Nothing beats fresh corn on the cob, especially when it slathered with chipotle lime butter and fresh cilantro.
Let’s talk corn on the cob. It’s such a short amount of time that you can get really good corn, and so when you can get it, get it all! As a child I held out family record for how many cobs you could eat in one sitting, and this was at the age of 3. So needless to say my love runs deep.
I use to think nothing could beat hot corn with butter and salt, but boy was I wrong. Everywhere I look I have been seeing Mexican Street Corn and I have to admit, I was intrigued.
Much to my dismay after some quick googling I found out the corn is slathered in Mayo and something you should know, is that mayo is a no go in my house. My husband REFUSES to go near anything with mayo which generally doesn’t have that much of an impact on my daily cooking, that is until I want Mexican Street Corn!
So with a bit of concocting this is my version, completely mayo free!
prep time 5 minutes
cook time 25 min
total time 30 minutes
servings 4 people
1/2 cup butter
1/4 tsp chipotle chilli pepper
1/4 cup chopped cilantro
1/2 tsp garlic salt
1 tbsp brown sugar
4 cobs of corn
In a small saucepan melt butter. Add chipotle chilli pepper, cilantro, garlic salt and brown sugar. Stir until combined. Remove corn from the husk and place on preheated bbq or indoor cooking grill. Grill 15 min until corn is tender. Brush each cob with chipotle butter, turn and repeat until all of your butter is used up and your corn is well grilled (approx. 10 min). Serve immediatly.