Grilled Corn on the Cob with Chipotle Butter
by Barb Hamilton-Sustad, Tastemaker in Residence
Easier and less messy than corn on the cob and great with or without the butter!
Makes 8 servings
1/2 cup (1 stick) unsalted butter
1 1/2 Tbsp. minced seeded canned chipotle chilies
2 tsp. fresh lime juice
Olive oil, to taste
Ground sea salt
8 large ears of corn, husked
- Soften butter in small bowl. Add minced chipotles and fresh lime juice. Mix thoroughly. Refrigerate 30 minute to blend flavors.
- Brush corn all over with olive oil and season with sea salt.
- Grill corn on med high heat until cooked through and blackened in spots, turning to brown all 4 sides.
- Serve corn with lime wedges and Chipotle butter.