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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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5-28-2007 @12:08PM Brian said... The adobo sauce that comes packed with chipotles is a deep red tomato-based sauce. Needless to say, this adds a lot of complexity in the form of tomato flavor and the heat from the chipotles as it has word into the sauce. Using plain, reconstituted chipotles or even ground chipotle powder would carry the smoky heat of the peppers, but not the complex tomato flavor.
It would be worth trying both ways to see which one you preferred. A lot of people don't like the adobo sauce, and it may not be a good combo with the lime juice and the corn.
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5-28-2007 @12:21PM William said... I hate corn on the cob (a throwback from my orthidonture-filled youth), but I love grilled corn.
You're not going to get much grill flavor by cooking the ears in foil (and very little of the color in your picture). Instead, dunk the husk-covered ears in water and grill for 10 minutes, turning frequently. Peel the husks back and toss back on the grill for a few minutes, turning frequently, until you caramelize some of the kernels. Much tastier...
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5-28-2007 @12:51PM dhs said... I like the Mexican style of elote. We do it with grilled corn cobs slathered in mayonnaise, drizzled with lime juice, crumbled cotija cheese, dried chile powder (use you favorite single chile variety like chile de arbol) and some finely chopped cilantro. Yummy!
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