Sunday, June 7, 2015

Chipotle Lime Butter



As far as I'm concerned, nothing says summer more than corn on the cob.  Grill it, boil it, roast it in the oven.  Cut it off the cob and eat it raw.  I don't care how you serve it, I will eat it.  My absolute favorite, go-to summer meal is grilled corn on the cob, fresh green beans and a sliced tomato.  I'm all warm and fuzzy just thinking about it.  

Speaking of fresh produce--my garden is thriving despite the late start it got.  I kept waiting for a local store to put out their organic seed starter.  I started looking for it in January because there were some early spring crops I wanted to put out but they kept telling me it was too early.  Finally by the end of March, I gave up and found another organic seed starter.  I definitely didn't get the head start I had last year.   I started some broccoli rabe which I was beyond excited about.  However, the rabbits immediately made it their lunch as soon as it was transplanted.  Well played rabbits, well played.  In turn, I bought some chicken wire, rigged it up with some thumbtacks (thanks, mom for that brilliant idea) and have had no issues with those rascals since.  I have two different tomatoes, a slicing and san marzano for sauces, zucchini, radishes, english cucumbers, green beans, rosemary, kale and some eggplant that I don't think will make it due to bugs eating the leaves.  As an organic gardener, this has been my biggest struggle yet.  What do you use to keep the bugs from munching on your veggies?  Please help!  Leave me a comment or email me if you have any suggestions.  I was super excited to make an eggplant jerky that my friend Cameron put on instagram.  Oh well.  Maybe next year.

Why am I writing this post?  I get distracted when talking about my garden.  Oh, yeah.  Butter.  If you do a quick search for corn on the cob, you'll see a wide array of delicious looking butters and cheeses being spread on this summer time treat.  Obviously I had to get in on this and since I love butter it was not a difficult task.  During the summer months I always have plenty of limes and cilantro because you never know when you're going to have a salsa emergency.  I honestly can't believe how much I love cilantro now.   I couldn't stand it for years.  As a prep cook in the first restaurant I worked at I made pico every single day and could not get away from the stuff fast enough.  I thought it tasted like dish soap.  Now though, I could put it in everything.  I also normally have some chipotles in adobo in my fridge or freezer too.  I've never found a recipe that uses an entire can.  In my opinion, a little goes a loooong way.  They are so delicious though and add that fantastic smokiness to any dish you throw them in.  That's why they're perfect in this butter.  Plus, it adds such beautiful color.  The red of the chipotle and the green from cilantro and the butter melting and oozing down the side of the corn.  Man, I am hungry.  And drooling a little. 

Speaking of butter--use the real stuff.  Please.  I beg you.  Do not insult the fresh, sweet summer corn by using margarine or some junk where you can't believe it's not butter.  Believe it.  It's not.  So go on, whip up this butter and use it tonight when you grill out.  I'm kind of bossy, aren't I?

What other flavor combinations do you use with butter?  Have you tried compound butters yet?  I'm kind of obsessed.  Especially when they're topping a steak.  This particular butter would be fantastic on chicken or fish.  Just put a dollop on top once you've removed it from the grill.  Tent it with some aluminum foil while you're letting it rest, before serving.  You won't be disappointed.


Chipotle Lime Butter

5 tablespoons butter, softened
1 chipotle pepper, finely chopped
1-2 tablespoons cilantro, finely chopped
1/2 lime, juiced

In a small bowl, mix all ingredients until well combined.  Refrigerate for at least 30 minutes for the flavors to marry.

Spread on corn or vegetables of your choice.  Enjoy!

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