Description
Enjoy a smoky and zesty treat with this Grilled Chipotle Lime Corn recipe. Fresh corn on the cob is slathered with a spicy chipotle lime butter, grilled to perfection with the husks on to lock in moisture and flavor, then topped with bright cilantro, creamy queso fresco, and crisp green onions for a vibrant and delicious side dish perfect for summer barbecues.
Ingredients
Scale
For the Corn
- 4 ears corn on the cob with husks
For the Chipotle Lime Butter
- 4 tablespoons butter, softened
- 1 teaspoon chipotle powder
- 1 lime, zested
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
For Garnish and Serving
- 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
Instructions
- Prepare the corn: Peel back the husks from each ear of corn without removing them completely. Remove all silk strands and discard them to clean the corn thoroughly.
- Make the chipotle lime butter: In a small bowl, combine softened butter, chipotle powder, lime zest, kosher salt, and black pepper. Use the back of a fork to mix and mash until evenly blended into a compound butter.
- Apply the butter to the corn: Using a brush or spoon, coat each ear of corn generously with the chipotle lime butter, covering all sides evenly for maximum flavor.
- Rewrap the husks: Fold the husks back over the buttered corn completely to trap moisture and infuse flavor as it grills.
- Preheat the grill: Heat your grill to medium-high, aiming for 400-450°F (204-232°C), to achieve a good char on the husks while cooking the corn through.
- Grill the corn: Place the corn on the grill grates with husks on and cook for about 15 minutes, turning occasionally, until husks are blackened and corn inside is steamed and tender.
- Cool and prepare for serving: Transfer the corn to a baking sheet and let it cool slightly so it can be handled safely. Then fold back or remove the husks as preferred.
- Garnish and serve: Sprinkle the corn with chopped cilantro, crumbled queso fresco, and sliced green onions. Serve with lime quarters on the side to squeeze over the corn for extra citrus brightness.
Notes
- Keep the husks on while grilling to trap steam and keep the corn moist and tender.
- Use a brush for even butter application, or a spoon if a brush is unavailable.
- Turning the corn occasionally ensures even cooking and prevents burning.
- Adjust chipotle powder quantity based on desired spice level.
- Queso fresco adds a mild tangy creaminess, but you can substitute with cotija or feta if unavailable.
- This corn pairs wonderfully with grilled meats or as a standalone summer side dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Keywords: Grilled corn, chipotle lime corn, Mexican street corn, summer side dish, grilled vegetables, smoky corn, spicy corn recipe
