Step 1
In a small bowl, combine the Redpath® Demerara Style Sugar with the lime juice, chopped chipotle peppers, lime zest, salt, minced garlic, and black pepper. Stir until sugar is completely dissolved; 2 to 3 minutes. Set aside to allow flavours to meld.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until smooth and creamy; 2 minutes.
Step 3
Add about 1 tablespoon of the spiced sugar mixture to the butter, creaming on medium to fully incorporate and emulsify the mixture into the butter before adding another tablespoon. Repeat process until all of the sugar mixture is in the butter.
Step 4
Add the dry cilantro (see Chef’s Tips) to the butter mixture. Mix on medium-low until well combined.
Step 5
Transfer to an airtight container and place into the fridge until needed (see Chef’s Tips).
Step 1
Preheat grill to medium heat (350°F; 177°C). Grease the hot grill with canola oil.
Step 2
Peel back and remove the husks from the ears of corn. Alternatively, peel back the husks and twist or braid husks together to create a longer “handle” to hold onto when eating the grilled corn. Remove as much of the silk from the corn as possible.
Step 3
Place the corn directly onto the preheated grill. Close the lid, using the vents or burner knobs to keep the temperature consistent. Grill for 15 to 20 minutes, rotating corn every 1 to 2 minutes to ensure kernels don’t burn and all sides are coloured. Finished corn should be a roasted golden brown colour with some charring.
Step 4
Remove corn from the grill. Serve corn hot or warm, slathered with the chipotle-lime butter.
*Buy corn as fresh as possible with all the husks still on; the husk prevents the kernels from drying out. Try a local farmers market or pick your own. The longer corn has been off the stalk, the more its natural sugars are turned into starch.
*Ensure all ingredients are at room temperature before proceeding with the recipe.
*Italian or flat-leaf parsley can be substituted for cilantro if cilantro is not available or not desired.
*The chipotle-lime butter can be made a day or two ahead for ease of preparation; furthermore, allowing the butter to sit overnight will help infuse the flavours into the butter. Remove the chipotle-lime butter from the fridge at least 30 minutes before serving to allow it to come to room temperature.
*Leftover butter can be stored in an airtight container for up to 5 days. It can also be wrapped well in a freezer-safe container or bag and stored in the freezer for up to 2 months. Leave frozen butter overnight in the fridge to thaw before using.
*Use leftover chipotle-lime butter as a spread for warm cornbread, biscuits, or garlic bread, mixed into mashed potatoes, melted over grilled steaks or pork chops, or brushed onto grilled vegetables for added flavour.
