Chipotle Honey Grilled Corn

This recipe is from my brother Josh.  I do believe it's the first recipe courtesy of Joshua since starting this blog.  I've had a few from his lovely wife, but not him.  He's actually a great cook.  A fun cook.  I'm talking Ceviche from Ecuador with popcorn.  Delish!  Josh found this recipe years ago in the pages of Sunset Magazine I believe, and it has been a hit at many a Bear Lake BBQ since.  It's super easy, but packs a lot of flavor.  I love using the sauce on shrimp as well for Shrimp Tacos.  Yummy!!  So buy you a can of chipotles.  Chipotles are a dried and smoked Jalapeno pepper in a delicious sauce.   A little goes a long way.  Most recipes call for 1 or 2 chipoltes.  Each can holds a lot of little peppers.  I place the extra contents of my chipotle can in a Ziploc bag in the fridge for use at a later time.  They're also really great in THIS soup.  The peppers last forever.  Kind of like mustard:)

Enjoy this corn at your next BBQ.  Use the extra sauce to dribble on your corn:)

Josh's Chipotle Honey Grilled Corn

Recipe from Sunset Magazine

2 canned chipotle chiles in adobo sauce

1/2 cup butter, melted $

1/3 cup mild-flavored honey, such as clover

1 garlic clove, minced

1/2 teaspoon salt

8 ears fresh corn in husks $

Preparation

1. Heat a charcoal or gas grill to medium-hot (you can hold your hand 1 to 2 in. above cooking grate only 3 to 4 seconds). Combine chiles, butter, honey, garlic, and salt in a blender and whirl until smooth.

2. Put unhusked corn on grill and cook, turning occasionally, 15 minutes. Husks will blacken. Transfer to a work surface, remove husks, brush ears generously with butter mixture, and return ears to grill. Grill until lightly browned, about 5 minutes. Serve warm, with remaining butter.