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Grilled corn on the cob with chipotle butter and lime wedges on a wooden table
Alyssa

Grilled Corn on the Cob with Chipotle Butter

Corn and lime are a match made in heaven. This is a summer recipe not to be missed. Corn season is short so make sure you have a list of favourite recipes and be sure to make them all!
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Prep Time 15 minutes
Cook Time 36 minutes
Total Time 51 minutes
Servings: 8 ears
Course: Side Dish
Cuisine: Mexican
Calories: 181
Ingredients Equipment Method Notes

Ingredients
  

  • 8 ears fresh corn with husks
  • ½ cup butter
  • 1½ Tbsp pureed chipotle chiles in adobo sauce (2-4 chiles with sauce)
  • 2 tsp lime juice
  • ¼ tsp salt
  • 8 pieces lime wedges

Equipment

  • 1 Barbecue Grill
  • 1 Small Saucepan

Method
 

  1. Pull back husks leaving them attached to the cob and remove the silks. Pull husks back up the cobs to cover completely.
  2. Soak in a sink or pan of cold water for 30 minutes.
  3. In a small saucepan melt butter, chipotle chiles, lime juice and salt. Cook for 1 minute to blend flavors. Set aside.
  4. Preheat barbecue to medium high.
  5. Remove corn cobs from water, shake off excess and place on rack above main grill (or use bricks to create a higher rack).
  6. Cook corn with lid closed for 30 minutes.
  7. Remove corn and peel back husks. Remove husks completely or tie back with string.
  8. Brush corn with chipotle butter and place directly on barbecue. Grill until blackened in spots, turning frequently, about 6 minutes.
  9. Serve hot with additional butter and lime wedges.

Notes

Enjoy this simple and delicious summer dish!