Grilled Corn with Chipotle Butter

grilled-corn-chipotle Leigh Beisch


  • 4 ears corn
  • 3 tablespoons unsalted butter
  • 2 teaspoons seeded, minced chipotle chilis in adobo sauce
  • 2 teaspoons fresh lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup grated or crumbled queso fresco
  • 4 lime slices (optional)


Immerse corn, husks on, in a large bowl of cold water. Let soak for at least 30 minutes.

Melt the butter in a small saucepan over low heat. Add the minced chipotle chili, lime juice, salt, and black pepper; cook for 30 seconds, stirring to blend flavors.

Preheat the grill to medium-high. Husk corn; brush with chipotle butter to coat. Grill about 4 minutes, turning frequently, or just until the corn is tender and nicely browned. Top immediately with crumbled cheese, and serve with lime slices, if desired.

    Canned chipotle chilis in adobo sauce are usually found in the ethnic-food sections of supermarkets. (Keep a water-filled spray bottle handy to extinguish flames when you grill the corn.)
  • Yield: Serves 4 (serving size: 1 ear of corn)

Nutritional Information

Calories per serving: 178
Fat per serving: 10g
Saturated fat per serving: 6g
Monounsaturated fat per serving: 3g
Polyunsaturated fat per serving: 1g
Protein per serving: 5g
Carbohydrate per serving: 19g
Fiber per serving: 3g
Cholesterol per serving: 28mg
Iron per serving: 1mg
Sodium per serving: 340mg
Calcium per serving: 50mg

Good to Know

Using unsalted butter is important especially with dishes that add salt because too much sodium elevates blood pressure, which can lead to cardiovascular disease.

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