Chipotle Grilled Corn Puree

Imagine the smell of corn grilling on a summer afternoon, charred to perfection, and then blended with smoky chipotles for a bit of a kick. As you stir in butter, honey, and a squeeze of fresh lime, the kitchen fills with the rich, savory aromas that make everyone feel right at home. Topped with a sprinkle of cotija cheese and a handful of cilantro, this purée is the kind of dish you’d share with friends and family at a casual gathering, where every bite feels like a taste of togetherness.

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For recipe video visit: https://www.atbbq.com/

Learn more about the Yoder Smokers YS640S here: https://www.yodersmokers.com/

INGREDIENTS

  • 4 ears corn, shucked
  • 4 oz (1 stick) unsalted butter, room temp
  • 2 - 4 tbsp chipotles in adobo
  • 1 tbsp Cattleman’s Grill Road House Seasoning
  • 1 tbsp Reida Farm Wildflower Honey
  • 1 tbsp lime juice
  • Zest of 1 lime
  • 1/2 cup cotija cheese, crumbled
  • 1/4 cup cilantro, minced, for garish

INSTRUCTIONS

  1. Preheat your Yoder Smokers YS640s Pellet Grill to 500ºF, set up for grilling with standard grates.
  2. Place the shucked corn on the grates and rotate frequently until lightly charred on all sides, about 8 minutes.
  3. Cut the corn off of the cob and place in the Vitamix Food Processor. Scrape the “corn milk” from the cobs into the food processor, using a knife.
  4. Add the chipotles in adobo to the food processor and process until mostly smooth.
  5. Transfer the corn mixture to a dutch oven. Add the Cattleman’s Grill Road House Seasoning and cook over medium heat until most of the liquid is cooked out, about 20 minutes.
  6. Turn off the heat and fold in the butter, honey and lime juice and zest. Stir in half of the cotija and save the rest for garnish. Taste and adjust seasoning, as needed.
  7. Serve the corn topped with crumbled cotija and minced cilantro.