Go to the Globe and Mail homepage

Jump to main navigationJump to main content


Grilled corn with chipotle butter Add to ...

Chipotles are available canned in tomato sauce.

Follow us on Twitter: @GlobeFoodWine

  • Servings: 4


4 ears corn

1/2 cup butter, softened

1 teaspoon chopped chipotle pepper

Salt to taste

2 tablespoons grated lemon rind


Preheat barbecue to high. Remove husks and silk from corn. Combine softened butter, chipotle, salt and grated lemon rind in a small bowl. Spread seasoned butter on corn and wrap each ear individually in foil.

Place on grill and close lid. Cook 15 to 20 minutes, turning every 5 minutes or until corn is tender. Carefully remove foil and serve.

Next story


In the know

The Globe Recommends


Most popular videos »


More from The Globe and Mail

Most popular