Smoky Peanut Chipotle Grilled Corn on the Cob

Quick Recipe Version (TL;DR)

• Yield: 4 servings (4 ears of corn)
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Quick Ingredients

• 4 large ears corn, husked
• 1 tbsp neutral oil + 1/2 tsp smoked paprika + 1/4 tsp chili powder + 1/2 tsp kosher salt + 1/4 tsp black pepper
• 1/3 cup creamy peanut butter
• 2 tbsp mayonnaise (or plain Greek yogurt)
• 2 chipotle peppers in adobo, minced + 1–2 tsp adobo sauce
• 2 tbsp fresh lime juice
• 1 tbsp soy sauce (or tamari)
• 1 tbsp honey or packed brown sugar
• 1 small garlic clove, finely grated
• 2–4 tbsp warm water, to thin sauce
• 2 tbsp roasted peanuts, chopped
• 2 tbsp chopped fresh cilantro
• 1 lime, cut into wedges
• Optional: 1/4 cup crumbled cotija or feta

Do This

• 1. Preheat grill to medium-high (about 400–425°F / 200–220°C). Husk corn and pat dry.
• 2. Stir oil with smoked paprika, chili powder, salt, and pepper; brush all over the corn.
• 3. In a bowl, whisk peanut butter, mayo, chipotles, adobo, lime juice, soy sauce, honey, garlic, and enough warm water to make a creamy, brushable sauce.
• 4. Grill corn 10–12 minutes, turning every 2–3 minutes, until tender with deep grill marks and a few charred spots.
• 5. Brush hot corn generously with the smoky peanut-chipotle sauce; grill 1–2 minutes more, turning so the sauce warms and lightly caramelizes.
• 6. Transfer to a platter; drizzle with extra sauce, then sprinkle with chopped peanuts, cilantro, and cotija (if using). Serve immediately with lime wedges.

---

Why You’ll Love This Recipe

• Big, bold flavor: smoky chipotle, roasty grilled corn, and a rich, tangy peanut sauce.
• Easy but impressive: simple pantry ingredients turn ordinary corn into a cookout centerpiece.
• Flexible heat: make it mild or fiery just by adjusting the chipotles.
• Perfect with grilled meats, burgers, or as a standout vegetarian main.

Grocery List

• Produce: 4 ears corn, 2 limes, 1 small garlic clove, fresh cilantro
• Dairy: Mayonnaise (or plain Greek yogurt), cotija or feta cheese (optional)
• Pantry: Creamy peanut butter, chipotle peppers in adobo, soy sauce or tamari, honey or brown sugar, smoked paprika, chili powder, ground black pepper, kosher salt, neutral oil (canola, vegetable, or avocado), roasted peanuts

Full Ingredients

For the Grilled Corn

• 4 large ears corn, husked and silk removed
• 1 tbsp neutral oil (canola, vegetable, or avocado)
• 1/2 tsp smoked paprika
• 1/4 tsp chili powder (or chipotle powder for extra heat)
• 1/4 tsp ground cumin (optional but nice for depth)
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

For the Smoky Peanut-Chipotle Sauce

• 1/3 cup creamy peanut butter (about 80 g)
• 2 tbsp mayonnaise or plain Greek yogurt
• 2 chipotle peppers in adobo, very finely minced
• 1–2 tsp adobo sauce from the chipotle can (start with 1 tsp for milder heat)
• 2 tbsp fresh lime juice (from about 1 lime)
• 1 tbsp soy sauce or tamari
• 1 tbsp honey or packed light brown sugar
• 1 small garlic clove, finely grated or minced
• 2–4 tbsp warm water, as needed to thin to a creamy, brushable consistency
• Pinch kosher salt, to taste (you may not need much because of the soy sauce)

For Serving & Garnish

• 2 tbsp roasted salted peanuts, coarsely chopped
• 2 tbsp chopped fresh cilantro
• 1 lime, cut into wedges
• Optional: 1/4 cup crumbled cotija or feta cheese

Step-by-Step Instructions

Step 1: Preheat the grill and prep the corn

Preheat your grill to medium-high heat, about 400–425°F (200–220°C). If using a gas grill, set the burners to medium-high and close the lid for 10–15 minutes. For charcoal, light the coals and let them burn until covered in gray ash, then arrange in an even layer for direct grilling.

Meanwhile, husk the corn completely and remove as much of the silks as you can. Rinse the ears under cool water and pat them very dry with a clean towel. Dry corn browns and chars better on the grill.

Step 2: Season the corn for maximum flavor

In a small bowl, combine the neutral oil, smoked paprika, chili powder, ground cumin (if using), kosher salt, and black pepper. Stir until you have a reddish, fragrant seasoning oil.

Place the ears of corn on a tray or baking sheet. Brush the seasoned oil generously all over each ear, making sure to coat all sides and into the spaces between kernels as best you can. This seasoned oil helps the corn char beautifully and adds a smoky, savory base that pairs perfectly with the peanut-chipotle sauce.

Step 3: Make the smoky peanut-chipotle sauce

In a medium bowl, add the peanut butter, mayonnaise (or Greek yogurt), minced chipotle peppers, 1 teaspoon of adobo sauce, lime juice, soy sauce, honey, and grated garlic. Whisk together until thick and mostly smooth. At this point the mixture will be quite thick.

Add 2 tablespoons of warm water and whisk again until the sauce loosens into a creamy, pourable but still thick texture, similar to a thin yogurt. If it still feels too thick to easily brush over hot corn, add more warm water 1 tablespoon at a time, whisking after each addition, until it is smooth and glossy. Taste and adjust: add more adobo sauce for extra heat, a pinch of salt if needed, or a squeeze more lime for brightness. Set the sauce aside at room temperature; it will thicken slightly as it sits.

Step 4: Grill the corn until charred and tender

When the grill is hot, clean the grates with a grill brush and lightly oil them (use tongs to rub a folded, oiled paper towel over the grates). Place the seasoned corn directly on the grates.

Grill for 10–12 minutes total, turning every 2–3 minutes, until the corn is tender and nicely charred in spots. You are looking for deep golden kernels with some darker, almost black blistered spots here and there. If the corn is browning too quickly, move it to a cooler part of the grill or lower the heat slightly. Remove the corn to a clean platter once it is done.

Step 5: Brush with peanut-chipotle sauce and warm through

While the corn is still very hot, brush each ear generously with the smoky peanut-chipotle sauce, turning to coat all sides. You can do this on the platter, or return the corn to the grill over lower heat if you prefer a bit of caramelization on the sauce.

If warming on the grill, cook over medium or medium-low heat for 1–2 minutes, turning frequently. The goal is to gently warm the sauce and get a few lightly caramelized spots without burning. The peanut butter and honey can scorch quickly, so keep the corn moving and do not walk away.

Step 6: Garnish and serve immediately

Transfer the sauced corn to a serving platter. Drizzle or spoon a little extra sauce over the top for good measure. Sprinkle with chopped roasted peanuts and chopped fresh cilantro. If you are using cotija or feta, crumble it generously over the hot corn so it clings to the sauce.

Serve right away with lime wedges on the side for squeezing over just before eating. The contrast of hot, smoky-sweet, creamy peanut sauce with bright lime and crunchy peanuts is best when the corn is fresh off the grill.

Pro Tips

• Control the heat level: Start with 2 chipotles and 1 teaspoon adobo sauce for a moderate kick. For milder corn, use just 1 chipotle and skip extra adobo; for spicier, add a third chipotle or more adobo sauce.
• Make the sauce ahead: The peanut-chipotle sauce can be made up to 3 days in advance and refrigerated. Thin with a splash of warm water before brushing on hot corn if it thickens too much.
• Get great grill marks: Make sure the corn is very dry before brushing with oil. Wet corn steams instead of sears and will not char as nicely.
• Use skewers for easy handling: Insert wooden or metal skewers into the ends of each ear after grilling for easier brushing, turning, and eating.
• Scale it up: This recipe doubles easily for a larger crowd. Just grill in batches and keep cooked corn warm on the coolest part of the grill or in a low oven.

Variations

• Stovetop / oven version: If you do not have a grill, char the corn under a broiler on high, turning every few minutes until blistered, or cook it on a hot grill pan on the stovetop. Then proceed with brushing on the peanut-chipotle sauce and garnishes.
• Extra-creamy “elote-style” corn: Increase the mayonnaise or Greek yogurt in the sauce to 1/4 cup and add 2 tbsp sour cream. After grilling and saucing, shower the corn generously with cotija or feta.
• Herb and lime twist: Add finely chopped green onion or parsley to the garnish and bump the lime juice in the sauce up to 3 tbsp for an extra-bright, tangy finish.

Storage & Make-Ahead

This dish is best eaten fresh off the grill, but leftovers can still be delicious. Store leftover sauced corn in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over medium-low heat or wrap in foil and warm in a 350°F (175°C) oven until hot. The peanut sauce can be prepared up to 3 days ahead and kept refrigerated in a sealed container; let it come to room temperature and thin with a bit of warm water if needed before using. Grilled, unsauced corn can also be cooked a few hours ahead, cooled, and refrigerated, then reheated on the grill and brushed with sauce just before serving.

Nutrition (per serving)

Approximate values per serving (1 ear of corn with sauce and garnishes, including peanuts and optional cheese): about 330 calories, 21 g fat, 30 g carbohydrates, 5 g fiber, 10 g protein, 7 g sugar, and 540 mg sodium. Actual values will vary based on the specific brands used and how much sauce and toppings you add.