Grilled Corn with Chipotle Bourbon Butter

Sides, Summer, Vegetarian

I’m currently in that mode where I’m thinking of new and elaborate recipes. I have this piña colada cake that is currently in the works and I’m guessing it’s gonna take two or three more iterations to get right. In the meantime, I have some super easy, breezy recipes that I’m excited to share, including this one right here!

This bourbon chipotle butter comes from The Year of Cozy (and yes, I still use that book! YAY!). I purchased this grill a few weeks back and it’s perfect for us because it’s teeny tiny and gas, which makes grilling on a whim a total possibility. I like the ease of it—though I do love the flavor of charcoal.

This is super simple because the butter can be made up to a week in advance and then grill some corn, put some room temperature chipotle bourbon butter on top, add a sprinkling of cotija cheese, some cilantro and DONE.

It’s so delicious and a nice slant on grilled corn. The chipotle butter is a little sweet and spicy. It works really well with the corn and salty cheese.

Grilled Corn with Chipotle Bourbon Butter

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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serving Size: 5
Calories: 350kcal
Grilled corn with chipotle bourbon butter topped with cotija and chopped cilantro. 


Chipotle Bourbon Butter

  • 1/4 cup bourbon
  • 1 teaspoon brown sugar
  • Kosher salt
  • 2 chipotles in adobo
  • 1/2 cup unsalted butter, at room temperature
  • 1 garlic clove

Grilled Corn

  • 5-6 corn, husks pulled back
  • Neutral oil (for grill)

As Garnish:

  • 1 ounce cotija cheese, crumbled
  • 1 tablespoon minced cilantro


To Make the Chipotle Bourbon Butter:

  • To a small saucepan, set over medium heat, add the bourbon, brown sugar and pinch of salt. Bring to a gentle simmer and cook until reduced by half. Transfer to a food processor and allow to come to room temperature, about 10 minutes. 
  • When the bourbon mixture is cool, add the chipotles in adobo, butter and garlic clove. Pulse until combined, about 5 minutes. Scrape down the sides and make sure it's all combined. Place the butter to the center and roll it into a log, twisting the sides. Transfer to the fridge and keep up to 1 week. Or you can leave it out if using immediately. (I find it best to add room temperature butter to the corn.) 

To Make the Grilled Corn:

  • Preheat your grill for 10 minutes with the lid closed. When the grill is ready, brush the corn with oil on all sides. I peeled back the husks and tied them together using a strip of husk. 
  • Place the corn onto the grill and cover to cook for about 3 to 4 minutes. Check on the corn's doneness and if it needs more time, let it be. OR you can flip it to its opposite side. Cook for an additional 3 to 4 minutes. When the corn is toasted and lightly browned on all sides, remove the corn. 

To Assemble:

  • Plate the corn and top it with a few dollops of butter. Brush it on so it's a nice even layer and then sprinkle on some cotija. Finish with the cilantro. Repeat with the remaining corn. 
CourseAppetizer, Side Dish
CuisineAmerican, Mexican
Keywordbourbon, chipotle, compound butter, grilled corn, grilling season
Serving: 6g | Calories: 350kcal | Carbohydrates: 50g | Protein: 1g | Fat: 2g | Saturated Fat: 4g | Cholesterol: 50mg | Sodium: 20mg | Potassium: 10mg | Fiber: 4g
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Recipe Rating

  • Reply Dalila G. June 29, 2019 at 5:25 am

    What a nice twist on grilled corn on the cob Adrianna!
    I’m giving this butter a try, you just can’t go wrong with chipotles.
    Have a nice weekend!

  • Reply Sarah DeLeon June 27, 2019 at 7:21 am

    Wow this looks incredible! My husband and I have loved grilled corn for years now, but the bourbon butter 😀 He would love that! Can’t wait to try it out!