Corn is my go-to grilling side dish. Corn season peaks in the heart of grilling season. I can’t wait for those first ears of fresh summer corn, cooked with nothing but salt and butter. But…even the joy of summer corn wears off after a while. When the kids start saying “Corn? Again?” I turn to this recipe.
Someday I will do full-on Elote, Mexican street vendor style corn, on this blog. Really. I am. Someday. Sigh. OK, I’ll be honest with myself. It might be a while. When I’m grilling dinner, I’m always in a hurry. The corn is a side dish, and the last thing on the grill. That extra step of brushing it with crema and sprinkling it with cojita cheese seems like a bridge too far when I’m rushing to get dinner on the table. Someday…Print
Grilled Corn with Chipotle Lime Butter. A quick side dish on the grill with a punch of heat from chipotle powder.
- 6 Fresh ears of corn, husked
- 4 tablespoons butter
- 1 teaspoon kosher salt (or 1/2 teaspoon table salt)
- 1 teaspoon chipotle powder
- 1 teaspoon smoked paprika (optionalone !important;margin: 0px !important;padding: 0px !important” src=”http://www.assoc-amazon.com/e/ir?t=dadcoodin09-20&l=btl&camp=213689&creative=392969&o=1&a=B00269E5C2″ alt=”” width=”1″ height=”1″ border=”0″ />)
- 1 clove of garlic, minced or pressed through a garlic press (optional)
- Juice of 1 lime
- Prepare the corn: Husk the corn. Put the butter, salt, chipotle powder, paprika, garlic, and lime juice in a grill-safe pot. (If you don’t have a grill-safe pot, put it in a microwave-safe bowl and microwave until the butter is melted.)
- Set the grill for direct medium heat (350°F): Set up the grill for cooking with direct medium heat. For my Weber Summit, this means preheating with all the burners on high for 10-15 minutes, then turning the burners down to medium.
- Grill the corn in a 3-3-3-3 pattern: Put the ears of corn and the chipotle butter pot on the grill over the direct medium heat. On a gas grill, keep the lid closed as much as possible. When the corn is browned on the bottom, about 3 minutes, give it a quarter turn. Repeat, turning the corn every 3 minutes, until it is browned on all sides, about 12 minutes total. Keep an eye on the chipotle butter; when it melts, and the garlic starts to sizzle, move it to a cooler spot on the grill. When the corn is almost done, brush it with the chipotle butter. (Watch for flare-ups from the dripping butter, and move the corn around if necessary.)
- Serve: Remove the corn from the grill, brush with the remaining chipotle butter, and serve.
- Chipotle powder has a lot of kick. To lower the heat without losing the hot pepper flavor, substitute ancho or guajillo powder.
- To complete the Mexican street corn experience, after grilling the corn, brush it with Mexican crema (or mayonnaise), then sprinkle with crumbled cotija cheese
- Leftover grilled corn? Use it to make Grilled Corn Salsa with Pineapple.
- Category: Side Dish
- Method: Grilling
- Cuisine: Southwestern
Keywords: grill, grilling, corn, grilled corn, grilled side dish
What do you think? Questions? Other ideas? Leave them in the comments section below.
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