Wednesday, August 13, 2014

Grilled Corn On Cob With Chipotle Lime Butter



It was a chilly evening, we were cold enough to bundle ourselves in hand woven sweaters and scarf.  Walking along the side of the Carnival field we noticed a small crowd.  They were gathered around in circle.  A skinny old man sitting with a fire pit and heap of un-husked farm fresh corn was the center of attention.  He was religiously husking the corn and grilling it on the fire pit.  As a pro he seasoned it with some spices, slathered some hot ghee and fresh lime juice over it.  There were other stalls on the carnival field, but nothing got any ones attention as this man did.  People were enjoying the freshly made warm corn with the luxury of the outdoor fire pit. The aroma of grilled corn was irresistible.  My dad bought the piping hot grilled corn for us.  The aroma of the hot spicy and tangy dressing over the grilled corn was like a perfect tranquilizer to tame the gusto in us.  We headed to the rides while enjoying the corn. On the way back home from the carnival, we noticed few people meandering around the fire pit. With observant care few were watching how the man was trying to wrap up his act.  A little girl was helping him to collect the corn husks.    The smoky fire ashes from the fire pit were still lingering in the air and the clamor of the crowd was getting feeble.  With sleepy heads and contented hearts we headed back to our scooter to get back to home. That must have been an assiduous grilling in the late night for the old man!!!



These plum red hot Thai peppers are from my vegetable garden.






Hot Cherry/Capperino pepper from my garden. 

I was craving for the spicy grilled corn from the beginning of summer.  Finally I made these Chipotle Style grilled corn with lime butter and it was really lip smacking.  I insist that you try this recipe before the corn season ends.  Lets grill some spicy corn!!!



Ingredients:
4 ears - Corn on the cob with husk on

Chipotle Lime butter
1 tsp - chipotle pepper in Adobo sauce chopped
1 tsp - small Thai hot peppers chopped (seeds removed)
1/4 tsp - chipotle grill mate/paprika powder
2 tbsp. - softened butter
1 tsp - chopped cilantro
2 tbsp. - lime juice
Sea salt to sprinkle

Directions:

  • Pre-heat oven to 350°F.
  • Arrange the corn with the husk on a baking sheet and bake for 30 minutes.  Let it cool.
  • Mean while mix all the ingredients under Chipotle lime butter using a spoon.
  • Pull the husk towards the stem of the corn and tie it using a yarn or thread.
  • Brush the Chipotle Lime butter on the corn and place directly above the grill.
  • Rotate and grill corn for 5 to 6 minutes or till small brown spots appear on the kernels .
  • Apply some more Chipotle Lime butter and sprinkle sea salt and enjoy.

Friday, August 1, 2014

Super Easy 4 Ingredients Mango Cream Cheese Popsicles


Am I posting too many dessert recipes these days?  Do you think so?  I didn't forget my resolution I took beginning of this year to post more savory items.  But you know things happen.  Not to mention that the busy schedules on summer makes it nearly impossible to cook an elaborate dish and spend time for the photo shoot.  But I assure that I will be posting an interesting savory dish next time  :).




Recipes with lesser number of ingredients and minimal steps always draw attention.  A longer list of ingredients may deter some readers even though the steps may not be intricate.  So here is a simple yet delicious recipe that uses only 4 ingredients and can be prepared with 3 simple steps.  Go ahead and try this summer treat while the Mango season lasts.  If you are a Mango fan, you are going to love it!!!




Ingredients:
1 1/2 cup - Mango puree without pulp
1 1/2 cup - low fat milk
1  (8 oz) package - plain cream cheese
1/2 cup - sugar

Directions:
  • Blend all the ingredients in a blender.
  • Pour into Popsicle molds and freeze overnight.
  • Enjoy the creamy Mango Popsicles on a Sunny day!!

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