This is a modified recipe from Foodnetwork.com and Chef Bobby Flay. The original recipe calls for the corn sections to be placed onto skewers to be grilled, but with our Clay Coyote Grill Baskets we can skip that step entirely.
Getting all the ingredients together is probably the hardest part of this recipe.
6 ears of fresh corn, husks and silk removed, cut into manageable sections.
2 sticks of room temperature butter
2 tablespoons chipotle chilis in adobe, pureed
2 cloves of garlic, chopped
1/4 cup freshly chopped cilantro and more for garnish
Salt and Pepper
Honey to taste
- preheat your grill to high heat
- place your corn sections into your grill basket and place on grill. Close the lid and cook for 15 to 20 minutes turning the medallions every 5 minutes until kernels are tender.
- combine the butter, chipotle, garlic, honey, cilantro, salt and pepper into a food processor and pulse until you like the consistency
- remove your corn from the grill and brush with the butter mixture, sprinkling some extra cilantro as a garnish on the corn sections.