Chipotle corn cobs

Ingredients

• 2corn cobs
• 25 gbutter
• 30 ml (2 tbsp)chipotle sauce
• A few sprigsfresh parsley

Instructions

1. 1

   Mix the coating

   In a bowl, combine the butter, chipotle sauce and parsley.

2. 2

   Coat the corn

   Brush the mixture over the corn cobs.

3. 3

   Barbecue the cobs

   Cook the corn on the barbecue for 15 minutes, turning it halfway through.

What are chipotle corn cobs?

Chipotle corn cobs are a barbecue side that pairs sweet corn with a smoky, spicy sauce. Chipotle peppers are smoked jalapeños, a familiar flavouring in Mexican cooking.

Here, chipotle sauce is mixed with butter and parsley, then brushed over the corn before grilling. The short ingredient list keeps the corn's sweetness prominent while adding a savoury, smoky coating.

Nutrition and macros by portion

The nutrition label shows one serving as written: 400 calories, 7g protein, 45g carbs, 23g fat.

The corn provides most of the carbohydrates, with butter contributing most of the fat; the chipotle sauce adds flavour and may contribute some salt. Protein is modest, so serve the cobs with beans or another protein-rich dish and add vegetables for balance.

Choosing the corn

Fresh cobs: Choose corn with plump kernels and green, snug husks if buying it still wrapped. Remove the husks and silk before brushing on the mixture.

Making the chipotle butter

Soft butter: Let the butter soften enough to mix easily with the sauce and chopped parsley. This helps you brush the seasoning across the cob rather than leaving it in clumps.

Chipotle sauce: Its heat and saltiness vary by brand, so taste a little before coating the corn if you are unsure how strong it is.

Getting an even char

Turn halfway: The recipe cooks the cobs for 15 minutes, with a turn at the midpoint. Rotate them so the heat reaches different sides and the coating does not stay in one place.

Check the kernels: They should be hot and tender when done. Barbecue heat varies, so keep an eye on the cobs as they cook.

Serving the corn

Serve the cobs hot as a side for other barbecue dishes, or alongside beans and a fresh salad for a more substantial plate. Extra chipotle sauce can be offered at the table for anyone who wants a stronger kick.

Adjusting the heat

Mild finish: Use less chipotle sauce in the butter mixture, or serve some of the coating on the side. For more heat, add a little extra sauce to taste.

Recipe notes & tips

• Soften the butter before mixing so it brushes over the corn more easily.
• Chop the parsley finely so it spreads through the butter and sauce.
• Turn the cobs halfway through the cooking time for more even exposure to the barbecue.
• Keep the cobs moving if one side is colouring much faster than the others.
• Serve soon after grilling, while the butter coating is warm.

Variations

• Add lime: Squeeze a little lime juice over the cooked cobs for a bright finish.
• Use coriander: Swap the parsley for chopped fresh coriander.
• Add garlic: Mix a little finely grated garlic into the butter and chipotle sauce.
• Finish with cheese: Sprinkle finely grated cheese over the hot corn just before serving.
• Adjust the spice: Use less chipotle sauce for a gentler coating, or add more to taste.

Common mistakes to avoid

• Cold butter: It can be difficult to mix and spread; soften it first.
• Uneven coating: Brush the mixture over all sides of each cob before grilling.
• Forgetting to turn: The cobs may cook unevenly; turn them halfway through the 15 minutes.
• Overcooking: The kernels can lose their pleasant bite; check for tenderness as the cobs cook.
• Using too much sauce: Chipotle heat can dominate the corn; start with the stated amount and adjust to taste.

How to store

Refrigerate leftover corn in an airtight container and eat within 3–4 days. Reheat on the barbecue or in a microwave until hot throughout; the butter coating may firm up when chilled.

Frequently asked questions