Chipotle-Lime Compound Butter
During the summer grill-out season, what better way to elevate the flavor of your favorite dish, than by adding that special finishing touch – a slice of homemade Chipotle-Lime Compound Butter on top. Make ahead and keep it on-hand in your refrigerator for up to 2 weeks.
I also use this Chipotle-Lime Compound Butter to make my own version of the popular, trending ‘Mexican Street Corn’. After roasting my corn in the husk on the grill, I slather on the flavored butter and sprinkle it with some cotija cheese. Yummmm!
My Tips for Delicious Corn on the Cob Prep & Roasting Tips: 1. Pull off the extra outer corn husk leaves and cut off a slice of the hard base 2. Pull back the inner husk leaves and remove all the corn silks 3. Push back the inner leaves, to cover up the corn again. 4. Then place the prepped ears of corn into a large bowl of water to soak for at least 30 minutes (may soak even longer) 5. Then place the fresh corn on the grill and roast.
You can make many other Compound Butter flavor combinations; Savory or Sweet. Imagine using the Sweet Compound Butters on Pancakes, Waffles, or even Yeast Dinner Rolls. Let your imagination run free.
- Lemon-Dill
- Lemon-Chive
- Bourbon-Bacon
- Cranberry-Jalapeno
- Honey-Orange
- Cinnamon-Honey
- Apple-Cinnamon
- Strawberry-Honey
WHAT ELSE DO YOU NEED?
Chipotle-Lime Compound Butter
Equipment
- Food Processor
- Large Mixing Bowl
- Spatula
- Can Opener
- Cutting Board
- Microplaner
Ingredients
- 7 Oz Can of Chipotle Peppers in Adobo Sauce
- 2 Sticks Softened Salted Butter (room temperature for at least 30 minutes))
- 1 Large Lime (or 2 small)
Instructions
- Using a microplaner, zest one large lime or two small ones.
- Add the softened room-temperature butter, chipotle peppers with adobo sauce, and the lime zest together in a food processor. Blend until completely mixed.
- Layout a rectangular sheet of plastic wrap on the counter, then spoon the flavored butter mixture onto the wrap. Shape and roll into a log wrapping the plastic around the log. Twist the ends to close and refrigerate until firm. This could take from 30 minutes to 2 hours.
- When ready to serve, cut off a slice and place on top your favorite grilled steak, chicken, seafood, corn on the cob, and/or baked potatoes. Enjoy!
I can’t wait to try this. It sounds delicious.
Thanks – I know you are a BIG FAN of Mexican Street Corn…hope you enjoy!
Let me know your opinion after trying it by rating the recipe…in STARS 1-5 on my wesite too.