Smoky adobo chile and lime give this corn a spicy accent worthy of “Cugie” and the tango.
8 ears fresh corn on the cob
1 tablespoon Avocado oil (Heart healthy Avocado oil has a high smoke point)
8 tablespoons (1 stick) butter, softened
1 tablespoon fresh lime juice
½ tablespoon lime zest
½ teaspoon fine minced chipotle chile pepper in adobo sauce, seeds removed,
¼ teaspoon sauce, this is according to taste, if you like it very spicy, go for it!
Kosher salt, coarse grind
2 limes, cut into wedges
In a medium bowl, combine the softened butter, lime juice, lime zest, chipotle pepper, adobo sauce, mix until lime juice is blended into mix.
Preheat grill to medium-high. (about 375°F).
*Don’t have a grill? Preheat the oven to 375˚F.
Peel back the husks leaving them attached at the base so they form a handle. Remove the corn silk keeping the husks intact.
*Don’t have a grill? Wrap pulled back husks in aluminum foil up to neck of the cob (so you don’t have an oven fire.)
Rub corn with Avocado oil.
Place the corn on the grill; the husks over the side so that they don’t burn. And close the lid.
*Don’t have a grill? Lay corn on baking sheet. Place sheet on the bottom shelf of oven.
Keep checking and turning the corn as it roasts.
Roast corn on all sides until tender, about 15-20 minutes.
Have a bottle of water handy for grill flare-ups.
With a pastry brush, baste and turn the roasted ears of corn with the Tango Butter, turning the corn for another 3-5 minutes.
Remove to plate. Sprinkle with Kosher salt
Serve with lime wedges on the side for squeezing over the corn and a small bowl of extra Kosher salt .