Chipotle Grilled Corn
Add softened butter, cumin, and adobo sauce to a bowl.
Use a fork to stir thoroughly.
Add cotija cheese and mayo and mix again.
Shuck corn and grill over medium heat 10-12 minutes, turning periodically.
Place corn in a small roasting pan and spread chipotle butter over the ears.
Cover tightly with foil and return to the grill.
Use tongs to shake periodically. Let the corn steam for 3 minutes.
Carefully remove tin foil, shake again, and remove from the grill.
Serve immediately, squeezing lime over your corn. Top with additional cotija if you choose.
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