Grilled corn with chipotle butter

  • Preparation 15 min
  • Refrigeration 30 min
  • Cooking 12 min
  • Servings 4
  • Freezing I do not suggest



  • 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!