Description

A simple, smoky, and spicy grilled corn side dish made with a creamy chipotle adobo sauce, lime, and cheese. Perfect for summer barbecues and ready in under 30 minutes.

Ingredients

Scale

8 ears corn on the cob (fresh or frozen)
1–2 chipotle peppers in adobo sauce, minced (plus 2–3 tablespoons of sauce)
½ cup (113g) unsalted butter, melted
½ cup (120g) mayonnaise
2–3 limes, juiced (about ¼ cup)
1 cup (100g) feta or cotija cheese, crumbled
1 teaspoon garlic powder
¼ cup fresh cilantro, chopped (for garnish)
Salt and black pepper to taste

Instructions

Prep the corn: If using fresh corn, husk completely and remove silk. If using frozen, thaw and pat dry with paper towels.
Make the sauce: In a small bowl, whisk together melted butter, mayonnaise, minced chipotles, adobo sauce, lime juice, garlic powder, and half of the crumbled cheese until smooth.
Preheat the grill: Heat grill to medium-high (approx. 400°F). For gas, turn burners to high then lower to medium. For charcoal, wait until coals are covered in gray ash.
Grill the corn: Place corn directly on grates. Grill for 15-20 minutes, turning every 5 minutes, until kernels are tender and charred on all sides.
Sauce and serve: Remove corn from grill. Brush generously with the chipotle sauce, roll in remaining crumbled cheese, and sprinkle with fresh cilantro. Serve immediately.

Notes

For best results, mince chipotles finely to distribute heat evenly. Do not skip the lime juice as it cuts through the richness of the butter and mayo. If using fresh corn, ensure it is dry before grilling for better char marks. The sauce can be made up to 2 days ahead and stored in the fridge.

Prep Time: 5 minutes
Cook Time: 15-20 minutes
Category: Side Dish
Cuisine: Mexican

Nutrition

Serving Size: 1 ear of corn
Calories: 280
Sugar: 6
Sodium: 220
Fat: 16
Saturated Fat: 9
Carbohydrates: 32
Fiber: 4
Protein: 6

Keywords: grilled corn, chipotle corn, summer side dish, barbecue recipes, spicy corn, easy grilling, vegetarian side