Chipotle Butter for Boiled or Grilled Corn on the Cob

From the post: Can’t Beat the Heat? Try Firecracker Slaw and Corn with Chipotle Butter

Makes 1/2 cup of butter

1 stick (8 tablespoons) of unsalted butter, softened
juice of 1/2 lime
1 chipotle in adobo sauce, minced
1/4 teaspoon kosher salt

Cotija cheese, or feta, to sprinkle over the top (optional, but fantastic)

In a small bowl combine all the ingredients, stirring with a spoon and mashing the chipotle into the butter until well combined. Slather the butter over the hot corn, top with a good sprinkle of the Cotija cheese, and add some black pepper to the corn if you like….I usually like! Leftover butter will keep for some time in the fridge.



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