Corn on the cob with chipotle butter - bon appetit

8 servings

Ingredients

Quantity Ingredient
1 cup (2 sticks) butter, room temperature
2 Garlic cloves, minced
1 tablespoon Finely chopped canned chipotle chilies in adobo sauce*
1 tablespoon Diced red onion
3½ quart Water
2 cups Milk
8 To 12 ears fresh corn, shucked

Directions

Mix first 4 ingredients in small bowl. Season with salt and pepper.

(Can be made 3 days ahead. Cover and chill. Bring to room temperature before using.)

Bring water and milk to boil in large pot. Add corn and boil just until tender, about 6 minutes. Drain. Serve corn, passing chipotle butter separately.

*Available at Latin American markets, specialty foods stores and in the Mexican section of some supermarkets.

Bon Appetit/Sept/94 Scanned & edited by Di Pahl & <gg>

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