We support you, just not your browser.

Your browser hasn’t been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox, or Safari.

Ver en Español
  • Facebook
    10
  • Pinterest
    5
  • Save
    0
  • WhatsApp
  • Print
    5

Grilled Elote with Chipotle Honey Butter & Chile Limón

  • Prep 20 min
  • Total 40 min
  • Ingredients 9
  • Servings 6

Ingredients

6
ears corn, without the husk
2
tablespoons olive oil
1/4
cup butter, melted
1
chipotle chile in adobo sauce, minced
1
tablespoon adobo sauce from chipotles
3
tablespoons honey
1
tablespoon fresh lime juice
1/4
teaspoon salt
4
tablespoons chile limón powder*

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

To freeze fresh corn, remove kernels from the cob and spread out evenly onto a cookie sheet lined with parchment paper. Freeze for a couple of hours, then transfer to a freezer bag. Freezing on the cookie sheet first prevents the corn from sticking together.

I loved corn as a child and I love it even more as an adult! I used to live in a mostly Mexican neighborhood in California and I still remember that in the late afternoons you would hear an old Mexican man wearing a cowboy hat yelling, "Elote!… Elote!", while pushing a cart filled with steamed corn and all the favorite toppings.

*Chile limón powder is found in most Latin American markets.

Directions

  • 1 Preheat grill to medium heat for 10 to 12 minutes.
  • 2 Brush the ears of corn with olive oil and set aside until grill is hot.
  • 3 In a small bowl, add the butter and cook in the microwave until melted.
  • 4 Whisk in the chipotle, adobo sauce, honey, fresh lime juice and salt until well infused. Taste for salt, set aside.
  • 5 Grill the corn for about 20 minutes, turning as needed. Remove from heat and let cool slightly.
  • 6 Brush the ears of corn with chipotle honey butter and sprinkle generously with chile limón powder. Serve right away.

I loved corn as a child and I love it even more as an adult! I used to live in a mostly Mexican neighborhood in California and I still remember that in the late afternoons you would hear an old Mexican man wearing a cowboy hat yelling, "Elote!… Elote!", while pushing a cart filled with steamed corn and all the favorite toppings.

Rate and Comment

Sonia Mendez Garcia Sonia Mendez Garcia
September 16, 2015

I loved corn as a child and I love it even more as an adult! I used to live in a mostly Mexican neighborhood in California and I still remember that in the late afternoons you would hear an old Mexican man wearing a cowboy hat yelling, "Elote!… Elote!", while pushing a cart filled with steamed corn and all the favorite toppings.