Best 12 Corn On The Cob With Cheese And Lime Recipes

GRILLED CORN ON THE COB WITH CHILI-LIME BUTTER AND COTIJA CHEESE

Steps:

• Heat a grill to medium-high heat. Grill the corn in their husks until the husks start to blacken, about 3 minutes per side.
• Mix together the butter, chili powder, cayenne pepper, lime juice and some salt and black pepper in a bowl until incorporated.
• Peel back the corn husks, leaving on to use as handles while eating. Rub the chili-lime butter all over the corn. Garnish with the cotija cheese.

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.

CORN ON THE COB WITH CHEESE AND LIME

Steps:

• Prepare grill.
• Soak corn in husks in cold water 10 minutes. Drain corn and grill on a rack set 5 to 6 inches over glowing coals until husks are charred, about 10 minutes. Shuck corn and grill until kernels are browned in spots, about 10 minutes.
• While corn is grilling, in a small bowl whisk together mayonnaise and cayenne. Using the small teardrop-shaped holes on a four-sided grater grate cotija.
• Brush mayonnaise mixture onto hot corn and sprinkle with cojita.
• Serve corn on the cob with lime wedges.

CORN WITH CILANTRO-LIME BUTTER

Steps:

• In a small bowl, mix butter, cilantro, lime juice and lime zest. Shape into a log; wrap in waxed paper. Refrigerate until firm, about 30 minutes. Wrap each ear of corn in a piece of heavy-duty foil (about 14 in. square)., Grill corn, covered, over medium heat until tender, turning occasionally, 15-20 minutes. Meanwhile, cut lime butter into 12 slices. Remove corn from grill. Carefully open foil, allowing steam to escape. Serve corn with butter and, if desired, cheese.

PARMESAN ROASTED CORN ON THE COB

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil grate.
• Brush a thin layer of mayonnaise on each ear of corn. Sprinkle the corn with the Parmesan cheese, chili powder, salt, and pepper. Wrap each ear with aluminum foil and place on the grill.
• Grill, turning occasionally, until the kernels begin to brown, about 10 minutes.

OVEN-ROASTED CORN ON THE COB WITH BLUE CHEESE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine butter and dill in a bowl to form a paste. Rub paste evenly on each ear of corn and wrap individually in aluminum foil. Arrange on a baking sheet.
• Bake in the preheated oven for 20 minutes.
• Remove corn from the oven and carefully open each packet. Sprinkle corn evenly with blue cheese. Return corn to the hot oven and bake until melted, about 5 minutes more.

GRILLED CORN WITH CHEESE, LIME AND CHILE (ELOTES)

Steps:

• Heat your grill to medium-high. Grill corn, turning occasionally, until cooked through and lightly charred, 7 to 10 minutes.
• Meanwhile, in a small bowl, mix together mayonnaise, zest of 1 lime, chile powder, salt and pepper.
• Slather hot corn with mayonnaise mixture and sprinkle with cheese and cilantro. Cut limes into wedges and serve alongside corn.

CHIPOTLE LIME CORN COBS

Steps:

• Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Rewrap corn in husks and secure with kitchen string. Place in a stockpot; cover with cold water. Soak for 20 minutes; drain., Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning often., In a small bowl, combine the mayonnaise, chipotle, cilantro, lime juice, lime zest and garlic; spread one heaping tablespoon over each ear of corn. Sprinkle with Asiago cheese.

CORN ON THE COB WITH LIME AND MELTED BUTTER

Steps:

• Bring a large pot of water to a boil. Using a sharp knife, cut each ear of corn inot 3-4 pieces, each about 1 1/2 inches long. Add corn to boiling water, and cook just until corn is tender about 3-4 minutes; this should not take much longer than the time required for the water to return to a boil.
• Drain corn. Toss with melted butter, and season with salt and pepper.
• Serve with lime wedges to squeeze directly onto corn.

COPYCAT DISNEYLAND CHILI LIME CORN ON THE COB

Steps:

• Fill a large stockpot with water and heat to boiling. Add in corn and cook 5-7 minutes, until heated through.
• While the corn is cooking, mix together butter, chili powder and lime juice in a shallow dish.
• Remove corn from the stockpot and roll in the butter mixture.
• Top with lime zest and cotija cheese (optional), and serve warm.

CORN ON THE COB WITH CHEESE AND LIME

Steps:

• Prepare the grill.
• Soak the corn in the husk in cold water 10 minutes. Drain and grill on a rack set 5 to 6 inches over glowing coals until husks are charred, about 10 minutes. Shuck the corn and grill until kernels are browned in spots, about 10 minutes.
• While corn is grilling, in a small bowl, whisk together the mayonnaise and cayenne. Using the small tear-dropshaped holes on a four-sided grater, grate the cheese.
• Brush the mayonnaise mixture onto the hot corn and sprinkle with cheese.
• Serve corn on the cob with lime wedges.

EASY GRILLED CORN WITH LIME AND CHEESE

Steps:

• Heat grill to high. Soak corn in cold water, turning occasionally, 10 minutes. Transfer to grill. Cover; cook, turning, until husks are charred, 10 minutes. Remove.
• Using a kitchen towel, pull back husks; remove and discard corn silks. Return corn to grill (with husks pulled back and off heat). Cover; cook, turning, until kernels are charred in spots, 10 to 15 minutes.
• Combine reduced-fat mayonnaise, lime juice, and chili powder; brush on cooked corn. Dust with finely grated feta cheese. Season with coarse salt; serve with lime wedges.