This Mexican corn on the cob recipe, inspired by elote or street corn in Mexico, tempers spicy chipotle with the tang of lime and the sweetness of butter. Best grilled corn on the cob we’ve had in a very, very long time.
This Mexican corn on the cob is slightly spicy and can be simply tossed on the grill and forgotten about while you tend to the rest of supper. It’s inspired by street fare in Mexico, and although it’s minus the cheese found sprinkled on traditional elote, we quite like the slightly more streamlined approach that emphasizes the smoky heat of chipotle. Some of the most exquisite grilled corn on the cob you’ve ever experienced. Simply toss it on the grill alongside whatever else you’ve got cooking over the coals. Originally published August 5, 2016.–Renee Schettler Rossi
What Is Chipotle In Adobo?
Chipotle chile in adobo comes in a can and consists of plumped smoky flavored chipotle chile (which is smoked and dried jalapeño) in a rich sauce made with dried ancho chile peppers, garlic, and vinegar. In the U.S., you’ll find it in cans in most grocery stores and Latin American markets. In Europe, it’s slightly harder to happen upon. As a substitute, the authors suggest a few crushed chili flakes combined with a little smoked paprika.
Mexican Corn On The Cob
- Quick Glance
- 15 M
- 1 H
- Serves 6 to 8
- 4 tablespoons (2 ounces or 57 grams) salted butter
- Grated zest of 1 lime (about 1 teaspoon), preferably organic
- 1 chipotle chile in adobo (see note above), minced, or more to taste
- 6 to 8 corn cobs, husks removed
- Sea salt
- Lime wedges, for serving (optional)
- 1. Preheat your grill on medium or place a grill pan over medium heat. Melt the butter in a small saucepan or a microwave, add the grated lime zest and chipotle chile in adobo, and mix together.
- 2. Using long-handled tongs, place the corn on your grill or grill pan. Brush the corn with half the chipotle butter and cook, turning every few minutes, until nicely colored on all sides. Remove the corn from the heat, generously brush each ear with the remaining butter, and season with salt. Pile the corn onto a platter and serve with lime wedges for squeezing, if desired.