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Flavorful Smoked Corn on the Cob Recipe with Chipotle Butter and Cotija Cheese

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This smoked corn on the cob recipe features a smoky chipotle butter and tangy Cotija cheese, delivering a creamy, spicy, and salty flavor perfect for backyard BBQs or solo dinners.

Ingredients

Scale
  • 4 ears fresh corn on the cob, husked
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1–2 teaspoons chipotle peppers in adobo sauce, finely chopped
  • 1/2 teaspoon garlic powder
  • 1 tablespoon freshly squeezed lime juice
  • 1/2 cup Cotija cheese, crumbled
  • 2 tablespoons fresh cilantro, chopped (optional)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon olive oil

Instructions

  1. Husk the corn and remove all silk threads. Pat dry with a kitchen towel.
  2. Preheat your smoker or grill to a steady 225°F (107°C).
  3. Lightly coat each ear of corn with olive oil using a brush.
  4. Place the corn directly on the smoker rack and smoke for 45-50 minutes, turning every 15 minutes until kernels are tender and golden with some charred spots.
  5. While the corn smokes, combine softened butter, chopped chipotle peppers, garlic powder, lime juice, salt, and pepper in a bowl. Mix until creamy.
  6. Brush a generous layer of the chipotle butter over each ear of smoked corn while still warm.
  7. Sprinkle crumbled Cotija cheese over the corn, then scatter chopped cilantro on top if using.
  8. Serve immediately. If needed, wrap in foil and keep warm in a low oven (around 200°F) for up to 20 minutes.

Notes

If the corn dries out during smoking, spritz lightly with water or lime juice every 15 minutes. Use room temperature butter for easier mixing. Adjust chipotle pepper quantity to control heat. For no smoker, wrap corn in foil with water and grill over indirect heat for 25-30 minutes.

Nutrition

Keywords: smoked corn on the cob, chipotle butter, Cotija cheese, BBQ side dish, smoky corn, Mexican street corn, grilled corn, summer recipe

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