Monday, June 10, 2013

Grilled Corn with Ancho Chili Butter and Fresh Lime



There is no surer sign of summer than corn on the cob.  Have you ever tried grilling it?  Grilling adds layers of flavors while boiling seems to drain flavor away.

Over the weekend, I felt compelled to show off my grilling skills (especially since it was sunny and about 72 degrees). So the corn went on the barbecue. The flames gently charred the corn kernels and caramelized this yummy sweet vegetable.

Although corn doesn't need a whole lot of doctoring, it does provide a beautiful blank canvas for many unique flavor combinations.  I wanted to take my corn to the next level, so I created an ancho chili butter that had just a touch of spiciness and some lovely earthy Mexican flavors.  Once cooked I slathered on the butter, sprinkled the cobs with fresh cilantro and encouraged my family to squeeze their wedge of fresh lime on top.  Those creamy sweet kernels exploded in our mouths with a beautiful symphony of flavors.  Sweet, salty, spicy and sour - we covered them all in one heavenly bite.

I don't bother keeping the husks on the corn.  I strip them away, spray the corn with just a touch of canola oil and lay them right on the grill.  On medium high heat it takes about 13 minutes to cook the corn perfectly.  It's a good idea to man the grill and turn the cobs every few minutes so that the corn is not over charred.

Ancho chili and a burst of lime definitely add kick to this summer favorite.  If you have butter left over, throw it in some steamed vegetables or spread it on a roll - the possibilities are endless.



Grilled Corn with Ancho Chili Butter and Fresh Lime
Serves 6

Ingredients
  • 1 stick (1/2 cup) salted butter
  • 1 tablespoon ancho chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon agave nectar
  • 1/2 teaspoon kosher salt
  • 6 ears of fresh corn, shucked
  • Canola oil spray
  • 2 tablespoons roughly chopped fresh cilantro
  • 1 lime cut in 6 wedges
Cooking Directions
  1. Bring butter to room temperature (it should be easy to stir). Add next 6 ingredients and stir until thoroughly combined. Spread butter in a small bowl and chill.
  2. Heat grill to medium high (350-450 F). Spray cobs with canola oil and place on grill. Rotate cobs every few minutes, so it doesn't get over charred. Grill for 13 minutes.
  3. Place corn on a platter and spread each cob with chili butter. Sprinkle the top with cilantro and serve with lime wedges.
More Corn Recipes From FN Dish Summerfest:
Jeanette's Healthy LivingMexican Corn Salad "Esquites"
Virtually HomemadeGrilled Corn with Ancho Chili Butter and Fresh Lime
Domesticate MeCampfire Chicken Packets with Zucchini, Corn and Cherry Tomatoes
Dishin & DishesElote (Mexican Grilled Corn) Three Ways
Feed Me PhoebeCorn on the Cob with Sriracha Lime Butter
Taste With The EyesHello Summer Salad
Napa Farmhouse 1885Fresh Corn, Roasted Tomato and Pickled Garlic Pizza with Cornmeal Crust
Red or Green?Corn & Green Chile Corn Muffins
Made by MichelleRoasted Corn and Black Bean Salsa
Blue Apron BlogSummer Succotash with Cod and Pickled Grapes
DevourFour Grilled Corn Favorites
The Heritage CookFresh Corn and Tomato Salad
The Sensitive EpicureCilantro Rice with Corn, Black Beans and Avocados
Pinch My SaltGrilled Corn Guacamole
Daily*DishinManchego Lime Roasted Corn
WeeliciousCorn Salsa
FN DishOff the Cob Salads

7 comments:

  1. What a wonderful idea. Corn doesn't come into season until August in my neck of the woods, but I will try this when it does.

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  2. Sounds delicious! What is the 1/2 tsp. powder that is listed right after garlic powder?

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    Replies
    1. Onion! There always has to be one typo :( Thanks for heads up!

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  3. Lovely work! Would you be happy to link it in to the current Food on Friday which is about all things BBQ? This is the link . I do hope to see you there. Cheers

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  4. For the plant-based eaters out there, I skipped the salt and instead of butter we used low sodium veggie broth and it was delish!!!!

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    Replies
    1. Great idea! I'm sure the flavors were yummy!

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  5. This was so good! I made it on Sunday, and made it again for a BBQ for 18 last night!

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