Grilled Chipotle Lime Corn

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.

Total Time

30min

4.7

3 Ratings

Author: Garlic & Zest

Servings:

Ingredients

•

4 ears

Corn Cobs

•

4 Tbsp

Butter , softened

•

1 tsp

Chipotle Chili Powder

•

Lime , zested

•

1/4 tsp

Kosher Salt

•

1/4 tsp

Ground Black Pepper

•

1/2 cup

Fresh Cilantro , chopped

•

1/2 cup

Queso Fresco , crumbled

•

Scallions

Cooking Instructions

Peel the husks back from the Corn Cobs (4 ears) but leave intact. Remove the silk and discard.

In a small bowl, combine the Butter (4 Tbsp) , Chipotle Chili Powder (1 tsp) , Lime (1) , Kosher Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp) . 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 F/200-230 degrees C). 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.

Sprinkle the corn with Fresh Cilantro (1/2 cup) , Queso Fresco (1/2 cup) , and Scallions (2) . Serve the lime on the side for guests to squeeze onto the corn.

Nutrition Per Serving

CALORIES

322

FAT

21.5 g

PROTEIN

10.2 g

CARBS

27.2 g