Love Mexican street corn on the cob? You’ll love this Grilled Chipotle Lime Corn, perfect for barbecues and cookouts! With a lime spiked chipotle compound butter, it’s the best grilled corn on the cob!
When I think of summer, I think corn. Sweet corn, fresh from the field (or farmer’s market). I love it in salads and sautes, 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. Grilled Chipotle Lime Corn is all of those things and it’s perfect for summer.
This easy grilled corn recipe is just about enhancing the already sweet nature of sweet summer corn on the cob. This version reminds me of Mexican street corn on the cob in that it’s casual and relaxed, very informal, but the lightly spiced chipotle compound butter adds a smoky nuance that’s missing in the Mexican street corn.
Ground chipotle powder can be found in grocery stores and specialty markets alike but if you have any trouble finding it, Penzey’s Spices is a resource that I use regularly. They ship the spices directly, they’ve got a phenomenal selection and the spices are top notch. (Note: this isn’t an ad, I’m just a fan).
The butter for corn on the cob can be straight up salted butter, but I think a compound butter like this one adds more flavor and oomph. Simply blend the softened butter with chipotle seasoning, lime zest, salt and pepper until you’ve got a well blended paste, then slather it over the corn.
How To Grill Corn On The Cob:
3 Ways To Grill Corn:
- 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.
- 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 the third method is my choice for that very nit picky reason.
- Remove the silk, but leave the husks intact. Season the corn as you like, then seal the cob back up in the husks. Not only does the corn steam/grill perfectly, but when you pull back the husks you have an automatic handle. It’s like fair-food.
The husks won’t be perfect when you’re folding them back, but work them until the cobs are well concealed.
Throw the cobs on the grill and let them get charred and smoky. It should take about 10-15 minutes on a hot grill.
When you’re ready to serve, peel back the husks (into that convenient little handle I mentioned earlier and get ready to dress the Grilled Chipotle Lime Corn. The toppings I use for this are a 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! If you’re corn needs a little extra butter — that’s ok, too. This could bet the best grilled corn on the cob out there.
Since the corn cooks in about 15 minutes, so you could easily grill hamburgers or hot dogs on the other side of the grill so that everything comes out at the same time..
I don’t have to mention how good Grilled Chipotle Lime Corn would be with barbecued spareribs or chicken Maybe with a side of slaw or potato salad… Just make sure to have plenty of cold drinks and enjoy!
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Grilled Chipotle Lime Corn
- 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.
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