There’s something magical about the combination of sweet summer corn and smoky chipotle that makes this Grilled Corn on the Cob with Chipotle Butter an instant crowd-pleaser. I’ve perfected this recipe to bring out the natural sweetness of fresh corn while adding a kick of heat that’s totally adjustable to your taste. Whether you’re planning a backyard BBQ or looking for a unique side dish, this recipe delivers restaurant-quality results right at home.
Ingredients
- 6 ears of fresh corn, husks on
- 1 stick (½ cup) unsalted butter, softened
- 2-3 chipotle peppers in adobo sauce, finely minced
- 1 tablespoon adobo sauce from the can
- ½ teaspoon lime zest
- ¼ teaspoon kosher salt
- Optional garnish: lime wedges, chopped cilantro
Instructions
- Soak the corn in cold water for 15-20 minutes, keeping the husks on. This creates steam during grilling and prevents burning.
- While the corn soaks, prepare the chipotle butter. In a small bowl, mix the softened butter, minced chipotle peppers, adobo sauce, lime zest, and salt until well combined. Set aside at room temperature.
- Preheat your grill to medium-high heat (around 400°F).
- Pull back the corn husks without removing them completely, and remove the silk. Fold the husks back over the corn.
- Place the corn on the grill and close the lid. Grill for 15-20 minutes, rotating every 5 minutes to ensure even cooking.
- When the corn is done, carefully peel back the husks and return the corn to the grill for 2-3 minutes to get some char marks.
- Remove from the grill and generously slather with the chipotle butter while hot.
- Garnish with cilantro and serve with lime wedges if desired.
Cook Time and Serving Size
Prep Time: 25 minutes (including soaking)
Cook Time: 20-25 minutes
Total Time: 45-50 minutes
Servings: 6
Recipe Notes
- For milder heat, start with just one chipotle pepper and adjust to taste.
- Make the chipotle butter up to 3 days in advance and store it in the refrigerator. Just bring it to room temperature before using.
- If corn husks are already removed, wrap the corn in aluminum foil before grilling.
- Look for corn with bright green husks that feel slightly damp. The silk should be golden brown, not black.
- Any leftover chipotle butter works great on grilled chicken, steak, or even spread on warm bread.
- If you can’t find fresh corn, you can use frozen corn on the cob, but the cooking time might need to be adjusted slightly.
Want to prep ahead? You can make a double batch of the chipotle butter and freeze it for up to 3 months. Just wrap it tightly in plastic wrap and place it in a freezer bag. This way, you’ll always be ready for impromptu grilling sessions!
Grilled Corn on the Cob with Chipotle Butter
Ingredients
- 6 ears of fresh corn husks on
- 1 stick ½ cup unsalted butter, softened
- 2-3 chipotle peppers in adobo sauce finely minced
- 1 tablespoon adobo sauce from the can
- ½ teaspoon lime zest
- ¼ teaspoon kosher salt
- Optional garnish: lime wedges chopped cilantro
Instructions
- Soak the corn in cold water for 15-20 minutes, keeping the husks on.
- Prepare the chipotle butter: In a small bowl, mix softened butter, minced chipotle peppers, adobo sauce, lime zest, and salt.
- Preheat grill to medium-high heat (around 400°F).
- Pull back corn husks, remove silk, and refold husks.
- Grill corn for 15-20 minutes, rotating every 5 minutes.
- Peel back husks, grill corn for 2-3 minutes to char.
- Slather with chipotle butter.
- Garnish with cilantro and serve with lime wedges.
