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Easy Grilled Corn with Chipotle-Lime Butter

Grilling corn in the husks is so easy. There's no need to remove the silk and tie the husk closed before grilling. Just soak, grill and add your favorite flavored butter. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
  • Total Time
    Prep: 5 min. + soaking Grill: 25 min.
  • Makes
    8 servings


  • 8 large ears sweet corn in husks
  • 1/2 cup butter, softened
  • 1-1/2 teaspoons grated lime zest
  • 1 teaspoon minced fresh cilantro
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground chipotle pepper
  • Coarse sea salt, optional


  • In a large stockpot, cover corn with cold water. Soak 30 minutes; drain. Grill corn, covered, over medium heat until tender, turning occasionally, 25-30 minutes.
  • Meanwhile, combine the remaining ingredients. Carefully peel back husks; discard silk. Spread butter mixture over corn.
Nutrition Facts
1 ear of corn with 2 tablespoons butter: 225 calories, 13g fat (8g saturated fat), 31mg cholesterol, 265mg sodium, 27g carbohydrate (9g sugars, 3g fiber), 5g protein.

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Average Rating:
  • Tracey
    Jul 20, 2020

    No comment left

  • Wayne
    May 26, 2020

    We did this corn on the cob for the Memorial Day weekend with London Broil on the grill and it turned out great! Tender, snappy kernels, took 20 minutes, Just turning a quarter turn every 5 minutes. I could have used much more cilantro For more intense flavor! Went great with the flavors of Southern potato salad and the zesty marinade of the London Broil

  • justmbeth
    Oct 3, 2018

    Wonderful flavor! It took a bit longer than 30 minutes for us to grill under tender.

  • cynandtom
    Jul 29, 2018

    I used parsley instead of cilantro, since It’s what I had on hand, good option if your not a cilantro fan. Great flavor and easy! A definite keeper!

  • sgronholz
    Jul 24, 2018

    We thought this recipe was great! We did not grill the corn in the husks, but rather placed them directly on the grill. ( Our preference!) A new favorite and something we'll be enjoying often this summer!

  • annrms
    Jul 20, 2018

    I halved the recipe, and when the corn was done, I let it cool and took it off the cob. We prefer to eat it from a bowl. I added the lime, chipotle butter to the bowl and used parsley instead of cilantro. The best!!! A keeper!!!!

  • delowenstein
    Jul 19, 2018

    I baked the corn 20 minutes and used just 4 ears as that what I had on hand! I'd made the chipotle-lime butter and spread half on ears of corn, then covered and baked the corn at 400o F. Then I'd uncovered the corn and brushed with remaining butter mixture. I baked 5 minutes longer. I also rolled the baked ears of corn in the melted pools of butter on a prepared foil-lined baking sheet and the corn was delicious! delowenstein

  • xxcskier
    Jul 16, 2018

    We made this last weekend while camping and everyone loved it! I made the butter in advance so it was ready when we were ready! Easy and delicious!

  • angela32
    Jul 14, 2018

    Very good! I halved the recipe, then wished I hadn't. It would be great cold, cut off the cob for salads!

  • SuSey22
    Jul 11, 2018

    I'm usually a purist when it comes to corn on the cob, but I'm so glad I tried this recipe! A great flavor combo, just the right amount of spice and a nice alternative for a picnic meal .