"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Grilled Corn on the Cob with Chipotle Butter Recipe

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This recipe for Grilled Corn on the Cob with Chipotle Butter, by , is from The Rosen Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Adam & Emily Thaler
Added: Saturday, July 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Vegetable oil for coating
4 ears of corn, shucked
Salt and freshly ground pepper

For the Chipotle Butter

cup salted butter at room temperature

2 chipotles en adobo, minced, or 1 tablespoon pure chipotle or other pure chile powder mixed with the juice of lemon

Directions:
Directions:
Coat each ear of corn with oil. Sprinkle with salt and pepper.



To make the chipotle butter, with a fork, mix together the butter with the chipotles or chile powder mixture in a small bowl. Set aside or form the butter into a log in waxed paper and refrigerate until ready to use. Note: if the butter is directly from the refrigerator when you begin you will need to get it to room temperature. If using the microwave be very careful as you do not want to melt the butter into liquid. It must remain in a solid state.



Grill the corn directly over medium-high heat, turning often, until lightly grill-marked and tender yet still a bit crunchy, 5-7 minutes total. Transfer the corn to a platter, season to taste with additional salt and pepper, and top with chipotle butter before serviing.

 

 

 

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