Is there anything better in life than an ear of sweet corn that is slathered with butter? I bet there are a lot of Iowans/Wisconsinites/all Midwesterners/ all foodies who would agree with that statement! I am definitely one of those Iowans/former Wisconsinites! BUT for those of us foodies out there who enjoy spicing up our corn every now and then, this Grilled Corn with Spicy Chipotle Sauce is just the thing!
I feel like I am a little late with some of these end-of-summer veggie posts. I mean it’s September 5th and I am writing about grilled corn. Who am I? I should be writing about apples and squash and pumpkins, right?! Even though my grocery store is currently starting to supply in more apples than corn, I feel the need to stuff my face with all of the sweet corn while it’s still there. Don’t get me wrong, I am excited for apples and don’t worry, there is plenty of time for apples. You guys, this time of year is truly one of the best food times – it’s the season of everything! You still have plenty of fresh summertime produce to hang on to: peaches, melons, tomatoes, zucchini, sweet corn – yet we are in this sweet transition into fall foods. You start to see all of the winter squash popping up, the apples, the warming cinnamon. It’s the best of both worlds, foodies rejoice! Take advantage while you can!
Can you tell that I am a little obsessed with fruits and veggies?! You know it’s bad when the produce guy at my grocery store knows me by name! True story!
Growing up in Wisconsin, we would get sweet corn from the farmers’ stands almost every night in August and early September. Boiling the corn was the way it was done by my parents. And trust me, it was tasty and crunchy and perfectly cooked each time. BUUUTTT I have recently come to love grilled corn. I’m not sure if it’s because the grill adds a hint of smokiness to the corn, or if it’s because it’s an excuse for me to get outside of my tiny kitchen. Or maybe it’s because the idea of boiling a big pot of water in my sauna kitchen is not my idea of summertime cooking – it’s probably all of the above. I am here to tell you that if you are a boil-your-corn-kind-of-person you really NEED to try grilling your corn! It’s so easy, less cleanup because you don’t have that huge pot to wash, and I think the corn is even more flavorful – not watered down – and even more crunchy! Give it a try!
Now that I have written the word “corn” like a bajillion times we need to discuss that Spicy Chipotle Sauce.
Smoky, spicy, tangy, and slightly sweet, this Spicy Chipotle Sauce is my current favorite sauce that goes on just about anything. Eggs, chicken, any kind of veggies, including corn, of course! The base is a nice tangy Greek yogurt. The spicy/smokiness comes from canned chipotle peppers in adobo sauce, with a hint of lime, fresh garlic, and a touch of honey for a nice sweetness. All you do is puree it all in a blender and you’ve got yourself a sauce that will add some flavor to just about anything! And it is especially good drizzled over some freshly grilled sweet corn, duh!
Then you top that Grilled Corn with Spicy Chipotle Sauce with a sprinkle of fresh cilantro and a little squeeze of lime. I mean butter on the corn is also good – simple and classic, but let’s be honest, doesn’t this recipe just make you fall in love with sweet corn all over again?!
- 6 ears of the finest sweet corn you can get your hands on
- FOR THE SAUCE:
- ½ cup non fat, plain Greek Yogurt
- Juice of 1 lime
- 1 ancho chili in adobo sauce
- 1 teaspoon of the adobo sauce from the can (optional, for more spice)
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 garlic clove
- Salt to taste
- 2 tablespoons honey
- Cilantro leaves, chopped
- Lime wedges
- PREP THE CORN:
- Prepare the corn by peeling the husks back halfway - do not remove them completely - remove the silks. Place the husks back onto the ear of corn.
- Soak the corn in cold water for 10 to 15 minutes. I found a 9x13 baking dish worked well. I rotated the corn that wasn't submerged halfway through. This step seems weird, but it helps to prevent the husks from burning too much and helps to kind of steam the corn. I have tried grilling corn without the soak method and have had better results with soaking the corn.
- FOR THE SAUCE:
- While the corn is soaking prepare the sauce and the toppings.
- Add all sauce ingredients into a blender. Blend until smooth and well combined. Taste and adjust seasoning as needed: add a little more honey for more sweetness, or a little adobo sauce for more spice. Set aside.
- FOR THE TOPPINGS:
- Prepare the toppings and set aside.
- COOK THE CORN:
- Preheat your grill to a low heat.
- Remove the corn from the water and allow any excess to drip off the corn.
- Place the corn on the grill, husks still covering the corn, and shut the lid.
- Cook 10 to 15 minutes, rotating halfway through.
- You will know the corn is done when the kernels are puffed out, tender to the touch, yet still crisp.
- Optional Step: If you want to get those nice char marks then peel back the husks a little and place the bare corn on the grill over a high flame for 3 to 5 minutes, until a nice char occurs. Be careful not to overcook the corn at this point.
- Peel back the husks (or remove completely if eating the corn indoors because it makes a mess). Serve with the sauce for drizzling and the cilantro and lime wedges for topping.
- Best eaten when fresh.
- The sauce will keep in an airtight container in the fridge for up to 1 week.
Nutrition facts are based on 1 ear of corn with the sauce.