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Grilled Elote with Chipotle Honey Butter & Chile Limón

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  • Prep 20 min
  • Total 40 min
  • Servings 6
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by: Sonia Mendez Garcia
Updated Jul 14, 2017
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Ingredients

  • 6 ears corn, without the husk
  • 2 tablespoons olive oil
  • 1/4 cup butter, melted
  • 1 chipotle chile in adobo sauce, minced
  • 1 tablespoon adobo sauce from chipotles
  • 3 tablespoons honey
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon salt
  • 4 tablespoons chile limón powder*

Steps

  • 1
    Preheat grill to medium heat for 10 to 12 minutes.
  • 2
    Brush the ears of corn with olive oil and set aside until grill is hot.
  • 3
    In a small bowl, add the butter and cook in the microwave until melted.
  • 4
    Whisk in the chipotle, adobo sauce, honey, fresh lime juice and salt until well infused. Taste for salt, set aside.
  • 5
    Grill the corn for about 20 minutes, turning as needed. Remove from heat and let cool slightly.
  • 6
    Brush the ears of corn with chipotle honey butter and sprinkle generously with chile limón powder. Serve right away.

Expert Tips

  • tip 1
    To freeze fresh corn, remove kernels from the cob and spread out evenly onto a cookie sheet lined with parchment paper. Freeze for a couple of hours, then transfer to a freezer bag. Freezing on the cookie sheet first prevents the corn from sticking together.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • I loved corn as a child and I love it even more as an adult! I used to live in a mostly Mexican neighborhood in California and I still remember that in the late afternoons you would hear an old Mexican man wearing a cowboy hat yelling, "Elote!… Elote!", while pushing a cart filled with steamed corn and all the favorite toppings.
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