Recipe from Diane Rossen Worthington.
- 1 teaspoon or to taste, chipotle chili puree (recipe follows)
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 6 whole ears of white or yellow corn, husks left on
To make the chili butter: Combine the chili puree, butter and salt in a small bowl. Beat together until thoroughly blended. Taste for seasoning. Add more puree, if desired.
Pull back the husks, being careful not to break them off. Remove all the silk inside. Soak the corn in a large bowl or sink full of cold water for 1/2 to 1 hour.
Drain and pat the corn dry. Rub with some of the chili butter. Replace husks.
Prepare the barbecue for medium-heat grilling. Grill the ears for 10 to 15 minutes, depending on their size, turning to cook evenly.
Remove from the grill and, using a potholder glove, remove the husks. Serve immediately with more chili butter, if desired. Serves 6.
Advance preparation: The corn may be prepared 4 hours ahead through step 3 and kept at room temperature.
Chipotle Chili Puree
Keep this spicy smoky flavor enhancer in the refrigerator, then add it to dressings, sauces or anything you want to have an undertone of smoky heat. Transfer puree to an airtight container — preferably glass, as the sauce tends to stain plastic — and refrigerate for about a month.
- 1 can (ounces) chipotle en adobo
In a food processor fitted with the metal blade, process the chilies until totally pureed. Place in a air-tight container and refrigerate.
Advance preparation: This may be prepared ahead and stored in the refrigerator for 1 month. Makes about 1/4 cup.
Per serving: 222 calories; 17 g fat (10 g saturated fat; 69 percent calories from fat); 17 g carbohydrates; 44 mg cholesterol; 120 mg sodium; 3 g protein; 3 g fiber.