Summer grilling just got even more flavorful. Created by Danielle Kartes, this Grilled Pistachio Corn with Chipotle Butter combines sweet, charred corn with smoky chipotle butter and the bold crunch of Nichols Farms Jalapeño Lime Pistachios. Whether you use our convenient kernels or crack open our in-shell pistachios, this easy recipe is a delicious side dish for backyard barbecues, picnics, and warm summer gatherings.

Makes: 6–8 ears of corn
Prep Time: 15 minutes
Cook Time: 8 minutes

Tools Needed

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 Nichols Farms pistachios
1 cup crumbled queso fresco
2 bunches green onions, chopped
Salt and black pepper, to taste

Directions

1. 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.
2. 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.
3. Arrange the cooked corn on a large platter and spoon the warm chipotle butter generously over each ear.
4. Sprinkle half of the pistachios over the buttered corn.
5. Top with the queso fresco and chopped green onions.
6. Finish with the remaining pistachios and season with salt and black pepper to taste. Serve immediately.

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.

Find our Jalapeno Lime Pistachio kernels at a Sprouts retailer near you!