Grilled Corn with Creamy Chipotle Sauce
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.
Vegetable cooking spray
2 garlic cloves
1 chipotle pepper, soaked in hot water to soften
1/2 tsp salt
1 cup cottage cheese
1/4 cup loosely packed fresh cilantro leaves
1/4 cup mayonnaise
1/4 cup plain yogurt
1 to 2 tsp soaking liquid from chipotle
8 ears fresh corn, husks removed
Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° to 400° (medium-high) heat.
Place garlic, pepper, and salt in a food processor. Process until minced. Add cottage cheese and next 3 ingredients. Process until smooth, stopping to scrape down sides as needed. Stir in chipotle liquid. Cover and chill until ready to serve (up to 24 hours).
Grill corn, covered with grill lid, 10 minutes or until tender, turning often. Serve corn with sauce.
Recipe adapted from Southern Living.