Rating: 4.5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
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Fresh lime and smoky chipotles makes this compound butter the perfect match for sweet corn. When the corn season is over, try a bit melted on some grilled fish or chicken.

Source: EatingWell Magazine, June/July 2006


Recipe Summary

15 mins


Ingredient Checklist


Instructions Checklist
  • Preheat grill to high. Wrap each ear in foil. Place on the grill and cook, turning frequently, for 10 minutes. Remove from the grill and let stand in the foil while preparing the butter. Combine butter, lime zest, lime juice, chipotle and adobo sauce (or ground chipotle) and salt in a small bowl. Carefully unwrap the corn. Serve with the butter.



Note: Chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they'll keep up to 2 weeks in the refrigerator or 6 months in the freezer.

Nutrition Facts

140 calories; protein 3.4g; carbohydrates 19.3g; dietary fiber 2.1g; sugars 6.4g; fat 7.2g; saturated fat 4g; cholesterol 15.3mg; vitamin a iu 369.7IU; vitamin c 7.5mg; folate 43.2mcg; calcium 4.6mg; iron 0.6mg; magnesium 38.1mg; potassium 279.5mg; sodium 224.4mg; thiamin 0.2mg.

1 starch, 1 fat