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PointsPlus Chili-Lime Corn Recipe

PointsPlus Chili-Lime Corn Recipe


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Grilled corn on the cob gets some Latin flare with this simple and quick recipe.

Ingredients

  • 4 corn on the cob, husked
  • 2 sprays cooking spray
  • 1 ½ tablespoons lime juice
  • 1 teaspoon lime zest
  • 1 teaspoon chili powder
  • 1 teaspoon salt

Directions

Preheat the grill.

Lightly coat the corn with cooking spray. In a cup, stir together the lime juice, zest, chili powder, and salt. Brush the mixture over the corn.

Grill the corn until tender and lightly charred, turning once or twice, about 10 minutes.


Chili Lime Corn

Grilled corn on the cob is my idea of summer heaven. Learn how to make it with this easy recipe, and enjoy it with chile-lime sauce or butter & salt!

Happy almost-fourth of July!

After traveling through Europe for nearly a month, Jack and I are ready to celebrate the USA by, well, sleeping and probably sleeping some more. We don’t have any big weekend plans, but we’ll probably be firing up the grill at least once or twice, especially to make this creamy & spicy grilled corn on the cob. Corn isn’t exactly a… featured ingredient in France, Norway, or Denmark. It’s good to be home.

How to Grill Corn on the Cob

Making grilled corn on the cob is easy, especially if you already have your grill going for burgers or hot dogs. Just follow these simple steps:

  1. Pull back the husks and remove the silks from each ear of corn. You can either remove the husks entirely or tie them back like I did for extra-pretty cobs.
  2. Preheat your grill. Make sure it’s nice and hot before you put your corn on!
  3. Place the corn on the grill, rotating every few minutes until the corn is tender and char marks form on all sides.
  4. Remove corn from the grill, dress it up with chile-lime sauce or butter and salt, and dig in!

Grilled Corn on the Cob Serving Suggestions

Of course, grilled corn on the cob is delicious rubbed in butter and sprinkled with salt & pepper. If you’re looking for a fun variation, though, I highly recommend this creamy chili lime sauce. It’s made with Sir Kensington’s Avocado Oil Mayonnaise (use their Fabanaise vegan mayo for a vegan option), olive oil, cilantro, lime juice, garlic, and a little serrano chile for a little kick. Pulse it in a food processor and brush it onto freshly grilled corn for summer side dish heaven.

Once your grilled corn is ready, serve it with whatever you’re grilling, like veggie burgers, black bean burgers, or portobello dogs or sliders. It would also be great with BBQ jackfruit or po’ boy sandwiches.

Or, slice the kernels off your grilled corn and top them onto tostadas, tacos, or a salad.


I'm Todd Wilbur, Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

Includes eight (8) 79¢ recipes of your choice each month!

($23.88 annually)*
Save $12 vs. monthly

Includes eight (8) 79¢ recipes of your choice each month!

Getting a table at the 123-year-old original Rao’s restaurant in New York City is next to impossible. The tables are “owned” by regulars who schedule their meals months in advance, so every table is full every night, and that’s the way it’s been for the last 38 years. The only way an outsider would get to taste the restaurant’s fresh marinara sauce is to be invited by a regular.

If that isn’t in the stars for you, you could buy a bottle of the sauce at your local market (if they even have it). It won't be fresh, and it's likely to be the most expensive sauce in the store, but it still has that great Rao's taste. An even better solution is to copy the sauce for yourself using this new and very easy hack.

The current co-owner of Rao’s, Frank Pellegrino Jr., told Bon Appetit in 2015 that the famous marinara sauce was created by his grandmother many years ago, and the sauce you buy in stores is the same recipe served in his restaurants. The ingredients are common, but correctly choosing the main ingredient—tomatoes—is important. Try to find San Marzano-style whole canned tomatoes, preferably from Italy. They are a little more expensive than typical canned tomatoes, but they will give you some great sauce.

After 30 minutes of cooking, you’ll end up with about the same amount of sauce as in a large jar of the real thing. Your version will likely be just a little bit brighter and better than the bottled stuff, thanks to the fresh ingredients. But now you can eat it anytime you want, with no reservations, at a table you own.

You might also like my #1 recipe of 2019, Texas Roadhouse Rolls.

I never thought dinner rolls were something I could get excited about until I got my hand into the breadbasket at Texas Roadhouse. The rolls are fresh out of the oven and they hit the table when you do, so there’s no waiting to tear into a magnificently gooey sweet roll topped with soft cinnamon butter. The first bite you take will make you think of a fresh cinnamon roll, and then you can’t stop eating it. And when the first roll’s gone, you are powerless to resist grabbing for just one more. But it’s never just one more. It’s two or three more, plus a few extra to take home for tomorrow.

Discovering the secret to making rolls at home that taste as good as the real ones involved making numerous batches of dough, each one sweeter than the last (sweetened with sugar, not honey—I checked), until a very sticky batch, proofed for 2 hours, produced exactly what I was looking for. You can make the dough with a stand mixer or a handheld one, the only difference being that you must knead the dough by hand without a stand mixer. When working with the dough add a little bit of flour at a time to keep it from sticking, and just know that the dough will be less sticky and more workable after the first rise.

Roll the dough out and measure it as specified here, and after a final proofing and a quick bake—plus a generous brushing of butter on the tops—you will produce dinner rolls that look and taste just like the best rolls I’ve had at any famous American dinner chain.

Braised and shredded pork shoulder is a staple of Mexican cuisine that Chipotle prepares with a simple blend of flavors, and a surprising ingredient you may not have expected: juniper berries. Once you track those down (they’re easy to find online), the berries are combined with thyme and bay leaves in a braising liquid that will transform your own pork roast into an easily shreddable thing of beauty in under 3 hours. Then you can use your freshly cloned carnitas on tacos, in burritos, or in a bowl over rice and beans just like they do in the restaurant.

When picking your pork roast, try to find one without too much fat. If your roast has a thick cap of fat on it, trim off the excess. You want some fat in your braising liquid, but if the cap of fat is too thick, it may not fully render down and you’ll get chunks of fat in the shred.

It’s often assumed that the pork butt is from the rear end of the pig, even though cuts from the back region already have a name: ham. The pork butt, also known as a Boston butt, is cut from the other end, the upper shoulder of the pig. It’s called a “butt” because in pre-Revolutionary War New England the roasts were stored and transported in barrels called “butts”, and the confusing name stuck.

Crafting a clone of Olive Garden’s signature Lasagna Classico became the perfect opportunity to create a beautiful multi-layered lasagna hack recipe that uses up the whole box of lasagna noodles and fills the baking pan all the way to the top. This Top Secret Recipe makes a lasagna that tips the scale at nearly 10 pounds and will feed hungry mouths for days, with every delicious layer copied directly from the carefully dissected Olive Garden original.

I found a few credible bits of intel in a video of an Olive Garden chef demonstrating what he claims is the real formula on a midday news show, but the recipe was abbreviated for TV and the chef left out some crucial information. One ingredient he conspicuously left out of the recipe is the secret layer of Cheddar cheese located near the middle of the stack. I wasn’t expecting to find Cheddar in lasagna, but when I carefully separated the layers from several servings of the original dish, there was the golden melted cheesy goodness in every slice.

This clone recipe will make enough for 8 big portions, but if you make slightly smaller slices this is easily enough food to fill twelve lasagna-loving bellies. If you like lasagna, you're going to love this version.

Browse my other Olive Garden clone recipes here.

Like at Wendy’s, where unsold and broken burger patties provide the beef for their famous chili, Chick-fil-A gets the chicken for this delicious noodle soup by chopping up the leftover chicken used on their grilled chicken sandwiches. But grilling isn’t the first step to take when whipping up a home hack of this famous soup. First, you must brine the chicken to fill it with flavor and keep it juicy like the real thing. A couple of hours later, when the brining is done, it’s grilling go-time.

The pasta shape Chick-fil-A uses in their soup is an uncommon one, and you might have a hard time finding it at your local market. It’s called mafalda corta (upper right in the photo), which is a miniature version of the ruffled-edge malfadine pasta used in my hack for Olive Garden Beef Bolognese. It also goes by the name “mini lasagna.” If you can’t find mafalda corta (I found it online), you can instead use your favorite small fancy pasta here, such as farfalle, rotini, fusilli, or whatever looks good at the store.

Looking to make the popular Chick-fil-A Chicken Sandwich or their Mac & Cheese? Click here for more of my Chick-fil-A clone recipes.

Braised Beef Pasta Menu Description: “Slow-simmered meat sauce with tender braised beef and Italian sausage, tossed with ruffled pappardelle pasta and a touch of alfredo sauce—just like Nonna’s recipe.”

It’s a mistake to assume that a recipe posted to a restaurant chain’s website is the real recipe for the food served there. I’ve found this to be the case with many Olive Garden recipes, and this one is no exception. A widely circulated recipe that claims to duplicate the chain’s classic Bolognese actually originated on Olive Garden’s own website, and if you make that recipe you’ll be disappointed when the final product doesn’t even come close to the real deal. I won’t get into all the specifics of the things wrong with that recipe (too much wine, save some of that for drinking!), but at first glance it’s easy to see that a few important ingredients found in traditional Bolognese sauces are conspicuously missing, including milk, basil, lemon, and nutmeg.

I incorporated all those missing ingredients into this new hack recipe, tweaked a few other things, and then tested several methods of braising the beef so that it comes out perfectly tender: covered, uncovered, and a combo. The technique I settled on was cooking the sauce covered for 2 hours, then uncovered for 1 additional hour so that the sauce reduces and the beef transforms into a fork-flakeable flavor bomb. Yes, it comes from Olive Garden, but this Bolognese is better than any I’ve had at restaurants that charge twice as much, like Rao’s where the meat is ground, not braised, and they hit you up for $30.

As a side note, Olive Garden’s menu says the dish comes with ruffled pappardelle pasta, but it’s actually mafaldine, a narrower noodle with curly edges (shown in the top right corner of the photo). Pappardelle, which is the traditional pasta to serve with Bolognese, is a very wide noodle with straight edges, and it’s more familiar than mafaldine, so perhaps that’s why the menu fudges this fact. In the end, it doesn’t really matter which pasta you choose. Just know that a wide noodle works best. Even fettuccine is good here.

For the little bit of alfredo sauce spooned into the middle of the dish I went with a premade bottled sauce to save time. You can also make this from scratch if you like (I’ve got a great hack for Olive Garden’s Alfredo Sauce), but it’s such a small amount that premade sauce in either a chilled tub from the deli section or in a bottle off the shelf works great here.

This recipe was our #3 most popular in 2019. Check out the other four most unlocked recipes of the year: Texas Roadhouse Rolls (#1) KFC Extra Crispy Fried Chicken (#2), Pizzeria Uno Chicago Deep Dish Pizza (#4), Bush's Country Style Baked Beans (#5).


Crunchy Chili Lime Sweet Corn side dish (Low fat, Vegan)

It’s corn-on-the-cob season, and I’ve heard a lot of questions lately throughout various plant-based diet and vegan groups on Facebook about how to flavor fresh corn without using butter or oil (which is basically what vegan butter is). The good news is there are a whole bunch of flavorful ways to prepare your corn. One of my favorite flavor combinations is spicy and citrus, so this is a go-to recipe favorite for corn season: chili lime corn on the cob.

Made in minutes, this flavor combination is delicious alongside the sweetness of this peaches and cream corn.

This recipe is as simple as it gets, but it adds a ton of flavor to your summertime corn on the cob. My mom went out to a local farm in Errington, B.C. that grows delicious corn (it’s less than a mile and just around the corner from the farm we are moving into in 3 weeks!). The owners are part of the same family where we bought corn when I was a kid growing up (different farm a few hours away). Anyway, their Peaches and Cream sweet corn is ready… and this stuff is terrific off the cob and is the base of an incredibly quick and easy side dish to make… chili lime sweet corn garnished with some green onions (scallions).

I always prefer to cut my corn off the cob and blend the flavors well. But you can eat this either way. Keep reading for some alternative spice suggestions…

Can you leave the corn on the cob? Of course! Another way to enjoy this dish is to drizzle the cob in lime, or roll it in lime juice on the plate, and then sprinkle it with your favorite spicy seasoning. This could be Tajin , powdered hot sauce (Frank’s has a version, although the ingredients aren’t the healthiest so your mileage may vary on that one), or even something like Hot Pepper powder (Gochugaru, or korean chili flakes), cayenne, chipotle, or red pepper flakes. (affiliate links, see footer)


Recipe Summary

  • 2 tablespoons vegetable oil
  • 1/2 cup popcorn kernels
  • 1 1/4 teaspoons chili powder
  • 1 1/4 teaspoons ground cumin
  • 1/2 teaspoon coarse salt
  • 1 tablespoon finely grated lime zest
  • 1 large lime wedge (about 2 limes total)

Heat 1 tablespoon oil with 3 popcorn kernels in a large, heavy saucepan over medium heat. When kernels pop, add remaining 1/2 cup kernels. Cook, covered, shaking pan occasionally, until popping slows, 6 to 7 minutes. Remove pan from heat let stand, covered, 1 minute.

Stir together spices, salt, and zest in a small bowl. Toss hot popcorn with remaining tablespoon oil in a large bowl sprinkle with spice mixture. Squeeze lime wedge over popcorn. Toss to coat.


Chili's Mexican Street Corn Recipe : The Best Mexican Street Corn Video

Chili's Mexican Street Corn Recipe

Here in houston, we get it in a cup, vaso de elote, almost every time we see it. In a large bowl, mix together the mayonnaise, cheese, lime juice, peppers, cilantro, red onion, garlic, and chili powder. Here in houston, we get it in a cup, vaso de elote, almost every time we see it. Push a skewer through the middle of each ear of corn. In a small bowl mix the mayonnaise, sour cream and cilantro. Grill corn, turning often, until slightly charred all over, about 10 minutes. Günstige preise & mega auswahl für mexican chilli. The secret to chili's roasted street corn is the charred exterior. Mexican street corn elote creamed corn is a simple homemade creamed corn recipe. Mexican street corn roasted corn with queso cilantro. + wonkywonderful from i1.wp.com this grilled corn recipe is coated with a cooling lime crema, spiced with some chile powder, and topped with crumbled while the corn is cooking, prepare the sauce.

Loaded with roasted corn, lime, chili powder and loaded with roasted corn, lime, chili powder and mexican crema! In a large bowl, mix together the mayonnaise, cheese, lime juice, peppers, cilantro, red onion, garlic, and chili powder. Jalapeno popper mexican street corn.

Grilled Mexican Street Corn The Recipe Critic from therecipecritic.com Copycat chili's corn, made with thai chili and coconut milk, is a recipe we have been working on for a while. Ever since i had some elote at a friend's house the other day, i've been dreaming about capturing the flavors as a topping for. Loaded with roasted corn, lime, chili powder and loaded with roasted corn, lime, chili powder and mexican crema! Copycat chili's corn, made with thai chili and coconut milk. Add the oil and chopped onions. Brush corn with a layer of mayonnaise and sprinkle with chili powder, cotija, and cilantro. When the corn is done, fold it into the other ingredients. Make some of your favorite chili's dishes and drinks in your own kitchen with these copycat recipes. This mexican street corn recipe is a common mexican street food that is made by grilling corn on the cob and then coating it with a mixture made up of mayonnaise, sour cream, cotija cheese, chile powder, and lime. Serve immediately, garnished with chili powder, cotija and cilantro, if desired. Main dishes, slow cooker recipes tagged: All the intense and exciting flavors of the street food favorite immersed in a velvety base of white chili beans, freshly roasted anaheim chilies, and.

Drain, then brush them evenly with the melted butter.

Brush the ears of corn with olive oil and sprinkle with a dash of salt. In a small bowl, mix the mayo, lime juice, chili powder, and paprika until combined. + wonkywonderful from i1.wp.com this grilled corn recipe is coated with a cooling lime crema, spiced with some chile powder, and topped with crumbled while the corn is cooking, prepare the sauce. This mexican street corn salad is out of this world good. Place cotija cheese in a shallow dish long enough to fit corn. + wonkywonderful from i1.wp.com this grilled corn recipe is coated with a cooling lime crema, spiced with some chile powder, and topped with crumbled while the corn is cooking, prepare the sauce. Keep in the fridge until ready to use. When the corn is done, fold it into the other ingredients. In a small bowl mix the mayonnaise, sour cream and cilantro. Grill the corn turning once on a hot grill or cast iron pan until it starts to get slightly charred. Brush corn with a layer of mayonnaise and sprinkle with chili powder, cotija, and cilantro. Copycat chili's corn, made with thai chili and coconut milk. This mexican street corn salad is out of this world good.

On a sheet pan, toss the corn with the oil, then season with salt and pepper. Place cotija cheese in a shallow dish long enough to fit corn. Main dishes, slow cooker recipes tagged: Add the corn and let cook until the corn starts to char. Here in houston, we get it in a cup, vaso de elote, almost every time we see it. Typically, i like boiling corn on the cob (one pot) with milk and butter but today's recipe will show you another way to enjoy corn, especially in the summer, when you are firing up that grill. Serve warm with lime wedges. Keep in the fridge until ready to use.

South Your Mouth Mexican Street Corn Esquites from 1.bp.blogspot.com Mexican street corn elote creamed corn is a simple homemade creamed corn recipe. Street corn chicken chili ingredients. I then nestle them into a bed of mexican street corn, a combination of sauteed onions, garlic, fresh or frozen corn, lime, chili, cumin, and cojita cheese. This mexican street corn salad is out of this world good. Drain, then brush them evenly with the melted butter. On a sheet pan, toss the corn with the oil, then season with salt and pepper. Brush the ears of corn with olive oil and sprinkle with a dash of salt. Stir together mayonnaise, cilantro, garlic, cayenne pepper.

Boil the corn for about 5 minutes.

You can grill it or make it in the oven with a garlic. Stir together mayonnaise, cilantro, garlic, cayenne pepper. The secret to chili's roasted street corn is the charred exterior. This recipe for elotes or mexican street corn is quick and easy. Preheat the oven to 425°f (220°c). Mexican street corn is seasoned with chili powder and mixed into a creamy cheese sauce to create a great mexican side dish. Easy mexican street corn (elotes) is corn on the cob covered in mayo, lime juice, cilantro, cotija cheese and chili powder. Elote is mexican street corn grilled to charred juiciness then slathered with a creamy chili, cilantro, lime sauce then dusted with cotija cheese. Pull the husks back/down from the ear of corn, and tie them back to hold in place. Main dishes, slow cooker recipes tagged: Grill corn, turning often, until slightly charred all over, about 10 minutes. Loaded with roasted corn, lime, chili powder and loaded with roasted corn, lime, chili powder and mexican crema!

Brush corn with a layer of mayonnaise and sprinkle with chili powder, cotija, and cilantro. In a small bowl mix the mayonnaise, sour cream and cilantro. Easy mexican street corn (elotes) is corn on the cob covered in mayo, lime juice, cilantro, cotija cheese and chili powder. When the corn is done, fold it into the other ingredients. Here in houston, we get it in a cup, vaso de elote, almost every time we see it. Drizzle with the olive oil and season with salt. On a sheet pan, toss the corn with the oil, then season with salt and pepper. Elote is mexican street corn grilled to charred juiciness then slathered with a creamy chili, cilantro, lime sauce then dusted with cotija cheese. In a large bowl, mix together the mayonnaise, cheese, lime juice, peppers, cilantro, red onion, garlic, and chili powder. Brush the ears of corn with olive oil and sprinkle with a dash of salt.

Mexican Street Corn Rachael Ray Show from www.rachaelrayshow.com In a small bowl, stir together ⅔ cup of the cotija cheese with the mayo, sour cream, cilantro, lime. Main dishes, slow cooker recipes tagged: Drain, then brush them evenly with the melted butter. This mexican street corn recipe is a common mexican street food that is made by grilling corn on the cob and then coating it with a mixture made up of mayonnaise, sour cream, cotija cheese, chile powder, and lime. Grill the corn turning once on a hot grill or cast iron pan until it starts to get slightly charred. From static.olocdn.net enjoy a chili lime sweet corn salad recipe bursting with lots of summer vibe you'll surely love. In a small bowl, mix the mayo, lime juice, chili powder, and paprika until combined. Our mexican street corn recipe is one of our favorite ways to prepare corn on the cob. + wonkywonderful from i1.wp.com this grilled corn recipe is coated with a cooling lime crema, spiced with some chile powder, and topped with crumbled while the corn is cooking, prepare the sauce. Drizzle with the olive oil and season with salt. Street corn chicken chili ingredients.

Preheat the oven to 425°f (220°c).

+ wonkywonderful from i1.wp.com this grilled corn recipe is coated with a cooling lime crema, spiced with some chile powder, and topped with crumbled while the corn is cooking, prepare the sauce. Pull the husks back/down from the ear of corn, and tie them back to hold in place. Drain, then brush them evenly with the melted butter. Brush the ears of corn with olive oil and sprinkle with a dash of salt. Ever since i had some elote at a friend's house the other day, i've been dreaming about capturing the flavors as a topping for. Step 4 peel down husks and rub each ear of corn with 1 tablespoon butter. Mexican street corn roasted corn with queso cilantro. Copycat chili's corn, made with thai chili and coconut milk, is a recipe we have been working on for a while. From static.olocdn.net enjoy a chili lime sweet corn salad recipe bursting with lots of summer vibe you'll surely love. Best chilis roasted street corn from mexican street corn recipe. + wonkywonderful from i1.wp.com this grilled corn recipe is coated with a cooling lime crema, spiced with some chile powder, and topped with crumbled while the corn is cooking, prepare the sauce. This mexican street corn recipe is a common mexican street food that is made by grilling corn on the cob and then coating it with a mixture made up of mayonnaise, sour cream, cotija cheese, chile powder, and lime. The secret to chili's roasted street corn is the charred exterior.

Ever since i had some elote at a friend's house the other day, i've been dreaming about capturing the flavors as a topping for.

Brush corn with a layer of mayonnaise and sprinkle with chili powder, cotija, and cilantro.

When the corn is done, fold it into the other ingredients.

Best chilis roasted street corn from mexican street corn recipe.

In a small bowl mix the mayonnaise, sour cream and cilantro.

Our mexican street corn recipe is one of our favorite ways to prepare corn on the cob.

Serve warm with lime wedges.

Brush corn with a layer of mayonnaise and sprinkle with chili powder, cotija, and cilantro.

Copycat chili's corn, made with thai chili and coconut milk, is a recipe we have been working on for a while.

Copycat chili's corn, made with thai chili and coconut milk, is a recipe we have been working on for a while.

Here in houston, we get it in a cup, vaso de elote, almost every time we see it.

+ wonkywonderful from i1.wp.com this grilled corn recipe is coated with a cooling lime crema, spiced with some chile powder, and topped with crumbled while the corn is cooking, prepare the sauce.

Loaded with roasted corn, lime, chili powder and loaded with roasted corn, lime, chili powder and mexican crema!

Make some of your favorite chili's dishes and drinks in your own kitchen with these copycat recipes.

Brush corn with vegetable oil.

Brush corn with a layer of mayonnaise and sprinkle with chili powder, cotija, and cilantro.

Ever since i had some elote at a friend's house the other day, i've been dreaming about capturing the flavors as a topping for.

Step 4 peel down husks and rub each ear of corn with 1 tablespoon butter.

In a medium bowl, combine corn kernels, mayonnaise, sour cream, lime juice, chili powder and cayenne.

Add the corn and let cook until the corn starts to char.

Add the oil and chopped onions.

Grill the corn turning once on a hot grill or cast iron pan until it starts to get slightly charred.

Copycat chili's corn, made with thai chili and coconut milk, is a recipe we have been working on for a while.

Peel down husks and spread with mayonnaise mixture.

Easy mexican street corn (elotes) is corn on the cob covered in mayo, lime juice, cilantro, cotija cheese and chili powder.

Grill the corn turning once on a hot grill or cast iron pan until it starts to get slightly charred.

Brush the ears of corn with olive oil and sprinkle with a dash of salt.

Drizzle with the olive oil and season with salt.

Grill corn, turning often, until slightly charred all over, about 10 minutes.

Boil the corn for about 5 minutes.

In a small bowl, mix the mayo, lime juice, chili powder, and paprika until combined.

Brush corn with vegetable oil.

Make some of your favorite chili's dishes and drinks in your own kitchen with these copycat recipes.

All the intense and exciting flavors of the street food favorite immersed in a velvety base of white chili beans, freshly roasted anaheim chilies, and.

Mexican street corn is seasoned with chili powder and mixed into a creamy cheese sauce to create a great mexican side dish.


This post was originally published on July 19, 2012. Photos were updated on August 10, 2016.

New Jersey corn, when in season, is amazing. I know that there are lots of Midwesterners who would turn up their nose at that, but trust me. So good! That is why usually I prefer to not do anything more to a good ear of corn (meaning one that was picked the day I am going to eat it) than throw it in boiling water for about 5 to 7 minutes, and eat it right off the cob, maybe with a little butter and/or salt.

But then, several years ago, for The Hubby’s birthday, I surprised him by getting his mom, brother and a couple of family friends in town, and we went to dinner at Bobby Flay’s Mesa Grill, in New York City. Now say what you want about Bobbly Flay, and celebrity chefs, in general, but this was easily one of the best meals we have had in our lives. And we have eaten at some pretty darn good restaurants. I am not comparing this to my local diner (not that there is anything wrong with the diner. Mmmm, pancakes!) It was an incredible night. The Hubby is not easily surprised, as he is so tuned into everything, that he always can pick up on whether something is going on. But he was truly shocked. The company was great, and the food was outstanding. And, crazy enough, one of the dishes that stands out the most in our memories was a corn side dish. So I HAD to recreate it, and have been making it every summer ever since. And we affectionately refer to it as “Bobby Flay Corn”. Now I am sure he didn’t originate the idea, and he probably didn’t even make it for us that night. But whatever. This is my homage to the Iron Chef.

Now, I am not going to say that my version is anywhere near as awesome as the one we had at Mesa Grill. But it is darn good. A little sweet, a little salty, a little crunch, a little creaminess, a little smoky, a little spicy, all brought together by a little zing from the lime juice. And you can prepare it in advance, and just heat it through before serving in the over or over the grill, based on whatever else you are cooking.

Obviously it is great with good, fresh corn, but I’ll make it to use up any leftover cooked or uncooked corn. It is so flavorful that the best quality corn is not a requirement (though it certainly tastes good). I alternate between a little butter or a little olive oil. I also use feta cheese. I am fairly certain that it is “supposed” to be cotija, but that is harder to find, and more expensive. Feta gives the same crumbly, salty cheesiness it needs. Mmmm!


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Chili Lime Chex™ Mix

Zesty lime meets chili, garlic, onion and cayenne in this crunchy and irrestible Chex Mix recipe.

  • 8 cups Corn Chex&trade cereal
  • 1 cup corn nuts
  • 1 cup bite-size cheese crackers
  • 1 cup mini pretzel twists
  • 1 cup corn chips
  • 6 tablespoons butter
  • 1 tablespoon lime juice
  • 1 teaspoon lime zest
  • 2 teaspoons chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/8 teaspoon cayenne pepper
  1. In large microwavable bowl, mix cereal, corn nuts, crackers, pretzels and corn chips. Set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in lime juice, lime zest and seasonings. Pour over cereal mixture, stirring until evenly coated.
  2. Microwave uncovered on High 5 to 6 minutes, stirring thoroughly every 2 minutes. Spread on paper towels to cool. Store in airtight container.
  • Presentation/Garnish: Serve this zesty snack mix in a margarita glass with a salted rim. Rub the rim of the glass with the cut side of a lime or lemon wedge, then dip the rim into a shallow dish of coarse salt.

Serving Size: Calories 120 (Calories from Fat 50) Total Fat 5g (Saturated Fat 2 1/2g, Trans Fat 0g) Cholesterol 10mg Sodium 230mg Total Carbohydrate 17g (Dietary Fiber 1g, Sugars 1g) Protein 1g

% Daily Value*: Vitamin A 8% Vitamin C 2% Calcium 4% Iron 20%

Exchanges: 1/2 Other Carbohydrate 0 Vegetable 0 High-Fat Meat 1 Carbohydrate Choice

MyPyramid Servings: 1 tsp Fats & Oils 0 oz-eq Grains 0 oz-eq Meat & Beans *% Daily Values are based on a 2,000 calorie diet.


Chili Lime Roasted Corn Salsa

Posted By Savita

Caution! This Chili Lime Corn Salsa is so addictive, your chips bowl will be empty much before you think it would. My take on Chipotle's Chili Lime Corn Salsa has sweetness and deep corn flavor from roasted sweet corn and three kinds of chilies for extra kick. Lime juice and red wine vinegar balance the sweet-hot flavors and make this salsa tongue tantalizing.

I have also added a tomato, however use of tomato in this salsa is totally optional. We both love tomatoes so much that it has to be there in salsa and salads. Plus fresh tomatoes are so abundant in farmer's market in August (specially) that our every day food have to have tomatoes one way or the other!

Salsa and chips is like a Saturday evening tradition in my home. We both love snacking on a big bowl of salsa with homemade or blue corn tortilla chips. Later, have grilled dinner and call it a day. After super busy weekdays, easy food on weekends (at least on Saturday!) is great relief. Often, I chop and mix salsa, marinate chicken Saturday morning while making breakfast, then noon disappears in grocery shopping or running errands but for the evening, at-least food is almost ready to serve.

I am a huge fan of Chipotle Mexican Grill fast-food chain. Recently. I watched a documentary about concept and food ethics of Mexican Grill. I am amazed to know that this fast food joint is bringing amazing difference to fast-food community. Their "fast food" is actually fresh food prepared fast and in front of your eyes. Not just prepared in front of your eyes, but they only use organic, farm raised and locally grown products. Founder of Chipotle Mexican Grill, Steve Ells, focuses on serving 'food with integrity' in the ingredients. Amazing!

Chiptole Grill's Chili Lime Corn Salsa is my favorite whenever I visit to eat my other favorite Tofu Sofritas. Though, no matter how much I love dinning at Chipotle Mexican Grill, I still fan of cooking all I love, at home!

You know my love for sofritas and sofritas recipes I have shared with you in past one year. And I know you have loved all three recipes. So thanks for all those emails, comments and likes!

Recently, I thought, I am not just chipotle sofrita's fan! I love many other foods in Chiptole Mexican Grill. Like cilantro rice, chili lime corn salsa, roasted green salsa, and their spicy chicken too. I have decided to cook these chipotle specialties and will share recipes with you in coming days.

How about a Chipotle Mexican Grill inspired feast at home? You already have my sofritas recipes (listing again for you) and list will grow as I add more recipes.

Mark this page, I will keep updating recipes here! I am even going to add a Homemade Flour Tortillas Recipe soon for you all! So, keep an eye!


Watch the video: How to Make Chili-Lime Grilled Corn on the Cob. Grilling Recipes.