Wednesday, May 21, 2014

Habanero Grilled Corn

 Big V's at it again! This time using some of the chiles we dried over the weekend in another secret ingredient recipe! And what a dish it is....

Habanero Grilled Corn!

 The sweetness of the corn is perfectly offset by the heat from the chiles - and don't be afraid of the heat. Big V has perfectly balanced it in this recipe so that you get just the right amount without the chiles becoming overwhelming.

And I'll tell you, once you start roasting your own chiles and creating your own blends, you will never go back!

So join Big V and I today in the kitchen for some banter, great cooking, and lots of fun!

Visit the printable recipe here: Habanero Grilled Corn
Prep Time: 8 hours drying time for the chiles (well worth the effort)
Cook Time: 30 minutes
Serves: 4

Dried Chile Pepper Blend
  • 6 Habanero chiles, cut in half
  • 4 large Jalapeno peppers, cut in half
  • 2 Poblano peppers, cut in half
Place each halved pepper onto a parchment covered baking sheet and dry on the lowest setting of your oven (150 f) for 8-10 hours turning every hour until dry and crispy. These can be used in a variety of different preparations and are well worth the time it takes to roast! Double up for bigger batches.

Habanero Lime Salt Ingredients 
  • 1/2 dried habanero pepper
  • 1/2 dried jalapeno pepper
  • 1/2 dried poblano pepper
  • zest from 1 lime
  • 1/2 cup coarse sea salt
  • 1/4 cup chopped cilantro
Whir all of the ingredients together in a spice or coffee grinder. Store in an air tight container.

To make homemade chile powder: Whir the rest of the dried chiles together in the spice or coffee grinder and store in an air tight container.

 Corn Ingredients
  • 4 cobs of sweet corn in their husks
  •  1/2 cup softened salted butter
  • 1 cup sharp grated cheddar cheese
  • juice of one fresh lime
  • 1 heaping tsp homemade chile powder
  • 3 tsp habnero lime salt
  1. Mix the softened butter, cheese, lime juice, and chile powder together and divide into 4 equal portions.
  2. Peel back the husks from each corn cob (save the husks because you'll be re-wrapping the corn in them) and slather each cob with one of the 4 portions of the butter mixture.
  3. Sprinkle each cob with 3/4 tsp of the habanero lime salt, rubbing all over.
  4. Wrap the corn husk back around the corn.
  5. Wrap each ear of corn tightly in aluminum foil. Place on a preheated 400 degree grill. Cook approximately 30 minutes, turning occasionally, until corn is tender.


Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.

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