Bill Hogan/Chicago Tribune
Grilled corn with chipotle butter
Prep: 20 minutes
Cook: 10 minutes
1 teaspoon chipotle chili puree, or more to taste, see below
1 stick unsalted butter, at room temperature
1/2 teaspoon salt
6 ears white or yellow corn, husks left on
1. Combine the chili puree, butter and salt in a small bowl; beat together until blended. Taste for seasoning; add more puree, if you like.
2. Pull back the husks on the corn, being careful not to break them off. Remove all the silk. Soak the corn in a large bowl or sink full of cold water, 30-60 minutes.
3. Drain; pat the corn dry. Rub with chili butter, about 1 teaspoon per ear. Replace husks.
4. Prepare a grill for medium heat. Grill the corn, turning to cook evenly, 10-15 minutes, depending on their size. Remove from the grill; using a potholder glove, remove the husks. Serve with the remaining butter.
Per serving: 113 calories, 5 g fat, 3 g saturated fat, 10 mg cholesterol, 17 g carbohydrates, 3 g protein, 16 mg sodium, 2 g fiber.
Chipotle chili puree:
Puree 1 can (7 ounces) chipotle en adobo in a food processor. Place in an airtight container, preferably glass, as the sauce tends to stain plastic; refrigerate up to 1 month. Keep on hand to add to dressings, sauces or anything you want to give an undertone of smoky heat. Makes: about 1/4 cup
Grilled husked corn
Prepare the grill for medium-high heat. Brush 6 ears husked corn with olive oil; sprinkle with salt and pepper. Grill the ears until charred in spots, turning occasionally to cook evenly, 8-10 minutes. Transfer to a platter; serve with lime halves to squirt over the corn.
Corn grilled without husks tends to be sweeter since the kernels are grilled directly on the heat and become caramelized. Remember that husked corn cooks much faster than corn in the husk. Olive oil and a splash of fresh squeezed lime juice impart a complementary flavor. Each of these methods is delicious in its own way. Try both and see which you prefer.