TABLE TALK VIDEO: Chipotle corn on the cob

With Gazette food editor Teresa Farney
By Teresa Farney Updated: August 14, 2013 at 12:42 pm • Published: August 14, 2013 | 12:00 am 0

To husk corn quickly, cut off stem end and place unhusked corn in microwave oven. Heat on high 4 minutes per ear of corn. With hot pad, hold corn by tassel end and shake to release the ear of clean corn. Chipotle chiles in adobo sauce are smoked jalapenos. Look for the small cans with the Mexican foods in large supermarkets. Visit gazette.com or scan the QR code with your smartphone to watch a video demonstration of the recipe.

Teresa J. Farney, The Gazette

Chipotle-Lime Butter

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Yield: 4 servings

2 tablespoons butter, softened 1/4 teaspoon freshly grated lime zest 1 teaspoon lime juice 1/2 teaspoon minced chipotle chile in adobo sauce plus 1/4 teaspoon adobo sauce 1/2 teaspoon kosher salt

Procedure:

Combine butter, lime zest, lime juice, chipotle and adobo sauce and salt in a small bowl. Carefully unwrap the corn. Serve with the butter.

Source: Teresa J. Farney adapted from eatingwell.com

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