Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate
  • Record is Archived

    This article is now archived and is closed to further replies.

    Jefferson Adams
    Jefferson Adams

    Chili-Lime Roasted Corn (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    Once you’ve had this tangy, spicy corn, it will be hard to go back to the plain stuff. Like a good plate of ribs, you eat this corn with the hope of getting messy. You can easily substitute regular chili powder, but ancho is a good one to keep in the pantry, because it adds a mild, smoky-sweet flavor that’s just perfect with lime.

    The finished chili-lime roasted corn. Photo: CC-carmyarmyofmeIngredients:
    4-6 ears of corn, in husk
    1 teaspoon ancho chili powder
    Juice of 1 lime, plus 1 lime cut into wedges
    1 tablespoon lime zest
    2 cloves garlic, minced
    1 teaspoon olive oil
    3 tablespoons butter, room-temperature
    Pinch of salt and pepper

    Celiac.com Sponsor (A12):
    Directions:
    In a small bowl, combine butter chili powder, lime juice, zest, garlic, salt and pepper. Whisk in olive oil and set aside.

    Peel back corn husks but don’t remove them. Remove silk and fold husks back around the ears. Soak in warm water for 20 minutes.

    In the meantime, preheat grill. Remove ears, fold back husks and pat dry. Spread generously with butter mixture. Fold husks over once more and grill, turning frequently, for 20-30 minutes. Serve immediately with extra lime wedges.



    User Feedback

    Recommended Comments

    Guest Ansita

    Awesome recipe! My guests raved!

    Link to comment
    Share on other sites


    Guest
    This is now closed for further comments

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate
  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Related Articles

    Scott Adams
    This recipe comes to us from Dave Fisher.
    1 cup of Hunts tomato sauce (gluten-free)
    1 ½ tablespoons gluten-free barbecue sauce
    1 tablespoon granulated sugar
    1 ½ lbs. ground sirloin (10% fat)
    6 tablespoons all-purpose flour (rice flour or Bette Hagman flour mix)
    ¾ teaspoon salt (I use less)
    1/3 teaspoon onion powder (McCormick)
    ¼ teaspoon ground black pepper
    Preheat oven to 400 degrees. Combine the tomato sauce, barbecue sauce and sugar in a small saucepan over medium heat. Heat the mixture until it begins to bubble, stirring often, then remove it from the heat. In a large bowl, add all but 3 tablespoons of the tomato sauce to the meat. Use a large wooden spoon or your hands to work the sauce into the meat until it is very well combined.
    Co...


    Jules Shepard
    Tuna Noodle Casserole (Gluten-Free)
    Like any casserole, this one is flexible. I've given you a good guideline for correct proportions, but add more or less salmon or tuna; more or less pasta; more or less peas – you get the picture. It will work and be delicious, regardless.
    Lately I've been using canned salmon instead of tuna in this traditional recipe – Costco even carries wild Alaskan Sockeye Salmon (boneless) in the can, which boasts 410mg Omega 3s per serving! So this casserole is not only delicious, but it's a deliciously healthy one-dish meal the whole family will enjoy! Obviously, if you have leftover grilled salmon from the night before, it goes without saying (though I'll say it anyway, just in case!) that re-purposing those leftovers in this casserole would be the very best option!
    I've also experimented wit...


    Jefferson Adams
    Like chicken? Like mushrooms? Looking for a quick, delicious meal that will put smiles on the faces at your table?
    Here is a recipe for chicken breast that relies on a few simple ingredients to deliver a tasty meal that will make for happy eaters, and leave you with plenty of time to spend doing something besides cooking. This chicken breast goes great with rice or potatoes.
    Ingredients:
    4 skinless, boneless chicken breast halves - pounded thin
    8-10 fresh brown mushrooms, sliced
    3 tablespoons unsalted butter, divided
    1 tablespoon olive oil
    2 shallots, chopped
    2 clove garlic, sliced
    ⅓ cup dry sweet white vermouth
    ½ cup chicken broth
    salt and pepper to taste
    Directions:
    Heat olive oil and butter in a large skillet over medium heat.
    Season ch...


    Jefferson Adams
    Celiac.com 03/24/2015 - The right casserole can feed a small army of hungry guests and keep people reaching for seconds and even thirds. This cheesy broccoli casserole is as easy as throwing a few simple ingredients into a baking dish and cooking until heated through.
    Ingredients:
    2½ cups chopped cooked chicken 1 cup chopped cauliflower 1 cup chopped broccoli 1 cup chopped celery 1½ cups sour cream 1 cup shredded cheddar cheese ¼ cup mayonnaise 3 green onions, finely chopped 3 slices crumpled cooked bacon as topping ½ cup slivered almonds salt and pepper Directions:
    Heat oven to 350F.
    Chop cauliflower into small pieces.
    Mix chicken, sour cream, mayonnaise, half of the green onions and salt and pepper in medium bowl.
    Stir in the broccoli, cauliflower and...


  • Recent Activity

    1. - StaciField replied to StaciField's topic in Related Issues & Disorders
      8

      My bone structure is disintegrating and I’m having to have my teeth removed

    2. - Wheatwacked replied to More2Learn's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      Celiac Maybe a Possibility?

    3. - Scott Adams replied to Vozzyv's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      5

      Weird Symptoms

    4. - Jeff Platt replied to Vozzyv's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      5

      Weird Symptoms

    5. - cristiana replied to Vozzyv's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      5

      Weird Symptoms


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      126,116
    • Most Online (within 30 mins)
      7,748

    Jacqueline12
    Newest Member
    Jacqueline12
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69.2k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Popular Now

    • Vozzyv
      5
    • Kathleen JJ
    • Captain173
      10
    • jjiillee
      7
    • Kristina12
      7
  • Popular Articles

    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
  • Upcoming Events

×
×
  • Create New...