Chipotle-Corn Mashed Potatoes
Chipotle-Corn Mashed Potatoes is a gluten free and vegetarian side dish. This recipe makes 10 servings with 269 calories, 7g of protein, and 7g of fat each. This recipe covers 12% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Thanksgiving. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up butter, chipotle chiles, ears corn, and a few other things to make it today.
Lightly rub corn with oil.
Lay corn on a barbecue grill over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill. Cook, turning often, until corn kernels are lightly browned all over, with some blackened spots, 5 to 7 minutes (see notes).
Let stand until cool enough to handle, then, holding corn upright in a deep bowl, cut kernels from ears with a sharp knife.
Meanwhile, in a 5- to 6-quart pan over high heat, bring 3 quarts water to a boil.
Add potatoes and cook until very tender when pierced, about 20 minutes.
Add butter and 3/4 cup milk and beat with an electric mixer on medium speed, or mash with a potato masher, until smooth. Beat or stir in roasted corn and chipotles to taste. If potatoes are stiffer than you like, beat in a little more milk.
Add salt and pepper to taste. Spoon into a serving bowl.