This grilled chipotle corn is slightly sweet and drizzled with a spicy tangy chipotle sauce and topped with fresh cilantro and crispy bacon bits for the ultimate crunch factor. Every last bite is the perfect balance of salty sweetness and zesty spice.
Here in Minnesota we have the BEST corn! It is a classic Minnesotan favorite, especially during the summer months. This recipe is really quite simple. You take a very common ingredient (corn) and you dress it up with a really simple sauce and a couple toppings. Boom! We now have an interesting twist on a common side dish!
There are many different ways to cook corn. In this recipe the first part of the cooking is done with the corn still in the husk. This acts as a “low and slow” type strategy and allows the sugars in the corn the breakdown and bring out the natural sweetness. The corn is then shucked and put back on the grill until some of the kernels start to char slightly.
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Tools & Equipment
This grilled corn recipe is sweet, spicy and sauce topped with crunchy bacon and fresh cilantro.
- 4 ears of corn
- 1/4 cup sour cream or Greek yogurt
- 1 Tbsp. lime juice
- 3/4 tsp. agave or honey
- 1/4 tsp. chipotle chili powder
- 4 strips of bacon
- 1 jalapeno
- 1 cup fresh cilantro (about a handful)
- Soak the Corn: Soak the unpeeled corn (husk and all!) in cold water for 10 minutes. This will prevent it from burning while grilling.
- Make the Sauce: Combine the sour cream (or Greek yogurt), lime juice, agave (or honey), and chipotle chili powder in a small dish. TIP: If you want a thinner sauce to drizzle over the corn like the pictures in this post, simply add a tablespoon of milk at a time to the mixture until you reach the desired consistency!
- Prep the Toppings: Fry up the bacon and make sure it is extra crispy! Then cut the slices of bacon into little bacon bits. Chop the jalapeno into very small pieces. Roughly chop or tear the fresh cilantro.
- Grill the Corn: Put the unpeeled corn directly on the grill over medium heat and close the top for 8-10 minutes flipping the corn halfway through. After 8-10 minutes, remove the corn from the grill, and peel back the husks. Then put the corn back on the grill with the top open. Flip the corn every 2-3 minutes until some of the kernels start to char.
- Assemble: Season the corn with salt and drizzle with a little of the sauce. Then add the toppings of crispy bacon bits, jalapeno and fresh cilantro. Go easy on the sauce as it is pretty strong in flavor. A little goes a long way!