Grilled Corn with Chipotle Butter

Leigh Beisch
Canned chipotle chilis in adobo sauce are usually found in the ethnic-food sections of supermarkets. (Keep a water-filled spray bottle handy to extinguish flames when you grill the corn.)
Serves 4 (serving size: 1 ear of corn)


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4 ears corn
3 tablespoons unsalted butter
2 teaspoons seeded, minced chipotle chilis in adobo sauce
2 teaspoons fresh lime juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup grated or crumbled queso fresco
4 lime slices (optional)


Immerse corn, husks on, in a large bowl of cold water. Let soak for at least 30 minutes.

Melt the butter in a small saucepan over low heat. Add the minced chipotle chili, lime juice, salt, and black pepper; cook for 30 seconds, stirring to blend flavors.

Preheat the grill to medium-high. Husk corn; brush with chipotle butter to coat. Grill about 4 minutes, turning frequently, or just until the corn is tender and nicely browned. Top immediately with crumbled cheese, and serve with lime slices, if desired.

Created date

October 2003

Nutritional Information

Calories 178
Fat 10 g
Satfat 6 g
Monofat 3 g
Polyfat 1 g
Protein 5 g
Carbohydrate 19 g
Fiber 3 g
Cholesterol 28 mg
Iron 1 mg
Sodium 340 mg
Calcium 50 mg