Corn on the cob with chipotle butter - bon appetit
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | (2 sticks) butter, room temperature |
| 2 | Garlic cloves, minced | |
| 1 | tablespoon | Finely chopped canned chipotle chilies in adobo sauce* |
| 1 | tablespoon | Diced red onion |
| 3½ | quart | Water |
| 2 | cups | Milk |
| 8 | To 12 ears fresh corn, shucked | |
Directions
Mix first 4 ingredients in small bowl. Season with salt and pepper.
(Can be made 3 days ahead. Cover and chill. Bring to room temperature before using.)
Bring water and milk to boil in large pot. Add corn and boil just until tender, about 6 minutes. Drain. Serve corn, passing chipotle butter separately.
*Available at Latin American markets, specialty foods stores and in the Mexican section of some supermarkets.
Bon Appetit/Sept/94 Scanned & edited by Di Pahl & <gg>