Corn with Chipotle-Lime Butter

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  • Level: Easy
  • Total: 25 min
  • Active: 10 min
  • Yield: 4
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4 ears corn (about 8 ounces each)

Kosher salt and freshly ground black pepper

1 stick (8 tablespoons) unsalted butter, at room temperature

2 teaspoons finely grated lime zest

2 teaspoons chopped fresh mint

1 teaspoon chipotle chili powder

1/2 teaspoon granulated garlic


  1. Peel back the husks from the cobs; remove the silk and discard. Place under running water and run your hands down the length of the cob to remove any silk that remains.
  2. Bring a large pot of water to a boil and salt generously. Add the corn cobs and cook, uncovered, until tender, 3 to 6 minutes, depending on the size of the kernels.
  3. Meanwhile, mix the butter, lime zest, mint, chili powder, garlic and 1/2 teaspoon salt in a medium bowl until well blended.
  4. When the corn is done, drain it in a colander and transfer the cobs to a plate. Serve the corn right away with chipotle butter on the side or slathered on top.