Smoky grilled corn on the cob slathered in chipotle lime butter—easy, fast, and bursting with flavor. A chef-tested summer side dish you’ll crave!
Grilled Corn on the Cob with Chipotle Lime Butter
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As a chef, I’ve prepared corn every which way—boiled, baked, steamed, and sauteed—but when it comes to flavor and ease, nothing beats the grill. Grilled corn on the cob is one of summer’s simplest pleasures, and in my kitchen, it’s the method I return to again and again. No husks, no foil, no soaking—just fresh corn placed directly on the hot grill. The dry heat creates that perfect char, caramelizing the natural sugars and bringing out corn’s incredible depth and sweetness.

Once the kernels are lightly charred,  finish them with a generous slather of chipotle-lime butter, a squeeze of fresh lime juice, and a scatter of chopped cilantro. It’s smoky, spicy, tangy, and completely irresistible.

Prefer to keep it classic? A pat of butter and sea salt works beautifully. For a vegan version, a drizzle of good olive oil does the trick. This is a technique I’ve used in our catering business, because it works. It’s quick, customizable, and always a crowd favorite.

Why you’ll Love This Grilled Corn Recipe

The slight charring of the corn makes for good flavor and prepared this way, the corn ends up being juicy and delicious. The Chipotle Butter is just dreamy. It’s smoky and just a little spicy and pairs well with the corn. The  best part, it can be made in 20 minutes or less,  and you can make the butter ahead, which is great if are you having friends over.

Grilled Corn Ingredients

  • Fresh Corn: When picking out corn, choose cobs  with bright green husks. Pull back the husk and look at the kernels before you buy them. They should be firm, plump and juicy.
  • Butter- or substitute vegan butter or olive oil
  • Spices and Seasonings– these are optional, but we whip spices and chipotle peppers in with the butter.
  • Lime- zest and juice.
  • Salt and black Pepper

Chef’s Tips

  1. Feeding a crowd: cut the corn in half or thirds, making smaller portions. Use a very sharp large knife on a sturdy cutting board and cut through the cob.
  2. Don’t overcook. A light charring adds flavor. But do not over-char because the corn will loose its juiciness.
  3. Make the whipped chipotle lime butter ahead.  The corn grills quick!

How to grill corn on the cob

  1. Preheat the grill to medium-high heat.
2.  Shuck the corn. Try to remove as much of the silk as possible. Using your hands or a wet paper bowl rub vertically from top down.
3. Grill. Place the plain corn directly on hot greased grill.  Close the lid for 2-3  minutes. Rotate a quarter, cover for 2-3 more minutes. Continue this process until all four sides are very lightly charred and heated through (about 10 minutes).
4. Rub. When the corn is done, remove it from the grill and place on a platter. While the corn is still hot, generously spread the Chipotle Butter on all sides.

5. Squeeze. Once butter is lavishly spread, squeeze 1/2 lime over the corn and sprinkle with chopped fresh cilantro.  Serve with lime wedges. It’s best eaten warm, right off the grill,  but it is just fine if served at room temp.

How to Make Chipotle Cinnamon Lime Butter

If entertaining, make the butter ahead, it will keep for 1-2 weeks. And remember, you can use vegan butter.  Olive oil works too, but I personally prefer the consistency of butter with this.

Whip softened butter with the chipotles and the spices and the lime zest. You can use a food processor or whip by hand.

You can serve the butter on the side, or lather the corn up!

Grilled Corn with Chipotle Butter, cilantro and lime. | www.feastingathome.com

Storage

Leftovers will keep up to 4 days in an airtight contatiner in the refrigerator. The butter will keep up to 2 weeks in the fridge.

Serving Suggestions

Serve with your favorite BBQ mains! We love this with our Chipotle Chicken, or Cedar Plank Salmon. Add this Mexican Slaw with Cilantro and Lime and dinner is ready!

Grilled Corn on the Cob with Chipotle Lime Butter.

More Corn recipes you may like:

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Grilled Corn on the Cob with Chipotle Lime Butter. #mexicancorn

Grilled Corn on the Cob with Chipotle Lime Butter

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Description

Smoky grilled corn on the cob slathered in chipotle lime butter—easy, fast, and bursting with flavor. A chef-tested summer side dish you’ll crave!

Ingredients

Units
  • 1/2 cup 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 in heat level. A nice slow-burning spicy.
  • 1/4 tsp kosher salt, plus more to taste ( you could try smoked salt)
  • 1/4 tsp cinnamon (optional, but tasty)
  • 1/4 tsp cumin
  • Zest of 1 lime – save lime for squeezing on after
  • cracked black pepper
  • 8 Ears of Corn, shucked
  • 1/4 cup chopped cilantro as fresh garnish

Instructions

  1. Preheat grill to Med High
  2. Make the butter: 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. (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.
  3. Prep the corn. Remove husks and rub the silk off of the corn.
  4. Place on a greased hot grill, close the lid, and  rotate a quarter, every two-three minutes until each side is grilled. (8-10 mins). A little charring gives a good flavor.
  5. When done, lavishly spread the Chipotle Lime butter on all sides.
  6. Squeeze with lime,  and sprinkle fresh cilantro. Serve with lime wedges. Serve warm or at room temp.

Notes

The butter will keep up to 2 weeks in the fridge or can be frozen. Leftover corn will keep up to 4 days in the fridge.

Nutrition

  • Serving Size: one ear, plus 1 tablespoon chipotle butter
  • Calories: 235
  • Sugar: 4.6 g
  • Sodium: 157.9 mg
  • Fat: 12.5 g
  • Saturated Fat: 7.4 g
  • Carbohydrates: 14 g
  • Fiber: 1.5 g
  • Protein: 2.5 g
  • Cholesterol: 30.5 mg

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Comments

  1. The BEST grilled corn ever! Don’t skip the butter, it’s incredible. The cinnamon really adds a unique flavor. Huge hit at our family gathering.

    Reply

  2. I’ve been making this recipe for years and I love it so much. I was just referring back to it, and I figured I’d finally leave a review!

    Reply

  4. This is such a great recipe, and a beautiful presentation! Lovely blog! Cheers, Andrea

    Reply

  5. This is really delicious and the presentation is beautiful- everyone loved! You have a lovely blog.

    Reply

  6. Love this one and so great to connect with you via the web, even though we are only a hop, skip, and a jump from one another! I’m in CDA. I love this corn on the cob post and I’ll look forward to seeing more now that I’m following you on Pinterest :)Blessings,Krista

    Reply

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