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Photo: Annabelle Breakey; Styling: Dan Becker Photo by: Photo: Annabelle Breakey; Styling: Dan Becker

Honey-Chipotle Grilled Corn

"Once you've tried this recipe, you'll never go back to plain corn on the cob," writes Trisha Kruse.

Sunset JULY 2007

  • Yield: Makes 8 servings
  • Total: 20 Minutes


  • 2 canned chipotle chiles in adobo sauce
  • 1/2 cup butter, melted
  • 1/3 cup mild-flavored honey, such as clover
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 8 ears fresh corn in husks


1. Heat a charcoal or gas grill to medium-hot (you can hold your hand 1 to 2 in. above cooking grate only 3 to 4 seconds). Combine chiles, butter, honey, garlic, and salt in a blender and whirl until smooth.

2. Put unhusked corn on grill and cook, turning occasionally, 15 minutes. Husks will blacken. Transfer to a work surface, remove husks, brush ears generously with butter mixture, and return ears to grill. Grill until lightly browned, about 5 minutes. Serve warm, with remaining butter.

Note: Nutritional analysis is per ear.

Nutritional Information

Amount per serving
  • Calories: 232
  • Calories from fat: 36%
  • Protein: 3.6g
  • Fat: 13g
  • Saturated fat: 7.3g
  • Carbohydrate: 31g
  • Fiber: 2.9g
  • Sodium: 491mg
  • Cholesterol: 31mg

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Honey-Chipotle Grilled Corn Recipe