Name: Grilled Chipotle Lime Corn Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 4 ears corn on the cob with husks; 4 tablespoons butter, softened; 1 teaspoon chipotle powder; 1 lime, zested; ¼ teaspoon kosher salt; ¼ teaspoon freshly ground black pepper; ½ cup cilantro, chopped; 2 green onions, halved vertically and thinly sliced crosswise; 5 ounces queso fresco, crumbled; 1 lime, cut into 4 quarters for serving

Ingredients

4 ears corn on the cob with husks

½ cup cilantro, chopped

2 green onions, halved vertically and thinly sliced crosswise

5 ounces queso fresco, crumbled

1 lime, cut into 4 quarters for serving

4 tablespoons butter, softened

1 teaspoon chipotle powder

1 lime, zested

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

Instructions

Step 1: Peel back the husks from each ear of corn without removing them completely. Remove all the silk strands and discard so the corn is clean and ready for seasoning.

Step 2: In a small bowl, combine the softened butter, chipotle powder, lime zest, kosher salt, and black pepper. Mix thoroughly with the back of a fork until evenly blended into a compound butter.

Step 3: Using a brush or spoon, generously coat each corn cob with the chipotle lime butter, covering all sides evenly for maximum flavor.

Step 4: Gently fold the husks back over the buttered corn to cover the ears completely, trapping moisture and infusing flavor during grilling.

Step 5: Preheat your grill to medium-high, about 400-450°F (204-232°C), to ensure proper cooking and a nice char on the husks.

Step 6: Place the corn on the grill grates with the husks still on. Cook for about 15 minutes, turning occasionally, until the husks are blackened and the corn inside is steamed and tender.

Step 7: Transfer the corn to a baking sheet and let it cool slightly for safe handling. Then peel the husks back or remove them entirely, according to preference.

Step 8: Sprinkle the corn with chopped cilantro, crumbled queso fresco, and sliced green onions. Serve with lime quarters on the side for squeezing over the corn.

Tips & Variations

For added smokiness, try using smoked paprika instead of chipotle powder or add a dash of smoked salt to the butter.

If queso fresco is unavailable, feta or cotija cheese make great substitutes that maintain the crumbly texture and tang.

To make this dish vegan, substitute the butter with a plant-based spread and omit the cheese, or use a vegan cheese alternative.

Serve with a sprinkle of chili powder or a drizzle of hot sauce for an extra kick.

FAQs

Can I grill the corn without the husks?

Yes, you can grill corn without the husks, but be sure to brush it with oil or butter to prevent drying out. Grilling with the husks on helps retain moisture and infuses flavor more evenly.

What if I don’t have a grill? Can I cook this on the stove?

Absolutely. You can roast the buttered corn in a preheated oven at 400°F (204°C) for about 20-25 minutes, turning halfway through, or cook it in a grill pan on the stovetop until tender and slightly charred.