Grilled Corn with Chipotle Butter |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Canned chipotle chilis in adobo sauce are usually found in the ethnic-food sections of supermarkets. (Keep a water-filled spray bottle handy to extinguish flames when you grill the corn.) Ingredients:
4 ears corn |
3 tablespoons unsalted butter |
2 teaspoons seeded, minced chipotle chilis in adobo sauce |
2 teaspoons fresh lime juice |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/4 cup grated or crumbled queso fresco |
4 lime slices (optional) |
Directions:
1. Immerse corn, husks on, in a large bowl of cold water. Let soak for at least 30 minutes.
2. Melt the butter in a small saucepan over low heat. Add the minced chipotle chili, lime juice, salt, and black pepper; cook for 30 seconds, stirring to blend flavors.
3. Preheat the grill to medium-high. Husk corn; brush with chipotle butter to coat. Grill about 4 minutes, turning frequently, or just until the corn is tender and nicely browned. Top immediately with crumbled cheese, and serve with lime slices, if desired.
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