This recipe appears in the article "Sidekicks: Three Fun Barbecue Side Dishes from Mike
Stines" on the Burn! Blog. Read the story here.
This compound butter adds great flavor and a little heat to grilled sweet corn, a nice rib-eye, or a swordfish steak. It’s also a tasty addition to freshly-baked corn muffins.
1/2 cup (1 stick) unsalted butter, softened
1 teaspoon lime zest
4 teaspoons fresh lime juice
2 teaspoons minced chipotle in adobo or 1 teaspoon ground chipotle powder
1/2 teaspoon coarse kosher salt
Combine the ingredients in a small mixing bowl until well mixed (leftover chipotle in adobo may be stored in the refrigerator for two weeks or frozen up to six months).