Grilled Corn on the Cob w/ Chipotle, Lime & Cilantro
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Smokey Spicy Grilled Corn on the Cob with Chipotle- Cinnamon Butter, Lime and Cilantro!
Recipe type: Side dish
Serves: 8
  • ½ C room temperature butter ( or soy butter or olive oil- see note)
  • 1-2 chipotle peppers ( I used two, plus a little "juice" from the can) --This ended up being 3 out of 5 stars. A nice slow burning spicy, but not taste bud deadening.
  • ¼ tsp kosher salt, plus more to taste ( you could try smoked salt)
  • ¼ tsp cinnamon
  • ¼ tsp cumin
  • Zest of 1 lime - save lime for squeezing on after
  • cracked pepper
  • 8 Corn on the Cob
  • ¼ cup chopped cilantro as fresh garnish
  1. Preheat grill to MED
  2. In a food processor, add chipotle peppers, salt, cinnamon, cumin, lime zest ( reserving juice for later), black pepper. Pulse ingredients, scrape sides down, pulse again. Add butter and pulse until combined. It doesn't have to be smooth, leave flecks of chipotle pepper and zest. Set Aside. You can do this ahead and keep in your fridge up to a week.
  3. (If you don't have a food processor...mince the peppers and zest and place in a small bowl with the other ingredients) Stir in the butter.
  4. Remove husks and strings off of corn.
  5. Place on MED Heat grill, cover, rotate a quarter, every two minutes until each side is grilled. ( 8 mins)
  6. Fresh Corn, picked in season does not need to cook very long. Don't think of it as "cooking the corn, but rather, heating it up. A little charring gives good flavor.
  7. When done, lavishly spread the Chipotle Lime butter on all sides.
  8. Squeeze with lime,  and sprinkle fresh cilantro.
  9. Serve with Lime wedges. Serve warm or at room temp.
Recipe by Feasting At Home at