AuthorSamuel DietzmannFamily recipe with assistance from Latin Chic by Carolina Buia and Isabel Gonzalez
8 Ears of Corn, Husked
2 Chipotle
4 tbsp Butter, Unsalted (Softened)60 g
Salt To Taste
1
Soak corn for 30 minutes.
2
Mix chilis, butter and a pinch of salt.
3
Grill corn, still husked for 20 minutes or so.
4
Remove From heat.
5
Husk.
6
Brush with butter.
7
Grill for a couple more minutes.
8
Turn over and apply more butter.
9
Keep this up until they are cooked all the way through.
10
Remove from grill and salt.
11
Serve warm.
Ingredients
8 Ears of Corn, Husked
2 Chipotle
4 tbsp Butter, Unsalted (Softened)60 g
Salt To Taste
Directions
1
Soak corn for 30 minutes.
2
Mix chilis, butter and a pinch of salt.
3
Grill corn, still husked for 20 minutes or so.
4
Remove From heat.
5
Husk.
6
Brush with butter.
7
Grill for a couple more minutes.
8
Turn over and apply more butter.
9
Keep this up until they are cooked all the way through.
10
Remove from grill and salt.
11
Serve warm.
