Mexican Style Grilled Corn on the Cob Recipe with Chipotle Butter and Cotija Cheese
Recipe type: Side Dish
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
  • 8 fresh ears of corn with the husks on
  • 8 ounces of butter, room temperature
  • 1 chipotle in adobo sauce
  • 8 ounces cotija cheese (you can use feta if you can't find it)
  • Fresh cracked black pepper to taste
  • Salt to taste (these cheeses are very salty, so taste before you add more)
  1. Fire up the barbeque and let the coals burn down or pre-heat your oven to 400 degrees.
  2. Peel back the husks and remove silk from corn. Rinse the corn and the husks. Replace the husks over the corn and secure with a strip of corn husk. Place on the grate of the barbeque or rack of the oven. Wrap in foil if placing the corn around the edges of the coals.
  3. Roast corn for 20 minutes. Rotate corn after 12 minutes. Test for doneness after 20 minutes. The corn may cook faster depending on the heat of your fire. Or it may need to cook longer.
  4. Don't over cook the corn.
  5. Meanwhile, mix the chipotle chile (remove the seeds if you want to tone down the heat a little) with a little of the adobo sauce into the butter. Chill the butter a little if it becomes too soft.
  6. Remove the corn from the heat. Peel back the husks. Spread with chipotle butter, black pepper and cotija cheese. Add a little salt if necessary.
Recipe by Everyday Southwest at