Time 25m Yield 6 serving(s) Number Of Ingredients 7 Steps:
Saute onion and green chilies in the melted that has been melted in a saucepan just until the onion is tender. Add frozen corn and cook until heated through. Stir in shredded cheese and salt and pepper to taste and stir until the cheese is melted. Stir in sour cream to mix well and heat the sour cream up. Enjoy.
Number Of Ingredients 5 Steps:
Mash together softened butter, salt, and pepper in a small bowl; set aside. Remove a few outer husks from one of the ears, and separate into 8 strips to use for ties; set aside. Working with 1 ear at a time, peel back husks, but leave them attached to base of corn; remove corn silk. Cut 1/2 inch off top of each cob. Spread butter mixture onto each cob. Working with 1 ear at a time, pull husks back up, and gather snugly at the top. Tie with a reserved husk strip. Slip the stem of a chile under the knot. Refrigerate until ready to serve (up to 8 hours). Preheat grill to medium (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds). Submerge ears in a large bowl of cold water for about 1 minute. Grill corn, turning occasionally, 20 minutes. (Alternatively, transfer ears to a baking sheet lined with parchment paper, and roast in a 400 degree oven for 20 minutes.) Serve immediately with melted butter.
Yield 6 servings Number Of Ingredients 9 Steps:
Preheat the grill. Pull down the corn husks, but don’t remove them. Extract the silk and rewrap the husks around the corn. Soak the ears in cold water for 30 minutes. In a blender or food processor, combine the remaining ingredients. Pulse intermittently to make a paste. Remove the corn from the water, pull back the husks and drain thoroughly. Spread the paste over the kernels. Rewrap the husks, then arrange the corn on the hot grill. Cook, turning often, for about 15 minutes, or until the husks are lightly charred. Serve in the husks. Optional serving style: After removing corn from water, drain, rewrap in husks and grill. When done, remove from grill, cut corn into 1inch rings and toss with the chile paste. Serve in a bowl.
Time 2h35m Yield 4 to 6 servings Number Of Ingredients 9 Steps:
Preheat a grill to 350 degrees F. Place corn and chiles on grill, and grill until corn is partially charred on outside and chiles are fully charred on outside. Transfer both to a platter. Peel the outer skin from the chiles and remove stems and seeds, leaving only the tender meat of the chiles. Remove corn kernels from the cob with a knife or spoon and then place in a medium bowl. Dice chiles, red pepper, and onion and then add to bowl with kernels. Add cilantro and lime juice. Drizzle with olive oil. Add salt and garlic powder, to taste. Thoroughly combine and then refrigerate for 2 to 3 hours before serving.
Yield Makes 8 servings Number Of Ingredients 9 Steps:
Mix crema mexicana, fresh lime juice, chile powder, and coarse kosher salt in small bowl to blend. DO AHEAD Can be made 6 hours ahead. Cover and chill. Prepare barbecue (medium heat). Remove outer husks from corn, leaving inner pale green husks attached. Fold back inner husks; remove corn silk. Sprinkle corn with salt and pepper. Rewrap inner husks around corn. Grill corn until husks are charred and beginning to pull away and corn is tender, turning frequently, about 10 minutes. Grill lime quarters until lightly charred, about 5 minutes. Pull husks away from corn to expose kernels. Place corn and lime on platter. Brush corn with crema-lime mixture. Sprinkle with cilantro.
Time 35m Number Of Ingredients 5 Steps:
Preheat grill to medium-high heat and lightly brush hot grill with oil. Grill corn, turning occasionally, until kernels are tender and charred in spots, about 20 minutes. Transfer corn to a serving platter and serve with lime wedges, salt, and chile powder.
Time 45m Yield 4 to 8 servings Number Of Ingredients 8 Steps:
Prepare a grill for high-heat cooking. For each corn cob, tear a piece of aluminum foil large enough to wrap it completely. In a bowl, combine the butter, chile, garlic (if using), salt and pepper. Mix well and taste. Adjust the seasonings; add drops of hot sauce if the butter is not spicy enough. Set aside. Shuck the corn. Use your hands to rub butter mixture thoroughly onto each cob, reserving about 1/4 of the mixture for basting. Wrap each buttered cob in aluminum foil. When ready to cook, place cobs on the grill (or, if the fire is low, in the coals) and cook 12 to 15 minutes, turning occasionally, until steamed and cooked through. Unwrap and place on the grill. Use remaining butter to baste the corn as it grills, turning it until lightly charred and cooked through. Serve immediately with lime wedges, if using.
Time 15m Yield 6 serving(s) Number Of Ingredients 7 Steps:
Heat oil in skillet over medium-high heat. Add corn, onions, garlic; cook stirring occasionally, for 2 to 3 minutes or until onion is tender. Add tomato, chiles, and salt; cook, stirring occasionally, for 1 to 2 minutes or until heated through.
Time 3h10m Yield 8 servings. Number Of Ingredients 9 Steps:
In a 3- or 4-qt. slow cooker, combine all ingredients. Cook, covered, on low 2-1/2 to 3 hours or until heated through. Stir just before serving.
Yield Serves 4 Number Of Ingredients 5 Steps:
Char chili over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and finely chop chili. Transfer to bowl. Add butter and cheese; blend with fork. Season with salt and pepper. Prepare barbecue (medium-high heat). Brush corn all over with oil. Sprinkle with salt and pepper. Grill corn until tender and brown in spots, turning frequently, about 12 minutes. Serve, passing chili-cheese butter alongside.
