Grilled Sweet Corn with Chipotle-Lime Butter
- 4 dried chipotle chiles or 1 1/2 Tbs. chipotle chile powder
- 1/4 cup grated lime zest
- 1/2 tsp. salt
- 1/2 lb. salted butter (2 sticks), softened
- 8 ears corn
- Preheat oven to 350F.
- Roast dried chipotles on baking sheet 5 to 7 minutes, or until puffy and crisp.
- Cool.
- Remove tops of chiles and discard seeds.
- Grind chipotles down to fine powder using mortar and pestle or coffee grinder.
- Combine chipotle chile powder with lime zest, salt, and butter in medium bowl; mix well with electric mixer.
- Transfer to 1-cup serving bowl, smoothing surface with spatula or knife.
- Chill.
- Heat grill to medium heat.
- Remove all but 1 layer of husk from each corn ear.
- Trim silk from ends.
- Grill corn 10 to 12 minutes, turning occasionally.
- Peel off remaining husk and silk.
- Serve with Chipotle-Lime Butter.
chiles, lime zest, salt, butter, corn
Taken from www.vegetariantimes.com/recipe/grilled-sweet-corn-with-chipotle-lime-butter/ (may not work)