Corn on the Cob with Chipotle-Scallion ButterRomulo Yanes
If you've got the grill going anyway, toss your ears on before you butter them to get a quick char and even deeper flavor.
Recipe information
Total Time
20 min
Yield
Makes 4 to 6 servings
Ingredients
3/4 stick unsalted butter, softened
1/4 cup minced scallions (2 to 3)
1 tablespoon minced seeded canned chipotle chiles in adobo
1/4 teaspoon grated lime zest
6 large ears of corn, shucked and halved
Preparation
Step 1
Stir together butter, scallions, chipotles, zest, and rounded 1/2 teaspoon salt in a large bowl.
Step 2
Cook corn in a large pot of boiling water until crisp-tender, 3 to 5 minutes. Transfer with tongs to butter mixture and toss.
