Greg Hoffman Field Safety Supervisor |
Cook time: 12 minutes
Makes: 6 servings
Ingredients
- 3 tablespoons unsalted butter, softened
- 1/2 teaspoon grated lime zest
- 1 teaspoon fresh lime juice
- 1/2 teaspoon finely minced canned chipotles plus 1/2 teaspoon sauce
- 1/2 teaspoon salt
- 6 ears fresh corn in husks
- Nonstick cooking spray
- Lime wedges (optional)
Directions
- Combine the butter, lime zest and juice, chipotles and sauce, and salt in a small bowl. Set aside.
- Heat a grill to medium-high. Remove outer husks from corn, leaving just a few of the innermost layers. Gently pull those down, remove the silks, and pull the husks back up. Lightly mist grill with cooking spray. Cook corn 8 to 12 minutes, turning often, until crisp-tender and lightly charred.
- Strip away husks; brush corn with butter mixture. Serve with lime wedges if desired.
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