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.
