Tex-Mex Cookout Snack: Grilled Chipotle Lime Corn on the Cob

Allergens

Dairy (butter)

Ingredients

• 4 fresh ears of corn, husks removed and silks removed
• 2 tablespoons butter, melted
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon lime zest
• 1 tablespoon chipotle powder
• 3 tablespoons freshly squeezed lime juice
• 1/4 cup chopped cilantro, for garnish

Instructions

1. Preheat a grill or grill pan over medium high heat.
2. In a small bowl, whisk together the melted butter, olive oil, garlic powder, ground cumin, smoked paprika, chili powder, salt, and black pepper. Set aside.
3. In another small bowl, combine the lime zest, chipotle powder, and lime juice. Set aside.
4. Brush each ear of corn with the butter mixture.
5. Place the ears of corn on the preheated grill or grill pan and cook for 8 10 minutes, turning occasionally, until tender and slightly charred.
6. Remove the corn from the grill and immediately brush with the chipotle lime mixture.
7. Garnish with chopped cilantro and serve hot.

Chef’s Insight

The perfect balance of smoky, tangy, and spicy flavors will transport you straight to a Tex-Mex cookout.

Notes

For a spicier dish, increase the amount of chipotle powder used.