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Grilled Corn with Spicy Chipotle Sauce

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  • Author: Emily Koch
  • Yield: 6 1x
  • Category: Sides, Appetizer, Dips & Sauces
  • Cuisine: Gluten Free, Vegetarian

Description

Grilled sweet corn topped with a tangy, smoky, slightly sweet sauce and fresh cilantro is an easy, flavorful way to mix up your sweet corn and butter routine. Plus the Spicy Chipolte Sauce goes on pretty much anything: eggs, chicken, and any kind of veggies!

Ingredients

Units Scale
  • CORN:
  • 6 ears of the finest sweet corn you can get your hands on
  • FOR THE SAUCE:
  • 1/2 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
  • TOPPINGS:
  • Cilantro leaves, chopped
  • Lime wedges

Instructions

  1. PREP THE CORN:
  2. 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.
  3. Soak the corn in cold water for 10 to 15 minutes. I found a 9×13 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.
  4. FOR THE SAUCE:
  5. While the corn is soaking prepare the sauce and the toppings.
  6. 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.
  7. FOR THE TOPPINGS:
  8. Prepare the toppings and set aside.
  9. COOK THE CORN:
  10. Preheat your grill to a low heat.
  11. Remove the corn from the water and allow any excess to drip off the corn.
  12. Place the corn on the grill, husks still covering the corn, and shut the lid.
  13. Cook 10 to 15 minutes, rotating halfway through.
  14. You will know the corn is done when the kernels are puffed out, tender to the touch, yet still crisp.
  15. 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.
  16. SERVE:
  17. 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.
  18. Best eaten when fresh.
  19. The sauce will keep in an airtight container in the fridge for up to 1 week.

Notes

Grilling method adapted from Bobby Flay.

Find it online: https://robustrecipes.com/grilled-corn-with-spicy-chipotle-sauce/

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