Corn with Chipotle-Lime Butter

  • Yield : 4
  • Cook Time : 10m
  • Ready In : 25m
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  • 4 ears corn (about 8 ounces each)
  • Kosher salt and freshly ground black pepper
  • 1 stick (8 tablespoons) unsalted butter, at room temperature
  • 2 teaspoons finely grated lime zest
  • 2 teaspoons chopped fresh mint
  • 1 teaspoon chipotle chili powder
  • 1/2 teaspoon granulated garlic


Step 1

Peel back the husks from the cobs; remove the silk and discard. Place under running water and run your hands down the length of the cob to remove any silk that remains.

Step 2

Bring a large pot of water to a boil and salt generously. Add the corn cobs and cook, uncovered, until tender, 3 to 6 minutes, depending on the size of the kernels.

Step 3

Meanwhile, mix the butter, lime zest, mint, chili powder, garlic and 1/2 teaspoon salt in a medium bowl until well blended.

Step 4

When the corn is done, drain it in a colander and transfer the cobs to a plate. Serve the corn right away with chipotle butter on the side or slathered on top. 

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