- Yield
- 12 servings
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.