American/ Mexican/ Side Dishes/ Vegetarian

Chipotle Lime Grilled Corn

Chipotle Lime Grilled Corn

Wow. Labor day is this coming weekend. The unofficial end to summer. That was fast! To savor the last days that are left and the last bits of scrumptious summer corn, I’ve got a recipe for you today that will be perfect for your Labor Day BBQs: Chipotle Lime Grilled Corn.

I may be talking about how fast summer has gone. How we should savor the last few days. But in all honesty I cannot wait for fall.

In fact, I am planning on putting up my fall decorations this weekend. I do it on Labor Day weekend every year.

And I’ve already made a Fall Recipes and a Halloween Pinterest Board.

Yep, I am one of those people.

And I’m not ashamed. Fall is my favorite season. Ryan’s birthday is in the fall. Kellan’s birthday is in the fall. My birthday is in the fall. The pumpkins. The apple cider. The changing leaves. The comfort food like soups, stews and mashed potatoes. Mmmmmm mashed potatoes…. The cool crisp air. All of it.

But alas, it’s still pretty warm. The leaves are still green. There aren’t any pumpkins and comfort food means light dishes like this that showcases one of summers favorite vegetables. And it is a divine dish friends. The corn is sweet, the chipotle spicy and the cotija cheese is salty. It is the perfect side dish for your Labor Day BBQ.

The Labor Day BBQ in which you aren’t saying farewell to summer but HELLO to fall!

Chipotle Lime Grilled Corn

Print Recipe
Serves 4 Prep Time: Cook Time:


  • 3 ears corn, husk and silk removed
  • 1/4 cup cilantro
  • 2 tablespoons butter
  • 1 teaspoon lime juice
  • 1/4 teaspoon chipotle powder
  • 1/4 cup cotija cheese



Heat your grill to medium heat.


Wrap the corn cobs in aluminum foil. Cook on hot grill for 20 minutes, turning occasionally. Remove from heat. Allow to cool for several minutes.


Once the corn has cooled remove it from the cob by holding the corn upright, and using a sharp knife to cut the kernels from the cob. Place in a bowl.


Melt butter in a skillet over medium heat. Stir in chipotle powder and lime. Pour over the corn. Toss to coat. Sprinkle corn with cotija cheese and cilantro serve.



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