This recipe calls for grilling the ears of corn in their husks, but you can grill the corn directly over the heat. If you opt for the latter, apply the chipotle butter at the table. Chipotles are large, dried, smoked jalapeno peppers, available canned in a red sauce called adobo. Look for them in the specialty sections of supermarkets and Latin American markets.
- 8 ears fresh corn, husks on
- 1/2 cup (125 mL) butter
- 2 green onions, chopped
- 1 clove garlic
- 3-4 chipotles in adobo sauce (or to taste)
- 1 tsp. (5 mL) fresh lime juice
Preheat grill to medium-high. Peel back husks on corn but leave attached at the bases. Remove cornsilks. In a food processor or blender, combine butter, onions, garlic, chipotles (along with any sauce that clings to them) and lime juice. Process until all ingredients are well blended and relatively smooth. Spread chipotle butter over each ear of corn. Pull husks back over ears of corn and tie with a strip of corn husk or kitchen yarn. Soak corn in cold water for about 15 minutes; squeeze out excess water. Place corn on grill for about 10 to 12 minutes (less time if corn is without the husk), turning frequently. Serve with more chipotle butter and salt.