Corn on the Cob with a Chipotle Chili Pepper Butter Compound

Jazz up your corn with this amazing smoky, spicy flavored butter compound. Compound butters are very easy to make and you can mix it up with your favorite ingredients. They are perfect for serving with vegetables, fish, poultry and meat. I chose to microwave the corn, because I wanted it fast, but you can cook using your favorite technique. Microwaving corn is a great way to cook it fast while maintaining the flavor and retaining the nutrients. The compound butter makes 1/4 cup. Although 4 ears of corn are being used, you will have enough compound butter to coat 8 ears or serve over the main entrée.


4 ears of corn husks intact
1/4 cup of butter softened
1 1/4 teaspoons of crushed chipotle chili pepper (more if more heat is desired)
Dash of fresh ground pepper


Make compound butter by mixing the softened butter (don’t microwave it to soften) crushed chipotle chili pepper and fresh ground pepper until well combined. Set aside and cook corn. Soak corn in water for about 5 minutes. In batches of 2 each, place corn with husks intact on a paper towel and microwave for 6 minutes, turning half way through the process. Repeat with the other 2 ears of corn. Once done, let sit until cool enough to husk or use a towel and remove husks and silk. Serve with the compound butter and enjoy!

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