Spicy Grilled Corn on the Cob

  • 2 or 3 chipotle (canned in adobo sauce) peppers, minced

 

  • 1/2 cup clarified butter

 

  • Dash of vinegar

 

  • Salt and pepper, to taste

 

  • 1 teaspoon lime zest

 

  • 2 tablespoons tequila

 

  • 8 to 10 ears of corn

 

 

 

Blend together the seasoning ingredients.  Allow to sit at room temperature.

 

Pull off half of the corn husks,  Pull back the remaining husks and remove the silks.

 

Brush with the butter mixture.  Pull the husks back over the corn and tie on the end with a strip of husk.

 

Place on a medium-hot grill for 10 to 12 minutes or until the husks are browned and the corn is steaming.

 

Serve immediately.


Marilyn Harris

Marilyn Harris

Welcome to my web page. I hope you will visit often and enjoy using the recipes we post for you here. They are recipes that have been requested on the show on Saturday afternoon and some are from my cookbooks and my own kitchen, while others are... Read more

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