Grilled Mexican Corn couldn’t be simpler. There are numerous ways to cook fresh corn, and I think I have tried most of them, but my favorite way, which happens to be the easiest way….is simply grilled.
No foil, no husk, no pre-blanching, no soaking. Just put the corn straight on the grill! It’s ridiculously fast and easy and tastes great. Once the kernels get a little bit of char, lather the combs up with chipotle butter, a squeeze of lime and scatter with fresh cilantro. So easy, so tasty!
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.
Chipotle peppers are what give this grilled corn a deep smokey heat. It is a slow heat, meaning, it doesn’t jump out at you in the beginning like fresh jalapeño… but rather lingers subtly behind each bite, slowing heating up your palate.
Chipotle peppers are basically smoked jalapenos. They come in different forms…. ground into a spice, dried whole, but I prefer the ease and flavor of these in a can.
The leftover peppers can be frozen in two’s in plastic wrap..and used later to flavor soups, beans, a vinaigrette, or even a chocolate cake. You can find these at most grocery stores in the Mexican Food Section. The juice in the can is especially flavorful, so make sure to save it too.
If serving a larger group of people, you may want to cut the corn in half or thirds.
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.
This ended up being my small contribution to our “girls night out” potluck feast, held outside on a friend’s patio. It was one of those warm summer evenings where for a few wonderful hours, surrounded by friends, everything seemed right in the world. We ate well and laughed hard. Good for the soul.