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Grilled Sweet Corn with Chipotle-Lime Butter
Serves 6
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Ingredients:
| 6 ears fresh sweet corn, husks left on |
| 1 stick unsalted butter, softened |
| 2 teaspoon chopped chiptle chiles in adobo sauce |
| 1 teaspoon adobo sauce |
| 1 clove fresh garlic, minced |
| 1 tablespoon fresh lime juice |
| 1 teaspoon lime zest |
| 1/4 teaspoon salt |
Directions:
- Soak the sweet corn in large bowl of water (or in the sink), completely submerged for at least one hour.
- In a bowl, mix together the butter, chilis, adobo sauce to taste, lime juice, garlic, lime zest, and salt until smooth. Transfer to a sheet of plastic wrap and roll up into a log. Refrigerate until firm.
- Preheat the grill.
- Remove the chipotle butter from the refrigerator and cut into 1/4 inch slices. Set aside. Place soaked corn directly on the grill and cover with vents open. Turn corn every 10 minutes until done, about 30 minutes (husks will be slightly charred).
- Lift off the grill with tongs and place in a heatproof bowl. Cover with foil for 10 minutes. Peel off husks and serve with chipotle-lime butter.
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