Recipe: Firecracker Corn (corn on the cob with Chipotle butter)

FIRECRACKER CORN

1 stick (1/2 cup) unsalted butter, at room temperature
1 1/2 canned chipotle peppers in adobo sauce
12 or more large ears yellow and/or white sweet corn, boiled or grilled

Cut butter into one-inch pieces and place in bowl of electric mixer.

Finely chop peppers. (You will have about 1 1/2 tablespoons of chopped chipotles.) Add to butter, along with one teaspoon adobo sauce and large pinch of salt. Process until chipotles are incorporated; do not overprocess.

Pack into small ramekin or custard cup, smoothing top with knife. Drizzle a little adobo sauce on top to "glaze." Refrigerate until ready to use.

Serve hot corn with cold chipotle butter and small bowls of salt.

Makes about 12 ears
Source: Entertaining 1-2-3: More than 300 Recipes for Food and Drink Using Only Three Ingredients" by Rozanne Gold