One of summer’s tasty produce by-products is Silver Queen corn, a popular sweet variety of white corn. Usually planted to be ready for harvest in early summer, Silver Queen corn is hard to beat even when simply boiled and seasoned with butter.
A longtime traditionalist when it comes to food, I’ve made some strides when it comes to taking culinary adventures. So when I came into a few ears of straight-from-the-garden Silver Queen, I thought I’d try something a little different. And I’m glad I did.
Vegetarian Times magazine‘s July/August 2010 cover features Grilled Corn With Chipotle-Lime Butter, which sounded both appetizing and adventurous, with the added bonus of being quick and easy–thanks to a few shortcuts.
If prepared according to the magazine’s directions, I would have had to roast some chipotle chiles, then, once dried, grind them. Or, suggested the recipe, I could use chipotle chile powder. I had a Southwest Chipotle seasoning blend on hand that I had purchased in the spice aisle at the grocery store, and it seemed a reasonable substitute.
Having only four ears of corn–the recipe called for eight–I cut the
ingredients in half, and I could have reduced those for the Chipotle-Lime Butter even further and still had plenty. Not that I’m complaining
about having extra. It alone is pretty good–and according to the
magazine, tasty on bread and baked sweet potatoes as well.
I prepared the butter first using the chipotle powder, salt, butter and
lime zest. Grating the limes was the most time-consuming step, but the
bonus of the fresh taste in the end result is well worth it. Once mixed,
I put it in the refrigerator to chill, but not before I sampled it. I
couldn’t wait to get the corn on the grill!
But since I can’t have a gas- or charcoal-based grill at my apartment complex, my trusty George
Foreman electric grill would have to step up to the plate, and it did an admirable
job. After just 12 minutes, the corn was ready.
The sweetness of the lime complemented the sweetness of the corn, but
its tartness was also a flavorful segue into the spiciness of the
chipotle seasoning. All around, it was a fresh, light side, but I’m
wondering whether the taste would have been significantly different had I
used roasted chipotles instead of the store-bought powder.
Maybe next time, since I’ll definitely make this recipe again, even if
it’s just to make more of that butter.