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Grilled Corn with Chipotle, Lime and Cilantro |

Mexican Grilled Corn on the Cob

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How to grill corn on the cob, served with chipotle lime butter!


Units Scale
  • 1/2 cup room temperature butter (or soy butter or olive oil- see note)
  • 12 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.
  • 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 pepper
  • 8 Ears of Corn, shucked
  • 1/4 cup chopped cilantro as fresh garnish


  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.


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


  • 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