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Grilled Corn with Chipotle Bourbon Butter

Grilled corn with chipotle bourbon butter topped with cotija and chopped cilantro. 
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizer, Side Dish
Cuisine: American, Mexican
Keyword: bourbon, chipotle, compound butter, grilled corn, grilling season
Servings: 5
Calories: 350kcal

Ingredients

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

Instructions

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. 

Nutrition

Serving: 6g | Calories: 350kcal | Carbohydrates: 50g | Protein: 1g | Fat: 2g | Saturated Fat: 4g | Cholesterol: 50mg | Sodium: 20mg | Potassium: 10mg | Fiber: 4g