Caramel Corn on the Cob Seasoned with Chipotle Peppers
Elevate your next barbecue or dinner party with this irresistible recipe for Caramel Corn on the Cob Seasoned with Chipotle Peppers. This sweet and smoky masterpiece starts with perfectly grilled or oven-roasted corn, charred to tender perfection. It's then generously coated in a luscious caramel sauce made from brown sugar, honey, and heavy cream, with a bold kick of chipotle chili powder and a touch of paprika for depth. The result is a tantalizing blend of smoky heat, buttery sweetness, and rich caramel flavor in every bite. Garnish with fresh cilantro for a burst of color and herbaceous freshness. This recipe is a unique twist on classic corn on the cob, perfect for summer cookouts or anytime you want to wow your guests with something unexpected. Plus, it’s quick and easy, ready in just 35 minutes!
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 4 ears Corn on the cob
- 4 tablespoons Unsalted butter
- 0.5 cup Brown sugar
- 2 tablespoons Honey
- 1 teaspoon Chipotle chili powder
- 0.5 teaspoon Paprika
- 0.5 teaspoon Salt
- 2 tablespoons Heavy cream
- 1 tablespoon Vegetable oil or butter (for grilling)
- 1 tablespoon Fresh cilantro (optional for garnish)
Instructions
Preheat your grill to medium-high heat or preheat your oven to 400°F (204°C) if roasting instead of grilling.
Husk the ears of corn and remove any remaining silks. Lightly coat the corn with a tablespoon of vegetable oil or butter to prevent sticking, and set aside.
Place the prepared corn directly onto the grill grates or onto a lined baking sheet if using the oven. Cook for 10-12 minutes, turning occasionally, until the corn is evenly charred and tender. Remove from the heat and set aside.
In a medium saucepan over medium heat, melt the unsalted butter. Stir in the brown sugar, honey, chipotle chili powder, paprika, and salt.
Continue stirring until the mixture is smooth and bubbling, about 2-3 minutes.
Slowly add the heavy cream to the saucepan, stirring constantly, and let the caramel mixture simmer for an additional 1-2 minutes until slightly thickened. Remove from heat.
Using a brush or spoon, generously coat the grilled or roasted corn with the chipotle caramel sauce.
Garnish with freshly chopped cilantro, if desired, and serve immediately.
Nutrition Facts
Calories |
380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.7 g | 24% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 269 mg | 12% | |
| Total Carbohydrate | 55.6 g | 20% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 44.6 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 37 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 347 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
