Make a large batch of this zesty, spicy butter, freeze it in small portions and use while corn is in season.

Makes 4 servings

ACTIVE TIME: 15 minutes

TOTAL TIME: 15 minutes

EASE OF PREPARATION: Easy

4 ears fresh corn, husked
2 tablespoons butter, softened
1/4 teaspoon freshly grated lime zest
1 teaspoon lime juice
1/2 teaspoon minced chipotle pepper in adobo sauce plus 1/4 teaspoon adobo sauce (see Ingredient Note) or 1/4 teaspoon ground chipotle pepper
1/2 teaspoon kosher salt

Preheat grill to high. Wrap each ear in foil. Place on the grill and cook, turning frequently, for 10 minutes. Remove from the grill and let stand in the foil while preparing the butter. Combine butter, lime zest, lime juice, chipotle and adobo sauce (or ground chipotle) and salt in a small bowl. Carefully unwrap the corn. Serve with the butter.

NUTRITION INFORMATION: Per serving: 129 calories; 7 g fat (4 g sat, 0 g mono); 15 mg cholesterol; 17 g carbohydrate; 3 g protein; 2 g fiber; 222 mg sodium; 245 mg potassium.
Exchanges: 1 starch, 1 fat; 1 Carbohydrate Serving.

TIP: Ingredient Note: Chipotle chiles in adobo sauce are smoked jalapenos packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they'll keep up to 2 weeks in the refrigerator or 6 months in the freezer.

This was so easy, and the flavor is delectable. I made the lime butter to use on other things. I can't wait until next summer's corn crop.

Anonymous, green oaks, IL

To die for! I had to go back to the kitchen and make more butter compound cuz we couldn't stop slathering it on our corn! Definately a keeper.

Lili, Tampa, FL