elevated view of grilled salted corn with lime slices on baking paper on wooden table

Grilled corn with a chipotle coffee rub



  1. Shuck the corn and trim the stem, if necessary.
  2. Tear off four squares of foil, about 1 foot by 1 foot -- enough to cover one ear of corn.
  3. Blend all spices in a small bowl and then stir in the softened butter until well combined.
  4. Slather each ear of corn with seasoned butter and individually wrap in foil, taking special care to seal the ends so the butter doesn’t spill out while you’re grilling.
  5. Grill the corn over medium heat for 10-15 minutes, turning occasionally to prevent burning. Finished corn should look plump and glossy with a few spots of char.


  • When checking the corn for done-ness, take an ear off the grill and partially unwrap it in a plate. (Opening the foil directly in the grill may lead to a butter leak flare-up. No fun.)
  • This corn is delicious as a side for any cookout or celebration, but it also makes a great addition to salads. Try taking it off the cob and serving it over greens with blueberries and goat cheese.
  • This is also a great dish to prep at home and pack in a cooler for a car camping trip or tailgating party.
  • This same spice rub is also great for steaks, though you’ll probably want to add more salt.

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