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Grilled Corn with Chipotle-Lime Butter

Source: © EatingWell Magazine
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Rating: 5   Reviews: 2 See Reviews
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Active Time:  15 Minutes
Total Time:  15 Minutes
  4 servings
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

Ingredient Note: 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.
Grilled Corn with Chipotle-Lime Butter Recipe at
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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   4 servings
Calories: 129
Fat. Total: 7g
Protein: 3g
Carbohydrates, Total: 17g
Fat, Saturated: 4g
Fiber: 2g
Cholesterol: 15mg
Sodium: 222mg
% Cal. from Fat: 49%
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Elona, TX Reviewed: 08/11/2013
I made this butter to go on the corn we were grilling with some ribs for dinner. My entire family, including four kids, all LOVED it! We cooked 8 ears of corn and I made the recipe using 1/2 cup of butter (8 TBS) The recipe as written only calls for 2 TBS of butter. There isn't much leftover so it was a good call. Not to spicy, wonderful flavor!
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