Last week I traveled to Medford, Oregon with a wonderful group of food bloggers for a tour sponsored by Harry and David. The trip was full of great food, excellent wine, and an inspiring look at how Harry and David operates. I’ll share more about the visit in another post, but for now I’ll just say it was a memorable few days spent with new and longtime friends.
Look at these gorgeous ladies — and Matt, who isn’t a lady but is a talented horticulturalist. Hi, Matt!
I wanted to bring everyone home with me. Lori, Jessica, Jenna, Rachel, Maria, Amy, Matt, Sandy — who helped pull this fantastic weekend together — Bridget, Kristen, Heidi and I spent the weekend reconnecting and meeting in person. I came away obsessed with Harry and David peaches and pears, Rogue Creamery cheese, the beautiful state of Oregon, and the company of these generous, inspiring people.
Driving home from the airport on Saturday, I was delighted to see signs for sweet corn along the roadside. I stopped at my favorite stand, grabbed three dozen ears (you have to grab a lot when the first sweet corn of the season appears), and raced home to fire up the grill and celebrate summer with my family.
Yes, I said fire up the grill.
Grilled corn is my favorite. I’ve tried cooler cooking methods — cooking corn in a cooler with boiling water is a popular technique — but I prefer the char and depth that comes from grilling. It highlights the corn’s sweetness and freshness and gives it a smoky, summery finish.
I usually slather plain butter and salt on my corn, but one of my favorite ways to dress it up Mexican-style is with Chipotle Cilantro Lime Butter. It’s smoky and spicy from the chipotle, bright with lime, and studded with emerald flecks of cilantro. Make a log of this flavored butter, freeze it, and you can slice off pats to flavor grilled chicken, fish, pork, roasted vegetables, or corn for up to three months.
Imagine the butter melting down a hot ear of grilled corn — you’ll want to lick your fingers. Finish each ear with crumbled Queso Blanco or Chihuahua cheese and a shower of minced cilantro for a truly indulgent bite.
I may not love the heat, but I love summer corn. I’m heading back to the farm stand for another haul — summer is short, and sweet corn season must be enjoyed to the fullest.
Chipotle Cilantro Lime Butter and Mexican Grilled Corn | Make Ahead Mondays
Rebecca Lindamood
Ingredients
For the Chipotle Cilantro Lime Butter:
- 2 sticks 1/2 pound salted butter, softened to room temperature
- the juice and zest of one lime
- 1 tablespoon dried ground chipotle chiles
- 1/2 teaspoon kosher salt
- 3-4 grinds of fresh black pepper
- 1/4-1/2 cup minced fresh cilantro depending on how strong you like the flavor
For the Mexican Grilled Corn:
- Unshucked sweet corn as many ears as you’d like
- 1 tablespoon crumbled Queso Blanco or Chihuahua cheese per ear
- minced fresh cilantro to taste
Instructions
To Make the Chipotle Cilantro Lime Butter:
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Combine the unwrapped softened butter, lime juice and zest, ground chipotle, salt, and black pepper in the bowl of a stand mixer fitted with the whisk attachment, or use a large bowl and an electric hand mixer. Whip on high for 1–2 minutes, scraping down the sides as needed. When evenly mixed, stir in the minced cilantro and mix another 30 seconds until incorporated.
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Lay a 12-inch piece of plastic wrap on the counter.
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Scrape the butter onto the plastic wrap in a rough log shape. Fold the plastic over the butter and roll it into a smooth, even log, twisting the ends to seal. Freeze the wrapped butter until firm, then transfer it to a zipper-top bag. Slice off pats as needed and keep the remainder frozen for up to three months.
For the Mexican Grilled Corn:
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Preheat a gas grill on low. For charcoal, start a small bed of coals and, once covered in ash, move them to one side to create an indirect heat zone.
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Carefully peel the husks back without removing them, remove the silk, and fold the husks back up over the ears. Place the ears evenly on the grill (avoid placing ears directly over hot coals). Close the lid and grill for about 30–45 minutes, turning and rotating the ears every 5–7 minutes for even cooking.
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When the corn is done, transfer it to a rimmed baking sheet.
To Serve:
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Shuck each ear and top with pats of Chipotle Cilantro Lime Butter, about 1 tablespoon of crumbled Queso Blanco or Chihuahua cheese, and a sprinkle of minced cilantro. Let the butter melt and serve immediately.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients you use if needed.
did you make this recipe?
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