“Grilled Sweet Corn and Smoky Chipotle Butter Bomb”
This recipe is a copycat of the famous Mexican street food Elote, with an indulgent twist using smoky chipotle butter. It's perfect for summer barbecues and outdoor gatherings.
Allergens
Dairy (Butter)
Ingredients
- 4 fresh corn on the cobs, husked and cleaned
- 1/2 cup unsalted butter
- 1 tbsp finely chopped chipotle peppers in adobo sauce
- 3 cloves garlic, minced
- 1 tbsp freshly chopped cilantro
- 1 tsp smoked paprika
- 1/4 tsp ground cumin
- Salt and pepper to taste
- Lime wedges for serving
Instructions
- Preheat the grill to medium heat. Brush the corn with some of the melted butter, season with salt and pepper, and grill the corn until lightly charred on all sides, turning frequently.
- In a small saucepan, melt the remaining butter over low heat. Add chipotle peppers, garlic, cilantro, smoked paprika, and ground cumin. Stir to combine and let the flavors meld together for 5 minutes.
- Remove the corn from the grill and immediately brush with the smoky chipotle butter while it's still warm. Season with additional salt and pepper if desired. Serve immediately with lime wedges on the side.
Chef’s Insight
Use fresh chipotle peppers in adobo sauce for the best flavor. You can find them in the international aisle of your local grocery store or at specialty food stores.
Notes
For a spicier dish, add more chipotle peppers to taste.