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August 2007
Grilled Sweet Corn with Chipotle
Butter
Chipotle Butter
1 Chipotle
pepper, finely chopped
5
tablespoons butter, softened
1 tablespoon chives, finely chopped
Salt and freshly ground pepper to taste
Combine chipotle, butter,
chives, salt, and pepper in the bowl of a mini-food processor
and pulse until well blended. Place butter on a long sheet of
plastic wrap and roll into a log, twisting the ends like a
Tootsie roll. Refrigerate until firm.
Corn
8–12 ears of sweet corn
Salt and ground black pepper
Ignite about 6
quarts of charcoal and burn until coals are completely covered
with a thin coat of white gray ash; position grill rack. Remove
all but innermost layer of husk from each ear of corn, kernels
will still be visible through last husk layer. Use a scissors
to snip off long silk ends at tips of ears. Grill corn, turning
every 2 minutes, until kernels have left dark outlines in the
husk and husks are charred and beginning to peel at tip,
exposing some kernels, approximately 8 to 10 minutes. Transfer
ears to platter; remove and discard charred husks and silk.
Spread corn with slices of Chipotle Butter and season with
additional salt and pepper if desired.
TIP
Compound Butter: Use
fresh herbs to make any compound butter. Clean and chop fresh
herbs and blend with softened and season butter to add to
grilled meats, vegetables, and spread on toasted bread. Store
butter logs in freezer until ready to use and simply slice to
use.
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