Corn on the Cob with Chipotle Butter
3/4 stick butter, softened
1/4 cup scallions, minced
1 tablespoon chipotle chiles in adobo, minced and seeded
1/4 teaspoon grated lime zest
6 large ears of corn, shucked and halved
Stir together butter, scallions, chipotle, zest and rounded 1/2 teaspoon salt in large bowl.
Cook corn in large pot of boiling water until crisp-tender, 3 to 5 minutes. If you've got the grill going, toss ears on for a quick char and deeper flavor. Transfer to butter mixture and toss. Serve warm.
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