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Nutrition Facts

Serving Size 1 (94g)

Recipe makes 6 servings

The following items or measurements are not included below:

1 chipotle chiles in adobo

Calories 111
Calories from Fat 44 (39%)
Amount Per Serving %DV
Total Fat 4.9g 7%
Saturated Fat 2.6g 13%
Monounsaturated Fat 1.3g
Polyunsaturated Fat 0.7g
Trans Fat 0.0g
Cholesterol 10mg 3%
Sodium 40mg 1%
Potassium 244mg 6%
Total Carbohydrate 17.1g 5%
Dietary Fiber 2.4g 9%
Sugars 2.9g
Protein 2.9g 5%

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White Corn on the Cob Seasoned With Chipotle Peppers and Butter!

Recipe #124213 | 15 min | 10 min prep | add private note
~Rita~

By: ~Rita~
May 31, 2005

This sweet corn is kicked up with chiptoles pepper in Adobe sauce.

SERVES 6 (change servings and units)

Ingredients

Directions

  1. 1
    Place corn in heavy foil pour butter over corn and sprinkle minced peppers over corn. Seal foil around corn tightly.
  2. 2
    Grill over hot coals for 5-8 minutes.

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Featured Reviews for This Recipe

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From: Beautiful BC

On Jun 24, 2007

Everyone loved this. I used 3 tsps of butter on each ear. Next time I think I'll add a dash of hot sauce as well. I like that you can make these ahead of time.

2 people found this review helpful

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  • From: L DJ

    On Jul 9, 2006

    Tasty, the men folk raved!

    2 people found this review helpful

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    From: PaulaG

    On Jun 14, 2005

    Instead of melting the butter, I softened it, finely minced the chile and mixed it into the butter. Sprinkled the corn lightly with seasoning salt before grilling. It has a nice flavor without being to hot. Everyone loved it!

    4 people found this review helpful

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    From: Mrs Goodall

    On Jun 30, 2006

    Loved this Rita! Will definitely make this again! Can't wait to make this one over a "real" fire while camping. We made on our gas grill. We heated the grill to 450 degrees and it took about 25 - 30 minutes to cook all the way. It was the perfect amount of flavor and heat without overpowering the flavor of the corn! Thanks Rita!

    3 people found this review helpful

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  • Read all 11 reviews

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