Re: [CH] Barbequed corn

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Last night we barbecued some wonderful white corn.  I usually pull the husks 
back and remove the silk and laden with fresh herbs (lavender, pineapple 
sage, thyme, & rosemary) and butter w/roasted garlic olive oil.  Then I pull 
the husks back up over and tie the end then barbecue.

 Decided to try something different last night so I pulled the husks back, 
removed the silk, and tied the husks downward leaving the corn naked.  The 
resulting flavor of lightly browned barbecued corn was wonderful with the 
Chipotle Butter.

Chipotle Butter

3 cubes butter softened
3 tabs of roasted garlic olive oil
5 tabs chipotle in adobo puree

Throw into the blender and whirl.  Place in a nice bowl/container, chill and 
lather on your corn.

Now this can be livened up with a bit of Jims Applewood Smoked Habanaro 
powder as well.  This butter is terrific on grilled asparagus and other 
veggies as well.  I think it would be lovely over grilled shrimp, scallops, 
and fish.

Enjoy,

Mary-Anne

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