Grilled Sweet Corn with Chipotle-Lime Butter
Serves 8
- 4 dried chipotle chiles or 1 ½ Tbs. chipotle chile powder
- ¼ cup grated lime zest
- ½ tsp. salt
- ½ lb. salted butter (2 sticks), softened
- 8 ears corn
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Serves 8
1. Preheat oven to 350°F. Roast dried chipotles on baking sheet 5 to 7 minutes, or until puffy and crisp. Cool.
2. Remove tops of chiles and discard seeds. Grind chipotles down to fine powder using mortar and pestle or coffee grinder.
3. Combine chipotle chile powder with lime zest, salt, and butter in medium bowl; mix well with electric mixer. Transfer to 1-cup serving bowl, smoothing surface with spatula or knife. Chill.
4. Heat grill to medium heat. Remove all but 1 layer of husk from each corn ear. Trim silk from ends.
5. Grill corn 10 to 12 minutes, turning occasionally. Peel off remaining husk and silk. Serve with Chipotle-Lime Butter.
July/August 2010 p.53
at a glance
This was so delicious that my hubby, who is not particularly fond of corn, enjoyed it. I could not find the dried chipotle chiles or chipotle chile powder so I used canned chipotle peppers. When you taste it before you spread it on the corn, it's quite strange. But once it's on the corn it is soooooo good. I kept the seeds in with the peppers because the canned ones are hard to separate. So it had a great kick to it. I will make this again for sure.
Micki Findlay - 2012-08-27 04:46:41