Chipotle Brown Butter Elote
Fresh grilled corn is one of my all time favorite items to cook on the grill. It's one of those dishes that just screams grilling outdoors. I love eating corn on the cob but sometimes I like giving it a little more flavor and complexity, that's when I make my famous Chipotle Brown Butter Elote.
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Ingredients
- 4 pieces of corn
- 1 stick of unsalted butter
- 1 green bell pepper
- 1 red bell pepper
- 1 yellow bell pepper
- 1 jalapeño
- 4 green onions
- 2 tablespoons cilantro
- salt
- 1 teaspoon chipotle powder
Instructions
- Add chipotle & butter to a pot. Melt butter over medium heat on Side Kick Cart Side Burner.
- Cook until dark amber, stirring often, for about 5-6 minutes, and be careful not to let it burn.
- The transformation occurs at about 250ºF, leaving the milk solids behind to brown.
- When the butter turns dark amber and has a nutty aroma, pull the pan off the stove and keep for later use.
- Place the cleaned corn on the cob, green onions, bell peppers, and jalapeño, onto the Bull Grill over the direct heat of the flames.
- Allow the vegetables to get brown on one side before turning over, about 8 minutes. Allow all sides to brown, total cooking time around 16 minutes. Once done remove the vegetables from the grill.
- Allow the vegetables to cool slightly and cut the corn from the cob and dice the remainder of the vegetables. Mix together in a bowl and add in cilantro, brown butter, and salt to your preference.
- Top with cojita cheese and serve warm. Enjoy!
