Corn on the cob is one of those foods I rarely have. It's really a seasonal thing, and considering that season is my least favorite by far (and I'm not a big cookout guy anyway) I never think of having it. But I'll try the following recipe the next time I have it.
It's for Griilled Corn with Chipotle-Lime Butter. Grilling corn on the cob has become more and more popular the past several years and I think the butter in this recipe will give it a kick your family might not be expecting if you're having a Memorial Day cookout.
Grilled Corn with Chipotle-Lime Butter
4 ears fresh corn
2 tablespoons butter
1/4 teaspoon freshly grated lime zest
1 teaspoon lime juice
1/2 teaspoon minced chipotle pepper in adobo sauce
1/2 teaspoon kosher salt
Preheat grill to high. Wrap each ear in foil. Place on the grill and cook, turning frequently, for 10 minutes. Remove from the grill and let stand in the foil. Combine butter, lime zest, lime juice, chipotle and adobo sauce (or ground chipotle) and salt in a small bowl. Carefully unwrap the corn. Serve with the butter.
Reading the comments at the link I see that adobo sauce isn't something extra you have to make, it's what canned chipotles come with. The reader suggests using non-canned chipotles, but I'm not sure how that will affect the flavor of the butter.
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