Mexican Grilled Corn
Ingredients
The butter
-
½
cup
room temperature butter (or soy butter or olive oil)
-
1–2
pieces
chipotle peppers
-
¼
tsp
kosher salt
-
¼
tsp
cinnamon (optional)
-
¼
tsp
cumin
-
1
piece
lime (zest)
-
to taste
cracked pepper
The corn
-
8
ears
corn, shucked
-
¼
cup
chopped cilantro (for garnish)
Instructions
- Preheat the grill to medium-high heat.
- Make the chipotle butter by pulsing chipotle peppers, salt, cinnamon, cumin, lime zest, and black pepper in a food processor, then add butter and pulse until combined.
- Remove husks and silk from the corn.
- Place the corn on the greased grill, close the lid, and rotate every 2-3 minutes until all sides are lightly charred (about 8-10 minutes).
- Spread the chipotle butter generously on the grilled corn.
- Squeeze lime juice over the corn and sprinkle with fresh cilantro.
- Serve warm or at room temperature with lime wedges.
Nutrition Facts (estimated)
Servings
8
Calories
235
Total fat
12.5g
Total carbohydrates
14g
Total protein
2.5g
Sodium
157.9mg
Cholesterol
30.5mg
You might also like