Grilled Corn on the Cob with Chipotle Butter

by Barb Hamilton-Sustad, Tastemaker in Residence

Easier and less messy than corn on the cob and great with or without the butter!

Makes 8 servings

1/2 cup (1 stick) unsalted butter
1 1/2 Tbsp. minced seeded canned chipotle chilies
2 tsp. fresh lime juice
Olive oil, to taste
Ground sea salt
8 large ears of corn, husked
Lime wedges


  1. Soften butter in small bowl. Add minced chipotles and fresh lime juice. Mix thoroughly. Refrigerate 30 minute to blend flavors. 
  2. Brush corn all over with olive oil and season with sea salt. 
  3. Grill corn on med high heat until cooked through and blackened in spots, turning to brown all 4 sides. 
  4. Serve corn with lime wedges and Chipotle butter.