You can use unsalted butter if you prefer; just add a pinch of salt to season
the mixture.
HANDS-ON TIME
20 minutes
TOTAL TIME
1½ hours
MAKES
6 servings
INGREDIENTS
CHIPOTLE LIME BUTTER:
- 1/3 cup butter, softened
- 1/2 tsp grated lime zest
- 2 tsp lime juice
- 1 canned chipotle pepper in adobo sauce, finely diced
- 1 tbsp chopped fresh cilantro
GRILLED CORN:
- 6 cobs corn, husked
PREPARATION
CHIPOTLE LIME BUTTER:
- Mash together the softened butter, grated lime zest, lime juice, finely diced chipotle pepper, and chopped cilantro.
- On waxed paper or plastic wrap, form the mixture into a 6-inch (15 cm) long log.
- Wrap the log and refrigerate it until firm, which should take about 1 hour.
- (Make-ahead: Refrigerate for up to 3 days or freeze for up to 1 month.)
GRILLED CORN:
- Place the husked corn cobs on a greased grill over medium-high heat.
- Close the lid and grill the corn, turning occasionally, until it is grill-marked and tender, which should take about 10 to 15 minutes.
- Cut the butter log into 12 pieces and place them on the grilled corn cobs to melt.
NUTRITIONAL INFORMATION, PER SERVING: about 222 cal, 4 g pro, 12 g total fat (7 g
sat. fat), 31 g carb, 3 g fibre, 27 mg chol, 107 mg sodium, 305 mg potassium. % RDI:
1% calcium, 6% iron, 13% vit A, 13% vit C, 25% folate.
TIP FROM THE TEST KITCHEN
We love the smoky flavour that comes from cooking
corn directly on the grill. If you prefer a less-smoky
taste, fold the husks back over the corn to cover it.
Soak the cobs in a large bowl of water for 30 minutes
before grilling as directed. Husk the corn before serving.
