Serves: Makes 4 servings
- 4 ears corn
- 4 tablespoons unsalted butter, softened
- 2 teaspoons finely minced canned chipotle chile in adobo sauce, or more to taste
- Kosher or sea salt
- 2 tablespoons chopped fresh cilantro
Procedures:Boiling corn leaves some of its natural sweetness behind in the water, while grilling corn intensifies its flavor. Grill the ears in the husk to steam the kernels, then peel back the husks and slather the ears with a spicy, smoky chipotle butter.
Prepare a moderately hot charcoal fire or preheat a gas grill to medium-high (375°F to 400°F). Carefully peel back the corn husks without removing them, then pull out and discard the threadlike silk. Replace the corn husks and tie the tips closed with kitchen twine. Soak the ears in a sinkful of cold water for 20 minutes.
Put the butter in a small bowl. Add the chile and a large pinch of salt and stir to blend. Taste and add more salt or chile, if desired.
Place the corn directly over the coals or gas flame and cover the grill. Cook for about 15 minutes, giving the ears a quarter turn every 3 to 4 minutes as the husks brown.
Transfer the corn to a platter. Snip the ends of the husks to remove the twine tie. Remove and discard the husks. While the corn is hot, slather it with the chipotle butter, then sprinkle with the cilantro. Serve immediately.