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Photography by Stephen Blackmon

This chipotle lime corn recipe allows for a tangy and spicy meal on the road. This is an easy way to jazz up simple corn on the cob with a make-ahead compound butter. Adjust the amount of adobo sauce to taste—we like it spicy. Take all the following ingredients on your camping trip to ensure you are elevated far beyond the expected meal of hot dogs, burgers, and potato chips. Don’t forget your aluminum foil so it cooks nicely. Serve up to four people or save it all for yourself; we won’t judge! Whether you enjoy it alone or with others, this corn is sure to impress. 

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Serves 4

  • ¼ cup room-temperature butter
  • Juice of ½ lime
  • 1-2 tablespoons adobo sauce (from a can of chipotles in adobo) Salt
  • 4 ears of corn, shucked
  1. Make the compound butter: In a small bowl, stir together butter, lime juice, adobo sauce, and a sprinkle of salt until well-combined. (Compound butter can be made in advance and kept refrigerated until ready to use.)
  2. Prepare a campfire or grill. Prepare a double layer of aluminum foil for each corn cob. Add about 1 tablespoon of compound butter to each, then wrap each corn cob tightly in foil, twisting the ends to seal well.
  3. Cook the corn: Place foil packets directly on hot coals or grill grate. Cook, flipping occasionally, for 10 to 15 minutes.
  4. Set aside to cool slightly before carefully unwrapping. Season with more butter, lime juice, or salt to taste.

  • Recipe written by Lia Grabowski

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