Corn with Chipotle Butter
Elote con Mantequilla de ChipotleFresh corn spread with fiery, smoky-flavored chipotle butter brings a smile to lovers of corn and of spicy hot food. Advise your guests to taste with caution!
Ingrediënten
Makes 4 servings
- ¼ cup unsalted butter , at room temperature / ½ stick
- 1 small garlic clove mashed
- 1½ teaspoons mashed canned chipotle chile en adobo
- 4 large ears fresh corn shucked
- 2 teaspoons olive oil
- ¼ teaspoon salt or to taste
Instructies
- In a medium bowl work together the butter, garlic, and chipotle to make a smooth paste.
- Form the mixture into a neat mound or log shape on a small serving plate.
- Refrigerate until shortly before using.
- In a large pot of boiling water, cook the corn until barely tender, about 3 minutes.
- Drain and cool under running water to stop the cooking.
- Cut the kernels off the cobs.
- In a medium skillet, heat the olive oil over medium heat.
- Add the corn and salt.
- Cook, stirring, until completely heated through, about 2 minutes.
- Serve hot with the chipotle butter, to be added at the table.
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