Description
Grilled Corn with Chipotle Lime Butter. A quick side dish on the grill with a punch of heat from chipotle powder.
Ingredients
Scale
- 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 (optional
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- 1 clove of garlic, minced or pressed through a garlic press (optional)
- Juice of 1 lime
Instructions
- 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.
Notes
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
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Southwestern