- 4-6 ears corn (shucked)
- 2 TBS Olive oil
- ½ tsp. El Gaucho steak seasoning
Pre-heat charcoal grill. Rub the corn with olive oil and steak seasoning, and grill. Turn corn until reaches a golden brown. Remove corn and cool.
- ¼ lb. softened butter
- 25oz. chipotles
- 1 oz. honey
- ½ fresh squeezed lime
In a food processor, add chipotles, honey and juice of half a lime. Pulse for 45 seconds, then add butter, continue pulsating until butter and chipotle mixture is blended. You can also blend this in a large bowl with a wooden spoon.
Cut cooled corn off cob with a French knife, place in heated sauté pan with chipotle butter, 3-4 minutes until fully cooked. Remove corn to a side dish, garnish with minced chives.