the limes on top and and sprinkle with cheese. Serve immediately.
Tips:
- Choosing the Right Corn: Select fresh corn on the cob with bright green husks and tightly packed kernels. Avoid corn with brown or dried husks, as these indicate old or overripe corn.
- Preparing the Corn: Before grilling, remove the husks and silks from the corn. You can also remove the kernels from the cob if desired, but this is not necessary.
- Grilling the Corn: Preheat your grill to medium-high heat. Brush the corn with oil or melted butter to prevent sticking. Grill the corn for 10-15 minutes, turning occasionally, until the kernels are tender and slightly charred.
- Making the Garlic Butter: Combine softened butter, minced garlic, lime juice, chopped cilantro, and salt and pepper to taste. Blend until smooth.
- Serving the Corn: Brush the grilled corn with garlic butter and sprinkle with crumbled queso fresco cheese. Serve immediately with lime wedges.
Conclusion:
Grilled corn on the cob with garlic butter, fresh lime, and queso fresco is a delicious and easy-to-make summer side dish. With its combination of sweet corn, savory garlic butter, tangy lime, and creamy queso fresco, this dish is sure to be a hit at your next cookout or gathering. So fire up the grill and enjoy this flavorful and colorful dish!
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