In Celebration of National Corn on the Cob Day - 11 June 2022
Grilled Corn with Chipotle Coffee Rub
We love coffee but we also love barbequing! What could be better than to combine the two into a delicious and (semi) healthy side dish! In celebration of national Corn on the Cob Day, we pulled out an old favorite and tried it again.
We've served this Chipotle Coffee Rub Corn on the Cob with chicken, burgers, sausage, and last night with some amazing steaks. We had some guests that hadn't had it before and it was a huge hit!
This super-simple recipe can be made with spices you probably already have in your pantry so there is no reason not to try it! We've put our original recipe below but if you read all the way to bottom of this post you'll discover the shortcut we tried last night that we will use every time from now on!
The Recipe: Grilled Corn with Chipotle Coffee Rub
TO MAKE THIS GRILLED CORN, YOU’LL NEED:
4 ears of corn
1/2 stick (or more) softened butter
Chipotle coffee spice rub
1 tablespoon finely-ground coffee
1 tablespoon ground chipotle chili (we like to add more tho!)
1 tablespoon smoked paprika
1 tablespoon ground cumin
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon fresh ground pepper
Cotija or freshly grated parmesan cheese
This recipe is super simple! Soften your butter but letting it sit out at room temperature for a few hours or zap it in the microwave until it's soft but not melted.
Blend all of the spices together and stir them into the butter. We used a fork for this to get the butter all coated. Coat your shucked corn with the spicce and butter mixture. We lather it on generously. Finally wrap each ear in a separate piece of aluminum foil. Make sure it is completely sealed so the butter and spice mix doesn't leak out as it cooks.
All that's left to do is to throw it on a medium heat grill for 10-15 minutes. We like to get it hot with a little charring but not overcooked. The best way to do it is to pull an ear off the grill, unwrap it carefully (remember there's a lot of butter in there) and see if the kernels are plump with a little char.
Our Shortcut Revealed!
As we were searching the pantry for all of the different spices (and realizing how poorly organized they are) we stumbled upon one of our favorites: Dan-O’s Hot Chipotle Seasoning! We mixed 5 tablespoons of that with 1 tablespoon of our fresh roasted 6 Bean Espresso and loved it! This is our new go-to for this corn. it was quick, easy, and delicious!