Grilled corn with chipotle butter - Le Coup de Grâce

Grilled corn with chipotle butter

Preparation :45 min Cooking :12 min
Difficulty :easy
Servings :4

I was surprised how easy it is to cook corn on the BBQ !!! There are several ways to do it but my favorite way is with peeled corn that I grill directly on the fire. Serve them with my chipotle butter and you will fall on the ground, I promise !


  • 1 cup half-salt butter, soft
  • 1 teaspoon paprika tea
  • 1/2 teaspoon cumin
  • 1/2 teaspoon onion salt
  • 1/2 teaspoon ground chipotle pepper
  • 1 tablespoon fresh lemon thyme
  • 12 peeled corn (or more !!!)
  • Olive oil
  • Salt and ground pepper


  • In a bowl, add the butter, spices, fresh thyme and season with pepper to taste. Mix well, pour into center of plastic wrap and form a log. Close while compacting and then reserve the butter in the fridge for at least 30 minutes.
  • Preheat the BBQ to maximum power and reduce to medium intensity.
  • Lightly brush the corn cobs with a olive oil then salt slightly.
  • Place the ears on the grills and cook for about 10 to 12 minutes, to char well, turning regularly. Serve with the chipotle butter and eat immediately!
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Our wine stewards suggest

+- 25$ Domaine Rolet Père et Fils Crémant du Jura Brut 2011

Why this sparkling wine? First for its notes of toasted breads, salted almonds and its subtil fresh pear finish. The mouth is lively, on a rich texture, offering a distinguished finale!

Fumée sans Feu, Lagabière, 6%

With its aromas of caramel, cooked sugar and smoked malt, this beer will remind you the grilled side of your corn and the sweet smoke of the chipotle. Its light acidity and moderate smoke aromas will make it a beer of great ease that will support the spiciness of chilli and that will cut in the butter that we love in abundance on our corn.

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