Mexican Grilled Corn with Green Chile Butter
Making beautiful grilled corn isn't as hard as you think. I like to tie a piece of loose husk around the pulled back husks for a pretty look before we devour them, but you can skip this step and just get down to the business of eating if you wish.
I usually grill a BBQ full when it's in season and freeze in servings to add to soups, salads and other dishes. There are so many flavour options if you get creative. Here's one of my favourites.
6 ears corn
1 stick (8 tablespoons) unsalted butter
1 4.5 ounce can Chopped Green Chiles, drained
1 chipotle pepper in adobo
1/4 cup fresh cilantro
2 teaspoons honey
1/2 teaspoon ground cumin
1 teaspoon kosher salt, plus more if needed
Instructions: 1. Preheat the grill to medium high heat. 2. Pull the outer husks of the corn down to the base and strip away the silk. Fold husks back into place to cover the kernels. 3. Grill for about 5 minutes on each “side” – rotating corn 4-5 times. Once the corn is finished, remove the husk and place back on the grill until lightly charred, about 5 more minutes. 3. Meanwhile, add the butter, chopped green chiles, chipotle pepper in adobo, cilantro, honey, cumin, and a large pinch of salt to the bowl of a food processor and pulse until combined. 4. Spread the butter over the warm corn. Serve with salt, cilantro, and limes. Eat!
To freeze kernels:
Spread the corn kernels on a baking sheet in a more or less single layer. Freeze, uncovered, for one hour. Transfer to freezer bags or containers. Freezing them in a single layer first keeps the kernels from sticking to each other, and that means you can take out just what you need later on.
I just discovered these cool little gadgets for buttering your corn. Because it is SO annoying when the butter falls off your knife and onto the plate two seconds after you start applying it. One of my pet peeves.