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.
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