Grilled Corn Skewers with Chipotle- Cilantro Butter (Bobby Flay) |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
6 ears fresh corn, silks removed, husks left on, soaked in cold water for 5 minutes |
2 sticks unsalted butter, at room temperature |
2 to 4 chipotle chiles in adobo, pureed, 2 tablespoons total |
2 cloves garlic, chopped |
1/4 cup freshly chopped cilantro leaves, plus more for garnish |
salt and freshly ground black pepper |
honey, to taste |
special equipment: 6-inch wooden skewers, soaked in water for 30 minutes |
Directions:
1. Heat grill over high heat.
2. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender. Remove from the grill, let cool slightly, remove husks and cut into 1-inch rounds.
3. Combine the butter, chipotle, garlic, cilantro, salt, pepper and honey in a food processor until smooth.
4. Skewer the corn onto 1 skewer (so the corn lays flat), and season with salt and pepper. Grill for 2 to 3 minutes per side until slightly charred. Remove and immediately brush with the butter and garnish with chopped cilantro.
|
|