Grilled Pistachio Corn with Chipotle Butter
Chipotle butter, salty pistachios, creamy queso fresco, and fresh green onions transform sweet summer corn into an unforgettable side dish. Inspired by Mexican street corn, this easy recipe is smoky, buttery, and perfect for cookouts, taco nights, or any warm-weather gathering.
Equipment
- Grill or large sauté pan
- medium saucepan
- Tongs
- Large platter
- Knife and cutting board
Ingredients
- 6 –8 ears corn shucked
- 1 cup salted butter
- ½ cup chipotle sauce
- Pinch of salt
- 1 cup chopped pistachios
- 1 cup crumbled queso fresco
- 2 bunches green onions chopped
- Salt and black pepper to taste
Instructions
- Prepare the corn by grilling or steaming it for 8 minutes. For grilling, preheat the grill to 375°F and cook the corn over indirect heat, rotating frequently until evenly cooked and lightly charred on all sides. For steaming, fill a large shallow sauté pan with 1 inch of water and bring it to a simmer over high heat. Add the corn, cover if desired, and rotate occasionally until tender, about 8 minutes.
- While the corn cooks, melt the butter in a medium saucepan over medium heat. Stir in the chipotle sauce and a pinch of salt. Cook for 2–3 minutes, stirring occasionally.
- Arrange the cooked corn on a large platter and spoon the warm chipotle butter generously over each ear.
- Sprinkle half of the pistachios over the buttered corn.
- Top with the queso fresco and chopped green onions.
- Finish with the remaining pistachios and season with salt and black pepper to taste. Serve immediately.
Notes
Pro Tip:
Spoon even more of the chipotle butter, pistachios, cheese, and green onions from the platter over the corn as you serve for maximum flavor.
Spoon even more of the chipotle butter, pistachios, cheese, and green onions from the platter over the corn as you serve for maximum flavor.