INGREDIENTS
[SERVES 4]
4 ears of corn
4tbsps unsalted butter- softened
2tsps finely minced chipotle chilis in adobo sauce
Sea salt
2tbsps freshly chopped cilantro
1 limes
DIRECTIONS
STEP 1
Prepare a charcoal fire or preheat a gas grill to medium-high. Peel back the corn husks WITHOUT removing them, then pull out and discard the fine silks. Replace the corn husks and die the tips closed with kitchen twine. Soak ears in a sink filled with cold water for 20 minutes.
STEP 2
Place butter in a small bowl and add the chilis and a large pinch of salt- stir to blend. Taste and add more salt or chilis, if desired.
STEP 3
Place corn directly over the coals or gas flame and cover. Cook for about 15 minutes, turning to ears a quarter every 3 to 4 minutes as the husks begin to brown.
STEP 4
Transfer the corn to a platter, snip the ends of the husks to remove the twine, remove and discard husks. While corn is still hot, later in the chipotle butter, sprinkle the fresh cilantro and the juice of a lime wedge per piece.
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