Corn On the Cob with Chipotle-Scallion Butter
Vicki Butts (lazyme)
From Gourmet, July 2008.
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- 3 oz
- unsalted butter, softened
- 1/4 c
- minced scallions (2-3)
- 1 Tbsp
- minced seeded canned chipotle chiles in adobo
- 1/4 tsp
- grated lime zest
- 6 large
- ears of corn, shucked and halved
- 1/2 tsp
1Stir together butter, scallions, chipotles, zest, and rounded 1/2 teaspoon salt in a large bowl.
2Cook corn in a large pot of boiling water until crisp-tender, 3 to 5 minutes.
3Transfer with tongs to butter mixture and toss.