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Grandson Clint put me onto a new seasoning. Seems he had eaten some meat that used this seasoning and thought it was great!! However, when he tried to find it in Wichita, it was not available. He prevailed on us to look when we were vacationing in Colorado and yep! We found some. Here it is. The new product is put out by Tabasco and is called smoked chipotle (pronounced chee-POHT-lay). It is a sauce that can be used with just about anything. I went onto the Tabasco website and they had a number of recipes using this seasoning, from salads to baked beans to burgers.

Since the time of the Aztecs, the chipotle pepper has been prized for its dark, smoky flavor. Vine ripened and slow smoked over a slow fire, this pepper produces an ideal sauce for grilling or marinating meats. It can be used in soups, chili, dips, and salad dressings. As a marinade for meats, pour it on and let set for 15- 30 minutes. Use with honey as a basting sauce. Sprinkle as a condiment. For quick baked beans, add 3 tablespoons to a can of baked beans.

Today’s recipe is for grilled corn on the cob. Hope you like this new flavoring. This is for 6 ears of corn, but 1 ear will work just as well.

Chipotle Grilled Corn on the Cob

6 ears of corn, shucked
6 T. unsalted butter
6 tsp smoked Tabasco chipotle sauce
¾ tsp salt

Heat grill to medium heat. Place each ear of corn on a square of heavy duty aluminum foil. Spread 1 T. butter on each ear. Sprinkle with 1 tsp. Chipotle sauce and 1/8 tsp salt. Seal tightly. Grill for 18 minutes turning halfway through. Enjoy!!!