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!
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!
Ingredients
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
Instructions
- 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.