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Grilled Corn on the Cob
Soak unhusked corn in cold water for at least 1 hour. Grill unhusked corn over
high heat, turning occasionally, for about 8 minutes, or until tender.
Lime and Red Chile Topping:
Squeeze fresh lime juice over hot corn, sprinkle with red chile powder and black
pepper.
Garlic-Lemon Vinaigrette:
In a small bowl, mix together 1 1/2 tbsp. of olive oil, 2 tbsp. of fresh lemon
juice and 2 cloves of minced garlic. Brush onto hot cobs of corn with a pastry
brush.
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Chipotle Marinated Chicken
4 garlic cloves
5 chipotle chiles, reconstituted and drained (see instructions below)
1/4 C. chopped fresh cilantro
2 T. honey
3 T. vegetable oil
2 T. balsamic vinegar
juice of 1 lime
1/2 t. ground cumin
black pepper, to taste
8 boneless, skinless chicken breasts
In a food processor, process garlic until minced. Add chipotle chiles and
process until minced. Add cilantro, honey, vegetable oil, balsamic vinegar, lime
juice, cumin, and black pepper; process until smooth. Pour over chicken; cover
and refrigerate several hours or overnight (chicken may be marinated in a
zip-lock plastic bag as well).
Preheat barbecue and grill chicken over medium-high heat, about 8 minutes on
each side, or until no longer pink in center.
Serves 8.
Note: To reconstitute chipotle chiles, simply cover them in boiling water and
soak them for approximately 1 hour. If whole dried chipotles aren’t available, 2
canned chipotles in adobo sauce or 2 tsp. of ground chipotle powder may be
substituted.
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