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Spicy, smoky, lime-laced chipotle butter is studded with bright green flecks of cilantro to wake everything up. Store extra butter in the freezer for up to three months. Serve on grilled fish, chicken, pork or on grilled or roasted sweet corn.
Grilled corn topped with this butter, a fistful of crumbled queso blanco and a shower of chopped cilantro is all you need for a great summer meal.
For the Chipotle Cilantro Lime Butter:
Add the unwrapped, softened butter, juice and zest of the lime, ground chipotle peppers, salt and black pepper to the bowl of a stand mixer fitted with the whisk attachment (or use a large mixing bowl with an electric hand mixer). Whip on high for 1-2 minutes, stopping to scrape down the sides of the bowl occasionally. When it is thoroughly and evenly mixed, add in the minced cilantro and mix again for about 30 seconds or until the cilantro is evenly distributed.
Lay a 12-inch long piece of plastic wrap on the counter.
Use a silicone spatula to scrape the whisk attachment clean. Scrape the butter onto the plastic wrap in a rough log shape. Fold one long edge of plastic wrap over the butter and use it to help you shape it into a cohesive, even log. Roll the butter log along the countertop, wrapping tightly in plastic wrap and evening up the shape as you go. Pat the ends even and twist the plastic wrap on the ends.
Put the tightly wrapped butter log on a plate in the freezer until firm all the way through, then transfer the wrapped butter log into a zipper top plastic bag. Cut off pats as needed and return what remains to the zipper top bag in the freezer, storing the remainder in the freezer for up to 3 months.
For the Mexican Grilled Corn:
Preheat a gas grill on low heat. (Or start a small bed of coals in a charcoal grill. When the coals are completely covered in ash, pile them over to one side, leaving most of the grill rack over indirect heat.
Carefully peel the husks back from the corn (keeping them intact). Remove the silk from each then fold the husks back up over the ears. Lay the ears of corn evenly over the grill (if using charcoal, be sure to leave the area immediately above the coals free of ears of corn.) Grill with the lid closed for about 30-45 minutes, turning and changing the ears’ positions about every 5-7 minutes
When the corn is finished, transfer the ears to a rimmed baking sheet.
Shuck each ear of corn and top with pats of Chipotle Cilantro Lime Butter, about 1 tablespoon of crumbled queso blanco or Chihuahua cheese and a shower of minced cilantro. Let the butter melt and dribble down the corn and serve immediately. Make sure you wash your hands before eating so you can lick your fingers to get every last bit of that wonderful butter.
Even 87 year old Grandmas have tricks up their sleeve! After trying this jam for the first time and loving the “fresh” strawberry taste and perfect hint of rhubarb, I was in for a big surprise when she let me in on her secret ingredient!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!