Grilled Corn with Green Chiles

Grilled Corn with Green Chiles

Green chile's fiery bite contrasts with the sweet and salty corn on the cob. It's the perfect, easy appetizer for summer entertaining.


  • ¾ cup (1 ½ sticks) unsalted butter, softened, plus ½ cup (1 stick), melted, for serving

  • 1 teaspoon coarse salt

  • ½ teaspoon freshly ground pepper

  • 8 ears corn, with husks

  • 8 fresh serrano or jalapeno chiles


  1. Mash together softened butter, salt, and pepper in a small bowl; set aside.

  2. Remove a few outer husks from one of the ears, and separate into 8 strips to use for ties; set aside. Working with 1 ear at a time, peel back husks, but leave them attached to base of corn; remove corn silk. Cut 1/2 inch off top of each cob.

  3. Spread butter mixture onto each cob. Working with 1 ear at a time, pull husks back up, and gather snugly at the top. Tie with a reserved husk strip. Slip the stem of a chile under the knot. Refrigerate until ready to serve (up to 8 hours).

  4. Preheat grill to medium (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds). Submerge ears in a large bowl of cold water for about 1 minute. Grill corn, turning occasionally, 20 minutes. (Alternatively, transfer ears to a baking sheet lined with parchment paper, and roast in a 400 degree oven for 20 minutes.) Serve immediately with melted butter.

Cook's Notes

Submerging cobs in cold water for 1 minute before grilling serves two purposes: The damp husks keep the corn from burning and also gently steam the kernels, yielding tender results.

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