We’re switching continents here and going to Mexico, where you’ll find street vendors selling grilled corn on every corner. Chipotles are smoked and dried jalapeño peppers with a sweet, earthy flavor, and dry Monterey Jack cheese has just the right milkiness to tame the mild heat.
SERVES: 4
INGREDIENTS:
- Olive oil
- 4 ears corn on the cob, husks removed
- 5½ Tbsp butter, softened
- 1–2 dried chipotle chiles, rehydrated and finely chopped
- 2 Tbsp chopped cilantro leaves
- Sea salt and freshly ground black pepper
- 4 Tbsp crumbled dry Monterey Jack cheese
- Lime wedges, to serve
INSTRUCTIONS:
- Heat a large, heavy-bottomed frying pan over medium heat. Add a little oil and gently cook the corn in the pan for about 5 minutes until colored and lightly charred all over. Add 3–4 tablespoons of water to the pan and continue to cook over medium heat for about 8 minutes until the liquid has evaporated and the corn is cooked through (turn down the heat if it starts to color too much).
- Meanwhile, mix together the butter, chiles, cilantro, and a little salt and pepper.
- Once the corn is cooked, remove and slather with the chipotle butter, allowing it to melt over the corn. Sprinkle over the cheese and serve with wedges of lime.
