You can use unsalted butter if you prefer; just add a pinch of salt to season the mixture.
- Portion size 6 servings
- Credits : Canadian Living Magazine: July 2011
Chipotle Lime Butter:
- 1/3 cup butter softened
- 1/2 teaspoon grated lime zest
- 2 teaspoons lime juice
- 1 chipotle chili pepper in adobo sauce, finely diced
- 1 tablespoon chopped fresh cilantro
- 6 corn cobs husked
MethodChipotle Lime Butter: Mash together butter, lime zest, lime juice, chipotle pepper and cilantro. On waxed paper or plastic wrap, form into 6-inch (15 cm) long log. Wrap and refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 3 days or freeze for up to 1 month.)
Grilled Corn: Place corn on greased grill over medium-high heat; close lid and grill, turning occasionally, until grill-marked and tender, 10 to 15 minutes.
Cut butter log into 12 pieces; place on corn cobs to melt.
Tip from The Test Kitchen: We love the smoky flavour that comes from cooking corn directly on the grill. If you prefer a less-smoky taste, fold the husks back over the corn to cover it. Soak the cobs in a large bowl of water for 30 minutes before grilling as directed. Husk the corn before serving.
Nutritional facts Per serving: about
- Sodium 107 mg
- Protein 4 g
- Calories 222.0
- Total fat 12 g
- Potassium 305 mg
- Cholesterol 27 mg
- Saturated fat 7 g
- Total carbohydrate 31 g
- Iron 6.0
- Folate 25.0
- Calcium 1.0
- Vitamin A 13.0
- Vitamin C 13.0