Friday, June 10, 2005

Sauteed corn with Chipotle-Lime Butter

Grilled Corn with Chipotle-Lime Butter (Adapted from Eating Well)

2 teaspoons butter
4 ears worth of fresh corn kernels
2 tablespoons butter
1/4 teaspoon freshly grated lime zest
1 teaspoon lime juice
1/2 teaspoon minced chipotle pepper in adobo sauce plus 1/4 teaspoon adobo sauce
1/2 teaspoon kosher salt

Heat 2 teaspoons butter in a large skillet over medium-high heat. Add corn kernels. Cook, stirring often, for 3-5 minutes or until desired tenderness.

Add 2 tablespoons butter, lime zest, lime juice, chipotle, adobo sauce, and salt to the pan - cook about 1 minute or until the butter melts.

Serves 4

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