2000s Recipes + Menus
Corn on the Cob with Chipotle-Scallion Butter
Serves4 to 6
- Active time:10 min
- Start to finish:20 min
July 2008
If you’ve got the grill going anyway, toss your ears on before you butter them to get a quick char and even deeper flavor.
- 3/4 stick unsalted butter, softened
- 1/4 cup minced scallions (2 to 3)
- 1 tablespoon minced seeded canned chipotle chiles in adobo
- 1/4 teaspoon grated lime zest
- 6 large ears of corn, shucked and halved
-
Stir together butter, scallions, chipotles, zest, and rounded 1/2 teaspoon salt in a large bowl.
-
Cook corn in a large pot of boiling water until crisp-tender, 3 to 5 minutes. Transfer with tongs to butter mixture and toss.
- Keywords
- shelley wiseman,
- quick kitchen,
- corn,
- vegetarian,
- mexican
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