This recipe has a nice balance of sweet and spicy flavors, and a drizzle of lime juice provides tang. Serve the corn and the Hearts of Romaine and Roquefort Salad with the burgers, and check out the box on the next page for potato salad suggestions.
Recipe information
Yield
Makes 8 servings
Ingredients
1/2 cup (1 stick) unsalted butter
1 1/2 tablespoons minced seeded canned chipotle chilies*
2 teaspoons fresh lime juice
1/4 teaspoon salt
8 large ears of corn, husked
Lime wedges
Preparation
Step 1
Melt butter in small saucepan over medium heat. Add minced chipotles, fresh lime juice, and 1/4 teaspoon salt. Reduce heat to low and cook chipotle butter 1 minute to blend flavors.
Step 2
Place ears of corn on baking sheet. Brush corn all over with chipotle butter. (Can be prepared 4 hours ahead. Cover corn and refrigerate.)
Step 3
Prepare barbecue (medium-high heat). Grill corn until cooked through and blackened in spots, turning frequently, about 6 minutes. Serve corn with lime wedges.
Step 4
- Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.
