 |
|
|
|
|
Grilled Corn with Chipotle-Lime Butter
|
|
|
|
|
Make a large batch of this zesty, spicy butter, freeze it in small portions and use while corn is in season.
4 ears fresh corn, husked
2 tablespoons butter, softened
1/4 teaspoon freshly grated lime zest
1 teaspoon lime juice
1/2 teaspoon minced chipotle pepper in adobo sauce plus 1/4 teaspoon adobo sauce (see Ingredient Note) or 1/4 teaspoon ground chipotle pepper
1/2 teaspoon kosher salt
Preheat grill to high. Wrap each ear in foil. Place on the grill and cook, turning frequently, for 10 minutes. Remove from the grill and let stand in the foil while preparing the butter. Combine butter, lime zest, lime juice, chipotle and adobo sauce (or ground chipotle) and salt in a small bowl. Carefully unwrap the corn. Serve with the butter.
Chipotle chiles in adobo sauce are smoked jalapenos packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they'll keep up to 2 weeks in the refrigerator or 6 months in the freezer.
|
Nutritional Analysis
Per serving |
Calories
129 |
|
Carbohydrate Servings
1 |
Carbohydrates
17 g |
|
Protein
3 g |
Fat
7 g |
|
Saturated Fat
4 g |
Cholesterol
15 g |
|
Monounsaturated Fat
0 g |
Dietary Fiber
2 g |
|
Sodium
222 mg |
Potassium
245 mg |
|
Exchanges
1 starch, 1 fat |
|
Try our Fat & Calorie Calculator
for additional information. |
|
|
|
|
|
|
|
![]("/food/images/spacers/spacer.gif"){kind=spacer}
