Ingredients:
4 ears corn, husks and silks removed
About 2 tsp vegetable oil
5 lbs. russet potatoes, peeled and cut into 2-inch chunks
1/4 cup butter
About 3/4 cup whole milk, heated
About 2 drained canned chipotle chilies, minced
Salt and freshly ground black pepper |
Instructions:
1. Lightly rub corn with oil and grill over medium heat, covered, turning often, unti lkernels are lightly browned all over, 9 to 12 minutes. Let stand until cool enough to handle. Holding corn upright in a deep bowl, cut kernels from ears with a sharp knife.
2. Meanwhile, in a 5- to 6-quart pot over high heat, bring 3 quarts water to a boil. Add potatoes and cook until very tender when pierced, about 20 minutes. Drain and return to pot.
3. Add butter and 3/4 cup milk and beat with an electric mixer or mash with a potato masher until smooth. Stir in corn and chipotles. Add more milk if you like. Add salt and pepper to taste. |