Grilled Corn Chipotle Lime Butter (Printable Version)
Crisp grilled corn, chipotle lime butter, and cilantro make a smoky, vibrant summer dish everyone will love.
# Ingredients:
→ Chipotle Lime Butter
01 -
120 g unsalted butter, at room temperature (substitute with soy butter or olive oil if preferred)
02 -
1–2 chipotle peppers in adobo sauce, finely chopped, with a small spoonful of adobo sauce
03 -
1/4 teaspoon kosher salt, plus additional to taste
04 -
1/4 teaspoon ground cinnamon (optional)
05 -
1/4 teaspoon ground cumin
06 -
Zest of 1 lime (reserve the lime for juicing after grilling)
07 -
Freshly cracked black pepper, to taste
→ For the Corn
08 -
8 ears corn, husks removed and silk carefully cleaned
09 -
15 g fresh cilantro, finely chopped, as garnish
# Steps:
01 -
Preheat the grill to medium-high heat and lightly grease the grates to prevent sticking.
02 -
In a food processor, combine the chipotle peppers with adobo, salt, cinnamon, cumin, lime zest, and black pepper. Pulse, scrape down the sides, and pulse again. Add the butter and pulse just until combined, leaving flecks of chipotle and zest visible. If a food processor is unavailable, finely mince the peppers and zest, then mix all ingredients thoroughly with the butter in a small bowl. Set aside. This butter may be prepared in advance and refrigerated for up to one week.
03 -
Shuck the corn, removing husks and silk completely. Rinse and dry the ears.
04 -
Place the ears of corn on the preheated, greased grill. Close the lid and grill, turning each ear a quarter turn every 2–3 minutes to achieve even charring, for a total cook time of 8–10 minutes. Remove from the heat once kernels are slightly charred and tender.
05 -
Immediately slather each ear of grilled corn generously with chipotle lime butter on all sides. Squeeze fresh lime juice over the corn and sprinkle with chopped cilantro. Serve warm or at room temperature, accompanied by lime wedges if desired.
# Notes:
01 -
Chipotle lime butter can be made up to a week ahead and refrigerated, or frozen for longer storage. Leftover grilled corn keeps for up to 4 days in the refrigerator.