Fresh picked corn cooks in less than a minute, so plunge farm stand corn in boiling water for only 30 seconds. Store bought corn will generally take closer to about 3 minutes. When corn is cooked too long, it gets tough.
Ground chipotle chili pepper is sold with dried herbs and spices in the grocery store.
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Corn on the Cob with Chipotle Lime Butter
3 tablespoons unsalted butter
1/4 teaspoon ground chipotle chili pepper
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon lime zest
2 tablespoons chopped scallions
6 ears corn, husk and silk removed
- Combine the butter, chipotle pepper, cumin, and salt in a small sauce pan or microwaveable bowl. Melt the butter; stir in the lime zest and scallions.
- In a large deep skillet or pot, bring 1 inch of water to a boil. (Do not salt the water; it makes the corn tough). Add the corn and cook, rotating it once, 30 seconds to 3 minutes, depending on how fresh it is. Pierce a kernel with a fork: it should be slightly resistant and “pop” but not be overly crisp.
- Brush the butter on the corn and serve immediately.
Makes 6 servings
142 calories, 4 g protein, 16 g carbohydrates, 2 g fiber, 8 g fat, 4 g sat fat, 15 mg cholesterol, 198 mg sodium
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