Grilled Corn with Chipotle Bourbon Butter
Grilled corn with chipotle bourbon butter topped with cotija and chopped cilantro.
Chipotle Bourbon Butter
- 1/4 cup bourbon
- 1 teaspoon brown sugar
- Kosher salt
- 2 chipotles in adobo
- 1/2 cup unsalted butter at room temperature
- 1 garlic clove
- 5-6 corn, husks pulled back
- Neutral oil (for grill)
- 1 ounce cotija cheese crumbled
- 1 tablespoon minced cilantro
To Make the Chipotle Bourbon Butter:
To a small saucepan, set over medium heat, add the bourbon, brown sugar and pinch of salt. Bring to a gentle simmer and cook until reduced by half. Transfer to a food processor and allow to come to room temperature, about 10 minutes.
When the bourbon mixture is cool, add the chipotles in adobo, butter and garlic clove. Pulse until combined, about 5 minutes. Scrape down the sides and make sure it's all combined. Place the butter to the center and roll it into a log, twisting the sides. Transfer to the fridge and keep up to 1 week. Or you can leave it out if using immediately. (I find it best to add room temperature butter to the corn.)
To Make the Grilled Corn:
Preheat your grill for 10 minutes with the lid closed. When the grill is ready, brush the corn with oil on all sides. I peeled back the husks and tied them together using a strip of husk.
Place the corn onto the grill and cover to cook for about 3 to 4 minutes. Check on the corn's doneness and if it needs more time, let it be. OR you can flip it to its opposite side. Cook for an additional 3 to 4 minutes. When the corn is toasted and lightly browned on all sides, remove the corn.
Serving: 6g | Calories: 350kcal | Carbohydrates: 50g | Protein: 1g | Fat: 2g | Saturated Fat: 4g | Cholesterol: 50mg | Sodium: 20mg | Potassium: 10mg | Fiber: 4g