Grilled Corn on the Cob with Chipotle-Lime Butter

We just made one of the great tastes of summer in Canada a little better! Charring your corn enhances the natural sweetness and adds a new dimension to the taste. But the real magic happens when you spread on the zesty compound butter, with its bold blend of sweet, spicy, and tart flavours. So fire up the grill and get the napkins ready!

Prep Time
15 minutes
Cook Time
15 to 20 minutes
 Grilled corn on the cob on a platter with a bowl of chipotle-lime butter, shown with a glass of ice water with a slice of lime

Scale OR dry measuring cups

Measuring spoons

Small bowl

Spatula OR wooden spoon

Stand mixer fitted with paddle attachment OR large bowl with hand mixer

Airtight container

Large platter OR baking sheet

BBQ tongs OR metal tongs

8 servings
For the chipotle-lime butter (makes 416 g / about 1¾ cup):
  • ¼ cup (54 g) Redpath® Demerara Style Sugar, packed
  • 1 tbsp (15 ml) lime juice, preferably freshly squeezed
  • 1 tbsp (7 g) chipotle peppers, canned, finely chopped
  • 1 tbsp (6 g) lime zest, finely grated
  • 2 tsp (12 g) salt
  • 2 tsp (10 g or 2 cloves) garlic, minced
  • 1 tsp (2 g) black pepper, preferably freshly ground
  • 1½ cup (340 g) butter, cubed
  • ¼ cup (4 g) cilantro, finely chopped, pat dry or air-dried for several hours beforehand
  • Canola oil
  • 8 ears fresh corn, medium
For the chipotle-lime butter:

Step 1

In a small bowl, combine the Redpath® Demerara Style Sugar with the lime juice, chopped chipotle peppers, lime zest, salt, minced garlic, and black pepper. Stir until sugar is completely dissolved; 2 to 3 minutes. Set aside to allow flavours to meld.

Step 2

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until smooth and creamy; 2 minutes.

Step 3

Add about 1 tablespoon of the spiced sugar mixture to the butter, creaming on medium to fully incorporate and emulsify the mixture into the butter before adding another tablespoon. Repeat process until all of the sugar mixture is in the butter.

Step 4

Add the dry cilantro (see Chef’s Tips) to the butter mixture. Mix on medium-low until well combined.

Step 5

Transfer to an airtight container and place into the fridge until needed (see Chef’s Tips).

For the corn:

Step 1

Preheat grill to medium heat (350°F; 177°C). Grease the hot grill with canola oil.

Step 2

Peel back and remove the husks from the ears of corn. Alternatively, peel back the husks and twist or braid husks together to create a longer “handle” to hold onto when eating the grilled corn. Remove as much of the silk from the corn as possible.

Step 3

Place the corn directly onto the preheated grill. Close the lid, using the vents or burner knobs to keep the temperature consistent. Grill for 15 to 20 minutes, rotating corn every 1 to 2 minutes to ensure kernels don’t burn and all sides are coloured. Finished corn should be a roasted golden brown colour with some charring.

Step 4

Remove corn from the grill. Serve corn hot or warm, slathered with the chipotle-lime butter. 

Grilled corn on the cob on a platter with a bowl of chipotle-lime butter