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Grilled Corn with Chipotle Chili Butter
Submitted by: sgnewt

 
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sgnewt says: "This chipotle chili butter is a pretty salmon color, and it adds smokiness and zip to a summer favorite: corn on the cob. Use from one-half to one whole chipotle chili, depending on how spicy your crowd likes its food. Have guests husk their own corn after it's grilled. The corn really makes a statement when served in its husks and you can serve it in a terra cotta pot."


INGREDIENTS
-10 ears fresh corn with husks
-1/2 to 1 whole chipotle chili from can (can be found on Mexican aisle at grocery store)
-1 stick unsalted butter
-salt to taste



DIRECTIONS
Rinse corn, leaving in husk. Place corn in cooler or large bucket. Cover with cold water and let soak for at least 2 and up to 8 hours.

Chop chipotle chili in food processor. Add butter and process, scraping down sides as needed, until chili is finely chopped and incorporated into butter. Season to taste with salt. Pleace sheet of plastic wrap on work surface. Using rubber spatula, transfer butter to center of plastic wrap. Press into log shape. Enclose in pastic and refrigerate until firm, at least 2 hours. Slice butter, arrange on plate and chill until ready to serve.

Prepare grill (medium high heat). Remove corn from water. Grill corn until husks are brown in spots and corn is tender, turning once, about 20 minutes total. Serve corn with chipotle chili butter.


Have a question about this recipe?   » Email sgnewt


 
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