Serves: 4
Total Calories: 121
1. In a medium bowl work together the butter, garlic, and chipotle to make a smooth paste. Form the mixture into a neat mound or log shape on a small serving plate. Refrigerate until shortly before using.
2. In a large pot of boiling water, cook the corn until barely tender, about 3 minutes. Drain and cool under running water to stop the cooking. Cut the kernels off the cobs.
3. In a medium skillet, heat the olive oil over medium heat. Add the corn and salt. Cook, stirring, until completely heated through, about 2 minutes. Serve hot with the chipotle butter, to be added at the table.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Corn with Chipotle Butter recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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