Grilled Corn with Chipotle Butter

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 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

  1. Immerse corn, husks on, in a large bowl of cold water. Let soak for at least 30 minutes.
  2. 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.
  3. 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.
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