Chipotle Corn On The Cob

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.

Five ears of Mexican corn on the cob on a white wooden board.

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
  • (1)
  • 15 M
  • 1 H
  • Serves 6 to 8
5/5 - 1 reviews
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Ingredients


Directions

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.

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.

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Recipe Testers' Reviews

Corn on the cob is one of my go-to favorites for summer meals and despite loving it done simply and unadorned, this Mexican corn on the cob recipe did not disappoint. The lime-chile butter sauce imparted a whisper of heat and acid that nicely balanced the corn's natural sweetness. I would have liked the sauce to cling better to get more of the chipotle bits and zest, but the flavor still came through. I used a grill pan. My 6 ears of corn served 3 people and there was enough sauce to coat 2 more.

I love grilled corn and this Mexican corn on the cob recipe just amped up the flavor for my favorite summertime grilled vegetable. I just threw the whole naked husked corn cobs directly on on the grill over a medium-low flame and they cooked up within 20 minutes. Within the last 5 minutes of grilling, I started to baste the corn with the melted butter and lime and chile mixture. I only had dried ground chipotle on hand so that's what I used—about 1/2 teaspoon per 3 tablespoons of butter. I could have taken more heat so next time I will double the amount of chipotle. Loved the flavor and final result! My hands-on time was 5 minutes and my total time was 25 minutes. This is an all-around winner for a great summer barbecue!

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Comments

  1. I love this Mexican corn for summer cookouts. This chipotle corn is as quick and easy as it gets. It takes at most 5 minutes to shuck the corn and 5 minutes to throw the chile lime butter together. We like the freshest sweet corn just barely cooked. I put directly on grill to brown, took off and brushed with a bit more of the butter, then wrapped each in foil to hold until our meat was cooked. Result: Perfectly steamed with the great smoky taste of the grill and chipotle. The only thing needed for authentic street corn would be a sprinkling of cotija cheese.

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