Grilled Sweet Corn
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There are a few ways to do sweet corn on an outdoor grill… with the husks on, peeled or wrapped in foil. My preference is to keep the corn intact and roast the ears over hot coals. The husks will get charred but the corn will be tender and sweet.
  • 4 ears of sweet corn
  • For the Chipotle-Lime Butter:
  • ½ cup (1 stick) unsalted butter
  • 2 tablespoons minced canned chipotle chiles (or one tablespoon dried chipotles)
  • 2 teaspoons fresh lime juice
  • ½ teaspoon coarse kosher salt
  1. Melt the butter, then mix in everything except the corn.
  2. Trim off the silk at the end of the ears and place the corn over the fire. Cook for about five minutes and then rotate to corn. Cook for another five minutes or until the kernels are soft to the touch.
  3. Peel back the husks and use a kitchen towel to remove the silk; leave the husks on the end to form a handle to make for easy eating.
  4. Brush the corn with chipotle-lime butter and a sprinkling of freshly ground black pepper. A spritz of lime juice is a nice complement to the corn.
Recipe by Burn Blog at