Grilled Corn with Spicy Butter
4 each fresh organic corn, shucked
2 tablespoons unsalted butter
1/2 teaspoon chipotle chile canned in adobo, finely chopped (remove any seeds)
1 teaspoon lime juice
1 dash sea salt
1/4 teaspoon lime zest
Wrap shucked corn in heavy duty aluminum foil and grill over high heat turning frequently to avoid burning the kernels (approximately 1 minute per turn for a total of about 5 turns). Allow corn to rest in aluminum foil for about 5 minutes after you remove it from the grill.
Meanwhile prepare the butter by combining the butter through the lime zest in a small bowl and stirring until well mixed. Serve corn with a side of the butter and enjoy!
Per Serving: 129 Calories; 7g Fat (4g sat); 3g Protein; 17g Carbohydrate; 2g Dietary Fiber; 16mg Cholesterol; 75mg Sodium.