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CORN - Grilled Corn on the Cob with Chipotle Butter
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| Bon Appétit | July 2002 Yield: Makes 8 servings | |
| 1/2 cup (1 stick) | unsalted butter, softened |
| 2 tablespoons | minced shallots |
| 4 tablespoons | snipped basil |
| 2 tablespoons | minced seeded canned chipotle chilies* |
| 3 teaspoons | fresh lime juice |
| 1/4 teaspoon | salt |
| 8 large ears | corn, husked |
| Lime wedges | |
Mix and roll in wax paper- refrigerate until hardened
Place ears of corn on baking sheet. Brush corn all over with chipotle butter. (Can be prepared 4 hours ahead. Cover corn and refrigerate.)
Prepare barbecue (medium-high heat). Grill corn until cooked through and blackened in spots, turning frequently, about 6 minutes. Serve corn with lime wedges.
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