Mexican Grilled Corn with Green Chile Honey Butter
Ingredients
The corn
The butter mixture
-
1
stick
unsalted butter
-
1
4.5 ounce can
Old El Paso Chopped Green Chiles
-
1
piece
chipotle pepper in adobo
-
¼
cup
fresh cilantro
-
2
teaspoons
honey
-
½
teaspoon
ground cumin
-
1
teaspoon
kosher salt
Instructions
- Preheat the grill to medium-high heat.
- Husk the corn and remove the silk, then fold the husks back over the kernels.
- Grill the corn for about 5 minutes on each side, rotating 4-5 times. Remove the husks and grill until lightly charred, about 5 more minutes.
- In a food processor, combine the butter, chopped green chiles, chipotle pepper, cilantro, honey, cumin, and a large pinch of salt. Pulse until combined.
- Spread the butter mixture over the warm corn and serve with additional salt, cilantro, and lime.
Nutrition Facts (estimated)
Servings
6
Calories
303
Total fat
27g
Total carbohydrates
20g
Total protein
3g
Sodium
300mg
Cholesterol
60mg
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