Saturday, July 3, 2010

Corn on the Cob with Chipotle Chili Butter

You’ll love the extra spice that the chipotle chili butter gives your corn.
Toss your ears on the grill before you butter them to get a quick char and even deeper flavor. I have also used my indoor grill and it worked just fine for the char effect.

This chili butter can also be used on steak or lobster for a variation of flavor. It also keeps in the refrigerator and I keep it on hand to quickly add spice to grilled meats in the summer.

• 3/4 stick unsalted butter, softened

• 1/4 cup minced scallions (2 to 3)

• 1 tablespoon minced seeded canned chipotle chiles in adobo

• 1/4 teaspoon grated lime zest

• 6 large ears of corn, shucked and halved

Stir together butter, scallions, chipotles, zest, and rounded 1/2 teaspoon salt in a large bowl.

Cook corn in a large pot of boiling water until crisp-tender, 3 to 5 minutes. Transfer with tongs to butter mixture and toss. Toss on the grill to finish off.

Bon Appetit!