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Grilled Corn with Chipotle Butter

Leigh Beisch
Yield Serves 4 (serving size: 1 ear of corn)
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)

Nutrition Information

  • calories 178
  • fat 10 g
  • satfat 6 g
  • monofat 3 g
  • polyfat 1 g
  • protein 5 g
  • carbohydrate 19 g
  • fiber 3 g
  • cholesterol 28 mg
  • iron 1 mg
  • sodium 340 mg
  • calcium 50 mg

How to Make It

  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.