Grilled Tri-Tip with Chipotle Butter – Slathered Corn

Total Time
14 min
4 min
10 min
Round out this very summery meal with a plate of thickly sliced ripe tomatoes sprinkled with balsamic vinegar, dried oregano, salt, and pepper. Grill the steak alongside ears of corn for a smoky taste. The key to the best grilled corn is to select the freshest corn you can find, as older corn have already started to dry up and the grill adds to that process. Look for ears of corn that are silky and firm without any types of brown or black spots on them. When grilling the corn, turn it continuously so that one side does not become too charred. You can also add tortillas to this dish and serve as you would a taco.


Uncooked lean trimmed sirloin beef

1 pound(s), tri-tip roast cut, trimmed

Table salt

¾ tsp

Fresh yellow corn

4 medium, husks and silk removed

Light butter

2 Tbsp, softened


1 Tbsp, fresh, chopped

Lime zest

1 Tbsp, grated

Canned chipotle peppers in adobo sauce

1 tsp, minced


  1. Spray the grill rack with nonstick spray. Preheat the grill to medium-high or prepare a medium-high fire.
  2. Sprinkle the beef with 1/2 teaspoon of the salt. Place the beef and corn on the grill rack. Grill the beef until an instant-read thermometer inserted into the center of the roast registers 145°F for medium-rare, about 10 minutes; grill the corn until lightly charred in spots and tender, about 10 minutes. Transfer the beef to a cutting board and let rest 10 minutes. Transfer the corn to a serving dish and keep warm.
  3. Meanwhile, to make the chipotle butter, mash together the butter, cilantro, lime zest, chipotle en adobo, and the remaining 1/4 teaspoon salt in cup.
  4. Cut the beef into 12 slices. Spread the chipotle butter over the corn and serve with the beef. Yields 3 slices beef, 1 ear corn, and about 2 teaspoons chipotle butter per serving.