Chipotle Cilantro Butter Print Email

This is a great way to add punch to summer corn on the cob.

1/2 cup unsalted butter, softened to room temperature
1/2 cup chopped fresh cilantro
1 chipotle chili, minced, plus 1 tablespoon adobo sauce; or to taste
2 teaspoons fresh lime juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Combine all of the ingredients in a small bowl and mash together with a fork or wooden spoon until the mixture is well combined (or pulse in a food processor). Form into a log shape in a plastic wrap, parchment or waxed paper (tightening the end as if it were a sausage) and refrigerate for up to 2 weeks or freezer for up to 3 months.

Source: Fine Cooking No. 73.