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    Memorial Day: Grilled Corn with Chipotle Butter

    Source of Recipe


    Phyllis Hoffman Celebrate (Summer 2011)

    List of Ingredients


    • ¾ cup butter, softened
    • 3 Tbsp minced chipotle peppers in adobo sauce
    • 3 tsp kosher salt
    • 8 ears fresh corn in husks


    Instructions


    1. Preheat grill to medium-high heat. In a small bowl, beat butter, peppers, and salt at high speed with an electric mixer until creamy.

    2. Pull back (do not remove) husks from corn; remove and discard silks, and carefully wash corn. Allow corn to dry. Rub each ear evenly with butter mixture. Pull husks back over corn, and secure with twine or string. Submerge corn in water to cover for at least 30 minutes.

    3. Wrap each ear in aluminum foil. Place on grill. Grill, covered, over medium-high heat for 30 to 45 minutes, or until desired degree of doneness.

      Makes 8 servings.
 

 

 

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