Mexican Grilled Corn
There is no going back to regular corn after you have Mexican Grilled Corn! It's the perfect side dish to serve all summer long.
6 ears of fresh corn
8 tbsp. unsalted butter
1 can Old El Paso Chopped Green Chiles, 4.5 oz.
1 chipotle pepper in adobo
1/4 cup fresh cilantro
2 tsp. honey
1/2 tsp. ground cumin
1 tsp. kosher salt
Preheat the grill to medium high heat.
Pull the outer husks of the corn down to the base and strip away the silk. Fold husks back into place to cover the kernels.
Grill for about 5 minutes on each side – rotating corn 4-5 times. Once the corn is finished, remove the husk and place back on the grill until lightly charred, about 5 more minutes.
Meanwhile, add the butter, chopped green chilies, chipotle pepper, cilantro, honey, cumin, and a large pinch of salt to the bowl of a food processor and pulse until combined.
Spread the butter over the warm corn. Serve with salt, cilantro, and limes. Eat!