Grilled Corn With Chiles

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Servings: 6 Difficulty: Advanced
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Smoky, spicy, and tender corn grilled in its husk with a vibrant chile paste.
Grilled Corn With Chiles recipe image
Grilled Corn With Chiles recipe image
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Grilled Corn With Chiles

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 129.0

Description

This dish transforms humble sweet corn into a smoky, spicy delicacy by grilling it directly in the husk. The husks steam the kernels, keeping them tender and juicy while imparting a subtle woodsy flavor. The real star is the vibrant chile paste, made from toasted habanero and chile negro, blended with garlic, thyme, and cilantro. It adds a complex layer of heat and aromatic freshness that cuts through the natural sweetness of the corn. Perfect for summer barbecues, festive gatherings, or as a bold side dish to complement grilled meats. It&# 226;€™s simple to prepare but delivers a sophisticated burst of flavor that feels both rustic and refined.

Ingredients

Directions

  1. Preheat your grill to medium-high heat.
  2. Gently pull back the husks on each ear of corn to expose the kernels and silk.
  3. Remove the silk from the corn, then push the husks back up around the ears.
  4. Soak the prepared corn ears in a large bowl of cold water for 30 minutes to prevent burning.
  5. While the corn soaks, lightly toast the habanero and chile negro peppers on a dry skillet or directly over the grill flame until fragrant.
  6. Seed and stem the toasted peppers, then place them in a blender or food processor.
  7. Add the black peppercorns, thyme leaves, chopped cilantro, garlic cloves, olive oil, and salt to the blender.
  8. Pulse the mixture intermittently until it forms a coarse, smooth paste.
  9. Remove the corn from the water and drain thoroughly on a clean towel or rack.
  10. Pull back the husks again and generously spread the chile paste over the kernels.
  11. Rewrap the husks tightly around the corn to secure the paste.
  12. Place the corn directly on the hot grill grates.
  13. Grill for about 15 minutes, turning every 4-5 minutes, until the husks are lightly charred and the corn is tender.
  14. Remove from the grill and serve immediately, allowing diners to peel back the husks themselves.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 129.0kcal
% Daily Value *
Total Fat 2.1g4%
Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 22.5mg1%
Total Carbohydrate 28.5g10%
Dietary Fiber 3.6g15%
Sugars 4.8g
Protein 5.1g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: grilled corn, chile paste, habanero, chile negro, smoky corn, barbecue side, summer recipe, vegan corn, husk grilled, spicy corn, garlic thyme, cilantro paste, grilling tutorial, fresh corn, outdoor cooking, quick dinner, plant based, flavorful side, easy grilling, chile flavor
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