*  Exported from  MasterCook  Buster  *
 
          Grilled Corn-In-The-Husks With Chipotle Butter (Mandel)
 
 Recipe By     : GOOD COOKING By ABBY MANDEL 8/26/98 LaTimes
 Serving Size  : 8    Preparation Time :
 Categories    : Vegetables                       Grilling
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8                    ears corn in husks
    1                    canned chipotle chile-in-adobo
                         sauce -- or more, to taste
    6      tablespoons   butter
      1/4  teaspoon      minced garlic
      1/4  teaspoon      ground cumin
      1/2  teaspoon      salt
 
 Pull husks back from corn without tearing and remove silk.
 
 Puree chiles in blender or mini-food processor. Heat butter, 1 1/2
 teaspoons chipotle puree, garlic, cumin and salt over low heat until butter
 melts and mixture is fragrant, about 5 minutes. Stir until well mixed.
 
 Brush butter on corn and pull husks back over ears. Tie with string soaked
 in water if necessary to hold husks around corn.
 
 Grill corn over hot coals, turning as necessary (husks will scorch, which
 gives smoky taste to corn) until done, about 12 minutes.
 
 [8 servings. Each serving: 154 calories; 271 mg sodium; 23 mg cholesterol;
 10 grams fat; 17 grams carbohydrates; 3 grams protein; 0.64 gram fiber. ]
 
 
 Notes: Look for ears with bright green, snugly fitting husks and golden
 brown silk, not at all dry-looking. The kernels should be plump and milky,
 even if they are small.
 
 8/30/98 kitpath@earthlink.net
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