Serves 6
Ingredients:
6 fresh ears of corn, husked
4 tablespoons of butter
1 tablespoon Kosher salt
1 teaspoon chipotle powder
1 teaspoon smoked paprika
1 clove garlic, minced or pressed through a garlic press
Juice of 1 lime
Directions:
Prepare the corn by husking it. Put the butter, salt, chipotle powder, paprika, garlic and lime juice in a grill-safe pot. Setup your grill for cooking on medium heat. Put the ears of corn and the chipotle butter container on the grill. Cook the corn for about 3 minutes, until the corn begins to brown. Give is a quarter turn (rotate the cooked section of the to the side), then cook for another 3 minutes. Then another quarter turn, and another three minutes of cooking. Brush the corn with the chipotle butter, give it another quarter turn, and cook for three more minutes. (Watch out for flareups if the butter drips into the fire).
Remove the corn from the grill, and brush with any remaining butter. Serve.
Optional: for the complete Mexican street corn experience, after grilling the corn, brush it with Mexican crema (or mayonnaise), then sprinkle with with crumbled cojita cheese or feta cheese.
Remove the corn from the grill, and brush with any remaining butter. Serve.
Optional: for the complete Mexican street corn experience, after grilling the corn, brush it with Mexican crema (or mayonnaise), then sprinkle with with crumbled cojita cheese or feta cheese.
