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Ingredientes
- 1/2 c. unsalted butter - (1 stick)
- 1 1/2 Tbsp. chopped seeded canned chipotle chilies see * Note
- 2 tsp fresh lime juice
- 1/4 tsp salt
- 8 lrg ears corn husked Lime wedges for serving
Direcciones
- * Note: Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.
- Heat butter in small saucepan over medium heat. Add in chopped chipotles, fresh lime juice, and 1/4 tsp. salt. Reduce heat to low and cook chipotle butter 1 minute to blend flavors. Place ears of corn on baking sheet. Brush corn all over with chipotle butter. (Can be prepared 4 hrs ahead. Cover corn and chill.)
- Prepare barbecue (medium-high heat). Grill corn till cooked through and blackened in spots, turning frequently, about 6 min. Serve corn with lime wedges.
- This recipe yields 8 servings.
- Comments:This recipe has a nice balance of sweet and spicy flavors, and a drizzle of lime juice provides tang. Serve the corn and the "Hearts Of Romaine With Roquefort And Toasted Pecans" salad (see recipe) with burgers, and check collection for potato salad suggestions.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 17g | |
| Recipe makes 8 servings | |
| Calories 106 | |
| Calories from Fat 103 | 97% |
| Total Fat 11.74g | 15% |
| Saturated Fat 7.33g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 88mg | 4% |
| Potassium 32mg | 1% |
| Total Carbs 0.88g | 0% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.13g | 0% |
| Protein 0.3g | 0% |
