Grilled Corn on the Cob with Chipotle Butter
Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.
1 stick unsalted butter
1-1/2 Tbsp. minced chipotles in adobo sauce
2 tsp. fresh lime juice
1/4 tsp. salt
8 large ears of corn, husked
fresh lime wedges
Melt the butter in a small sauce pan over medium heat. Add the minced chipotles, fresh lime juice and salt. Reduce to low and cook butter mixture for 1 minute to blend flavors.
Place the ears of corn on a baking sheet and brush all over with the chipotle butter. Cover the corn and refrigerate.
Can be prepared 4 hours ahead.
Prepare the grill on medium high heat. Grill the corn until cooked through and blackened in spots, turning frequently, about 6 minutes. Serve corn with fresh lime wedges.