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The BEST Corn on the Cob: Chipotle Grilled Corn

If you’ve never tried chipotle grilled corn, I promise you are missing out. Some links in this article are affiliate links that earn me a commission if you purchase through them.

Platter of grilled corn

Corn on the cob is one of my favorite side dishes, especially in summer. A fresh ear of corn from a local market goes with just about anything.

While butter and salt are the simple and easy toppings, this chipotle grilled corn takes a classic and makes it amazing.

Amazing isn’t a hyperbole. I’ve made this for years but somehow never served it to my parents until last week. My mom called me again and asked when I was making it again.

It is similar to Mexican street corn, but this is not a traditional recipe for it. I love elotes, but these are different though many of the flavors still shine through.

This is an incredibly easy recipe. They’re quick, so you can grill whatever else you plan to make while these cook and have everything finish at about the same time.

Pair this with my chipotle cheeseburgers or steak and a potato. It works beautifully with pretty much anything you grill, and yes, that includes lemon chicken kebabs or grilled chicken pockets.

Then finish it off with a grilled dessert, too. My favorites? Grilled pineapple topped with some ice cream, a grilled s’mores pizza, and grilled fruit topped with a brown sugar caramel sauce.

Whatever you make with it, just make this chipotle grilled corn.

What is cotija cheese?

Cotija cheese is a traditional Mexican cow’s milk cheese that you can find grated in many stores. It is salty and adds just the right note to this dish.

Bag of queso cotija

Most markets will carry cotija cheese in the refrigerated section with other cheeses.

If you absolutely cannot find it, you can substitute grated Parmesan. That’s a last resort though, as cotija pairs perfectly with the rest of the ingredients in this dish.


How to Make Chipotle Grilled Corn

Preheat your grill to medium. Line a small metal pan with tin foil or set aside a half size disposable roasting pan.

Toss your husked corn on the grill, turning the corn every few minutes to get a nice char all around. Cook them for 10-12 minutes.

Grilling chipotle burgers and corn

While the corn is cooking, mix together your chipotle butter. In a small bowl, add the softened butter, adobo sauce, cumin. Mix together.

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Add the cojita cheese and a mayo, and stir again until fully incorporated.

Chipotle butter for grilled corn

Once your corn is grilled all around, remove it from the grill and place it into the pan you prepared earlier. Brush on the chipotle butter atop the ears of corn with a pastry brush.

Cover the pan tightly with aluminum foil, then return it to the grill. This lets the chipotle butter steam and really get into your corn.

Add chipotle mayo to corn

Steam your corn in the pan for three or so minutes. Shake it occasionally with grill tongs to ensure the butter gets on every part of each ear of corn.

Cover corn with foil and shake periodically

After that steam time, pull the corn from the grill and remove the cover. Please be careful not to burn yourself with the steam.

Gorgeous grilled chipotle corn

Serve the corn immediately, brushing on the remaining butter from the pan. Squeeze lime over your corn, and sprinkle on additional cotija if you choose.

Have you ever tried chipotle grilled corn?

Plated chipotle grilled corn

Chipotle Grilled Corn

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

This chipotle grilled corn is an incredibly easy recipe that makes the best and most flavorful corn you've ever tasted. Serve it with anything!


  • 4 ears corn
  • 1/4 c butter
  • 1 T adobo sauce
  • 1 t cumin
  • 1/4 c mayo
  • 1/4 c cojita cheese
  • lime juice, to taste


  1. Line a small metal pan or disposable aluminum baking dish with tin foil and set aside.
  2. Husk corn and remove silk.
  3. Grill over medium heat for 10-12 minutes, turning the corn every few minutes to get a nice char all around
  4. While the corn cooks, mix together softened butter, adobo sauce, cumin. Add a quarter cup of cotija cheese and a quarter cup mayo and stir again until fully incorporated.
  5. Remove corn from the grill and place it into pan. Add chipotle butter atop corn and cover the pan tightly with aluminum foil, then return to the grill.
  6. Let corn steam in the pans, shaking occasionally to coat the ears with the butter. After three minutes, remove corn from the grill and remove the cover, being careful not to burn yourself with the steam.
  7. Serve corn immediately, brushing on any remaining butter from the pan and squeezing lime over it.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 334Total Fat: 26gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 44mgSodium: 508mgCarbohydrates: 24gFiber: 3gSugar: 5gProtein: 6g

This site uses an outside source to provide nutrition as a courtesy. If you need exact values, please calculate yourself.

Did you make this recipe?

Please rate the recipe above and save it on Pinterest so you can find it to make again and again. Leave me a comment to let me know what you think about it, too!

Platter of grilled corn vertical

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