grilled chipotle lime corn
When I think of summer, I think corn. Sweet corn, fresh from the field (or farmer’s market). I love it in salads and saut?s, but there’s something about picking up an ear of corn and eating it with your hands that is decidedly picnic-y. Or beach-y. Or anyplace without a white tablecloth.
Isn’t that what summer’s all about? Casual? Relaxed? Informal? Breezy?
Assembling this grilled chipotle lime corn is just that — casual and relaxed. And easy.
It’s really nothing more than making a compound butter, slathering it on the corn and sealing the goodness in the husk. The grill does the rest.
Now there’s several ways to grill corn – and I think I’ve tried them all. You can remove the silk and husk and throw it on the fire. That’s good — the corn gets those tell-tale char marks and it tastes grilled. Trouble is, it tends to dry out the kernels and when we’re talking about fresh summer corn — well, it’s that juicy, sweetness that draws me in the first place.
You can remove the silk and husk and wrap the corn in tin foil — keeps in the moisture – yes. But unless you have those little corn-holders that skewer the ends of the cob, it has to cool before you can pick it up (it just came off a 450 degree grill, right?) . Okay, that may be a little nit-picky, but here’s the pay-off.
When you leave the husks on, not only does the corn steam perfectly, but when you pull back the husks you have an automatic handle. It’s like fair-food. And then there’s the toppings – crumbly queso fresco, fresh cilantro, green onion and tangy lime. When combined with the chipotle lime butter that has already basted the corn – it’s dynamite!
The corn cooks in about 15 minutes, so you could easily cook hamburgers or hot dogs while it’s steaming.
Have a great Memorial Day!
- 4 ears corn on the cob, with husks
- 4 tablespoons butter, softened
- 1 teaspoon chipotle powder
- 1 lime, zested
- 1/2 cup cilantro, chopped
- 2 green onions, halved vertically and thinly sliced crosswise
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 5 ounces queso fresco, crumbled
- Peel the husks back from the corn, but leave intact. Remove the silk and discard.
- In a small bowl combine the butter, chipotle, lime zest, salt and pepper. Using the back of a fork, work the ingredients together until well combined. Brush the compound butter onto the corn, evenly covering each corn cob.
- Gently fold the husks back over the corn until they are covered.
- Preheat the grill to a medium high heat (about 400-450 degrees). When the grill is hot, place the corn onto the grates. Cook for about 15 minutes until husks are blackened and the corn inside has steamed.
- Transfer the corn to a baking sheet. Cool just until you can safely handle the corn without burning yourself. Fold the husks back away from the corn cob (or you can remove them, if you like.
- Slice the lime into 4 quarters.
- Sprinkle the corn with cilantro, queso fresco and green onions. Serve the limes on the side for guests to squeeze onto the corn.