30% OFF Pride collection code: USAPRIDE! Free Shipping over $99

Make Your Corn POP with Ancho Chili & Lime Butter

by Art Rodriguez May 27, 2011

Photo Credit: MTR

Memorial Day is the grilling gateway to the summer with fresh fruits & vegetables to grill all summer long…but it all starts here with corn.  While you’re busy packing up the beach chairs for a day on the sand, or loading your ice chest with cooling libations for a backyard Memorial Day celebration, don’t forget the corn!  Come on, it wouldn’t be a grilling weekend if we weren’t grilling sweet corn.  Aside from burning your corn, there isn’t a “right” way to grill corn; with the husk on or off, par-cooked by boiling or by microwave, even wrapped in foil.  The important thing is to season your corn.  Rub it down with a nice lathering of butter (use the real stuff) and a sprinkling of salt & pepper.  It really is that simple.  But wait…there’s more.  After you’ve achieve the optimal amount of char on your ear of corn, make sure you top your sweet ear with more butter and lots of queso fresco

If you’d like to make your corn pop even more, whip up a small batch of chile butter.  In a food processor mix together a softened stick of butter, a couple of cloves of garlic, salt and pepper, and the chile pepper of your choice.  Remember to remove the seeds or you could be asking for trouble.  Check out the links below for a few ideas on making your own flavored butter.  But don’t forget that you’re in charge of your own corn grilling destiny.  So experiment with spices, different chiles and even different citrus juices…ancho chili & lime butter sounds good to me!

And we can’t forget that alluring power of grilled corn OFF the cob.  Grill it the same way as you would a corn ON the cob.  Once it’s cool enough to handle, remove the corn from the cob with a sharp knife and mix in your favorite toppings.  You know what I’m talking about.  I’m talking street vendor style: in a cup/bowl with crema, mayo, chili powder, and a sprinkling of parmesan cheese.  ¡Delicioso!
We know summer hasn’t officially arrived. But, when you bite into the corn and the sweetness explodes in your mouth, you’d never know the difference. Summer is here!

Grilled corn with Ancho Chile and Lime Butter

Mexican Chili Butter

Corn with Chili Lime Butter

The post Make Your Corn POP with Ancho Chili & Lime Butter appeared first on Latino Foodie.

Art Rodriguez
Art Rodriguez


Leave a comment

Comments will be approved before showing up.

Also in Culinary

Maple Cream Easter Eggs

by Femme Fraîche March 20, 2016

Maple Cream Easter EggsEvery year when I was a kid, I could count on two things in my Easter basket – marshmallow eggs and maple cream eggs. Each served different purposes. The maple cream Easter eggs were my favorites and what I squealed over even more than finding plastic hidden eggs that held a dollar bill or a tiny toy. The marshmallow eggs were nothing I ever fancied and always found their way into the freezer for...

Continue Reading →

Salsa Casera Recipe – Super Hot and Delicious

by Stephen Chavez March 12, 2016

Salsa Casera or House Salsa is one of the simplest and most flavorful salsas that brings a robust heat and a smokey flavor from the charred tomatoes and chile peppers. Beware! I like heat and so this recipe has one dried Scorpion pepper added to the mix. Scorpion peppers are one of the hottest chiles in the world, with a mean heat of more than 1.2 million Scoville heat units (SHUs).

Using a...

Continue Reading →

Mushroom and Kale Egg Bake

by Femme Fraîche March 06, 2016

Mushroom and Kale Egg BakeAdulting is hard stuff. Sure, there are the big things like taking care of kids or parents, unexpected car and home repairs, dealing with awful work situations, but sometimes the littlest things feel the most difficult. These days, one of my biggest dilemmas is finding what to feed myself in the mornings that is convenient, nourishing, and so tasty I’ll be psyched to eat it a few days a week. This...

Continue Reading →