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Gallery Grilled Corn with Green Chiles Recipe Summary Servings: 8
Ingredients Ingredient Checklist 3/4 cup (1 1/2 sticks) unsalted butter, softened, plus 1/2 cup (1 stick), melted, for serving 1 teaspoon coarse salt 1/2 teaspoon freshly ground pepper 8 ears corn, with husks 8 fresh serrano or jalapeno chiles
Cook’s Notes Submerging cobs in cold water for 1 minute before grilling serves two purposes: The damp husks keep the corn from burning and also gently steam the kernels, yielding tender results.
Gallery Grilled Corn with Green Chiles
Recipe Summary Servings: 8
Gallery
Grilled Corn with Green Chiles
Grilled Corn with Green Chiles
Grilled Corn with Green Chiles
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- 3/4 cup (1 1/2 sticks) unsalted butter, softened, plus 1/2 cup (1 stick), melted, for serving 1 teaspoon coarse salt 1/2 teaspoon freshly ground pepper 8 ears corn, with husks 8 fresh serrano or jalapeno chiles
Directions
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.
Cook’s Notes Submerging cobs in cold water for 1 minute before grilling serves two purposes: The damp husks keep the corn from burning and also gently steam the kernels, yielding tender results.
Cook’s Notes
Submerging cobs in cold water for 1 minute before grilling serves two purposes: The damp husks keep the corn from burning and also gently steam the kernels, yielding tender results.
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All Reviews for Grilled Corn with Green Chiles
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All Reviews for Grilled Corn with Green Chiles
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
