Grilled Corn with Chipotle Butter
Recipe by Jaclyn Irwin
Ingredients
8
Time
20m
Serves
4
Infuse the flavours of chipotle into your butter for a fun twist on regular butter. Then use that chipotle compound butter on top of grilled corn. Store leftover butter in an airtight container in the fridge for up to 1 week.
Side
Vegetarian
Ingredients
1/2 cup
Salted Butter
1
Chipotle In Adobo
1/2 tsp
Smoked Paprika
1/2 tsp
Lime Zest
1 tsp
Cilantro
4 ears
Corn
1/2 tsp
Kosher Salt
3 wedges
Lime
Instructions
1
Preheat the grill to high for ten minutes.
2
In a small bowl combine the softened butter with the chipotle, smoked paprika, lime zest and cilantro. Mix well and set aside.
3
Place the corn on the grill and cook, turning often for about ten minutes, until charred all over.
4
Remove the corn and slather the butter on top. Season with salt and garnish with extra cilantro and lime wedges (optional).
5
Notes: Store leftover chipotle butter in a sealed container in the fridge for up to 1 to 2 weeks.
Explore More
More Recipes by Jaclyn Irwin
Toronto based Holistic Nutritionist, Jaclyn Irwin, aims to encourage women to end years of yo-yo dieting and develop a healthier relationship with food. As founder of Holistic Foodie, a food and lifestyle blog filled with delicious recipes, wellness tips and green beauty, she is blending her love of food with gentle nutrition and showing you how to enjoy both kale and cocktails.
