Grilled Corn with Chipotle Lime Butter

Grilled Corn with Chipotle Lime Butter! It’s a new take on a summer classic. I used softened salted butter, then stirred in lime zest and dried chipotle chili powder.

Ingredients For This Recipe

Corn On The Cob

When purchasing corn on the cob it is always best to purchase direct from the farm when possible, as freshly picked corn is best.

Do not shuck the corn before buying it. Instead look for ears of corn with silk that is not entirely brown. Silk that is still slightly green where it comes out of the peels indicates fresher corn.

Also firmly grasp each ear and check that the corn is bulky and formed all the way to the tip.

Avoid ears that show signs of worm holes!

Salted Butter

For this recipe it is easiest to use salted butter. Bring it to room temperature by leaving out on the counter for several hours before making the butter mixture.

Lime

You will need zest and wedges for this recipe. Remove the zest with a microplane zester or the small holes on a box grater. Then cut the lime into wedges.

Chipotle

You will need Ground Chipotle Chili Powder, which is dried chipotles (smoked red jalapenos) that have been ground into a fine powder. It is sold in the dried spice section of large supermarkets.

Cilantro

For garnish, if you like, you can add freshly chopped cilantro leaves. If you are not a fan, simply omit them.

How To This Make Grilled Corn Recipe

Step 1: Make the Butter Mixture

This technique for making Chipotle Lime Butter is what is called a Compound Butter. Compound butters are made by mashing softened butter with flavorings (in this case I used lime zest and the ground chipotle) and then solidified again. They can be melted over steak, fish or veggies.

To make this butter, mash the softened butter, the lime zest and chipotle in a medium bowl. I like to use a fork to do so. Keep mashing until it is soft and silky and all of the flavorings are evenly incorporated into the butter.

Step 2: Freeze the Butter

While some compound butters can be rolled into logs, chilled and sliced, I like to use an ice cube tray to make smaller individual portions. This helps to keep the portions in check and the overall fat calories lower.

Simply spread the butter mixture into the ice cube tray to make 12 small portions. Then set the ice cube tray into the freezer to firm up for 1 hour to overnight.

Step 3: Grill The Corn

While the butter is firming up and about 25 minutes before you are ready to serve the corn, preheat the grill to medium high heat. Shuck the corn.

Grill the corn, turning it often until it is lightly charred on all sides. This takes about 10 minutes total.

Step 4: To Serve

Once the corn comes off the grill, twist the ice cube tray to pop out the portions. If it doesn’t pop out, you can run tap water over the back of the ice cube tray and then try twisting it again. It should loosen it enough that it will release from the tray.

Serve each ear with one portion of butter. Scatter the cilantro on top and serve with the lime wedges

FAQs For Grilled Corn

More Corn Recipes To Try

• I make this Chickpea and Grilled Corn Salad several times a summer. I am not exactly sure why it is so dang good, but there are never left-overs. Everyone loves it! 
• Serve this Loaded Mexican Street Corn with the toppings set out on a topping bar. Let everyone top their own bowl.
• I didn’t know it was possible but apparently you can make Air Fryer Corn on the Cob.
• This Vegan Corn Salad with Jalapeno and Cilantro Dressing is one of our new favorite summer sides.
• Don’t miss This Guide To Corn with a Dozen healthy Recipes!

Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!

Happy Cooking! ~Katie

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