{recipe} Corn on the Cob with Chipotle Lime Butter

The corn we’ve been getting here in Northern California has been so good that yesterday my husband asked if, during corn season, it would be OK to have corn every night. I’m heading off to Colorado in a couple of hours, but before I go, I wanted to share this easy recipe for chipotle lime butter and corn on the cob.

I like to boil corn on the cob according to my mom’s instructions, and top it with a big slab of spicy, citrusy chipotle lime butter. I make a big batch and store it in the fridge. Perfection on a cob!

How To: Best Boiled Corn on the Cob

  • Fill a large pot with water. Add 1 tsp of salt.
  • When water is boiling, add corn and cover.
  • Cook for 4-5 minutes.
  • Remove with tongs and enjoy.

Recipe: Chipotle Lime Compound Butter
makes enough for about 16 to 20 ears of corn.


  • 1 cup butter, softened
  • 1 7 oz can chipotles in adobo
  • zest and juice of 1 lime


  • Put butter in a bowl.
  • Rinse chipotles off. Remove about half of the seeds (you can do this with your fingers or a knife.) If you prefer it spicier, you can leave more seeds in. If you prefer it milder, you can remove more seeds.
  • Chop chipotles finely. Add to butter and stir.
  • Add lime zest and juice and stir to combine well.
  • Lay out a piece of parchment paper. Form butter into a log shape. Use the paper to roll the butter up and smooth the log.
  • Fold ends of paper in and apply pressure towards the center to compress the butter more tightly. Refrigerate until hard.


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