Grilled Corn with Chipotle Butter and Parmesean Cheese
Published by Workman
Even the freshest corn can dry out when it is grilled, so I parboil my corn and then grill it—for the flavor—for just a few minutes. The chipotle chile powder adds a smoky touch here. This is where those cute little plastic corn holders come in handy! This recipe is easily doubled.
OccasionCasual Dinner Party
Recipe CourseSide Dish
Dietary ConsiderationEgg-free, Gluten-free, Halal, Kosher, Peanut Free, Soy Free, Tree Nut Free, Vegetarian
Taste and TextureButtery, Cheesy, Chewy, Hot & Spicy, Smoky
- 4 ears fresh sweet corn, shucked
- 4 tablespoons (½ stick) unsalted butter, at room temperature
- 1 teaspoon chipotle chile powder
- Vegetable oil, for the grill
- ¼ cup olive oil
- ½ cup freshly grated Parmesan cheese
Preheat a barbecue grill to high heat.
While the grill is heating, bring a large pot of salted water to a boil. Add the ears of corn and cook for 2 minutes. Remove the corn and dry with a towel. Set aside.
Stir the butter and the chile powder together in a small bowl, and set it aside.
Oil the grill grate well, and spread the olive oil over the ears of corn. Arrange the corn on the grate and grill, turning the ears, until they have nice grill marks, about 3 minutes.
Transfer the ears of corn to a plate, and brush the chipotle butter over them. Sprinkle on the Parmesan cheese, and serve immediately.
2008 Sheila Lukins