Roasted or Grilled Corn with Chipotle Honey Lime Butter
This Grilled Corn on the Cob is bursting with sweet, juicy, slightly smoky kernels grilled to perfection in their own husk and just begging to be doused Chipotle Honey Lime Butter!  Sprinkle your corn on the cob with cilantro and cotija cheese and you have the best corn on the cob ever!  And because you’ll want to eat this corn on the cob year-round, I’ve included directions on how to cook corn on the cob in the oven too!
    Servings Prep Time
    8 15minutes
    Cook Time
    15minutes
    Servings Prep Time
    8 15minutes
    Cook Time
    15minutes
    easy Roasted or grilled corn on the cob never tasted so delicious brushed with delectable Chipotle Honey Lime Butter sprinkled with cilantro and cotija cheese! Perfect for the 4th or roast year round. #corn #Mexicancorn #grilledcorn #chipotle
    Ingredients
    • 8 ears fresh cornin husks
    Chipotle Honey Lime Butter
    • 1/2cup butter (8 tablespoons), melted
    • 1/4cup honey
    • 2tablespoons lime juice
    • 1 – 1 1/2teaspoons chipotle chili powder
    • 1teaspoon chili powder
    • 1teaspoon garlic powder
    • 1/2teaspoon salt
    Garnish
    • Freshly cracked salt
    • 1/3cup grated cotija cheeseor more to taste
    • 1/3cup minced cilantro
    Instructions
    1. Whisk together Chipotle Honey Lime Butter ingredients in a medium bowl, set aside.
    2. TO GRILL: Trim the silk from the top of each ear of corn (to prevent it from catching fire) and peel away the first layer of husks.
    3. Pull down the outer husks of the corn to the base (but DO NOT REMOVE) and remove all of the silk. Fold husks back into place, and soak cobs COMPLETELY submerged in a pot of cold water lightly seasoned with salt for 15 minutes. (I place a second large bowl of water on the husks to keep them completely under the water because they like to float).
    4. Meanwhile, grease grill and preheat to a medium (350 degees F). After soaking, remove the corn from the water and shake off any excess water.
    5. Place corn on the grill, close the cover and grill, turning every 5 minutes, for 15 to 20 minutes, or until kernels are tender (outer husks will become quite charred).
    6. When corn is cool enough to handle, (about 5 minutes) remove husks and brush with Chipotle Honey Lime Butter. You can also add Chipotle Honey Lime Butter to a shallow dish and add corn and turn to coat.
    7. Sprinkle corn with Cotija cheese and cilantro and season liberally with freshly cracked salt. Serve immediately. For spicier corn, sprinkle with additional chipotle chili powder.
    8. TO ROAST: Preheat oven to 350 degrees F.
    9. Pull down the outer husks of the corn to the base (but DO NOT REMOVE) and remove all of the silk. Brush the corn kernels lightly with Chipotle Honey Butter and pull husks up back over corn.
    10. Place corn on an aluminum covered baking sheet and bake for 40-45 minutes or until tender.
    11. When corn is cool enough to handle, remove husks and brush with Chipotle Honey Lime Butter. You can also add Chipotle Honey Lime Butter to a shallow dish and add corn and turn to coat.
    12. Sprinkle corn with Cotija cheese and cilantro and season liberally with freshly cracked salt. Serve immediately. For spicier corn, sprinkle with additional chipotle chili powder.
    Recipe Notes

    *If you aren’t sure how much to add, you can always sprinkle corn with more chipotle chili powder after grilling/roasting

    **CORN with FOIL:  If you prefer to shuck your corn completely and use foil instead of the husk, then that is totally up to you.   The Foil method can be a great advantage when you need the corn to stay warm for an extended period of time.