Grilled Corn with Chipotle Butter

grilled-corn-chipotle Recipe
Leigh Beisch
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.)

Yield:

Serves 4 (serving size: 1 ear of corn)

Nutritional 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

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)

Preparation

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.