We all have those few food that we love to eat. The foods that, no matter the day, time, or place, if it’s there we’ll eat it. The foods that we fall silent while eating because we’re just enjoying the moment – no need for distraction by conversation. Corn on the cob is one of those foods for me.
Corn on the cob is simple, soul satisfying food. There’s no polite way to eat one – you have to use your hands and you’ll probably have to floss afterwards. There’s no way around it.
Growing up I always had my corn boiled with a little bit of butter and salt. Simple, summer perfection. One time I went to a sleepover at my guatemalan friend’s house and the neighborhood she lived in had an elote man who sold to the kids after school. She and her cousins were so excited to get their elotes con mayonesa…me, not so much. I wasn’t a fan of mayonnaise at the time and couldn’t imagine who would think up such a foul combination. I’ve since come to my senses and will gladly wait in a line 30+ minutes at the flea market for my elote with mayo, cotija, chile, and lime.
This corn is slightly inspired by my recent recipe for Chile Lime Popcorn and I say only slightly because chiles and lime aren’t anything new, just a classic flavor combination that I like to do in different ways. Here, the smokiness of chipotles underscores the roasted flavor of the corn and the lime perks up the entire flavor profile. If you remember, in my recent grilled cheese recipe i wrote about my discovery of the existence of dry jack cheese. Well, I got my hands on a chunk and I’m here to report that it’s really nothing earth shattering. I used it here since I had it, but parmesan, pecorino, or cotija would all be equally good, and maybe even a little bit more flavorful.
This corn recipe would be great with anything else you might be cooking on the grill this summer, especially anything with a mexican flavor profile – grilled chicken, carne asada, ribs…tell me when to stop…
- 4 ears corn
- 4 t. olive oil
- 4 T. butter
- 2 chipotle chiles en adobo
- Juice of 1 large lime
- Dry jack, parmesan, or cotija cheese
- Light coals or, if using gas, turn grill to medium-high and allow to preheat.
- Shuck the corn, drizzle each ear with 1 t. olive oil, sprinkle with salt and wrap individually in aluminum foil. Nestle the ears in the coals or place on grill over the hot side. Cook for about 12 minutes.
- Meanwhile, melt butter in a small bowl. Mince the chipotles and add to the butter.
- When corn is ready, unwrap from the foil and brush each ear with the chipotle butter. Season with salt and garnish with grated cheese. Finish with a squeeze of lime.