Time: 25 min.
Complexity: easily
Servings: 4

Refreshing lime and smoky chipotle pepper make this fragrant butter the perfect pairing for sweet corn. Brush it on the cob after cooking or simply set it out for dipping.

Ingredients:

• 4 ears of corn (each about 200 g)
• 110 g unsalted butter at room temperature
• 2 tsp finely grated lime zest
• 2 tsp chopped fresh mint
• 1 teaspoon ground chipotle pepper
• 0.5 tsp granulated garlic

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

corn, lime zest, chipotle pepper, garlic granules, mint

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Preparation:

Step 1
• Husk the corn, remove the silk (hair), and discard. Holding the cob under running water, run your hands along the entire length to remove any remaining silk.
Step 2
• Bring a large pot of water to a boil and season generously with salt. Add the corn cobs and cook, uncovered, until tender, 3-6 minutes, depending on the size of the kernels.
Step 3
• Meanwhile, in a medium bowl, whisk together the butter, lime zest, mint, chili pepper, garlic, and 1/2 teaspoon salt until smooth.
Step 4
• When the corn is done, drain the water and transfer it to a plate. Serve immediately, drizzled with chipotle oil or with the oil on the side.

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