Ok. Ok. I know I said my good byes in the last post, but this corn dish surprised us with flavor and decadence. Very easy, quick, and the flavors land somewhere in between Malaysian and Mexican. Simply throw the corn on the grill, this creates depth of flavor by adding a smoky note as well as developing the sugar in the corn for enhanced sweetness. Save the husks for presentation. Allow ½ stick of butter to come to room temperature. Add fresh basil, zest of one lime, chipotle powder, salt, and pepper. Mix until combined. Add a generous amount to each corn cob while they are still warm. Then serve them up with a fresh wedge of lime…and an ice cold beer.
I served this family style, all the cobs on one plate with a large salad and a bunch of forks…clearly we’re not scared of coodies.
Eat together, toast to each other, and enjoy!