Make: Chipotle-Lime Corn-on-the-Cob

A new twist on a summer classic

When I was making this, I knew it was going to be good; when I bit into it, it was even better!

I don’t know about you, but my family loves grilling corn on the cob. And it’s so sweet this time of year, you can almost think of it as dessert.  With so many local farms and farmers markets, it’s easy to enjoy copious amount of the August harvest from local sources. Grill in the husk or in tin foil—your choice. Personally, I love the blackened grill marks that leave a smokier flavor. Serve this dish at your next family BBQ and you’ll knock the socks off everyone!

Chipotle-Lime Grilled Corn-on-the-Cob
Serves six

6 Ears of Corn
2 tbsp. Butter, softened
2 tsp. Fresh lime juice
¼ tsp. Lime Zest
¼ tsp. Chipotle chili pepper, ground
½ tsp Sea salt

Preheat grill to medium-high. While grill is warming up, make the chipotle-lime butter.  Add all ingredients to a small bowl. Microwave butter for 10 seconds and mix thoroughly. Return chipotle-lime butter to refrigerator to set. If necessary, husk corn and then wrap in tin foil. Grill for 10 minutes, rotating frequently. Remove the ears from foil, and return to the grill for another five minutes. (Be careful, they’ll be hot!) Let them sit for five minutes and then coat with butter. Return unused butter to the ‘fridge and save for up to a week. Enjoy this simply amazing twist on an end-of-summer classic!

Food fact: Did you know that corn comes in a variety of colors including red, pink, black, purple and blue?

Shopping tip: Over 70 percent of corn in grocery stores is genetically modified, so your best bet is to buy organic or purchase from a local source.

Per serving: Calories 112, Total Fat 5g, Sat. Fat 2.5g, Cholesterol 10.5mg, Sodium 208mg, Carbohydrates 17.5g, Dietary Fiber 2.5g, Protein 3g

Maura Manzo is a health coach and yoga instructor at RYAH Yoga and Health in Conshohocken.  To learn more about her classes and workshops, visit or ryahyoga.comRead her full bio here.