Chipotles are dried, smoked ripe jalapenos. You can find them canned in adobo sauce or dried. They vary somewhat in heat, so you may want to start with the smaller amount and add more if you want the butter spicier. The butter is perfect for grilled or boiled corn on the cob and is also good on grilled steak.
Makes about 8 tablespoons of butter, enough for 6 to 12 ears of corn
4 ounces (8 tablespoons) unsalted butter, softened
2 to 3 teaspoons chipotle puree*
2 teaspoons cumin
1/2 teaspoon kosher salt
2 teaspoons lime juice
Mix all ingredients together thoroughly. Form the butter into a cylinder, wrap tightly in plastic wrap, and refrigerate or freeze until firm. To serve, slice into thin rounds with a sharp knife. Tightly wrapped, this will keep for several weeks in the refrigerator or up to 4 months in the freezer.
* To make chipotle puree, empty the contents of a can of chipotle peppers in adobo sauce into a blender or small food processor. Blend until pureed. This puree will keep in the refrigerator for at least a month. If you want to use dried chipotles instead, reconstitute them in boiling water for 20 minutes, then mince them.
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