Saturday, July 5, 2008

Corn on the Cob with Chipotle-Lime Butter

What is it with me and my love of chipotle peppers? They are fantastic. You know how a recipe calls for a few chipotle peppers and then you are left with the rest of them in a can? Take the rest in the can and freeze them individually in ice cube trays. Evenly distribute the rest of the sauce over the peppers and freeze. Once solid, transfer your chipotle pepper ice cubes to a baggy. Then when you have a recipe that calls for them, you don't have to open a can. They defrost really fast too.



½ cup butter, softened
1 chipotle pepper in adobo sauce, seeds removed and minced
1 tsp adobo sauce, from peppers
Zest of 1 lime

Combine butter, chipotle pepper, adobo sauce and lime zest. Spread over hot corn or any other veggie.