It has been so hot here lately, that I rather grill outdoors than cook inside a hot kitchen. Grilled corn, along with grilled veggies, is probably one of my favorite summer dishes. Usually, us Mexicans tend to slather our grilled corn with mayonnaise, cotija cheese, chili powder and fresh lime juice (oh, believe me it's delicious!). But this recipe is a slight variation on our Mexican grilled corn--and probably more healthy than mayo! An ice cold Tecate beer goes quite smoothly with this grilled corn. Buen provecho!
INGREDIENTS
- 1/2 cup (1 stick) unsalted butter
- 1 1/2 tablespoons minced seeded canned chipotle chilies in adobo
- 2 teaspoons fresh lime juice
- 1/4 teaspoon salt
- 8 ears of corn, husked
- Olive oil
In a small mixing bowl, mash together the butter, chipotles, lime juice and salt. Form into a log and chill for cutting into coin-shaped pieces.
Brush the ears of corn lightly all over with olive oil. Place on cooking grate over direct medium heat. Cook, turning occasionally, until the kernels are lightly browned and blistered all over, 8 to 10 minutes for grocery store corn and 4-5 minutes for farm-fresh corn.
Spread the chipotle butter evenly over all ears of corn and sprinkle with salt to taste. Serve immediately.
1 comment:
Granted not nearly as healthy as olive oil, if you wrap that same ear of corn with a slice of bacon (add I do like a little chili powder at this point) and grill, as the bacon cooks the fat give the corn a lovely flavor and helps toast the kernel to a golden brown. Just another option to consider.
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