| | Roasted Corn With Chipotle Butter 12 ears of sweet corn, unhusked
Cold water to cover
1/2 pound of softened butter, about 2 sticks
2 teaspoons of pureed chipotles en adoba or 1/2 teaspoon of cayenne and 1 drop of liquid smoke |
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Peel back the corn husks to remove the silk, do not remove the husks. Soak the ears in cold water for at least an hour. While the corn is soaking, whip the butter with the pureed chipotle. Dry the ears of corn and brush on a thin coating of the butter. Pull the husks back over the ears and tie each husk covering closed with a string or bread twist tie. Place the corn in a plastic bag and keep in a cooler until you are to cook it. About 40 minutes before serving time, grill the corn over a hot fire turning each ear, every 10 minutes. Remove from the grill and cover the ears with a towel to keep them warm. Serve and pass the remaining chipotle butter. Serves 8 |
