This is the best grilled corn I've ever made. Followed the recipe except skipped the cheese - it wasn't necessary with all of the other flavors! Served with grilled salmon and CL Summer Farfalle Salad with Smoked Salmon.
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.)
Yield: Serves 4 (serving size: 1 ear of corn)
Recipe from
More From Health
Nutritional Information
Amount per serving
- Calories: 178
- Fat: 10g
- Saturated fat: 6g
- Monounsaturated fat: 3g
- Polyunsaturated fat: 1g
- Protein: 5g
- Carbohydrate: 19g
- Fiber: 3g
- Cholesterol: 28mg
- Iron: 1mg
- Sodium: 340mg
- Calcium: 50mg
Ingredients
- 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)
Preparation
- 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.
Grilled Corn with Chipotle Butter Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Entertaining, Quick/Easy
- CUISINE: American, Southwest, Mexican
- MAIN INGREDIENT: Cheese, Vegetables
- DIETARY CONSIDERATION: Meatless
- COOKING METHOD: Grill
- OCCASION: Cinco de Mayo, Father's Day, July 4th, Labor Day, Memorial Day, Mother's Day, Birthdays/Anniversaries
- PUBLICATION: Health
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