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.)
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)
How to Make It
Immerse corn, husks on, in a large bowl of cold water. Let soak for at least 30 minutes.
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.
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.
This is the best grilled corn I've ever made. Followed the recipe except skipped the cheese - it wasn't necessary with all of the other flavors! Served with grilled salmon and CL Summer Farfalle Salad with Smoked Salmon.
This received rave reviews from my Cinco De Mayo dinner guest. The flavors were fantastic and not too spicy like I had thought it would be with the chipotle chilis. I would definately make this again. Since corn was not in season I decided to just open a can of corn and add it to the butter mixture. I'm sure it is even better grilled... isn't everything? I served this with chicken tamale casserole and mexican bread pudding for our Cinco De Mayo party. Delish!!!