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Makes: 8 ears

Roasted Corn with Chipotle Butter

Makes: 8 ears

1 or 2 chipotle chiles in adobo sauce
½ cup (1 stick) butter, room temperature
8 ears corn
Lime wedges

For the chipotle butter, whirl 1 chile with a little of its sauce in a food processor, until it becomes a coarse paste. Add the butter in pieces and a pinch of salt, and process until mixed well. Taste, and if it doesn’t seem spicy enough, add a little more adobo sauce, or half of another chile. For the corn, either first peel back the husks, remove the silk, and then rewrap prior to grilling, or throw it directly on the grill as is and do those steps before serving. If you are informally grilling outdoors, your guests might like to do it themselves.
Heat a grill to medium-high. Add the ears of corn and cook, turning several times, for 10 to 15 minutes, until the husks are charred and the cobs feel tender to the touch. Transfer to a large bowl. Using a clean towel to pick up the corn, peel back the husks, leaving them intact. Throw the corn back on the grill, turning a few more times, and grill for a couple of minutes, until lightly marked and done.
Serve the ears of corn with a pinch dish of salt, the chipotle butter, and lime wedges on the side.

From the Cookbook

My Nepenthe

My Nepenthe

Photos By: Sara Remington
Photo By: Sara Remington

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