Corn with Chipotle Butter

Elote con Mantequilla de Chipotle

Fresh 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!

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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.

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Course; Side Dish

Cuisine; Mexican