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grilled corn with chipotle butter

Chipotle salsa is a puréed version of chipotle chiles in adobo sauce and has a great smoky flavor that’s perfect on grilled corn. The compound butter can be made up to 1-2 days ahead.

Chipotle Butter
1 stick unsalted butter, at room temperature
2 1/2 teaspoons chipotle salsa, or to taste

1 ear fresh corn
2 tablespoons vegetable oil
Salt, to taste
Freshly ground black pepper
Juice from 1/2 lime, optional

1. In a medium bowl, combine softened butter with chipotle salsa until well blended. Transfer to a small serving dish and refrigerate until ready to use.
2. Pull husks back from corn, keeping them attached at base, and discard silk. Push husks back around ears and soak in cold water about 10 minutes.
3. Preheat grill or grill pan to medium-high heat. Lightly brush grill with oil.
4. Remove corn from water and place on oiled grill (in husks), and cook, covered for about 5-7 minutes, turning occasionally. Pull back husks and continue to grill corn, turning occasionally, for an additional 3-5 minutes until lightly charred.
5. Remove corn and season with salt and pepper. Drizzle with lime juice (if using) and serve with chipotle butter.

Serves 1.

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