Mexican Grilled Corn On The Cob
With Chipotle Maple Orange Sauce

grilled corn www.cooking-mexican-recipes.com

Grilled corn on the cob is a delicious summer time treat. Have you tried it? If not let me show your taste buds the way.

My recipe has nice kick to it with the addition of a chipotle, maple, orange sauce.

A perfect side dish to your next Mexican food party or any BBQ that needs spicing up or a change of pace.

If you've looked around, you have probably heard of several ways to grill fresh corn on the barbeque.

Some people shuck the corn completely (meaning they remove all the outer leaves and silk) and then wrap the corn in foil. Other methods say to soak the corn in its' husks in water anywhere from 5 minutes to 4 hours.

Still others recommend pulling the husks back (but keep the husks attached at the base) to remove the silk and then cover the corn back up with the leaves and tying the ends.

How To Grill Corn On The Cob
With Great Results

I think all the above ways work fine but I like just sniping off the silk from the top of the ear. Then remove a thin outer layer of husks leaving most of the leaves on. Now lay the ears right on a medium high grill.

Nice, simple and I always end up with juicy, tender, and sweet corn on the cob. The husks protect the corn from drying out and becoming chewy and they help give the corn a subtle smokey flavor.

Some people like to just add butter to their corn. Nothing wrong with that. In fact for your next party, you can season your roasted corn in a variety of ways so that you can please just about anyone, from kids to those who really like it spicy hot.

So try out my chipotle maple orange sauce. I think you are going to like it. Remember, it all starts with a great sauce.

So let's get on to our corn on the cob recipe.

Chipotle Grilled Corn



Ingredients:

  • 6 ears of fresh corn
  • 2 Tbs frozen orange juice concentrate
  • 1 chipotle chile in adobo sauce, seeds removed, minced
  • 2 Tbs real maple syrup
  • 1 to 2 cloves of garlic, minced
  • 4 Tbs unsalted butter
  • 1 Tbs plain yogurt
  • 1/4 tsp. salt


Directions:

Preheat your BBQ to medium high or prepare coals. Cut off the silk tassel from the top of each ear of corn and remove the outer layer of husks.

Grill corn for 10 to 15 minutes, turning every couple of minutes. The corn husks will become charred with grill marks and that's okay. Don't worry the corn won't burn.

Prepare The Chipotle Sauce

Keep in mind you can adjust the "heat" in the sauce by varying the amount of chipotle chile you add.

Slice open the chile and remove the seeds with a knife. If you want just a little zip to your sauce, start out with just a teaspoon of minced pepper. Taste it and add more if desired.

Add all the ingredients except the yogurt to a sauce pan over very low heat and stir well.

Cook for 5 minutes and remove from heat. Add the yogurt and stir well. Keep warm until ready to serve.

Remove the corn from the grill and let it sit for 5 minutes to cool. Remove the husks and place on serving platter.

Brush corn with chipotle sauce and serve immediately.

Mexican grilled corn goes beautifully with chicken enchiladas, refried beans and spanish rice.

Looking for more roasted vegetables? Try our delicious roasted vegetable recipe and our Honey-Lime Sweet Potatoes.

Home for Mexican Grilled Corn 

New! Comments

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Testimonials

Made your apple pie recipe yesterday. Absolutely the best!! And no gap! Your spice mixture was just right.

I have the apple/corer/peeler and it made perfect slices in no time. Thank you so much for your wonderful step by step instructions and for the video. Much appreciated. Lucky me! :)

-B.A. from 
Massachusetts



Hi! I just wanted to say that your tortilla recipe/video is pretty much the greatest thing ever! I'm a college student, so it's a really great/cheap thing to make. They're especially good with butter, honey, and brown sugar.

I just have to make sure my family doesn't find out I stopped using the family tortilla recipe! Ha! Thanks again!

-C.M. from 
Queens, New York


I just have to write to you and admit something! I'm preparing your spanish rice recipe at the moment AND....I want to thank you!

I had actually given up on making Spanish rice! No one, or no recipe, until YOURS, ever said to actually BROWN the rice so much.! I think thats the taste difference!

Thank YOU so much.  I followed your recipe exactly,..and it is absolutely wonderful!

-Martha MacDonald from 
Karlovac Croatia


Just to let you know that I found your website and love it. We have very limited Mexican produce in Australia and I am enjoying making your recipes.

I have made your enchilada sauce a few times now.  We all love it and have managed to find pinto beans at our central markets. Good Job. Well done.

-Wendy Sachse from 
Adelaide Australia


Rockin' Robin, you truly rock! I live in china right now, far, far away from my beloved Mexican food. Finding ingredients is hard enough, learning how to make everything from scratch no longer is with your recipes.

Though I've only tried your tortilla recipe, I will certainly be coming back to your site to make retried beans and Spanish rice!

My tortillas were awesome, best yet, thanks for giving us a night of Mexican food all the way over here in China!

-Erin from Santa Barbara, California


THANK YOU, THANK YOU!! I stumbled upon your website today as I searched the web for flour tortilla recipes. I made these just after viewing your video, and five of us devoured them.

SO DELICIOUS. And easy to make! I am most grateful to you for this simple, tasty recipe. Your video was a useful tutorial.

I've not attempted to make tortillas prior to making yours, though we often eat tortillas. We're vegetarians, so I was looking for a recipe which used canola oil instead of lard. You delivered. Merci.

-Frances Bolte


WOW! What a great website. Love how you show what to do and how it is supposed to look. Definitely in my favorites folder.

-Terri M from Florida Keys
Where good Mexican food is hard to find.


Just made your enchilada sauce recipe and that's what I've been looking for. I like the fact it has a little heat but not too much so my kids will eat it. Thank you for posting the recipe. i am turning leftover turkey into turkey enchiladas tonight but the star is really the sauce. Thanks again.

-Tony Starks, California