Serves: (4 people)
Cooking Time: 24 minutes
Ingredients:
4 Fresh Sweet Corn, husk, Remove hair and wash
2 Pepper from a can of Embasa Chipotle Peppers in Adobo Sauce, Remove seeds from peppers and mince
3 Cloves of Garlic, Minced
2 Table Spoons Cilantro, Chopped
½ Teaspoon of Chili Powder
½ Teaspoon of Cumin
1 Stick of Salted Butter, Room temperature
Pinch of Salt and Black Pepper (to taste)
Heavy Duty Tin Foil
Directions:
Preheat grill. Combined all ingredients excluding the corn into a bowl starting with the butter. The butter should be room temperature so soft to touch and easy to mix (if its not room temp place it into a microwavable safe bowl and heat it for 15-20 seconds). Stir the ingredients together until they are well mixed. Place each piece of corn individually onto a piece of tinfoil. Smear about 1 tablespoon of the firecracker butter onto each side of the corn and then tightly wrap the tinfoil around each piece of corn (like you would a burrito). Reserve the remainder of butter to spread on grilled corn. Place each piece of corn on the grill for 15-20 minutes with the lid down, stopping to turn the corn each 5 minutes to insure each side receives the desired chare. Remove the tin foil and spread on the remaining butter onto cooked corn. Serve with favorite BBQ entrée and surprise your friends with a new twist on a classic American dish this 4th of July.
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