PREP: 30 minutes FREEZE: 2 hours MAKES: four (4-serving) portions

Spicy Chipotle Corn

What You’ll Need

½ cup butter, softened

¼ cup snipped fresh cilantro or parsley

¼ cup sliced green onions

1 canned chipotle pepper in adobo sauce, finely chopped (tip, page 107)

1 tsp. ground cumin

½ tsp. salt

14 ears fresh sweet corn, husks and silks removed (tip, page 444)

1 medium red sweet pepper, finely chopped

1 fresh poblano pepper, finely chopped (tip, page 107)

How to Make It

1. In a small bowl combine butter, cilantro, green onions, chipotle pepper, cumin, and salt. Shape into a 5-inch log. Wrap in waxed paper or plastic wrap. Freeze about 1 hour or until firm. Cut butter into eight slices. Place slices in a freezer container and freeze until needed.

2. Meanwhile, in a covered 8-qt. pot cook corn, half at a time, in enough boiling water to cover 3 minutes; drain. Plunge corn into two extra-large bowls filled with ice water. Let stand until chilled. Cut kernels from cobs; do not scrape (you should have about 7 cups).

3. Line two 15×10-inch baking pans with parchment paper or foil. In the prepared pans, spread corn kernels, sweet pepper, and poblano pepper in an even layer. Freeze, loosely covered, about 2 hours or until nearly firm.

4. Divide frozen vegetables evenly among four quart-size freezer bags. Add two slices frozen butter mixture to each bag. Squeeze air from bags; seal and label. Freeze up to 6 months. (Freezing tips, page 467.)

Serving Directions: Transfer one portion frozen vegetables to a medium saucepan or skillet. Cook, covered, over medium heat 10 to 12 minutes or until butter is melted and vegetables are heated through, stirring occasionally.

PER ½ CUP CHIPOTLE CORN: 126 cal., 7 g fat (4 g sat. fat), 15 mg chol., 140 mg sodium, 16 g carb., 2 g fiber, 3 g pro.