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- 1/2 cup (1 stick) unsalted butter
- 1 1/2 tablespoons minced seeded canned chipotle chilies*
- 2 teaspoons fresh lime juice
- 8 large ears of corn, husked
Melt butter in small saucepan over medium heat. Add minced chipotles, fresh lime juice, and 1/4 teaspoon salt. Reduce heat to low and cook chipotle butter 1 minute to blend flavors.
Place ears of corn on baking sheet. Brush corn all over with chipotle butter. DO AHEAD Can be prepared 4 hours ahead. Cover corn and refrigerate.
Prepare barbecue (medium-high heat). Grill corn until cooked through and blackened in spots, turning frequently, about 6 minutes. Serve corn with lime wedges.
*Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.