Mexican Corn Chipotle Texas Style
Add a gallon of water to a decent sized stock pot, add 6 to 10 cobs of shucked fresh, white corn. Be sure to remove the silk when shucking. Bring to boil over medium to high heat, cover and cook for 15 to 20 minutes or until kernels are plump and tender. Remove, drain and cool slightly. Let cobs cool enough to handle – they should be warm enough for the soft buttery goodness to seep between the kernels.
Build a bed of medium-hot coals or heat your gas grill to high. Lightly brush the grill grate with oil so the corn doesn’t stick (you can also give each cob a light brush of olive or corn oil). Space 6 to 10 cobs along the grill surface. Grill for 10 to 15 minutes, turning occasionally with tongs. The cobs should be lightly charred, but cooked through. Remove and cool slightly as with the boil version they should be cool enough to handle but warm enough to let the butter ooze between the kernels.
Carefully insert corn cob or 4″ wooden candy sticks in the flat end of the corn. If the corn is tender, it should be easy to pierce.
Spread a tablespoon of soft butter or along all sides of the corn and to really make Mexican Corn Chipotle Texas Style add a few dashes of your favorite Chipotle Texas seasoning such as one of our Sensational Chef Chile & Salt, Fiesta Blends, Zesty or Maria’s Sabroso Pico de Gallo Blends.
Finish it off by sprinkling Cotija cheese (or Parmesan) to your liking, you can also spread on mayo or fresh crema you can also top it with fresh cilantro and squeeze a little lime or lemon juice to taste.