Grilled Corn on the Cob with Honey Chipotle Butter

 Serves 6 as a Side Item

6 Each                           Fresh Corn on the Cob-see methods below

To Drizzle                      Olive Oil

To Taste                        Gagliardo’s Spice Mix-or kosher salt and black pepper

1 Stick                            Unsalted Butter-softened at room temperature

1 Each                           Chipotle Pepper-packed in adobo sauce

2 Tablespoons               Honey

1 Tablespoon                 Cilantro-finely chopped

1/4 Teaspoon                 Black Pepper

1/2 Teaspoon                 Kosher Salt

 Optional                        Butchers Twine-6 pieces and 8 inches long

Making the Butter:

Place the butter, chipotle pepper, honey, cilantro, salt and pepper in a small food processor, process until combined. Tear of a 12” x12” piece of plastic wrap, scoop butter onto the plastic wrap, shape into a log and roll up twisting the ends of the plastic wrap, place in refrigerator to firm up, about 1 hour.

Method One: Charring Corn Directly on the Grill-

Bring a large pot of water to a boil and add a large pinch of salt.  Preheat grill to medium high heat for direct heat grilling.

While waiting for the water to boil    remove the silk and husk from corn and rinse off.

Once water is boiling place corn in the pot and set a timer for 20 minutes. Remove corn and let drain.

After the corn has drained place on a sheet tray, drizzle with olive and roll corn around to coat, season generously with spice and take to the grill. Place corn directly on the grill and grill until corn is slightly charred. Melt butter on corn by rubbing on the hot corn and serve.

Method Two: Steaming Corn in Husk-

Pull husk down on the cob, but leaving intact with the cob and remove the silk, pull husk back over corn. Fill a large pot with cold water and place the corn into the water exposed tip end first, let corn soak for at least 15 minutes.

While Corn is soaking preheat grill for indirect and direct grilling. Remove corn from the water and let excess drain off, place on a sheet tray and take to the grill. Place corn on the indirect side of the grill and close the lid. Let corn steam 30 minutes or until tender. Using a towel and tongs remove the corn from the grill and place on a sheet tray. Holding the corn with a towel pull husk back and tie together with the butchers twine. Place back on the grill to slightly char the corn, remove rub corn with the butter, season with salt and pepper and serve.