← Back to Search Results
grilling
Grilled Corn with Chipotle Butter and Parmesean Cheese

Photo by: Joseph De Leo
Comments: 0
 

Recipe

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.

Yield: Serves 4

Ingredients

  • 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

Directions

1. Preheat a barbecue grill to high heat.

2. 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.

3. Stir the butter and the chile powder together in a small bowl, and set it aside.

4. 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.

5. 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
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on using 2 tablespoons of vegetable oil to oil the grill.

425kcal (21%)
146mg (15%)
7mg (12%)
145mcg RAE (5%)
307mg
44mg
8g
7g
2g
20g
42mg (14%)
215mg (9%)
12g (61%)
37g (57%)
1mg (5%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
living-raw-food Living Raw Food
by Sarma Melngailis
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
the-provence-cookbook The Provence Cookbook
by Patricia Wells
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
desserts-4-today Desserts 4 Today
by Abby Dodge
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
baked-explorations Baked Explorations
by Matt Lewis
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?