Eating these kind of reminds me of what it used to be like eating ribs… messy but delicious.
This was a delicious, smoky, and spicy alternative to plain corn on the cob. I think the only thing I will do differently next time is to grill the corn. From tips online, I gathered that you should first soak the corn in their husks for 30 minutes to several hours. Then you can grill the corn, still in the husks (and wrapped with foil if you are worried about burning them), for about 20 minutes on the grill and they’re done.
Since we didn’t have the time, we just boiled them.
Chipotle Lime Corn on the Cob
- 8 cobs of corn
- 1/3 cup smooth almond butter
- 2 chipotle peppers in adobo sauce, minced
- 1 Tbsp adobo sauce
- zest from 3 limes
- juice from 1-2 limes
Shuck the cobs of corn and place in boiling water. When the water comes back to a boil, wait a few minutes until the cobs are cooked and remove from the water. Should take about 10 minutes.
Combine all other ingredients in a small bowl, mixing well. Add enough lime juice so that the mixture is the consistency of a rub (thicker than a marinade, but not as thick as a paste). Spread on corn… a little goes a long way (in the picture above I actually ended up removing some of the rub because it doesn’t need much to taste delicious).
I would rate the spice level of the rub somewhere between mild-medium. If you like a kick that doesn’t kick you over, you will like this.
gwen cooks 