{This post is sponsored by Old El Paso!}

Nothing screams summer like a side of sweet, buttery corn!!

This Mexican grilled corn recipe has already been incorporated into my summer grilling line up. I’ve been dying to share the recipe with you guys for months now, but wanted to wait until at least the second week of June, when corn would for sure be starting to show up in everyone’s grocery store. I don’t know about you guys, but growing up in Ohio, summers on the lake were hot and humid. My dad would grill out as much as possible, and corn was just about the only vegetable that he could get everyone in the family to eat. I’d spend summer nights husking corn into the compost bucket with my brothers while half eating watermelon at the same time. My mom was probably inside baking cookies while my dad grilled chicken or burgers. In my memory, it was perfection.

So long story short, even though corn isn’t my very favorite veggie, it will always hold a special place on my dinner plate. I love it just like everyone else does! As a kid though, we’d eat it simple, with plenty of butter and probably even more salt. Typical kids, right? Although, this was totally learned by watching my mother…hmmm.

Anyway, yes, our corn was simple and basic. These days I love using compound butters to spice up my grilled corn just a bit. Today I’m sharing my favorite way to grill corn, along with my go-to green chile butter. This butter is what makes the corn, it’s beyond good. A little spicy, but also a little sweet, thanks to a dash of honey. Honestly, it’s one of the most delicious butters you could slather on your corn this summer <–trust me.

All you need is some sweet cream butter, Old El Paso Chopped Green Chiles, chipotle peppers, cumin, honey, and cilantro. Add everything to a food processor and DONE. So simple, yet this butter will elevate your summer corn to new levels!

So seeing as it is Saturday, I’m thinking that tonight is the perfect night for grilling. How about these sweet and spicy grilled chicken sandwiches? Or maybe this lemon and oregano grilled chicken? Oh, or what about this honey garlic grilled Korean shrimp? See, so many options, but whatever you end up deciding on, just make sure this grilled corn with green chile butter is a part of your menu.

PS. the leftovers make a great corn salsa or salad topping!

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5 from 3 votes

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

The Recipe

Mexican Grilled Corn with Green Chile Honey Butter

By halfbakedharvest

Course: Appetizer

Cuisine: American, Mexican

Keyword: bbq side dish, grilled corn, vegetarian appetizer

This grilled corn recipe comes with a hit of green chili

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 6 servings

Calories 149 kcal

Ingredients

• 6 ears corn
• 1 stick (8 tablespoons) unsalted butter
• 1 4.5 ounce can Old El Paso Chopped Green Chiles, drained
• 1 chipotle pepper in adobo
• 1/4 cup fresh cilantro
• 2 teaspoons honey
• 1/2 teaspoon ground cumin
• 1 teaspoon kosher salt, plus more if needed

Instructions

1. 1. Preheat the grill to medium high heat.

   2. Pull the outer husks of the corn down to the base and strip away the silk. Fold husks back into place to cover the kernels. 

   3. Grill for about 5 minutes on each “side” – rotating corn 4-5 times. Once the corn is finished, remove the husk and place back on the grill until lightly charred, about 5 more minutes. 

   3. Meanwhile, add the butter, chopped green chiles, chipotle pepper in adobo, cilantro, honey, cumin, and a large pinch of salt to the bowl of a food processor and pulse until combined. 

   4. Spread the butter over the warm corn. Serve with salt, cilantro, and limes. Eat!

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{This post is sponsored by Old El Paso. Thank you for supporting the brands that keep Half Baked Harvest cooking!! }