Saturday, August 24, 2013

Grilled Corn with Chipotle Butter

This recipe has a great balance of sweet, spicy and tangy zip from the lime juice. Our sweet corn great all by itself but you can do some interesting and very tasty things with butter. If you are not familiar with how to roast the corn, see below.


6-12 ears of Petersen's sweet corn husked.
1 stick butter
1-2 Petersen's chipotle peppers minced (pour boiling water over them and let sit 15 minutes)
2 teaspoons fresh lime juice
1/4 teaspoon sea salt or mineral salt such a pink salt
Lime wedges


Melt butter in saucepan over medium heat. Add chipotles minced, fresh lime juice and salt. Reduce heat and cook 1 minute to mix flavors.

Brush fresh corn with the chipotle butter mixture. Cover and refrigerate if needed.

Heat up barbecue. Grill corn until tender and blackened a bit, turn frequently. This should take 5-7 minutes. Serve corn with lime wedges. Drizzle lime juice from wedges on corn just before eating.

Kick it up:

  1. Cover liberally with fresh ground pepper
  2. Salt to taste
  3. Sprinkle with a dash of cayenne pepper (careful this is hot)
  4. Make your own fresh butter with a little cream (yum)

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