Edit ModuleShow Tags

Grilled Corn on the Cob with Chipotle Butter


Published:

When I was a kid, I would eat corn only directly from the cob. Even if the corn were freshly sliced onto a plate, it lost its popping-in-the-mouth sensation, and therefore its flavor and fun. You might have spent the summer of '72 finding the stairway to heaven in the backseat of a Ford Torino. I spent it toothless, cornless, and depressed (in a 5-year-old way), thanks to a mid-July bike crash with my not-friend Stacy.

These days my corn truth is more about freshness, butter, and salt than it is about cob vs. plate. I've come to prefer grilled corn over boiled—a few million Minnesota State Fair-goers might agree with me. Even if you're a sweet corn purist, trust me that corn's sweetness is set off nicely by the subtle smoky heat and fresh lime in this easy butter. A finishing crumble of tangy queso fresco can turn it all into meal. On or off the cob.
 

Grilled Corn on the Cob with Chipotle Butter

Photo by Stephanie Meyer

Adapted from epicurious.com
Makes 8 ears

1/2 cup (1 stick) salted butter
1 1/2 tablespoons minced canned chipotle chilies in adobo sauce
2 teaspoons fresh lime juice
2 Tbsp. minced cilantro or Italian parsley
8 large ears of corn, husked (the fresher the corn, the better it will be; if you can, buy it at a farmer’s market or from a farm stand and eat it the same day)
lime wedges
coarse salt
Optional: crumbled queso fresco (or feta) cheese

Melt butter in small saucepan over medium heat. Add minced chipotles, fresh lime juice, and cilantro or parsley. Remove from heat.

Prepare barbecue (medium-high heat). Grill corn until cooked through and blackened in spots, turning frequently, about six minutes. Before taking the corn off the grill, brush generously with chipotle butter. Remove corn to a large platter. Sprinkle lightly with coarse salt and optional queso fresco. Serve with lime wedges.
 

Edit ModuleShow Tags

About This Blog

Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

Have a food-related question? Email rfischer@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Taste Blog

Smoky-sweet ribs recipe from a “King of Porc”? Yes, please.

Award-winning co-owner of Corner Table and Revival restaurants Thomas Boemer shares ribs, watermelon, and pie recipes plus tips for a summer barbecue with Southern flair

New Minnesota State Fair Foods 2018

Whet your appetite with this complete list of 27 new foods available this year at the Great Minnesota Get-Together

Fine Spirits Classic Twin Cities 2018

Sip on cocktails prepared by top mixologists and enjoy gourmet fare at Minnesota Monthly's seventh annual Fine Spirits Classic at Orchestra Hall on July 26

Grilled Vegetable and Bratwurst Salad Recipe

Think “outside the bun” and enjoy summer’s favorite grilled brats in a fresh veggie salad for a low-carb alternative

The Twin Cities' Best Hot Dogs

The hottest of hot dogs, to celebrate National Hot Dog Day on July 18

3 Things to Eat This Week: July 11-15

Feast on a fat sandwich, a sweet treat, or something oozy and icy

8 Juicy Places in the Metro

Fresh squeezing and blending superfoods for a super life

Review: Centro Opens in Northeast

Tacos, frozen drinks, and spectacular sides in a unique Northeast space

Cherry and Chocolate Truffle Tart Recipe

Take advantage of the short but sweet cherry season with a luscious cherry and chocolate treat
Edit ModuleShow Tags
Edit ModuleShow Tags