Serves
Makes 4 servings
Ingredients
- 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
Procedure
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.