Grilled Corn Skewers with Chipotle- Cilantro Butter

Yield:
4 servings
Ingredients
  • 6 ears fresh corn, silks removed, husks left on, soaked in cold water for 5 minutes
  • 2 sticks unsalted butter, at room temperature
  • 2 to 4 chipotle chiles in adobo, pureed, 2 tablespoons total
  • 2 cloves garlic, chopped
  • 1/4 cup freshly chopped cilantro leaves, plus more for garnish
  • Salt and freshly ground black pepper
  • Honey, to taste
  • Special equipment: 6-inch wooden skewers, soaked in water for 30 minutes
Directions
  • Heat grill over high heat.

  • Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender. Remove from the grill, let cool slightly, remove husks and cut into 1-inch rounds.

  • Combine the butter, chipotle, garlic, cilantro, salt, pepper and honey in a food processor until smooth.

  • Skewer the corn onto 1 skewer (so the corn lays flat), and season with salt and pepper. Grill for 2 to 3 minutes per side until slightly charred. Remove and immediately brush with the butter and garnish with chopped cilantro.


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